I wonder how much the best recipes are off of perfect portion proportions simply because of quantization noise in our cooking units?
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No, it was something like “How much optimization of recipes is lost because water boils at 100°C? What if the optimal temp for a recipe is 92°C and its just difficult to measure that?”
I do in fact have a variable temperature kettle for this reason, but it still discretizes to 10°C increments.
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I was debating getting one of those for awhile but I just stick a thermometer in my kettle and heat it on the stove if I need the control.
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Speaking of, a friend got me a sous vide machine recently, any specific recipes you’d reccomend? I’ve done steaks a few times but it is never quite as good as on my cast iron.
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