Learning how cookbooks and recipes are built / written. Used to work in a kitchen, but it’s v different
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The equipment used is a big one. I might have something frozen that I can purée perfectly and quickly with a pacojet that would take much longer without one. Factoring in those different techniques to get to the same result changes the viability of the recipe for a home cook
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Ingredients too. Restaurants buy things in large quantities not available in stores. So making the conversion between a huge bag of dried beans that I’d soak over night to a 19oz can of beans in water is something you have to be careful about for clarity.
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