I know what you’re staying but a philosophical point I’d argue that there is a cost for adding that information. It implies that if the recipe deviates from the one listed it won’t be as good, as if there is some platonic ideal and the the only way to get there is this recipe.
When I started cooking I had a very scientific approach, as if it were like chemistry class in high school. It felt like if the recipe wasn’t exact then it would be garbage, which is far from the truth.
Also, there’s a trap where some things are hard to define and are better left to the senses and judgement.
When a recipe says “cook for 30-40 minutes” some people feel trapped — which is it, 30 or 40? “Oh no, I cooked it for 45, it’s going to be awful.” Or “I cooked it the time that the recipe stated and the skin came out soggy.”
When I started cooking I had a very scientific approach, as if it were like chemistry class in high school. It felt like if the recipe wasn’t exact then it would be garbage, which is far from the truth.
Also, there’s a trap where some things are hard to define and are better left to the senses and judgement.
When a recipe says “cook for 30-40 minutes” some people feel trapped — which is it, 30 or 40? “Oh no, I cooked it for 45, it’s going to be awful.” Or “I cooked it the time that the recipe stated and the skin came out soggy.”