Cooking algorithm
I think cooking is like coding in someway. If you think about it the ingredients are the variables and the cooking instructions are the procedures. There are similar thinking out there i’m sure but I thought I’ll add my perspective to the internet.
I have been living on my own a while now and I tend to cook at home because it saves so much money than buying ready meals or eating out. I tend not to follow recipe because it usually very specific and sometimes the ingredients they mention are expensive or just not available in my local grocer. I do read recipes for ideas and learning new technique through cooking videos but I rarely cook with a recipe. My husband is absolutely baffled at this. So one procrastinating day, I made this :
This is made in like 20-30 minutes so it’s a bit rough but if you follow it, you can make an edible stir fry over rice or with noodles. The measurements are not precise but food is about personal taste so it’s really up to you. To be fair, this flow chart only really works for stir fry but if you varied the variables, which are vegetables, the starch, and the protein, you get very different dishes. If you change the seasoning from simple salt, pepper, and soy sauce, you get a different dish again. There is a lot of permutation you can try with this workflow.
Baking, however, is a different story. It is sequence dependent and there is very specific chemical reaction to consider, such as leaven agent (baking powder, baking soda, yeast, etc). However, I do find this cookie hack somewhat successful. It is in ratio 1:2:3 of sugar, fat amd flour. My experience with this vary, depending on the different state of fat (liquid or solid or the mix) and the types of flour (all purpose or self-raising or nut meal or the mix). Bottom line, I haven’t cracked the code yet when it comes to baking.