I have a particular cookbook that I love, and even though I follow the recipes as closely as I can, the food somehow never quite looks as good as it does in the photos. Does this mean that the recipes are deficient, perhaps even that the authors have misrepresented the quality of their food? Or could it be that there is more to great cooking than just following what’s printed in a recipe? I do wish the authors would specify how many millimeters constitutes a “thinly” sliced onion, or the maximum torque allowed when “fluffing” rice, or even just the acceptable range in degrees Fahrenheit for “medium” heat. They don’t, because they assume that I share tacit knowledge of certain culinary conventions and techniques; they also do not tell me that the onion needs to be peeled and that the chicken should be plucked free of feathers before browning. … Likewise, there is more to being a successful experimenter than merely following what’s printed in a method section. Experimenters develop a sense, honed over many years, of how to use a method successfully. Much of this knowledge is implicit.

Jason Mitchell
Suspended Reason