Recipe formats are solved.
>>22171500>4chan thread of a screencap of an x post of a screencap of a twitter post
>>22171502
>>22171500What the fuck? That shit's confusing as hell. Melt the butter, okay. What the fuck is the empty box under melt for? Or the empty box under mix? Or the other empty box under mix? Shit's retarded.
>>22171506No, anonYou are the retarded
>>22171504Our civilization is so fucked
>>22171507>deflectingYou can't even explain the fucking directions, idiot.
>>22171506>What the fuck is the empty box under melt for?You're supposed to imagine big arrows in there probably
i'm betting this doesn't work as well for a wide range of different types of recipes, only for one-pot type meals and uncomplicated baking
>>22171506It's a blank space so you look at the next place with writing instead.It is the recipe equivalent of a Zero.If we were using numbers like you want we'd still be going full fucking Roman MMMCCCVVIIINIGGERRRRXXXXXIIIFFFAGGOTTTTTTCCCCLLLLLLL because you cannot imagine a Zero in your head.Your brain is as empty as the empty box under melt.
>>22171504
>>22171500Escoffier already nailed it 120 years ago imo. Pic is German but you will get what it says. Precise instructions for techniques, times, fonds and sauces and from that he just assumes that you know what you're doing.
I just write each step on one line with as many abbreviations as possible to keep it short, and use arrows and brackets to group shit
>>22171500India should be banned from internet access forever.
>>22171506because you dont melt the next couple ingredients. Its pretty straight (unlike you) forward
>>22171500Hallah inshallah
<--- this
>1. Coat the inside of an 8x8 inch baking pan with butter and flour.>2. Preheat oven to 350 degrees fahrenheit.>3. Melt 4oz of unsalted butter and add to a mixing bowl.>4. Mix in 1 cup of sugar, 1/4 tsp of vanilla extract, and 1 shot of fresh brewed espresso or very strong coffee.>5. Mix in 2 large eggs.>6. Fold 1/2 a cup of flour, 1/3 a cup of cocoa powder, 1/4 tsp of baking soda, and 1/4 tsp of table salt into the mixture.>7. Transfer mixture into baking pan and place into oven for 30-40 minutes.the traditional way makes more sense.
>>22174169nah it's unreadable quantities are all over the place
>>22171500>can't just read line by linewe need to send people like this back to elementary school.
>>22174809>>22174361The core issue here seems to be people who can't read. Information displayed to them with less words is easier for them to process, reading and understanding sentences is too difficult.
>>22174361>quantities are all over the placewhere?it's literally line by line.>>22171500this dictates that i mix the first 4 ingredients after melting the butter and then mix 2 eggs into it, but then i have to fold everything into everything.you can't fold liquid.the chart is retarded and written by a retard.just do it line by line like a sane person.
>>22174814>The core issue here seems to be people who can't read.so we send them back to elementary school.
>>22171500This is how I know I don't have autism
>>22174823you know, this might actually be a really good litmus test for it.if they think the format in op is easier then maybe it's the 'tism.
A real high iq just gets chatgpt to tell them what to do with the voice feature
>>22175028yeah real high. 99 even.
>>22175034Well 99 is almost a hundred thats pretty big right?
>>22175034>99%>not high
>>22175034>did you just give your recipe to chatgpt and then ask it what needs to be done next without having to look at a paper or open your phone to see the next step? >NOOOOOOOOOOOOOOOOOOOOOOOOOSo tired of luddites
>>22171500Brainlet here, i can't figure this out
>>22174815put the all the quantities first in each line don't mess up a nice visual pattern by introducing unnecessary words in front of them
>>22175028A real schizo keeps their voice command features turned off
I just link recipes into chatgpt and tell it to make them not gay and retarded to read.
>>22171523
Time to dump better recipe formats. The shit in the OP is only good for something about as complex as brownies.>ingredient chart with clear instructions list
>standardized procedure shorthand used for an entire bookI don't know that I love this but it's still better than the brownie box. Explanation of format in next image
>>22175477He uses this for the whole book so once you have seen this page up front it's easy to follow the recipes at a glance later on. Probably not good for online recipe posting bc you would have to explain it every time, works in book format.
>super dense format with all the information you might conceivably want to know
recipe formats were already solved
>>22175424
>>22175332Can you post an example where you ask it to make the recipe more gay and retarded to read?
