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It’s the opposite. There’s nothing wrong at all with “cook by numbers” and it’s especially great if you didn’t learn to cook as a child. It’s like learning at

by gumby 3y ago

It’s the opposite. There’s nothing wrong at all with “cook by numbers” and it’s especially great if you didn’t learn to cook as a child. It’s like learning at a coding boot camp where you learn to write some simple business logic based on a spec, or learning algebra in grade 8: basically syntactic transforms with no theory. But Salt, Fat, Acid, Heat will teach you to look in the fridge when you’re hungry but unmotivated and quickly make something from what happens to be there that isn’t boring, faster and cheaper than ordering junk food delivery. Yes you could turn into a fancy chef but the suggested advice is great for someone like me, who doesn’t really care particularly about food.

pinkcan 3y ago
1. that comment is not about you 2. don't tell people their perception of things is wrong, instead consider why they're perceiving things that way, and if you can, do something* that may change their perception * here, you can't
Spivak 3y ago
In fact I would go further and say that this stuff is more fundamental. Online recipes make cooking look mysterious and complicated when they're actually "cook each ingredient in the obvious way, measure with your heart, combine the things that go together, and assemble the final dish." It's not "easy just re-derive the formula when you need it" like you see in maths, it's that most dishes you don't need a recipe at all. Baking is the only thing that requires some science know-how but it has its own building blocks [1] that demystify overly complicated recipes. There aren't that many "shapes" of dishes. [1] https://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/dp/1416571728 https://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/...
testacct22 3y ago
This is true for me. Been making a lot of soups and soup like dishes, most have a similar profile: 1. Saute aromatic base (like onion, garlic, pepper, celery etc) 2. Deglaze 3. Add meats, non aromatic vegetables (e.g. carrot, potato) 4. Add broth, simmer 5. Garnish

by gumby 3y ago

pinkcan 3y ago

1. that comment is not about you 2. don't tell people their perception of things is wrong, instead consider why they're perceiving things that way, and if you can, do something* that may change their perception * here, you can't

Spivak 3y ago

In fact I would go further and say that this stuff is more fundamental. Online recipes make cooking look mysterious and complicated when they're actually "cook each ingredient in the obvious way, measure with your heart, combine the things that go together, and assemble the final dish." It's not "easy just re-derive the formula when you need it" like you see in maths, it's that most dishes you don't need a recipe at all. Baking is the only thing that requires some science know-how but it has its own building blocks [1] that demystify overly complicated recipes. There aren't that many "shapes" of dishes. [1] https://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/dp/1416571728 https://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/...

testacct22 3y ago

This is true for me. Been making a lot of soups and soup like dishes, most have a similar profile: 1. Saute aromatic base (like onion, garlic, pepper, celery etc) 2. Deglaze 3. Add meats, non aromatic vegetables (e.g. carrot, potato) 4. Add broth, simmer 5. Garnish