/ck/ - Food & Cooking

[Anonymous No.14289934]

Why is it someone can use every single ingredient in the recipe, adhere to the measurements advised, stick to the timings perfectly and follow every instruction but a meal still always comes out wrong and looks and tastes horrid?

[Anonymous No.14289938]

Sounds like someone made a mistake. Was it the person writing the recipe or the person making it? Seems like you can test it by having a competent cook try and make the meal.

[Anonymous No.14289948]

>>14289934
https://www.youtube.com/watch?v=6Y1Emb7Jyks

[Anonymous No.14289976]

>>14289934
You need to have a basic understanding of technique rather than know how to copy paste instructions. This is why cooking is an art and not a science. You need to rely on your senses more than some fag who wrote some shit down who you never even met.

Baking is more of a science but there are enough variables to still require technique and experience, a knack if you will...

[Anonymous No.14289983]

>>14289934
Unironically magic

[Anonymous No.14290042]

>>14289934
Lack of proper cleaning of equipment
Inability to observe
The oven was too high
Picking food not in season
Using a shitty Rachel ray-esque recipe which hasn't even been tested by the "cook" writing it

[Anonymous No.14290224]

>>14289934
Elevation

[Anonymous No.14290230]

>>14289934
Stop using recipes from the BA youtube channel

[Anonymous No.14290347]

>>14289934
They can't. The fact you started by assuming the person followed the recipe "perfectly" reveals you're a lazy thinker who overestimates how much you're noticing as you attempt a task.

[Anonymous No.14290410]

>>14290042
I know people think just because they sent their digital oven to a certain temperature that's exactly what it's going to be rather than using a proper oven thermometer or even two

[Anonymous No.14290428]

>>14289934
because ingredient quality matters and in america most vegetables taste like ass because americans aren't used to food that looks like a living organism so everything is bred, selected, and processed to make it look like cartoon food from a video game

[Anonymous No.14290443]

>>14289934
that literally does not happen unless the equipment is literally broken

[Anonymous No.14290447]

>>14290042
Shut the fuck up about Rachel Ray. I hope you bleed out from your ass naysayer

[Anonymous No.14290487]

>>14290428
oh, not only in america. That's the case of the entire western world. For example, France often gets their tomatoes imported from Morocco, looking bright, incredibly shiny, but it barely tastes like anything.

But when you go to moroccan vegetable markets, in which you'll usually find whatever the French and other european countries discarded, while the tomatoes seem to have the vegetable equivalent of Down syndrome, they are way tastier. Same goes with onions, oranges, etc.

I'm pretty sure that will fuck us up in the long term. These fuckers in africa are getting stronger and smarter eating more nutritious food while we are getting the aseptized, nutrient free version.

[Anonymous No.14290530]

>>14289934
It really depends. If you're baking bread for example, ambient temperature at which the bread is risen, the quality of flour can change everything.

French bakers, who are baking literal tons of bread every day, will often change the ratio of water and flour due to the flour quality, the water's temperature, ambient humidity, etc. based on how the dough feels when they're kneading it. That's why hand kneaded traditional bread, where there is a continuous quality controls with your hands, is superior to industrial kneading. Even in a standardized process for making hundreds upon hundreds of products, consistency depends on so many varying parameters that you can't just control (was there a drought the year the flour was made ? Has the chloride content in the water risen due to govt measures ?). And that's only for fucking bread, which is flour, water salt and a touch of yeast.

Cooking is a chaotic process, in the mathematical sense. A slight modification can cause a critical change. And that's only assuming the recipe didn't omit some stuff.

So, taste your food. Try things. Optimize all parameters to suit your current context.

[Anonymous No.14291016]

because cooking requires soul

[Anonymous No.14291237]

>>14289934
Because it requires as an anon said before, a basic understanding of cooking technique. You are lacking the basics, just review those.
Second, cooking requires improvisation and adaptation to the ingredients and how the cook develops.

[Anonymous No.14291448]

>>14289934
different conditions in different kitchens. though you shouldn't get wildly different results