just what do you intend to do? Get a recipe that says 2 pounds chicken leg, 30g garlic, 10 sesame seeds and 4.2 cups yogurt; and then sit down and measure every

just what do you intend to do? Get a recipe that says 2 pounds chicken leg, 30g garlic, 10 sesame seeds and 4.2 cups yogurt; and then sit down and measure everything to these precise requirements? Realize you only have 4.1 cups of yogurt, and start skimming a little meat of the chicken to toss? It'd take you a day just to prepare the ingredient measurements! Drop some yogurt and you're back to the measuring table Home cooking is an improvised activity, primarily because its so lenient in what it'll accept. Of course, maybe the french will tell you otherwise, but most food doesn't come with any intent to be 100% reproducible (and it'd be extremely boring if it were), or "designed". They come out leniently tasty, and they look good leniently. Until brown? Until it looks like a good shade of brown. Until ready? Until it feels like its ready. To taste? Until its tasty. Its imprecise, because its an ancient activity. You do what seems like a good idea, and don't do it next time if it fails. Its a game where losing is kinda fun (unless you're "designing" food, which I have nothing to say about)