Respuestas al mensaje #149,495

As it should be. Great chefs don't measure unless dealing with ferments or salt curing, maybe baking but even that becomes a matter of 'feel' once...

I mean this nicely, honest psychologists start pulling their hair out at this. It's the exact kind of "close enough," that's very much not what...

This isn't a big problem if you kind of know what you're doing tbh