Chef critique
Crisp Coho with Basque Piperade
A well-seasoned, nicely timed, and appealing recipe that requires only minor corrections to its cost estimate and prep formatting.
Score: 9/10
Suggested fixes
- Update the estimated_cost_dollars to 21 to reflect the actual prices.
- Convert the vegetable preparation in Step 2 into a bulleted list, leaving a blank line before and after the list.
Issues
- low / cost: The estimated cost of $15 is too low, as the salmon fillet alone is $14.99 and the total ingredient cost is approximately $21.
- low / clarity: Step 2 prepares four ingredients in a single prose paragraph; preparations of more than three ingredients should be formatted as a bulleted list surrounded by blank lines.
Strengths
- Perfectly scaled salt quantities across all components, following the 1% and 1.25% starting points accurately.
- Efficient and clear instructions that make excellent use of concurrent cooking while the potatoes roast.
- Appropriate chef-recommended pull temperature (125°F) for perfectly cooked, tender salmon.