Yup. I see a lot of "cooking for engineers" engage in this sort of false precision. In truth, for a huge number of recipes, you can dramatically vary ingredient amounts with no major consequences. And even in baking people overstate the needed precision. Even if you weigh flour in grams, your eggs are imprecise and your mixing technique is imprecise and your oven temperature is imprecise and the times listed are imprecise (have you ever seen a recipe say "bake for 22 minutes and 15 seconds").