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?
They do publish pretty good information about home canning, though in batch sizes more and more of us aren’t going to do because we’re not putting up 10 acres worth of vegetables.