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Hi, I am Mathilde Rufenacht, the author of Shop'NCook. In this video, I want to show
you how to combine recipes.
Combining recipe allows you to easily reuse your base preparations like doughs or dressings
in other recipes.
In the previous tutorial, I had shown you how to add this recipe for red beef chili
that includes the ingredient Toasted Cumin Crema. Here, I am going to show you how to
link this ingredient to the recipe for Toasted Cumin Crema.
I have copied the recipe toasted cumin crema to the clipboard. I’m going to add it to
the software by using the clip button.
This is the recipe. I click on import. Shop’NCook now analyses the recipe to recognizes the
ingredients.
You have the possibility here to select the cookbook in which to add the recipe and an
eventual category. We’ll just add it to the current cookbook – My recipes.
I click on import to finalize the import.
And this is the recipe Toasted Cumin Crema.
Now lets display the recipe red beef chili to see what happened in it. The ingredient
toasted cumin crema is now underlined, meaning it is linked to the recipe Toasted Cumin Crema.
If you click on the link, the recipe toasted cumin crema opens in a separate window.
Also, by linking the recipes, the ingredients of toasted cumin crema have been automatically
included in the list of ingredients of red beef chili, as you can see in the Shopping
Item tab. They will be also included in the cost and nutritional analysis.
Don’t pay attention for now to the color of the ingredients. You will see in another
tutorial the meaning of the different colors and what to do about it.
Recipe linking takes place automatically when the software recognizes that the name of an
ingredient is the same as the name of another recipe.
You need however to know a few basic rules to link recipes successfully.
First, the recipes must be in the same cookbook, like it was the case for the red beef chili
and toasted cumin crema recipes.
Second, you need to know that the software links preferably to an article of the database
rather than to another recipe. It means that the title of the linked recipe should not
be the same as the name of a grocery item. Let me show you an example.
Here I have prepared a recipe of spaghetti with tomato sauce. It contains the ingredient
tomato sauce. You can see that it is not underlined, meaning it is not linked to the recipe for
tomato sauce that is in the same cookbook.
You can see the reason it is not linked by displaying the Shopping item tab: the software
has linked “tomato sauce” with the article “canned tomato sauce” instead of linking
it to the recipe tomato sauce.
You have several ways of fixing the link to the tomato sauce recipe.
An easy one would be to rename the ingredient and the recipe to “Homemade tomato sauce”
for example, so that it is different from the article name.
A more advanced way would be to remove “tomato sauce” from the synonyms of “canned tomato
sauce”.
But I want to show you here a neat trick to force the linking to a recipe.
First click on the edit button to edit the spaghetti recipe, then type "1 recipe" for
the quantity of tomato sauce. Now the ingredient reads "1 recipe tomato sauce". It indicates
to the software that tomato sauce is a recipe. Click OK to save the spaghetti recipe.
As you can see, the ingredient tomato sauce is now underlined, meaning it is linked to
the recipe for tomato sauce.
Also, you can see in the Shopping Items tab that the ingredients of the tomato sauce recipe
are included in the spaghetti with tomato sauce recipe. Note that you could also have
specified 2 recipes or 3 recipes of tomato sauce and the ingredients of the tomato sauce
recipe would have been accordingly scaled.
The third rule for recipe linking is somewhat more complicated: the software must be able
to scale the linked recipe to produce the specified quantity.
If you have problems linking your recipes, chances are that this rule is not fulfilled.
Let me illustrate it with an example.
This recipe for Brussel sprouts with hollandaise sauce is not linked with the recipe for Hollandaise
sauce that is in the same cookbooks.
If you display the Shopping item tab, you can see that hollandaise sauce is in red,
meaning this itme it is not linked with an article of the database, like it was the case
for tomato sauce in the previous example.
Instead, the problem is that the recipe for Brussel sprouts requires 1 cup of hollandaise
sauce, but the software doesn’t know the yield of the recipe hollandaise sauce and
therefore doesn’t know how to scale the recipe for hollandaise sauce.
You can fix this problem by telling to the software the yield of the hollandaise sauce
recipe.
To do that, edit the hollandaise sauce recipe by clicking on the edit button and inputting
the yield of the recipe, which is approximately 2 cups.
Click OK to save the recipe.
Now the software knows that to create 1 cup of hollandaise sauce, it needs to take half
of the recipe for hollandaise sauce.
You can see that hollandaise sauce is underlined in the brussel sprouts recipe, meaning that
it is linked to the corresponding recipe.
When you click on the link, the hollandaise sauce recipe opens, correctly scaled to yield
1 cup.
This is all for recipe linking.