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I just wanted to shout out Cooking For Engineers even though it’s only moderately related. Its format for recipes is so quick to read. I would love to see CookL

I just wanted to shout out Cooking For Engineers even though it’s only moderately related. Its format for recipes is so quick to read. I would love to see CookLang integrate this style of recipe viewing. http://www.cookingforengineers.com/recipe/108/Banana-Nut-Bread/trn http://www.cookingforengineers.com/recipe/108/Banana-Nut-Bre...

bribri 5y ago
It would be great to generate diagrams. Seems like cooklang would need something extra to define dependent/parallel steps.
CSMastermind 5y ago
I prefer the Modernist Cuisine Format: http://modernistcuisine.com/wp-content/uploads/2014/06/Colonels-Fried-Chicken-recipe.jpg http://modernistcuisine.com/wp-content/uploads/2014/06/Colon... It's the best I've seen for being able to easily follow along. I also really appreciate their diligence with scaling factors since that tends to be a huge pain point for me with other recipes.
- bribri 5y ago
  It definitely seems like it would be possible to generate something like this in cooklang, as long as you specified everything in grams.
- teruakohatu 5y ago
  But specifying everything in grams looks like a practical nightmare for normal home cooks. 0.1g of a spice? Verses 1/4 teaspoon?
  - 2muchcoffeeman 5y ago
    You're always free to take an accurate recipe and make it less accurate. You can't go the other way round.
  - Mikeb85 5y ago
    Every home cook should have a digital scale. They cost like $20. And yes, for subgrams, you can always estimate 'a pinch', 1/4 tsp, etc... By weight is more accurate, almost never exceeds the max of a home scale and simply throwing everything into one bowl, taring the scale each time is quicker too.
    - teruakohatu 5y ago
      Most home kitchen scales have gram accuracy, but I doubt the calibration procedures lend themselves to even that level of accuracy. Throwing in a bowl works to a point, but if you accidentally dump too much in, you might have a hard time removing the extra 1g.
      - Mikeb85 5y ago
        Honestly, I haven't found many ingredients where you do it to the gram. A few like spices, salt or baking powder you just do it to taste or assume a tsp is enough, for that one item. A scale still beats measuring cups n things.
- roel_v 5y ago
  Are these scaling factors baker's percentages? What is the purpose? I.e. what do you use them for? And if these are specified for all recipes, what do you use as the 100% for recipes that aren't based around flour?
  - CSMastermind 5y ago
    They are baker's percentages! The reference ingredient is always set to 100% in the recipe. In the case of the one I linked it would be Chicken, drumsticks.
tomn 5y ago
This project generates recipes in this format from a custom language: https://github.com/mossblaser/recipe_grid https://github.com/mossblaser/recipe_grid I use it regularly and it works well!
- michaelsalim 5y ago
  This looks amazing, thanks for sharing!

bribri 5y ago

It would be great to generate diagrams. Seems like cooklang would need something extra to define dependent/parallel steps.

CSMastermind 5y ago

I prefer the Modernist Cuisine Format: http://modernistcuisine.com/wp-content/uploads/2014/06/Colonels-Fried-Chicken-recipe.jpg http://modernistcuisine.com/wp-content/uploads/2014/06/Colon... It's the best I've seen for being able to easily follow along. I also really appreciate their diligence with scaling factors since that tends to be a huge pain point for me with other recipes.

bribri 5y ago
It definitely seems like it would be possible to generate something like this in cooklang, as long as you specified everything in grams.
teruakohatu 5y ago
But specifying everything in grams looks like a practical nightmare for normal home cooks. 0.1g of a spice? Verses 1/4 teaspoon?
- 2muchcoffeeman 5y ago
  You're always free to take an accurate recipe and make it less accurate. You can't go the other way round.
- Mikeb85 5y ago
  Every home cook should have a digital scale. They cost like $20. And yes, for subgrams, you can always estimate 'a pinch', 1/4 tsp, etc... By weight is more accurate, almost never exceeds the max of a home scale and simply throwing everything into one bowl, taring the scale each time is quicker too.
  - teruakohatu 5y ago
    Most home kitchen scales have gram accuracy, but I doubt the calibration procedures lend themselves to even that level of accuracy. Throwing in a bowl works to a point, but if you accidentally dump too much in, you might have a hard time removing the extra 1g.
    - Mikeb85 5y ago
      Honestly, I haven't found many ingredients where you do it to the gram. A few like spices, salt or baking powder you just do it to taste or assume a tsp is enough, for that one item. A scale still beats measuring cups n things.
roel_v 5y ago
Are these scaling factors baker's percentages? What is the purpose? I.e. what do you use them for? And if these are specified for all recipes, what do you use as the 100% for recipes that aren't based around flour?
- CSMastermind 5y ago
  They are baker's percentages! The reference ingredient is always set to 100% in the recipe. In the case of the one I linked it would be Chicken, drumsticks.

tomn 5y ago

This project generates recipes in this format from a custom language: https://github.com/mossblaser/recipe_grid https://github.com/mossblaser/recipe_grid I use it regularly and it works well!

michaelsalim 5y ago
This looks amazing, thanks for sharing!