Tips for using recipes successfully (adapted from Gourmet Magazine)

• Always read each recipe through from beginning to end before beginning to cook. Check your stock for necessary ingredients and equipment, your technique know how and if you have adequate time available to complete the desired recipe.
  
  
• Measure liquids in glass or clear plastic liquid-measuring cups.
  
  
• Measure dry ingredients in nesting dry-measuring cups (metal, glass or plastic) that can be leveled with a straightedge.
  
  
• Measure flour by spooning (as opposed to scooping) it into a dry-measuring cup and leveling off with a straightedge without tapping or shaking the cup.
  
  
• Do not sift flour unless specified in the recipe. When sifted flour is called for, sift the flour before measuring it. (Ignore labels that claim "presifted").
  
  
• Measure baking pans across the top, not the bottom.
  
  
• "Large" eggs are labeled as such, do not substitute extra-large or jumbo.
  
  
• All produce should be washed and dried before proceeding with a recipe.
  
  
• Eggs will produce a better result if they are allowed to reach room temperature before use.
  
  
• Nuts and seeds should be lightly toasted, then cooled, before use.
  
  
• Unless specifically stated, a far superior product will result from the use of unsalted butter as opposed to salted butter or margarine.
  
  
• Never use salted butter to grease a baking pan, the salt will cause sticking. Unsalted butter, vegetable oil, parchment or waxed paper or a non-stick surface is recommended.