Hey all, I’ve been trying to understand how people with real culinary experience think about building recipes, especially from a structural/science perspective. I come from an engineering background and have been experimenting with tools that try to flag things like ingredient ratios, balance issues, and basic nutritional impacts while you’re putting a recipe together.
I’m realizing pretty quickly that cooking doesn’t always behave like a system you can “validate,” so I’m curious how this lands with people who actually cook at a high level. When you’re building or adjusting a recipe, do you think in terms of ratios and constraints at all, or is it more intuitive and iterative? And if something feels off in a dish, do you usually think of it as an ingredient issue or more of a balance/structure problem?
I’m not trying to promote anything, just trying to understand how people actually approach this so I don’t design something completely disconnected from reality. Would appreciate any perspective.
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