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Atleast with cooking I've collected a few sources that are consistently good. For new recipes I follow them exactly the first time and disregard any source that

Atleast with cooking I've collected a few sources that are consistently good. For new recipes I follow them exactly the first time and disregard any source that has had more than a couple not great recipes, specifically any recipe on all recipes that not a sponsored professional chef.

tompazourek 5y ago
When cooking, we often optimize for flavor and texture. But what about digestion and nutrition and how each person has different preferences and a different body? It starts getting very complicated quite fast, so many variables...
quietbritishjim 5y ago
The parent comment's point is not that there is no good cooking advice out there, but instead that there are enough variables that it can't be taken at face value. I've used a recipe that have worked very well for me but then gave radically different results when I used a different casserole dish. I managed to fix it by taking the lid off later in the process and adjusting the oven temperature by 30°C. Not many recipes mention that amount of temperature variation depending on what cooking equipment you're using.
colechristensen 5y ago
(for cooking, but also others) There usually are good sources and they fall under two categories (or both): very precise procedure which was actually tested or technique and feedback focused information. The latter being far more important. How to adjust, signs to look for (sound, smell, taste, sight), the proper uses of tools, etc. "This is how I do it!" blog kinds of recipes usually suffer from hidden techniques or undocumented variables where you try it yourself and it's just awful. In other words, good advice involves science and art, not just one-off reports of success.
- jamincan 5y ago
  The problem, of course, is that advice focusing on technique and feedback is a lot harder to pass on, and a lot harder to absorb. It's the difference between a 30 second tik tok clip and a one hour in-depth on par-baking pie crusts.

tompazourek 5y ago

When cooking, we often optimize for flavor and texture. But what about digestion and nutrition and how each person has different preferences and a different body? It starts getting very complicated quite fast, so many variables...

quietbritishjim 5y ago

The parent comment's point is not that there is no good cooking advice out there, but instead that there are enough variables that it can't be taken at face value. I've used a recipe that have worked very well for me but then gave radically different results when I used a different casserole dish. I managed to fix it by taking the lid off later in the process and adjusting the oven temperature by 30°C. Not many recipes mention that amount of temperature variation depending on what cooking equipment you're using.

colechristensen 5y ago

(for cooking, but also others) There usually are good sources and they fall under two categories (or both): very precise procedure which was actually tested or technique and feedback focused information. The latter being far more important. How to adjust, signs to look for (sound, smell, taste, sight), the proper uses of tools, etc. "This is how I do it!" blog kinds of recipes usually suffer from hidden techniques or undocumented variables where you try it yourself and it's just awful. In other words, good advice involves science and art, not just one-off reports of success.

jamincan 5y ago
The problem, of course, is that advice focusing on technique and feedback is a lot harder to pass on, and a lot harder to absorb. It's the difference between a 30 second tik tok clip and a one hour in-depth on par-baking pie crusts.