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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

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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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[–] evasive_chimpanzee@lemmy.world 9 points 21 hours ago (3 children)

Why would you want anything by volume? Mass is so much easier. 50 ml of honey is way more annoying to get into a recipe than dumping it right into whatever container the rest of the ingredients are in while it's sat on a scale.

[–] Revan343@lemmy.ca 4 points 16 hours ago (1 children)

5ml of vanilla is a lot easier to measure than by weight would be

[–] evasive_chimpanzee@lemmy.world 1 points 7 hours ago

To be honest, I don't think I've ever measured vanilla, it goes right in the bowl, lol. Small quantities are often easier by volume, though, for sure.

[–] b34k@lemmy.world 3 points 18 hours ago

Sure, we could say viscous liquids can use mass. I’d say most liquids with a viscosity close to water will be easier to measure out by volume than risk over pouring when going right into weigh boat / mixing bowl.

[–] howrar@lemmy.ca 2 points 19 hours ago

I agree. Mass all the way. It's especially complicated when the liquids are viscous and stick to your measuring vessel.

The only time volume is permitted is if it's too light for a typical kitchen scale to measure.