this post was submitted on 24 Dec 2024
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idk if it counts as technology, but cookbooks have gotten waaay better.
Speaking of cooking, I'm not sure when these came out, but the newer type of can opener that cuts the lid from the side so it sits on top of the can instead of falling in is great. I think I just happened to get one around 10 years ago when a friend moved and gave away a bunch of stuff. I almost threw it out because I thought maybe it was broken (I was using it incorrectly).
Every time I'm in a friend's kitchen and we open a can with the old style, it makes me want to get them one because the older style is harder to use.
How?
Very old cookbooks would tell you to cook food until it was done.
Old cookbooks would make assumptions about your skills and not explain what julienne was. Also a lot of volume measurements.
Modern cookbooks will frequently have instructions on the techniques they require, with images, and measure everything in mass units. It's a smoother experience.
Seems like a waste for every single book to explain julienne. Like 20% of you shelf space will be repeated in each book.
Maybe I'm telling on myself here but most people don't have so many cookbooks this is a problem, it's better for people who're trying to get into cooking