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It amazes me how many great chefs can cook fantastic dishes yet fail to be able to write recipes in a clear and concise way that makes for easy reading and understanding. Many could do with working in manufacturing industry for a number of weeks and learn the skill involved in preparing a bill of materials for a product because in this way they would get to understand how certain ingredients can be grouped together to make a "sub assembly" before the preparation into the final assembly.
Some top chefs have mastered this of course and they truly produce excellent food, freshly prepared and in a short space of time. It simply boils down to storing the food in it's sub assembly state until you're ready to serve then throw everything together and give it a blast.
I'm a barbecue and smoker enthusiast and I love to experiment with different marinades, rubs and mops as well as making some really tasty accompaniments for my BBQ parties. It wasn't until last year that a friend suggest I should "bottle" my knowledge and share it but my confidence wasn't too great because first of all I'm not a professional chef and second I've never written a recipe.
I guess everybody has to start somewhere and when I thought about my day job it in manufacturing and also how some recipes really annoy me I found the way forward. All it took then was to think about how I prepared the meal and write it down.
One thing that really frustrates me is when there's no clear information about how long the recipe is going to take, admittedly it's not that important for barbecue recipes because the BBQ cooking is part of the fun and if you're into smoking most people already know the rule of thumb that it take a minimum of 60 minutes per pound of meat and a thermometer to measure the internal temperature of the food. What's really annoying is when you get half way through a recipe and then see the words "put the mix to one side and marinate overnight".
So aside from ensuring that the method clearly states how to put the ingredients together in a manner that ensures the final assembly is as easy as possible, it's essential to state clearly in the opening summary whether that are any time constraints with the recipe. For another example just a quick note at the top of the page to state preparation time and cooking time will work wonders.
There is a protocol when writing ingredients that the largest constituents go first running down to the inevitable pinch of salt and pepper at the bottom. For me it doesn't make sense because I like to see the ingredients together that get mixed together. For example if we're doing a rub then I would prefer to see all the rub ingredients listed separately, this way it's clear to read and I don't forget anything. That's my way, you may have yours but if together it brings more great recipes to the internet then hopefully we're onto a winner. Imagine what life would be like without the residential home appliances which are installed in every house. Cooking meals would be a monstrous chore and cleaning up after meals would be a task that everyone would try to ignore. The home appliance fixtures have come to be relied on by millions of people to provide creative meals that are delicious for all families. Other appliances for the home have been trusted to keep all types of foods cool and fresh until eaten by the family during the month.
The most common residential cooking fixtures are stoves, ranges, and hoods. A family can choose to use these residential appliances with the cooking capabilities that come from gas fuel, or electricity. Other cooking methods are found in these in-home cooking appliances because people like to grill meats without having to venture outside the home, especially if there is snow on the ground outside. Those cooks would find the grill tops on gas ranges to be the perfect tool to rotisserie chicken or cook hamburgers to perfection.
Residential home appliances are cooking solutions that every family will utilize several times a day. The energy efficiency ratings on most cooking appliances will make preparing meals an affordable task that everyone enjoys in one form or another. Youngsters can prepare simple meals using small sized home appliances like sandwich makers and young adults can prepare meals while at work with the ever popular crock pot.
Many families rely on home appliances like microwave ovens to thaw and cook foods using electrical power and healthy cooking technologies. Through the electronic components of these small appliances, cooks have greater control over the cooking temperatures and timing mechanism that have always assured cooks that moisture will remain in cooked foods no matter what time of the day the cooking cycle has finished. These appliances assure families of vitamin-enriched meals that are flavorful and quick to prepare no matter which family member is at the control panel.
Some of these small sized appliances for residential use allow people to cook ethnic foods based on cooking styles from cultures that are totally foreign to them. Residential home appliances like rice cookers and woks can create meals with Oriental touches that produce cuisine that is quite delectable to enjoy at any time of the day. People use residential appliances to enrich the soul and revive the spirit and the home appliances are at time, used as an extension of a person's creative personality.
People are more adventurous when cooking today because they do not have to worry about making messes. With residential appliances like electric dishwashers people can be more prone to entertaining at home more often. The energy efficient settings used on these appliances allow homeowners to control cleaning costs while ensuring that all bake ware, glassware and tableware is sterilized and ready to use again in the shortest time span imaginable. Some families will use the dishwasher to hide dishes until a full load is ready for washing and then they can enjoy using the residential home appliances that are sitting on the kitchen countertops. Business people can entertain at home again due to the culinary opportunities that are derived from spending time cooking on the home appliances. The small appliances in the home no longer remain in the kitchen but have been brought to the porch to use for cooking when friends come over for the weekend. Many culinary dishes can be prepared in a matter of minutes and people now have more time to converse and relax when they are away from work.
