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?

  • comfy@lemmy.mlOP
    1·
    9 hours ago

    (to be clear, I was saying ‘amateur hour’ tongue-in-cheek ;)

    I am lucky to have my grandmother’s cook book with 3x5 index cards hand written, with the date and whom the recipe is from…but I don’t use lard in her Ginger Bread recipe from 1932.

    That’s wonderful! All I got was a disintegrating notebook of delights. I do like deciphering it but not when I’m hungry!

    • Che Banana@beehaw.org
      1·
      3 minutes ago

      I get it!

      Now to really boil your noodle I used to work with a lot of (French) chefs who when they wrote out recipes for magazines and such (pre internet) they DGAF if it was accurate or not… “if zey screw eet up, zey sink it is zere fault”