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?
On thing that drives me nuts is weight measures for dry ingredients vs numerical egg measurements. Just give me ingredient ratios normalized to the egg mass.
Same could be said for “an onion” or “3 cloves of garlic”. Just give me the weights, please.