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?
People should try to think of recipes as performance notes, not as magical formulas. “This is how I made this, this time.”
This goes for baking too. Baking is no more science than cooking, and cooking is no more an art than baking. People who claim otherwise annoy me.
You need to figure out what ratios of what, do what in your recipes, and then explore how that can change with different brands/varieties of the same ingredients, different ovens, humidities, elevations if you travel, etc. Book learning can only get you so far, you need to put in the kitchen time to really understand.
The art of making good food is in being able to recreate and adapt all the science experiments you did.