Creating and editing recipes

Creating and editing a recipe

Entering a new recipe or changing an existing one, step by step.

A new recipe

Choose “Add recipe” in the menu and then “Enter manually”. The “New recipe” screen opens with the fields Name, Yield, Category, Recipe photo, Ingredients and Method.

The fields

How to fill them in:

• Name: short and recognisable, so everyone finds the recipe with one search word.
• Yield: what the recipe makes, such as “1 litre” or “40 pieces”.
• Category: what kind of recipe it is, such as sauces or pastry.
• Photo: optional, a photo of the dish.
• Ingredients: each ingredient on its own line.
• Method: short steps, one action per step.

A recipe in parts

Does your recipe have dough, filling and sauce? Choose “＋ Add part” and give each part its own ingredients and method. See A recipe in parts.

Saving

Choose “Save”. “Cancel” or “← Back” returns without saving. If an identical recipe already exists, it is not saved twice.

Editing a recipe

Open the recipe and choose “Edit”. You see the same fields. Change what you want and choose “Save”. Members of your kitchen team see the new version straight away.

Who can edit

Only the maker of a recipe can edit it. In a kitchen team others can see the recipe; with “Add to my recipes” they take their own copy to change as they like. See Copying a recipe.

Many recipes quickly

If your recipes are already in Word, PDF or another app, importing is much faster than retyping.

Ingredients and quantities

How to write ingredients so Savour recognises them, puts them in bold and scales them correctly.

One ingredient per line

Put each ingredient on its own line, with the quantity first: “250 g butter”, “1.5 l cream”, “2 tbsp mustard”. “＋ Add ingredient” creates a new line and the cross removes one.

Numbers

Savour recognises 1, 1.5, 1,000, ½, 1½, 1 1/2 and a range such as 2-3. The quantity is shown in bold in the recipe, so you spot it quickly in the kitchen.

Units that convert

g, kg, mg, ml, cl, dl, l, tsp, tbsp, cup, oz and lb are converted, plus the Dutch tl and el. How Savour picks a practical unit when scaling is in Units and rounding.

Pieces and other units

Pieces, sprigs, cloves, leaves, bunches and slices are recognised and scaled, but not converted to another unit.

Not scaled

“To taste”, “pinch” and “dash” are deliberately not scaled. With large batches you taste them again.

Order

List ingredients in the order you use them, and write weights in grams or millilitres rather than spoons or cups. Then everything scales exactly. More: A recipe everyone makes the same way.

A base recipe as an ingredient

Using one of your own recipes, such as a stock, as an ingredient? Link them and you open the base recipe with one tap. See Linking to a base recipe.

Writing the method

A method everyone in your kitchen carries out the same way.

Adding steps

“＋ Add step” creates a new step; the cross removes one. Steps are numbered in the recipe.

One action per step

Write short steps, one action per step. “Finely chop the shallot” and “Sweat in butter without colour” are two steps. That way you can tick them off in cook mode.

Critical points

Add what matters: temperatures, times, the desired thickness or colour. “Reduce by two thirds” or “core temperature 58 °C” prevents more mistakes than a nice description.

Parts with their own method

If your recipe has several parts, each part has its own method. See A recipe in parts.

Remarks

Anything that is not a step, such as “rest longer above 5 kg”, goes in a note.

A recipe in parts

A composed dish in one recipe, with each component’s own ingredients and method.

When to use parts

For a dish made of components: a tart with dough, filling and glaze, or a plate with meat, sauce and garnish. Everything is in one recipe, and still everyone knows what belongs to which component.

Adding a part

Choose “＋ Add part” in the recipe. Give the part a name, such as “Dough”, and fill in its own ingredients and method. Add as many parts as you like.

When importing

A line ending in a colon, such as “Dough:”, is recognised as the heading of a part when importing. Headings from Mela, Flavorish and CookBookManager become parts too.

Scaling and printing

All parts come along when scaling. On the print, each part appears with its name above its own ingredients and method.

Or rather a base recipe

Using a component in many recipes, like a stock or a base dough? Make it a recipe of its own and link it. Then you change it in one place.

