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

submitted 1 day ago by [email protected] to c/[email protected]

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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?

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[–] [email protected] 6 points 10 hours ago

I think a major one is to try to avoid trusting in unfounded precision.

If you want to make lemonade like a chemist, you don't just weigh out some lemon juice and add it to water and sugar. You measure sugar and citric acid content of the batch of lemon juice, then calculate how much water will dilute it to the right pH, and how much sugar will bring it to your desired osmolarity. In reality, no one is going to do that unless they run a business and need a completely repeatable. If you get lazy and just weigh out the same mass of stuff with a new batch of lemon juice, you could be way off. Better to just make it and taste it then adjust. Fruits, vegetables, and meats are not consistent products, so you can't treat them as such.

If i were to be writing recipes for cooking, I would have fruits/vegetables/meats/eggs listed by quantity, not mass (e.g., 1 onion, 1 egg), but i would include a rough mass to account for regional variations in size (maybe your carrots are twice the size of mine). Spices i would not give amounts for because they are always to taste. At most, I would give ratios (e.g. 50% thyme, 25% oregano). Lots of people have old, preground spices, so they will need to use much more than someone using whole spices freshly ground. I think salt could be given as a percentage of total mass of other ingredients, but desired salinity is a wide range, so i would have to aim low and let people adjust upward.

Baking is a little different, and I really like cookbooks that use bakers percentages, however, they don't work well for ingredients like egg that I would want to use in discrete increments. For anything with flour, I would specify brand and/or protein level. A European trying to follow an American bread recipe will likely end up disappointed because European flour usually has lower protein (growing conditions are different), which will result in different outcomes.

I will say in defense of teaspoons, most home cooks have scales that have a 1 gram resolution, though accuracy is questionable if you are only measuring a few grams or less. Teaspoons (and their smaller fractions) are going to be more accurate for those ingredients. Personally, I just have a second, smaller scale with greater resolution.