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by williamjackson 1818 days ago
You have eloquently elaborated on a truth I came to realize many years ago:

Cooking well (from a recipe) is the art of having enough experience to know what unwritten assumptions the recipe author has made.

6 comments

That is true for any concise set of directions.

I mean if I give a developer some instructions, or read some from stackoverflow , they only work the best if I already somewhat familiar or expert knowledge to understand it.

Cooking shouldn't be any different.

Writing small user apps doesn't translate to building apps for millions of users, the same way cooking for your family doesn't translate to cooking in a restaurant or wedding, or to how McDonald's ( google of the cooking world ?) should cook.

> McDonald's ( google of the cooking world ?) should cook

Having worked at a cook at McDonald's, I don't know if I would call it "google of the cooking world". From my experience, McDonald's cooking is highly streamlined and focused on reproducing the same experience at some level (for example French McDonald's is not the same as American McDonald's but the fries and Big mac are still relatively the same).

Sounds like programming. :)

...having enough experience to know what unwritten assumptions the O/S author, language author, spec writer has made.

To add to that excellent point, I’ve personally found while I’m learning it’s easier to stick to a small number of authors for recipes. Since the same author will tend to make the same assumptions, you kind of perfect their style (or your take on it at least). Like all things cooking, ymmv of course.
I find Felicity Cloake in the guardian a useful resource.

She takes a recipe and try's out various different recipes to work out the best version eg CTM (Chiken Tika Masala)

Cloake suits my way of cooking!

Her "How to cook the perfect..." series is my go-to for classic dishes. She takes advice from multiple cooks and books, and distils her "perfect" recipe from there. That is how I cook; I read multiple recipes, and take the advice I like best. Cloake makes that easy.

She had a recipe for croque monsieur up recently; it's spot-on.

Cooks Illustrated is good for this too. They try a bunch of recipe permutations and them explain why they designed the recipe to function in a certain way.
And having the knowledge to correct when something isn't as expected. Example would be vegetables leech more water and you need to reduce or increase heat to dry it out. Maybe the tomatoes aren't as acidic as usual in the soup and you need to add more acid.
I'd add. Its also the art of understanding how to cook a recipe to your own palate.

Or in other words; those assumptions are often very personal and therefore you need to develop and refine them for you as well.

You have put it very well. I am stealing this one:)