>>22175979The Brownies I Didn’t Know I Needed Until I Was Already Emotionally Invested in Making ThemThere are certain recipes that seem, at first glance, to be about brownies. And technically, yes, these are brownies. But if we’re being honest, this recipe is also about the journey: the kind of journey that begins with an innocent glance at an 8×8-inch pan and somehow ends with you standing in front of the oven wondering whether 30 minutes is a number that can be trusted.Before we get into that, however, let’s talk about pans.You’ll want an 8×8-inch pan, because there’s something reassuring about an 8×8-inch pan. It’s square. Four equal sides. Very dependable. Butter and flour it, because apparently even brownies need to be gently reminded that they are expected to leave the pan eventually.Now preheat the oven.350°F (170°C).Yes, before you start making the batter. This is one of those little things that seems obvious until you’re halfway through mixing and realize your oven has been sitting there cold, silently judging you. So: 350°F. Do that now.Now, the butter.You’ll need 4 ounces (115 g) unsalted butter.Melt it.This is perhaps the least dramatic part of the recipe, but don't underestimate melted butter. It is the foundation upon which everything else will eventually depend, much like that one friend who always says they’re “five minutes away” and somehow becomes responsible for the entire evening.
While we’re discussing foundational matters, we should probably mention sugar.You’ll need 1 cup (200 g) sugar.And here is where things start happening.Add the sugar to the melted butter.Then, because apparently chocolate desserts weren’t already sufficiently complicated, introduce 1/4 teaspoon (2.5 mL) vanilla extract. Vanilla is one of those ingredients that people often underestimate because it arrives in such a tiny quantity, but it is there, quietly doing its job, like a supporting actor who gets almost no screen time and somehow wins the award.Mix.But don’t get too comfortable.Coffee.Yes.Coffee.Specifically, 1 shot (4 tablespoons / 60 mL) of freshly brewed espresso or very strong coffee.You might be wondering why coffee is appearing in a brownie recipe. You might also be thinking, “I don't have espresso.” That’s fine. Very strong coffee works. The important thing is that we have reached the point in the recipe where coffee is now part of your brownie batter, and there is no going back.Add it.Mix again.At this point, things should look like they are becoming something, although perhaps not something you would confidently serve to guests.And now we come to eggs.But not just any eggs.2 large eggs (100 g).Add them.Mix.This is where the mixture begins transitioning from “ingredients I measured separately” to “I appear to be making brownies.” It’s an important psychological milestone, so take a moment if necessary.
Now, flour.You will need 1/2 cup (80 g) all-purpose flour.Do not use an entire cup just because half a cup feels emotionally inadequate. It really is half a cup. The recipe knows what it’s doing, even if it doesn't always explain itself.And then—finally—we arrive at the ingredient that gives brownies their reason for existing:1/3 cup (80 g) Hershey’s cocoa powder.Add the flour and cocoa powder to the mixture.But we are not finished.Because baking is about balance, and nothing says “balance” quite like adding a tiny amount of a chemical leavener to a large quantity of chocolate.So you’ll need:1/4 teaspoon (1.3 g) baking soda.Add that.And then, because apparently sodium chloride also has a role to play in this unfolding drama:1/4 teaspoon (1.5 g) table salt.Add it.Mix everything together until combined.At this point you may look at the bowl and think, Surely that’s enough mixing.Perhaps.But the recipe has one final instruction, and it is a subtle one.Fold.Fold the mixture in.This is different from aggressively mixing it into oblivion. Folding suggests a gentler relationship with the batter, as though you are persuading it rather than interrogating it.Once everything is incorporated, transfer the batter into the buttered-and-floured 8×8-inch pan you prepared earlier, back when we were still young and hopeful.Smooth it out as necessary.Now place the pan in the oven that you definitely remembered to preheat.Bake at 350°F (170°C) for 30 to 40 minutes.And here is the hardest part: waiting.Thirty minutes is a long time when you have been reading a recipe this unnecessarily slowly.Somewhere between 30 and 40 minutes, the brownies will be ready. Remove them from the oven when they’ve finished baking.Then, ideally, let them become sufficiently cool to eat without immediately discovering that your desire for chocolate has once again exceeded your body's ability to tolerate temperature.And there you have it.Brownies.
>>22175986>>22175987>>22175988
>>22171500My ideal format would be those diagrams they use in organic chemistry or process engineering. A flowchart with ingredients, operations, conditions and and cookware used. In an app. Maybe I'll ask Claude to code this this for me one day, it seems too autistic/overkill to have been done yet. But this table format is quite smart, I must reckon.
>>22171500We slept on it because Cooking for Engineers had a scary-looking “patent pending” message in its footer for the recipe formatOn the other hand I think that blog is like 20 years old now
