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?

  • Contramuffin@lemmy.world
    1·
    3 days ago

    If you’re asking scientists about writing protocols, you clearly don’t know how scientific protocols work. If anything, scientists need to take lessons from recipe writers on how to write protocols. Scientific protocols are notoriously difficult to replicate.

    Here’s a burger recipe written like a scientific methodology:

    Raw beef patties (Carshire Butcher) were prepared on a grill (Grillman) according to manufacturer’s instructions. The burger was assembled with the prepared patties, burger bun (Lee Bakery), lettuce (Jordan Farms), American cheese (Cairn Dairy), and various toppings as necessary. Condiments were used where appropriate. Assembled burgers were served within 15 minutes of completion.

    • Xanthobilly@lemmy.world
      1·
      3 days ago

      I don’t share this notion, as a scientist. Especially not in industry. SOPs are extremely detailed to the point of including lot numbers, etc. If done right it leaves no room for interpretation.