Asklemmy

48006 readers

832 users here now

A loosely moderated place to ask open-ended questions

Search asklemmy 🔍

If your post meets the following criteria, it's welcome here!

Open-ended question
Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
Not ad nauseam inducing: please make sure it is a question that would be new to most members
An actual topic of discussion

Looking for support?

Looking for a community?

Lemmyverse: community search
sub.rehab: maps old subreddits to fediverse options, marks official as such
!lemmy411@lemmy.ca: a community for finding communities

~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~

founded 6 years ago

MODERATORS

Scientists of Lemmy, how would you standardize or improve cooking recipes? (lemmy.ml)

submitted 1 day ago by comfy@lemmy.ml to c/asklemmy@lemmy.ml

86 comments fedilink hide all child comments

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?

you are viewing a single comment's thread
view the rest of the comments

[–] chaosCruiser@futurology.today 8 points 13 hours ago (1 children)

Food science is truly complex, so in order to accurately replicate a recipe, you need to standardize pretty much everything. Currently, there’s plenty of variation and you just compensate by winging it and keeping an eye on the pot a little longer.

In order to reduce variation, we need to standardize the following:

ingredients: The composition of meat and carrots varies a lot.
heating methods: An oven set to 200 °C is not exactly 200 ° at every location and all the time.
weigh everything: Volumes are complicated and messy.
use a timer: This applies to all actions like stirring, heating etc.

All materials and methods should be accurately documented, because things like the coating or weight of your pan can introduce unwanted variability.

[–] evasive_chimpanzee@lemmy.world 3 points 4 hours ago

Diameter of pots is big, too. You get way more evaporation with a wider pot.