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by TeMPOraL
2039 days ago
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Why not present the recipes as GANTT charts then? Even for a somewhat experienced home cook, it would be quicker to eyeball, and it would remove confusion for beginners. I was going to say I'm just going to try this out on one of the recipes I've recently used, but someone did that already: https://web.archive.org/web/20170420110020/http://www.matthe... How is that not strictly superior to traditional "word-problem" recipes? -- Also, one thing that I hate about recipes, as a person who cooks only occasionally, is the "to taste" direction. I know what to do when I've done a given dish 10 times. But the first time around? Why no recipes ever provide any kinds of bounds? "Add to taste; between 0.5 and 5 tsp, 2tsp is typical". (Truly, cooking is what happens to process chemistry when you care so little about the quality of the outcome that you can wing every part of the process.) |
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"To taste" is usually reserved for salt or some sort of textual element (like thinning a soup with water). Sometimes it involves pepper. Rarely will it involve other spices, though I don't think that's a terrible idea since most everybody has old ground spices so 2tsp will taste very different between kitchens.
You can't make a recipe amazingly precise for home cooks because equipment is wildly different and ingredient quality is wildly different. This is just a property of home recipes. Serious kitchens have things like salt done in precise weight ratios.