But chemistry requiring fairly strict ratios need not imply you can use the same amounts of ingredients every time. For example, recipes using fruit often requ

But chemistry requiring fairly strict ratios need not imply you can use the same amounts of ingredients every time. For example, recipes using fruit often require water that partly comes from the fruit. Use older, drier, fruit, and you’ll need to adjust amounts to keep the effective ratio the same. Maybe add a sip of water or milk, use less starch to bind stuff or heat things a while shorter. Temperature and humidity of the air also can affect what the ideal ratios are.