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In practice, how long it takes for any ingredient step is naturally going to be context-sensitive, and most recipe authors and readers appreciate that. (chef's

by jka 5y ago

In practice, how long it takes for any ingredient step is naturally going to be context-sensitive, and most recipe authors and readers appreciate that. (chef's experience, properties of the ingredients used, quality of equipment.. among many others) While thinking about a digital format for recipes I wondered whether it'd be possible to instead specify an "end condition"[1] for each preparation step - in terms of colour, taste, texture and so on. There could still be "estimated" typical durations for each step, but it'd allow for those to be somewhat dynamic based on the environment "at cooktime". [1] - https://github.com/openculinary/soupson/blob/8d43a08534d9906369c5dc307199ffd96fb47721/docs/requirements.md#data-model https://github.com/openculinary/soupson/blob/8d43a08534d9906...

dragonwriter 5y ago
> In practice, how long it takes for any ingredient step is naturally going to be context-sensitive, and most recipe authors and readers appreciate that. Yeah, most of the things quoted in the article are also within the realm of reason, and all of them state an end condition; there’s a few that are complete BS, but, since I assume the author knows the difference between browning and caramelization and recognizes that most of the examples aren’t referring to caramelization – appear to have been included for padding to exaggerate the prominence of the pattern being complained about, relying on readers not understanding the difference.
- djrogers 5y ago
  > since I assume the author knows the difference between browning and caramelization and recognizes that most of the examples aren’t referring to caramelization The recipes call for caramelization - that’s the point here.
  - dragonwriter 5y ago
    > The recipes call for caramelization They don't, though. The actual description of the target state in most of them is (often light) browning, not “caramelization”.

by jka 5y ago

dragonwriter 5y ago

> In practice, how long it takes for any ingredient step is naturally going to be context-sensitive, and most recipe authors and readers appreciate that. Yeah, most of the things quoted in the article are also within the realm of reason, and all of them state an end condition; there’s a few that are complete BS, but, since I assume the author knows the difference between browning and caramelization and recognizes that most of the examples aren’t referring to caramelization – appear to have been included for padding to exaggerate the prominence of the pattern being complained about, relying on readers not understanding the difference.

djrogers 5y ago
> since I assume the author knows the difference between browning and caramelization and recognizes that most of the examples aren’t referring to caramelization The recipes call for caramelization - that’s the point here.
- dragonwriter 5y ago
  > The recipes call for caramelization They don't, though. The actual description of the target state in most of them is (often light) browning, not “caramelization”.