[beepbooptheory]

It's a little confused about it though.. It's not clear in the gpt version that "balsamic glaze" is what you are making by mixing the ingredients together, and makes it sound rather like some other ingredient you are mixing in. Granted, we have to decipher that a little bit in the first one too, but its not nearly as bad.

[Closi]

It's a balsamic vinegar glaze, which is an ingredient, not what you get when you mix the ingredients together.

That's why it refers to a 'balsamic mixture' once it's mixed in with other things. I actually think it's the opposite - the GPT version is clear and the non-GPT version confused you into thinking that a balsamic glaze is Tomato paste. Honey, Lemon, Garlic etc mixed together.

This is what you need: https://www.ocado.com/products/m-s-glaze-with-balsamic-vineg...

[BobaFloutist]

Among other things, it would be wild if "balsamic glaze" included no balsamic.

[beepbooptheory]

I see, well the computer did a fine job then. Now I just think that if your gonna add honey and tomato to it anyway, skip the "glaze" product and just buy good balsamic!

[jerf]

Human recipes are extremely inconsistent in that manner too.

When I was fresh out of college my wife and I tried to make some sort of recipe with hamburger and flour. I now know and understand it was trying to get us to make a roux [1] and then mix the hamburger into that. But it described the steps for that very simply and directly with no way to know when to stop cooking the roux, and I had no idea what a roux was at the time. So we ended up with one of the worst meals I've ever cooked: Browned hamburger mixed in soggy raw flour. Heck, I wasn't even salting anything properly then, so it would be unseasoned browned hamburger in soggy raw flour.

As cash-strapped as I was at the time, that one still went in the trash. If I recall even the dog was not impressed.

Many years later I saw the Good Eats episode on roux and the light bulb went off.

Mind you, even made properly what I recall of that recipe would be something more like a base to further spice and use with something else rather than a meal. It was a supposed to be a simple recipe, but it was really too simple. But it would at least be an edible base for further elaboration.

Since then I've been on the lookout for recipes that are clearly invoking some cooking technique but don't really describe it correctly, either because they assume you already know it, or it is straight-up just described wrong. There's a lot of them. The "Internet Cookbook" is full of ideas and I like it for that, but it's quite caveat emptor when it comes to following recipes directly. The skills to make a recipe website, SEO it so it actually gets hits, keep all the ads working, and get pretty cooking pictures don't overlap much with the skill of writing a good recipe.

[1]: https://www.seriouseats.com/a-brief-guide-to-roux#toc-what-i...

[fudged71]

If you feed key frames stitched together from the video through the GPT-4V vision model, the vision model can ensure that the steps align with the “story” shown in the images.

[sitzkrieg]

what a time saver!