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?
I agree. Mass all the way. It’s especially complicated when the liquids are viscous and stick to your measuring vessel.
The only time volume is permitted is if it’s too light for a typical kitchen scale to measure.