Methodology · Rev 1.2
What we're testing.
A working list of revisions to our method. Updated as the kitchen learns.
Switching to weight-first ingredient lists.
Volumes are convenient; weights are accurate. Starting with the next batch of recipes, every dry ingredient over a tablespoon is listed in grams first, with the cup-and-spoon equivalent in parens. Liquids stay in cups for now.
Honest prep time = clock time, dishes included.
If the broth reduces unattended for twenty minutes while you do other things, that twenty minutes counts. We do not subtract it. The number on the page is the number on your stove.
Sodium ranges instead of fixed numbers.
Salt is the most variable ingredient in any kitchen. We are testing publishing a sodium range (low end: only seasoned at the start; high end: finished at the table) instead of a single number, and showing the working out.