I’m sick of having to look up what country an author is from to know which variant of teaspoon they’re using or how big their lemons are compared to mine. It’s amateur hour out there, I want those homely family recipes up to standard!
What are some good lessons from scientific documentation which should be encouraged in cooking recipes? What are some issues with recipes you’ve seen which have tripped you up?
I thought SI Unit for volume is m3
True, but square and cubic units are inconvenient due to the way prefixes work. Use liters to solve that problem.
same thing, one cubic centimeter is one ml