The curved rims of cookware are now decorations at a party. When placed upon stoves equipped with ceramic cooking surfaces, the culinary meals inside look more enticing than ever before. Cleaning the kitchen after meals are finished is an easy chore since burnt on foods wipe clean due to the durable ceramic spatter boards that are the focal point of home appliances like ranges. Cooks can choose between a variety of cooking modes with the gas, convection, or electric models of home appliances today.
Other small home appliances can be used after meals when guests settle down for some down home relaxation. Home appliances such as coffeemakers can produce espresso drinks, or grind coffee beans in front of guests. Partygoers will appreciate the culinary delights held inside home appliance accessories like thermal carafes. Guests will be quite excited to discover that every carafe on the countertop holds delicious coffee flavored with hickory, hazelnut or a morning blend that is certain to start an overnight guests day just right.
Hosts can be creative when preparing the culinary delights for breakfast. Non-stick griddles can be used to prepare crisp bacon and sausage that is almost fat free due to the unique drainage systems built into these small home appliances. The culinary creativeness can extend to cooking pancakes that are golden brown and flavored with blueberries and cream. Other home appliances such as refrigerators will be busy keeping drinks chilled at just the right temperature for guests who are parched after such a meal.
With tabletop sandwich machines, hosts could prepare a number of culinary treats for lunch with this small sized home appliance. Some guests might prefer a sirloin steak that is cooked to perfection and others might prefer chicken breast grilled for an Italian meal. Cooks can combine steak with wrapping shells and produce fajitas that are loved by all and cooks will love the smokeless cooking features of this home appliance well into the late afternoon.
Some home appliances make preparing culinary dishes quick and simple. Party hosts can prepare appetizers with the use of home appliances like food processors.
This kitchen machine is the most versatile tool in the kitchen and the culinary opportunities that emerge through this home appliance are limitless. Hosts can shred cheese, tomatoes, and lettuce for a Mexican fiesta planned on short notice. Homemade pasta can be created by anyone motivated to learn Italian cooking from the ground up. Home appliances such as these can keep the party attitude going throughout the year and guests that show up at the last minute can always supply culinary ideas for dishes. Many home chefs are inspired to cook gourmet meals by watching culinary cooking shows on television. The cookware for the gourmet chef on television looked so shiny and magnificent that many home cooks wanted to experiment with the same tools that gourmet chef used during the television program. Finding those items used to be hard but people have found innovative cookware products online, on television and in the retail outlets in towns where they live.
The cookware used by gourmet chefs is often presented first through gourmet cookware conventions. Name brand cookware designers will introduce cookware selections so that people know that each part serves a certain purpose. In the past, home cooks had to rely on one certain pot to create all meals in, but today, the gourmet cookware sets have up to 14 or more pots with enchanting covers on them. Gourmet chefs usually hang those cookware sets from hooks that hang from the ceiling to give the effect to people that they are entering a professional's kitchen.
Some of the lids will feature open vents on the side or handles with vents built-in. Some gourmet cookware will offer opportunities for cooks to steam vegetables with fewer calories or the covered cookware choices will let cooks prepare the vegetables so that they stew in their own juices. The cookware choices for gourmet chefs will allow nutritional meals to be prepared without needing additional oils. Buying gourmet cookware selections might be a confusing task at first, but most cooks know that gourmet chefs will always keep at least one pan for sauces handy at all times.
Small appliances that add flavor to all foods will often accompany the cookware selection chosen by a gourmet chef. Even home chefs can use these gourmet-inspired machines to spice up the foods that are prepared throughout the week. A gourmet chef will use various grinders during a televised cooking show. These machines will be used most often on-air for preparing seasonings like salt and pepper and other more traditional spices that originate from a variety of foreign countries that the chef has probably traveled to once during their life.
Gourmet cookware allows home cooks to prepare perfect dinners without fail. The stainless steel construction of many cookware styles allows heat to be distributed evenly throughout the cooking process. The tight seals on many name brand cookware sets permit food flavorings from escaping and are the primary reason why gourmet chefs dishes are so delicious. Gourmet chefs at home can cook along with chefs on television and produce the same results in foods that can be consumed by their families at some point during the day.
