I am not sure what it would look like to make a recipe more accessible to people, but I have been doing research into what it could be. ![]() Is a recipe writer going to include this intuitive step for every recipe that involves getting skin crispy? If I had followed the recipe to a T, and took it out after 40 minutes, it would have been less than optimal. As of writing this, my roasted chicken wasn't getting crispy so I turned on the broiler. Don't have buttermilk? What about milk and lemon juice? Distilling recipes into their functional components opens the door for the possibilities that already exist in someone's kitchen. If it is the first time someone is attempting to flip a pancake, a video of someone guiding them through the process would give someone the confidence needed to make that decisive maneuver. Meaningful kitchen hacks should be included in every recipe, regardless of where the recipe came from. It is my dream to give someone a resource that encourages them to cook and when things aren't going as expected, support and educate the chef making the recipe to adapt. ![]() ![]() When you know what you are doing, you really only want to see what ingredients are involved and then how to combine them together with the cooking techniques you already know how to do. Videos are great when you have time, but often I find myself on ATK, serious eats, or epicurious the vast majority of the time since I know they are going to have a recipe for the thing that I want to cook that is well researched and written. The videos you see on instagram, tik tok, facebook, usually have too quick of cuts and insufficient playback abilities to be able to follow along. On YouTube, Joshua Weissman, Adam Ragusea, Kenji Lopez-Alt, Binging with Babish, America's Test Kitchen, ChefSteps and many others make well produced, engaging and educational content that bring excitement to the kitchen. Watching people cook is something that I have realized encourages me a lot to go to the kitchen and cook. Rarely you will find directions for how to recover from a failed step, which is often critical for someone's moral for attempting to cook again. Reading from a good cookbook will give you directions for different techniques and shortcuts, but there is not very much explanation of why you do something. Cookbooks, as they traditionally are, aren't something that you read, you follow the recipes on their pages. I realized I was expecting people to read a textbook written about cooking. But there was no crispy oven potatoes made, or dead simple spatchcock chicken. I evangelized The Food Lab to my friends and family, I bought them the book and delivered it to them, I did everything short of going to their door and asking "Do you have 10 minutes to talk about our Lord and Savior Kenji Lopez-Alt?". Chicken that didn't feel like rubber, eggs that weren't stink bombs, salad that I would actually look forward to eating. I was repulsed by dishes that were not treated with care, and my mind's eye was opened to this new state of being. Once I was exposed to resources like The Food Lab and SFAH, like many of you here, my life changed. Two years ago, I was using canned chili and soylent as input to my biological computer (ie. ![]() I would love to hear everyone's thoughts on this topic! For context, I am building an open source recipe site that addresses the issues that I tend to find people having when attempting a recipe.
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