>a pinch/dash of salt
>1 medium onion
>a light simmer
>knob of butter
>1 cup of diced "X"
>use lean beef
>medium to high heat
>use premium olive oil
Why am I still here? Just to suffer?
Yes there are variables to cooking. This isn't baking.
Your oven or burners might be different. Your measurements don't always have to be exact. Experiment with your cooking and get a taste for what you like. It is not an exact science and perfectionism will only hurt you if you are lacking experience.
>What is the mass of a pinch of salt?
>How do I determine the exact cooking time within a given range without having done previous experimentation in the same controlled conditions?
>How many Newtons of force and how far should the meat be depressed to be defined as tender?
>What is the wavelength of light emitted by a brownish color?
>What are the volumetric dimension of a medium onion?
>At what frequency per unit time should I stir?
>What is the temperature of a light simmer?
>What is the volume or mass of a knob of butter?
>What are the dimensions of a piece of diced food?
>What is the mass ratio of fat to meat in a piece of lean meat?
>What is the temperature range of medium to high heat and how is that range determined without previous experimentation in controlled conditions?
>What is temperature of hot or chilled?
>What brands of olive oil are considered premium under an internationally defined and approved olive oil authority and what chemical make up and properties do these premium olive oils posses?
A pinch is as much as you can pick up between your index finger and thumb, a dash is one shake of a shaker or twist of a grinder
25-35 minutes. Exactly what it sounds like, somewhere within that 10 minute period whatever you're making should be done. Learn the signs of doneness for various foods and free yourself from ridged timing
Stir whenever its starting to look like its settled or sticking depending on what your making, probably one good stir where you completely mix it every 5 minutes or so
clearly bubbling but not enough to significantly/regularly disturb the surface of whatever you're cooking
more than a pad (1/8th an inch of a stick of butter) but less than a tablespoon of butter
this is self explanatory. Cut it roughly into half inch squares and fill up a measuring cup
depends on what cut you're using for the exact measurements but lean beef is any beef lower in fat than the standard for that cut. for specifics google is your friend.
Exactly what it sounds like. More heat than required for a simmer but not so much that liquid quickly boils off super fast. It should sizzle but not be so hot that it needs constant movement to prevent burning.
if you can't figure this one out you need more help than I can provide but I guess hot or cold to the touch.
The last one is kinda dumb, feel free to gripe about it.
Why? cooking really isn't hard if you're willing to do some background reading. Its an art and a science, the only skill you really need is an attention span strong enough to watch something for like an hour max
Most of this will be assuaged once your realise there is no absolute precision. Climate, humidity, height above sea level, equipment, and water hardness are examples of factors that result in variation. You need to be able to observe results and adjust accordingly for optimum results.
It's the recipes that give hard quantities that you need to be wary of.
Exactly, learn what goal your trying to achieve and the means to do so. You can adjust as you go to meet that goal once you understand how various ingredients work and respond to each other.