The various pieces of cookware developed by a gourmet chef known the world over might seem pricey at times. Home chefs have many options for owning this type of cookware and many prefer to buy the entire set at one time. For home chefs that are more budget conscious, these cookware marvels can be purchased separately from any department store or cookware retailer. A certain amount of pride will emerge from the meals that are prepared with each piece, and home chefs can always ask for a new addition when they are creating a Christmas wish list. Most people will make a natural assumption that all cookware can be used over open heat. If they had consulted the product information that came with the cookware set, the manufacturers might have alerted cookware owners that certain parts would not be suitable for use in an oven. Product guides found through internet searches might have provided more information on product use and other alerts from owners of the same type of cookware that state the cookware is also not considered safe to use in a microwave ovens.
When this cookware style is sold brand new, many retailers will fail to guide customers on the proper methods of using cookware and are surprised when the customer returns it to the store. Customers gain a lot of information about cookware from store demonstrators that are marketing a certain brand name of cookware for a short while. Bargain shoppers cannot expect to find product guides for cookware that has been gently used because the product information has been removed by that time and only the cookware remains.
The product guides for cookware are very useful in preventing accidents in the kitchen. Some cooks assume that cookware with locking lids will prevent spills and are dumbfounded when burns occur. The person would find a paper guide very useful after bringing the cookware home because product demonstrations are very brief and it is hard for some cooks to retain such intricate information about cookware safety features. The product guide would have provided a pictorial view of the cookware and the correct sequence to use when securing locking devices.
Some people love the cookware sets they have purchased but are astonished to find that the outer surface of the cookware has become dull and dingy. Many product guides will provide a varying assortment of cleaning options that will ensure that the stainless steel or aluminum metals retain luster for many years. Some product guides might recommend a certain type or brand of cleanser to be used on cookware and stovetop range surfaces. Some will be direct and honest when they tell cookware owners which cleaners to avoid entirely because the research laboratories have spent considerable time testing the products.
Every cookware brand will recommend certain types of cookware because they are commonly used every day. Product guides for these selective pieces of cookware will often provide how many cups of food can be produced using various cooking temperatures. Some cookware will outperform others when it comes to sauteeing onions or shallots, but the same cookware would not be a good choice to braise meats in or for shimmering foods for long periods.
People use the information contained in product guides to get more value for the money that it cost. Those pieces of cookware that are used everyday will be valued highly and cooks will use the information to learn everything they can in order to cook delicious foods in them for their families. Improper use of cookware wastes money and families prefer to use those resources to buy foods that are easily prepared with the right cookware in a cookware set. Economical meals can be prepared all the time from recipes in the product guides. Any extras can be placed in the freezer to give the cook a night off occasionally if freezing temperatures listed in the product guides are followed. BBQ salads are the easy accompaniment to an outdoor cookout and do work really well but sometimes I like my barbecue menu ideas to be a little different. In fact, not just different, something that can become a bit of a talking point too.
My inspiration comes from cooking corn cobs. When doing them on the barbecue grill it's important to soak the husks for a good 30 minutes in water so that when heat is applied the leaves steam and cook the kernels. Having tried the corn over charcoal idea a couple of times, sparks of inspiration started to fly in all directions as I thought about how we might steam other vegetables on the outdoor barbecue grill. No sooner had I tried the base concept and the menu ideas came thick and fast.
Essentially were going to steam the vegetables in foil packs and the real beauty of cooking this way is that you can put the foil packs on the grill while the charcoal is still settling down and because of the foil protection there's no chance to burn the food. By the time the vegetables are cooked, the charcoal is ready for the meat, do the remainder of the cookout and while the meat is resting for five minutes simply slap the foil parcels back on to warm through.
Let's take carrots as an example. Take a rectangular piece of foil, chop the carrots finely and place them in one half of the foil rectangle. Season with salt and pepper and fold the foil over and "scrunch" the sides together just leaving a hole at one point where we can add water. Pour in half a cup full of water and make the final scrunch to seal the package. Slap it on the grill and 15 minutes later you've got beautifully delicious steamed carrots. A knob of butter and "Bob's your uncle!"
The same logic can be applied to many vegetables so why not experiment? The only thing to remember is to slice the vegetables thinly so that there's a good surface area for the steam to work on.
