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 just want cups gone for solids (and viscous stuff). It’s such an idiotic system. 1 cup of diced carrot … wtf how should I go about measuring that in the grocery store? Just tell me 1 large carrot or by weight.
I know it doesn’t need to be exact but it just doesn’t make sense to do it this way. Even with imperial units, you have ounces, why not use that?
Ounces suck because they are used as a weight and a volume, and I can’t ever be sure which one a particular recipe is using.