I’m sick of having to look up what country an author is from to know which variant of teaspoon they’re using or how big their lemons are compared to mine. It’s amateur hour out there, I want those homely family recipes up to standard!
What are some good lessons from scientific documentation which should be encouraged in cooking recipes? What are some issues with recipes you’ve seen which have tripped you up?
That may be true.
But for anyone not reading it and getting instructions like “Go by feeling” when I don’t even know if the dish tastes as it should be is like requesting me to run before I can even walk.
And this cooking lession will sooner or later be revealed to a beginner but it’s very frustrating to think one cannot cook while it’s just a smaller skill-issue someone needs to overcome.
I know it feels that way - believe me, I mentioned I’m autistic for a reason, and that reason is I had plenty of meltdowns over the impreciseness of instructions before getting it - but it’s not running before you can walk, it’s walking before you run. Being precise and scientific about your cooking is the Olympic sprint of cooking, the high level michelin-starred stuff, not worrying about precision is the first teetering steps that lets you start to refine your technique.