For an easy variation on the theme, rather than water, why not try a little dry white wine? It adds and certain "je ne sais quoi" to the recipes and sure makes for some interesting questions when your guests see you filling foil parcels from a wine bottle. They really know that they're in for a treat!
Alternatively how about potatoes? Again, slice them thinly, place them on one half of the foil and season, now add a tablespoon of crème fraiche and start the scrunching. Finish off by pouring a good lug of white wine before sealing the parcel and then it's onto the barbecue grill. You'll need to be a little more careful with this barbeque menu idea because too much heat can burn the cream so be a little gentler with the cooking and go for about 30 minutes cooking time.
One last tip - it's also great to make individual packages so that everyone can rip into their own parcel and enjoy. It also makes it easy because all we have to do as the chef is throw a foil parcel onto each plate - how's that for presentation? Healthy and tasty outdoor barbecue recipes Before you even countdown to your most awaited summer camping, barbecue grill is just around the corner. Your grill needs a replacement and your family deserves one that will create delightful, mouth watering and tantalizingly appealing steaks. Today might just be the perfect time for you to check out a barbecue grill that has been on sale. While your kids are daydreaming of the outdoor steak feast that they have sumptuously enjoyed last time, get the most discounted prices guaranteed with superior quality just perfect for a delicious treat!
There are important considerations to jot down on your notebook before buying. If you have eyed on one grill during the past couple of days, think and recall if you particularly like that model because of how it looks. Include the following notes before you spend your dollar on it.
You have a wide array of options but consider how much did you budget for on this future purchase. If you have a few restrictions, go for something that's "worth your dollar." A grill with an exceptional quality will essentially cost more than the common types. Never sacrifice quality when buying for these kitchen equipments; choose one that is made to last way longer than cheaper models.
If you're cooking for a large brood plus some kith coming over to join this year's camping, you may need a larger grill. Get a huge size that can be portable with stainless wheels and will not cause too much bulk in your trunk. There are huge-sized grills with removable accessories and those that are even collapsible. These removable accessories you may only use when necessary so that you could check what and when to bring which.
There are accessories that are most useful to your camping needs such as the food preparation and storage areas. There are side burners too that can be of big help. Drip trays gives you more freedom to worry not on cleaning the grill afterwards, in that way, you can be more involved with the activities and spend quality time with your family. Get a barbecue grill that'll make cleaning a lot easy.
Once camping season is over, your next important thought is whether there is ample space in the house for equipment storage. Proper maintenance promises long use and therefore, getting the value for the grill.
Have you thought just yet the type of grill you're buying? Whether you go for the fuel type, with smokers or the traditional, check out the features that could allow you to multi task, to save time and effort by doing things simultaneously. Think of roasting while the steaks are grilled and you prepare food on the dining table? Convenient, right?
It may not be as easy as 1-2-3. Surely, there are additional pointers you need but this is a way to start and seal that deal. Camping can be anytime of the year so your barbecue grill should be ready by now. The steaks can't wait and the kids are asking! Throw that steak feast and enjoy a real good time with your grill in tow. One thing that everyone has to do in order to survive is eat food and drink water. Along with air, food and water are the two other key elements that we need in order to allow our bodies to function. There is plenty of choices when it comes to food. However, it is well recommended that you eat a very nutritional balanced mean so that you can let your body work to full capacity. One essential area you should always keep track of is fruits.
Fruits are some of the best items we can eat because they contain so many good vitamins and minerals that our bodies thrive on. In all reality, fruits are pretty delicious, yet many people avoid them for one reason or another. The following will go over the nutritional facts of different popular fruit that we all have tried at least once unless your allergic to fruit or something like that.
The first fruit that will be discussed is the almighty apple. The famous quote goes, “An apple a day keeps the doctor away.†This is a scientifically proven fact but it is definitely a good idea to eat an apple a day just for the good natural nutritional ingredients that are associated with an apple. An apple contains about forty nine calories and consists of about eighty four percent water. It also has 2.3 grams of fiber, 0.4 grams of protein, 11.8 grams of sugar, 2 grams of vitamin A, 15 milligrams of vitamin C, 0.02 milligrams of vitamin B1, 0.01 milligrams of vitamin B2, 0.05 milligrams of vitamin B6, and 0.05 milligrams of vitamin E. All these thing are essential in order for our bodies to work properly. Apples may not seem like a super essential staple of someone´s diet but if eaten on a consistent basis, they can really make your body feel good.
