Non-Judgemental Food Science help wanted

[FlightRick]

I haven't found any one (or two, or three) internet sources for recipes I follow to the letter. But I strongly recommend keeping up with sites that preach process and techniques over ingredient lists and precise recipes.

Ingredient lists is where Martha Stewart and Emeril and the like will drive you crazy, but if you learn some basic techniques, you can always get the most out of whatever ingredients you personally prefer and/or have on hand. Big fan of Kenji Lopez-Alt, myself, who is on Serious Eats/The Food Lab.

Also, do not make the same mistake I did: sometimes, you really DO have to watch the video to learn how to do something the right way (I can't tell you how many times I thought something I did "looked" wrong so I added more of this or that, but it turned out, it was right and I just had to keep following the instructions instead of trying to "fix" it on the fly).

[dfs]

I would very much advise anybody interested in cooking to take a gander at the book "Ratio. The simple code behind the craft of everyday cooking." It will tell you what is in most recipes and why it's in the recipe. What it's function is. In addition it will help inform you about how to slightly vary a basic recipe in order to make variations.

The book will want you to buy a digital scale. Between the scale and the book you will be out $30, but it's an investment well worth making.