edwardthern wrote: > Wrong! > > 1) Good cooks don't need to measure 2) Measuring to obtain "DATA" to > justify food A tasting different than food B is not the same as > measuring for a recipe...LOL > > The scenario you mention ie different amounts of ingredients is more > equal to comparing two dacs with different parts or even a different > number of parts. Essentially not apples to apples. 1) Good cooks (who sell the food they prepare) DO measure, to ensure a consistent quality. (Full disclosure: I'm a trained food professional, albeit a baker, pastrycook, chocolatier, glacier)
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