Scientists of Lemmy, how would you standardize or improve cooking recipes? (lemmy.ml)

submitted 22 hours ago by comfy@lemmy.ml to c/asklemmy@lemmy.ml

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I'm sick of having to look up what country an author is from to know which variant of teaspoon they're using or how big their lemons are compared to mine. It's amateur hour out there, I want those homely family recipes up to standard!

What are some good lessons from scientific documentation which should be encouraged in cooking recipes? What are some issues with recipes you've seen which have tripped you up?

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[-] sprite0@sh.itjust.works 2 points 9 hours ago* (last edited 9 hours ago)

there are several of these from the usda!

https://nchfp.uga.edu/resources/category/usda-guide

they are really well made pdf's with a lot of good info on exactly what you're describing.

I make my own hot sauces and kraut.

[-] Fondots@lemmy.world 2 points 4 hours ago

Those are great, definitely gonna be saving those

I basically want that kind of guide for curing meats and other such things

Also there are some blind spots, something I was just looking for recently is canning some of my home-cured meats to save some space in my freezer. I know it's a theoretically possible undertaking, I can go to the store and buy a can of corned beef after all

But reputable sources like the USDA and NCHFP are kind of silent on it and pretty much leave it at "we can't recommend doing that, curing can change the density and water content and such and we haven't gotten the funding to test it."

I can find people who have canned their own bacon and such, and apparently not died of botulism, but I don't exactly trust the processes cooked up by some off-grid homestead tradwife mommy-blogger.

this post was submitted on 13 May 2025

48 points (96.2% liked)

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