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?
Parametric recipes are great. The central ingredient is quantity 1 and everything else is a ratio by weight. You then scale it to your needs. So an equilibrium brine would be.
1 meat 1 water 0.03 salt Brine for 1 day per 2 inch of thickest section.
They don’t work for everything. So when baking a loaf of bread time and temp are spefic to loaf size. It still works for a batch of bread dough however.
This also helps you think in ratios which help general recipe construction. Once you know what flour to egg radio you like for your bread you can alter recipes to your preference.