This is a great post. Thank you to indulge us. I also like the domain name: SERIOUS Eats!
Real question: I wonder if these recipe websites have done A/B testing on total amount of time in the recipe. In 2023, I could believe it. If recipes with shorter durations are shown, you get more hits. Same with the ridiculous suggestion that all recipes need 1 tablespoon of oil (or less!). People will also return more frequently to your ad-tech empire that provides lousy recipes.
To me, free recipes are no better than free media (online newspapers, YouTube TV, etc.). If you aren't paying, then you are the product.
I use online free recipes to get an idea of the ingredients and proportions. Sometimes, an YouTube video can give you ideas about technique if you are new to an style of cooking. I need to cook something a few times to find the right balance.
My latest recipe is trying to replicate the black vinegar semi-sweet thickened sauce used in Chinese fried eggplant recipes. The premade stuff has a huge list of ingredients -- too many "extracts". I'm am trying to reduce to the fewest number possible, but still tastes close to restaurant style. Each time I make it, I look at my cooking notes, then make small adjustments.
Real question: I wonder if these recipe websites have done A/B testing on total amount of time in the recipe. In 2023, I could believe it. If recipes with shorter durations are shown, you get more hits. Same with the ridiculous suggestion that all recipes need 1 tablespoon of oil (or less!). People will also return more frequently to your ad-tech empire that provides lousy recipes.
To me, free recipes are no better than free media (online newspapers, YouTube TV, etc.). If you aren't paying, then you are the product.
I use online free recipes to get an idea of the ingredients and proportions. Sometimes, an YouTube video can give you ideas about technique if you are new to an style of cooking. I need to cook something a few times to find the right balance.
My latest recipe is trying to replicate the black vinegar semi-sweet thickened sauce used in Chinese fried eggplant recipes. The premade stuff has a huge list of ingredients -- too many "extracts". I'm am trying to reduce to the fewest number possible, but still tastes close to restaurant style. Each time I make it, I look at my cooking notes, then make small adjustments.