Why do recipe writers lie about how long it takes to caramelize onions? (2012) 3 years ago
I worked with company that creates cook books and utensils in Switzerland in 2010, and they have a workshop kitchen on their premises. For every new recipe, they invite regular people to cook it at least twice. If the results are bad or inconsistent, they tweak the recipe and repeat.
I guess we don't have a kitchen of much global appeal, but at least it's consistent.