> It does take experience to guess whether it will matter or not... Yes, but not an intractable amount of experience. There are very few ingredients for which

> It does take experience to guess whether it will matter or not... Yes, but not an intractable amount of experience. There are very few ingredients for which inaccuracy of measurement yields a clear "pass or fail" to the dish. In most cases, you would just make a mental note to add more or less of whatever ingredient it was next time. Accuracy-sensitive ingredients that come to mind are usually powerful spices like asafoetida, saffron, cloves, garlic. Or, in baking, leavening agents (which can usually be compensated for with time and temperature). There's not a lot of them.