5 ms·
I'm reminded of baking. The recipes for everything are all known, but there's still an enormous amount of skill and tacit knowledge required.
by scott_s 6y ago
I'm reminded of baking. The recipes for everything are all known, but there's still an enormous amount of skill and tacit knowledge required.
- asdff 6y agoFinding an old protocol that has been marked up by a former lab member is like finding the Half Blood Prince's potion book.
- amluto 6y agoHah. A lot of excellent bread recipes involve a step like “add flour until it looks right.”
- kwhitefoot 6y agoNot the ones intended for professional use. I have a textbook of cookery [1] written for students intending to become professional cooks, it emphasizes precision measurements and repeatable processes. Where it expects adjustments it explains what it means and what constitutes "it looks right". It stands head and shoulders above pretty much all other cookery books I have read. But of course it lacks glossy pictures and is not backed up by a video of Nigella Lawson in a low cut dress (not that I'm objecting to Nigella and her cleavage) [1] Professional Cookery: The Process Approach by Daniel R. Stevenson