These are things I've learned from experience that others might find helpful. Some of them are easy to miss for a while. (Also an exercise in "reality contains a surprising amount of detail"; I could probably have kept going for a while but needed to call it at some point.)

Baking

Oven thermostats are often miscalibrated enough to matter. If you're following existing recipes but find things often coming out overdone or underdone, you might consider buying an oven thermometer to check how miscalibrated your oven thermostat is. Unfortunately, oven thermometers are also often miscalibrated. Fortunately, they're not that expensive[1]. A friend of mine bought three from three different brands to check for inter-rater agreement. Note that ovens can end up at different temperatures in different locations within the oven[2], so ideally you want to place all three thermometers relatively closely together (but not touching) roughly around where you typically put the thing you're baking. (Also note that other factors can affect baking times, like altitude.)

You need to use mass measurements rather than volumetric measurements. For everything macro-scale, anyways - if a recipe asks for a teaspoon of vanilla extract, nobody will tell you how many grams that [...]

The original text contained 11 footnotes which were omitted from this narration.

---

First published:

Source:

---

Narrated by TYPE III AUDIO.