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?

  • chaosCruiser@futurology.today
    English
    8·
    16 hours ago

    Food science is truly complex, so in order to accurately replicate a recipe, you need to standardize pretty much everything. Currently, there’s plenty of variation and you just compensate by winging it and keeping an eye on the pot a little longer.

    In order to reduce variation, we need to standardize the following:

    • ingredients: The composition of meat and carrots varies a lot.
    • heating methods: An oven set to 200 °C is not exactly 200 ° at every location and all the time.
    • weigh everything: Volumes are complicated and messy.
    • use a timer: This applies to all actions like stirring, heating etc.

    All materials and methods should be accurately documented, because things like the coating or weight of your pan can introduce unwanted variability.