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Well I have a new favorite website. I don’t know the last time that I read something that was so thoroughly and multidimensionally my shit. Not actually measuring crispness when you self report having the perfect equipment to do so is a cruel, cruel tease though.
I want to like this but it reads like Claude output, how much scrutiny did this get for accuracy?
In the same week:
https://www.absurdlyoptimized.com/recipes/grilled-meats/ http://absurdlyoptimized.com/recipes/brisket/ https://www.absurdlyoptimized.com/recipes/french-fries/ https://www.absurdlyoptimized.com/recipes/miso-salmon/
Parametric recipes are fun idea. I almost want to try them, but the sheer volume of content by one author gives me no reason to trust this will be any good.
Did the author actually try these recipes? Unless the author was cooking and writing 24/7 or just had a massive backlog of publishing, it's hard to trust anything here (although I'm sure most people will.)
That's serious commitment for sure, but - I don't know, the image makes it seems like he low-key burned his pancakes 8-\
I agree, this seems like a lot of really excellent work from someone with a completely different pancake baseline than I have. The word 'crispy', in my world, has no business applying to pancakes. That's what bacon is for.
That's serious commitment for sure, but - I don't know, the image makes it seems like he low-key burned his pancakes 8-\
I want to like this but it reads like Claude output, how much scrutiny did this get for accuracy?
We’re using vastly different models, then, because it doesn’t read like any generated text I’ve seen before.
- First, take a look at the other articles. There are 30+ articles all with the same author published this week on topics from cooking to home appliances. Either he's extremely prolific or had help.
- There's so much click-baity LLM language: "The radial gradient: why edges undercook on every hob" "What “crispy” actually means: acoustic fracture mechanics" "What Actually Matters"
It's clear to me that at least some of this is LLM generated, so all of it might as well be.
Earlier quoted context omitted.
It certainly can matter for proper baking (which this recipe seems to be?), though for traditional pancakes I would never bother. But there's a reason that bakeries weigh their ingredients. It's more consistent and allows for different people to get more similar results.
The baking industry isn't really measuring by weight, they are measuring by bag, which happens to be delineated in weight. Look, this is arm chair, YouTube cooking. There is so much variation in recipes that 10% here and there is not going to make or break any recipe. There is zero ability to make a "universally better" version of a recipe by micro optimizing ingredients. For one thing, you can't easily control tempe…
If measurements are rounded off for convenience, a few percentage difference won't be noticeable. People would be better off acquiring a feel for how liquid a batter should be, or how seasonings smell when they're toasted the right amount, etc.