The Honest Carrot

For anything where the ratio matters — bread, cake, sauces, brines — weight is the only honest way to write a recipe. A "cup of flour" is somewhere between 120 and 170 grams. That gap is the difference between a good loaf and a brick. For sauté and roast, volume is fine. Use the eye.

Yes — every method on this index has been cooked at least three times before publishing, usually more. Test cooks are friends; their kitchens are different from mine. The recipe that works in three kitchens is the one that gets published.

Because they answer different questions. "Active" is how much of you the recipe demands. "Total" is when dinner is. A sourdough is twelve hours total but thirty-five minutes active; a stir-fry is the opposite.

Some yes, some no, none labeled. Where a swap is obvious it's in the method itself. The catalogue isn't filtered by diet; that's a job for the reader, who knows their own kitchen.

Every method page has a print stylesheet — the ink-heavy stuff drops out and you get a clean two-page version. File → Print → Save as PDF works as expected.