41–50 of 112 posts
EDIT: It has an obsidian plugin, though the last release was 2 years ago: https://github.com/deathau/cooklang-obsidian
> Slowly add @milk{4%cup} [- TODO change units to litres -], keep mixing No! Handle units! @milk{4%cup} should be trivially convertible to liters and configured by the user. For harder conversions (volume to mass) keeping a list of ingredients and their densities (configurable of course) would be extremely useful. On that subject, being able to specify a recipe in terms of ratios and then automatically convert it to…
Baking is very suited to ratios, cooking less so. Bakers commonly talk about percent hydration, which is how much water there is compared to the flour.
[0] - www.reciped.io
> Slowly add @milk{4%cup} [- TODO change units to litres -], keep mixing No! Handle units! @milk{4%cup} should be trivially convertible to liters and configured by the user. For harder conversions (volume to mass) keeping a list of ingredients and their densities (configurable of course) would be extremely useful. On that subject, being able to specify a recipe in terms of ratios and then automatically convert it to…
Baking is very suited to ratios, cooking less so. Bakers commonly talk about percent hydration, which is how much water there is compared to the flour.
Nope, apparently it's just water/flour...which doesn't make sense to me, as it allows 'hydration' to go over 100%.
Earlier quoted context omitted.
Baking is very suited to ratios, cooking less so. Bakers commonly talk about percent hydration, which is how much water there is compared to the flour.
This is only because most recipes are incredibly imprecise. Chefsteps have gram measurements for almost everything, baking or not, and have a scaling tool built into their recipe view. It's incredibly useful.
Earlier quoted context omitted.
Baking is very suited to ratios, cooking less so. Bakers commonly talk about percent hydration, which is how much water there is compared to the flour.
This is only because most recipes are incredibly imprecise. Chefsteps have gram measurements for almost everything, baking or not, and have a scaling tool built into their recipe view. It's incredibly useful.
I think any recipe for roasted vegetables has to be by volume of the chop/dice fwiw. There's lots of ways to chop carrots into 20g chunks, but they won't all cook well or evenly, so a 1/4" dice is what you'd call for (even if you call for 600g of carrots)
Earlier quoted context omitted.
Baking is very suited to ratios, cooking less so. Bakers commonly talk about percent hydration, which is how much water there is compared to the flour.
My wife makes sourdough, and this frustrated the hell out of me when she started. I asked her what hydration meant, and she said how much water was in it. So of course I told her to do water/water+flour. Nope, apparently it's just water/flour...which doesn't make sense to me, as it allows 'hydration' to go over 100%.
Really it's _just_ the ratio, normalized to 100 for convenience
This is interesting though perhaps a bit over-engineered. I'd probably find myself less motivated to simply type something out to recipe.txt vs. manage all this but CookCLI does open up some interesting possibilities. The first thing that came to mind would be that it'd be cool if CookCLI could "halve" recipes automatically. Say you had a recipe for 12 muffins but you only wanted to make 6 or 4, it could automaticall…
https://recipemd.org/specification.html https://recipemd.org/cli.html
Earlier quoted context omitted.
My wife makes sourdough, and this frustrated the hell out of me when she started. I asked her what hydration meant, and she said how much water was in it. So of course I told her to do water/water+flour. Nope, apparently it's just water/flour...which doesn't make sense to me, as it allows 'hydration' to go over 100%.
Why water/water+flour and not water/water+flour+salt+starter? Because water:flour is the key relationship - that's what dictates the outcome. I think some people who do a lot of enriched doughs will give everything as a percentage of the mass of flour, pretty convenient. Really it's _just_ the ratio, normalized to 100 for convenience
My math brain wants everything as a percentage of a whole, but I see how it's simpler the way it is. Especially since the starter also has some relatively unknown amount of water and flour inside itself.