Another popular fruit we all chew on from time to time is a banana. Bananas are really good to eat for several reasons. They are good for your skin and for your internal body as well. A banana contains about eighty eight calories and consists of about seventy six percent water. In addition, bananas also contain 2.7 grams of fiber, 1.2 grams of protein, 20.4 grams of sugar, and also has a small amount of other essential vitamins such as vitamins A, B, C, and E.
Those two fruits are the most popular fruits that people eat on a more regular basis then other fruits. However, all fruit is good for you in one way or another. One fruit can be better for you in one area of your health, while the other fruit is good for you in another area. All fruit is made up with a high level of water and almost all of them contain essential vitamins and minerals that our bodies need. Eat as much fruit as possible as well as the other vital things on the periodic food chart in order to be healthy and feel super good.
Having a sharp quality kitchen knives is easy for you to use it for chopping, slicing, and dicing a variety of foods. But when your knives can’t easily cut through the skin of tomato, then you know it’s time to sharpen your kitchen knives again!
But there are some exception, some cheap knives are disposable so it’s doesn’t require any sharping, but for quality knives that last forever, you need to know how to sharpen them properly. If you want more tips about how to choose quality kitchen knives, you can visit my blog listed below or my listed branded best kitchen knives company here.
Anyway, I used to sharpen my quality kitchen knives using sharpening stone. But I found using sharpening steel is handier but it’s takes a bit of skill to do it properly.
Basically, how to sharpening your kitchen knives have 4 steps:
1. Hold the sharpening steel in your left hand steadily.
2. With another hand, hold your kitchen knife.
3. With the kitchen knife at a 10- to 25-degree angle to the steel, hold the steel rod steady and draw the knife blade down the steel.
4. Repeat the steps several times until the entire cutting surface of the kitchen knife has been drawn across the sharpening steel on both sides of the blade.
Well, there you have it!
Tips to remember and take away is to even pressure and have an equal number of strokes on each side of the blade.
Proper angle is also the key to properly sharpening your knive too.
All this will take some practice to make it perfect.
Have you ever wondered what judges are looking for in a winning chili at a cook-off? According to the International Chili Society, judges grade each chili based on the following five categories.
(1) Aroma – The chili should smell appealing, like something that you would want to taste. When you smell the chili, you should think of words such as scent, fragrance or aroma. These words describe good or pleasant odors. If you think of words like stench, reek or stink, then you might have a tough time getting people to try a bowl full.
For most people, smelling gives them little information about the ingredients or the amounts of those ingredients in the chili. But the odor can provide information that relates to the emotional impact of the food.
(2) Consistency – The chili, whether in a bowl or in the cooking pot, should be a smooth combination of the meat, or meats, and gravy. A winning chili should not be lumpy with big chunks of vegetables or meat. Sometimes, if it is too lumpy, it could be a sign that the chili may be too dry.
The chili should not be greasy or watery from all of the meat or either canned or bottled tomatoes. A winning chili should just be good and smooth.
(3) Red Color – A great chili should have a good appearance. The color should be reddish or reddish-brown. If it is gray, yellow or any other non-reddish color, then something went terribly wrong. The chili should look good enough that you want to try a taste of it.
Up until now, you’ve used two of your five senses – sight and smell. The goal is to involve as many of the senses as possible in a balanced and good way. If you can hear your chili boiling even when there is no heat around, you may have created a solution to the world’s energy problem.
(4) Taste – At the top of the judges’ list of criteria is taste. The chili should taste really good. Taste refers to the ability to detect the flavor of foods. In the brain’s perception of flavor, the sense of taste combines their less direct sense of smell. Again, there should be a balance between the senses.
The four typical taste sensations include sweet, salty, sour, and bitter. Some scientists believe that there is a fifth basic taste called "umami", which can be described as savory, meaty, or brothy. This fifth taste could easily be applied to chili.
(5) Aftertaste – The chili should leave a pleasant taste in your mouth after swallowing. An aftertaste is the persistence of a sensation of a flavor after the chili has passed out of contact with the sensory end organs for taste. A strong aftertaste is usually used to describe unpleasant flavors.
Spicy food can have notable aftertastes due to the spices used, such as chili peppers or curry. But, the aftertaste should not be bitter or metallic.
These are the five criteria for making a winning chili. The next time that you make your favorite recipe, judge your creation against these categories.
