An update on the recipe program “Recipe Keeper”. Just Tuesday they added a feature to turn all your recipes into a printed book, converting it to a PDF. Lots of great options.
https://recipekeeperonline.com/

I need to take a close look at this. I have been trying to get Margaret to type all my hand written recipes for years now & she says she needs a program vs just doing it on Word for Windows or something. This may be the ticket, even if I can find time to type it.

By placing your storage containers like bags or plastic containers in a freezer for 4 days, you can kill all weevils and weevils eggs for good.

Then longer term storage is not a problem for a few years. I do add an Oxygen absorber in the storage container.

processhead Great tip. Weight and mass can usually be converted with a calculator or many little apps and programs.

It is the volume that gives people more of an issue. I have looked up or measured the relative density of my common ingredients and use that factor to help me do all the recipe conversions.

Agree. Volume to weight conversion can vary a lot. For spices, the coarseness of the grind, absorbed moisture, inconsistent measuring techniques can all contribute to errors between what volume I might measure and the corresponding weight.

For some ingredients volume works. Water is probably a good example where volume and weight are going to be close enough for most purposes.

I have migrated all mine to Recipe Keeper. Can import and export, share files, scale up or down, add pictures and even convert the collection into a book for printing.

It was very inexpensive and I fine it far superior to even the Professional Restaurant programs that run in the $1000’s

It is the volume that gives people more of an issue. I have looked up or measured the relative density of my common ingredients and use that factor to help me do all the recipe conversions.

Chef I am converting mine to metric as I make them, measure and then put on scale to weigh, taking some time but I think in the long run will be better to set up a spread sheet to work off of.

I know the calculator in my android smart phone has a really simple to use units converter for converting lbs to grams or just about any other units you can imagine. Just plug in the number in one column and the metric equivalent shows up in the other column. It is just as simple to go from metric to standard as well.

I use it almost every day.

Been cooking for a lot of years and never got anyone sick. I want it to stay that way.

BTW Pine Oil works great as well as a weak bleach solution.

It is convenient and makes scaling up or down much easier.

Good chefs and cooks pre measure everything needed for a recipe and have it ready to add when called for.

It greatly improved my productivity and kept things better organized.

I also recommend this as well. Thanks for this topic and hint.

I also use a spreadsheet to document and print my recipes. I have it setup to calculate exact weights of all ingredients based on the actual pounds of meat used in the batch. I print the results then measure each ingredient and place each on a serving tray. As I add each ingredient I remove it from the serving tray leaving only what still needs to be added. By doing this I no longer miss things like ECA that gets added later than some of the other ingredients.

Spreadsheet recipes are great for adjusting batch size. I do the same thing for calculating ingredients for dry rub bacon and dry jerky seasonings.

Nice to have some flexibility and convenience where the meat block weight may vary, and you don’t have to manually crunch the numbers to scale the ingredient weights.