Best part of cooking compared to baking, in my opinion, is this.
You need 2 cups of whatever? Well, an extra eighth cup by accident isn’t going to kill it, probably.
Your pastry or whatever your baking calls for exactly 2 pecans? Better not forget them or whatever you’re baking will go thermonuclear!
Honestly this is less true the more you bake. I find myself tearing recipes apart and substituting/modifying amounts of all sorts of ingredients.
Sure if you want to make a fluffy white cake or a classic chocolate chip cookie you better do that by the book but you can get pretty creative with baking if you know what you’re doing.
Bread is the domain of the mad. You learn how the air feels and adjust accordingly
This is me with cooking. My chef will regularly ask me how much of each ingredient I used in a particular dish I created and every time I’m just like “dude I just kept throwing shit in until it tasted right”
Don’t get me wrong if you give me a recipe I’ll follow it to the letter, but if I’m making something on the fly there’s not a single thought about measurements.
The head of quality control at Tesla in charge of eyeballing: reincarnated Marty Feldman
Vibes-based QA only
Well, that’s how I usually do my estimations on software projects.
If I’d go through the work to make an exact estimation, most of the work would already be done - and then I still wouldn’t be 100% sure, that the approach works, until it’s tested
So, I kinda eyeball what I’ll need to analyse the problem, create a concept, implement and test it - and leave some spare room for getting back to step 1.
Someone who’s been doing something along enough totally can