Yield and portions

With a yield you can later scale to exactly what you need.

What to enter

Under Yield enter what the recipe makes, with a number: “1 litre”, “2.5 kg”, “40 pieces” or “8 covers”. It appears at the top of the recipe, next to the number of ingredients and steps.

Why it helps

With a yield you can enter the target yield under More scaling options: need 3.5 litres of a recipe for 1 litre, enter 3.5 and Savour scales everything.

When importing

The Savour reader also takes the yield from a heading such as “Ingredients (4 people)”. From other apps, portions or servings come across.

Without a yield

Without a yield you can still scale with the quick buttons or your own factor. See Scaling.

Photos and the original note

A photo of the dish, and for an imported note the original next to it.

Photo of the dish

Choose a photo under “Recipe photo — optional” in the recipe. Savour shrinks it automatically so it loads quickly. A photo helps the team see what the plate should look like.

The original note

If the recipe was read from a photo or scan, the original note is kept. Choose “View original note” in the recipe to compare, for example when you want to check a number.

Photos from other apps

When moving from Paprika, Mela, Cookmate, Living Cookbook and Flavorish, the recipe photo comes along.

When printing

When printing several recipes, “With photos” decides whether photos are included.

Notes on a recipe

A lasting remark next to the recipe, for everything that is not an ingredient or step.

Adding a note

Open one of your recipes and choose “＋ Note”. Write your remark, for example “rest longer above 5 kg” or “supplier: De Wit butchers”. Use “Change” to edit it later.

What for

Use notes for what does not belong in the ingredients or method: variations, shelf life, the source of the recipe, allergens or a remark for the team.

When printing

When printing several recipes, “With notes” decides whether notes are included.

Notes from other apps

When importing from another app, notes go at the end of the method, after “Notes:”, so nothing is lost.

Linking to a base recipe

From the jus to the stock with one tap, and back again.

Automatically by name

If you use one of your own recipes as an ingredient and the ingredient has exactly the same name as that recipe, Savour links them automatically.

Linking yourself

If the name differs, open the recipe, choose ⋯ and “Link to recipe”. Pick which ingredient belongs to which of your recipes.

In the recipe

“Recipe” appears next to the linked ingredient. One tap takes you to the base recipe, with a button back to where you came from.

Why base recipes

A stock, base dough or sauce you use in many recipes is changed in one place this way. Everyone in the kitchen team then works from the same version.

Opening and using a recipe

Everything you can do from a recipe, at a glance.

At the top

The buttons at the top of the recipe:

• Cooking mode: only the recipe, in large text.
• Edit: change the recipe (maker only).
• Print: print the recipe, scaled too.
• Share: send a link via WhatsApp, Telegram, SMS or email.
• Favourite: give the recipe a star.

Scaling

Below the title is “Convert” with quick buttons from ¼× to 10×, and “Original” to go back. See Scaling.

The ⋯ menu

For your own recipe, ⋯ holds “More scaling options”, “Link to recipe”, “Add to folder” and “Delete from library”. When you open the recipe from a folder or kitchen team, it says “Remove from folder” or “Remove from kitchen team”.

Ticking off

Tap an ingredient or step to tick it off. After an interruption you see where you were.

Notes and the original

Below the recipe are your notes, and for a recipe from a photo “View original note”.

Back

“← Back” returns you to the same place in the list you came from.

Deleting recipes

Tidying up without losing anything by accident.

One recipe

Open the recipe, choose ⋯ and “Delete from library”. Savour asks you to confirm first.

Several at once

Under All recipes choose “Delete recipes”, tick the recipes and confirm. Handy after an import with recipes you don’t need.

Only from a folder

To take a recipe out of a folder or kitchen team only, open it from that folder and choose ⋯ “Remove from folder” or “Remove from kitchen team”. The recipe stays in your library.

Duplicate recipes

Clean up duplicate recipes and numbers in front of recipe names with Clean up. You always see what will change first.

Savour never deletes by itself

Savour never deletes recipes without you asking. Even if you stop Savour Pro, all your recipes stay.