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’m an American biochemist, I also never learned the english system because my school transitioned to metric too fast. The mental burden of trying to cook using english units after working all day in the lab using that same part of my brain leads me to just not want to cook 95% of the time. But when I do cook I have optimized processes for my few simple recipes. When I bake I usually use a metric recipe or convert a English one, and optimize it before making a large batch of something.