I agree with this take. If we think back to the origins of cooking and food preparation, it was never about exact measures or precise ingredients.

The point of a ratatouille is not that it has precisely bell pepper, eggplant, tomato, and zucchini. It’s that it’s a stew of summer vegetables, and the point should be to figure out what the summer vegetables are for you.

We live in a world where we can buy summer vegetables in January (imported from across the world), so we don’t have to deal with those limitations.

I think it’s a fool’s errand to determine the precisely correct formula for the correct (tm) way of making x, y, or z.

This might be different if you work in a Michelin-starred restaurant or get a kick out of the scientific method.

But if you cook at home, the point is to make delicious things for the people you love.