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Scientists of Lemmy, how would you standardize or improve cooking recipes? (lemmy.ml)

submitted 1 day ago by comfy@lemmy.ml to c/asklemmy@lemmy.ml

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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?

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[–] evasive_chimpanzee@lemmy.world 1 points 9 hours ago

Seconding the national center for home food preservation document.

One thing that I like experimenting with that i have to search for every time is the time/temperature curves for pasteurization of different foods. Every "knows" you are supposed to cook chicken (and most "prepared foods") to 165 °F according to the FDA/USDA. What most people don't know is that that temperature is what your food needs to hit for 1 second to have the proper reduction of bacteria (e.g., 7-log for chicken, which is a really high bar). You get the same reduction with 15 seconds at 160 °F or an hour at a little over 135 °F. You can easily do that with a sous vide bath.

It's really cool for people who are immunocomprimised or pregnant because you can cook a steak to medium rare, but hold temp for a couple hours, and it's just as safe as if you cooked it to way hotter and ruined the meat. You can also do runny egg yolks.

Here's the first link that came up when I looked for it, but I'm sure you could find the actual government publication.

https://blog.thermoworks.com/wp-content/uploads/2019/07/RTE_Poultry_Tables.pdf