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?
I don’t share this notion, as a scientist. Especially not in industry. SOPs are extremely detailed to the point of including lot numbers, etc. If done right it leaves no room for interpretation.