As a cooking tip, always print a copy of the recipe that you are going to make. Then, as you are cooking and make any changes, write those changes on the recipe. So when you make it next time, you’ll know exactly how you did it.
And remember, the decisions of the Judges shall be final. A lot of people ask me about tips on making cooking videos. When I make my video, I am not attempting to create a TV style slick show, nor am I trying to haphazardly record rote recipe preparation. I think the slick television type video production must be reserved for those with the skill and the time, which I lack. My goal is to create clear, concise easy to follow videos that contain new information for the viewer. In short, I am attempting to provide educational videos on the topic of cooking. Due to my current limited equipment I am not happy with the sound or light quality of my videos, however I decided to strive to make the best videos I could with what I had available before diving in and making a more serious financial investment. I needed also to be able to create the videos in a time sensitive manner so as not to excessively detract from my other innumerable responsibilities.
About a year ago I was given a tiny digital camera, which took videos! I got the idea to try and capture some of my favorite recipes on video, so I could eventually share them with my young daughter. At first, I tried editing using the software which came included on my laptop, windows movie maker...as with many Microsoft products this software left a great deal to be desired. I changed tactics and decided to attempt to record my recipes live, as I went, with accompanying explanations as clear as I could make them. I still use windows movie maker, and am happy to have it. I add titles and transitions between clips and that's all.
I came up with a few guidelines which aided greatly in creating my videos.
* First the basics which cannot be overstated:
o LOOK AT THE CAMERA - its so easy to forget this while cooking, after all its not a speech and you are working. Try to minimize views of your back.
o Speak clearly being careful to annunciate your words. Try to project your voice, as though you were on stage, which in a way, you are.
o State what your recipe is, what ingredients are involved and give measurements when practical
o Don't move too much - keep motion down to what is essential for the preparation of the dish
o I started with youtube which limited the duration to 10 minutes, and I still try and stick to this ... in todays day and age nobody has time to watch forever, and 10 minutes is long enough without resorting to a great deal of post filming editing.
* I try to do as much prep work as possible off camera, ahead of time. This includes measuring ingredients and placing in small bowls, chopping, dicing and the like. Unless the technique involved is novel or interesting there is no need for the viewer to watch 5 potatoes being diced fine.
* I try to film in natural stages, ending clips where appropriate and resuming when valuable to the viewer - for example, nobody needs to watch a pot of simmering liquid simmer for 20 mins.
* I think about what I am preparing for dinner as I shop, and I think about the parts of the recipe, how it breaks down naturally - first we combine ingredients, then cook or marinade or whatever, then season, further treat and finally serve.
* I try to film each part of the food preparation in one continuous pass, so that there is no subsequent need for editing. This can be problematic in a house with children, pets and the various noises and needs that arise from same, so I start a lot of videos and end up not using them - simple salmon in foil packets is one that I will someday post, I've made it for my family countless times since I started recording my dinner preparations - but for some reason, there is always a child having a meltdown (which is rare normally) a dog who won't stop barking, a ringing phone - something disruptive.
* If something mild occurs while I am filming I try not to overreact and continue on cooking and talking - for example, causally remove cat from butcher block and continue cooking/filming.
* Initially I neglected to include in my videos a shot showing the final plating of the dish. I now try to always do this, as well as taking a picture of the final product.
* Initially, I neglected to provide close-ups of crucial phases of a preparation. I try to incorporate these more often, but within reason as there is only me, and one camera
* I turn on my little camera and place it on a 64 oz jar of organic apple juice and aim it towards the area I cook in. I look through the lens to make sure its roughly in the right place.
* I turn off the camera after first cuing in the potential viewers with a statement like "I will be back after the chicken marinates to demonstrate what to do next" this allows for a transition to the next clip without more formal editing.
* The number one problem with my little camera is lack of space, so I need to transfer my video clips to my computer as I take them - then delete them from the camera and film the next clip. More than once I have inadvertently ran out of space and thought I was recording when I was not.
* I film most nights, not concerned with my physical appearance - because to worry about this on top of everything else would no doubt decrease the number of videos I can make.
* Finally, once you have made your video - watch it, all the way through. I find this painful, because I tend to be self - conscious but it is essential. Watch it for continuity, accuracy and basic 'watchability'. If you are lucky to have someone willing, get someone else to watch it through as well. Then go ahead and post it, this isn't rocket science after all!
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