Mi'sen

Learning how cookbooks and recipes are built / written. Used to work in a kitchen, but it’s v different

I'd love to hear more about this some time, if you feel compelled to share.

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

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.

You’ve also got a different audience and can’t take certain cooking skills for granted in the way you would with someone who has been trained. Trained people also have the experience/intuition for when things are done (color, smell, taste, etc) that you can’t take for granted