Scroll to the bottom to see what I’m talking about: http://www.cookingforengineers.com/recipe/108/Banana-Nut-Bre...
I have ADHD so I often find my self taking a non-linear route to following a recipe: Step 1, Step 3, Step 4, oops! Step 2, now where was I? Is that salt or baking powder in the bowl?
Example (second image) https://modernistcuisine.com/recipes/pressure-cooked-vegetab...
Currently, some different money for recipes as a service, and the weird price of $41 for a "lifetime" subscription
It will interest this audience that they have a public roadmap, too: https://roadmap.thecookbookapp.com/cookbook
Everyone thinks I made an “app” because it launches in full screen thanks to the MDM. One of our kitchens doesn’t have Wi-Fi, but once the recipe viewer is launched, it doesn’t need connection anymore since it’s a single HTML page and the refresh button is hidden.
The recipes on my “app” use HTML tables fairly similar to the tables on the link you shared. I didn’t know HTML tables could be formatted like they are on cookingforengineers.
I would actually expect the whole process could be laid out in graphviz since all of those are dependencies of the ultimate outcome (heh, "enjoy"). I originally thought it may be a DAG, but I can recall a few recipes that explicitly have a looping step in them
I know tastes differ, but personally I think it’s terrible.
I have always been interested in seeing a database which had consistent units and ingredients as well, such that pulling the full database and doing visualizations could be easily done.
This would also make the adjustment to the batch size for each recipe on each webpage much simpler.
"Want 1 Liter of dough for 2 banana bread loafs? Just change the amount output field and watch the values change". Type of thing.
Obviously I know heat transfer effects need to be taken into account and such for some things, but it would be at least a start . Then the real mass/heat transfer and such engineering fun can begin.
Personally I am a fan of the Food Network recipes online, especially Alton Brown’s. Straight to the point with no fluff, and maybe a Good Eats segment if you’re lucky.
I think the op means it’s nice that the ingredients are given by weight because it is more accurate than volume.
I’m not sure why it’s talking about “cups”, I thought americans used “gallons” or “fluid ounces” for volume? It also has one ingredient that has accuracy to 3sf in its weight (167 grams) which seems rather excessive for cooking.
In theory you can use volume to measure things like flour, although it is trickier than using weight as you have to smooth it over.