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

... and have to be more explicit about. Approaching it from first principles in case someone is starting from 0. It’s also an opportunity to teach people basic techniques for cooking or prep though.