On the other hand, fellow food youtuber Adam Ragusea swears by the importance of heterogeneity. Optimizing for uniformity might not be the best strategy!

https://www.youtube.com/watch?v=5cWRCldqrxM

I literally came in here just to make this comment. Like Ragusea, I prefer every bite to be slightly novel and different.

One of my favorite hacks for Ceasar Salad: Take a bag of packaged croutons, put it flat on the table, and crush it with the bottom of a pan. Repeatedly. Until you get a mix of various sized crouton chunks, gravel, and dust. Apply to salad.

I ate a Ceasar this way in some fancy restaurant and I've been making it that way ever since.

it's definitely one of the more subtle tool to use when cooking, mixing heterogeneity and homogeneous!

Well the logic presented in that video certainly cannot be argued against.

I remember reading about the consistency of cuts from classically trained chefs. I think Adam Ragusea has a lot of niche, quirky practices that don't align with actual profession. He's more of a culinary advocate in the same way that Bill Nye is a science advocate. They're not professional chefs or scientists.