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 have a similar experience with some basic fermenting (e.g. kombucha, pickling). I’m growing cultures of microbes like yeast and bacteria and while I’ve been able to spot some obvious unwanted cultures on failed batches, there’s a surprising absence of reputable info and unfortunately I’ve had to get by on the brewing equivalent of gym broscience, mostly on reddit, some of which I’ve spotted is misinformation. The SEO AI-generated articles plaguing search results don’t help either.