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?
Recipes should be written with the quantities in the procedure. So instead of reading
It should be
That way you don’t need to read/refer to ingredient list, read/refer to ingredient list, etc