They are fun watching, not those video climatic video reality? Being on the other side is not that fun.
I would like to talk about why the ideal recipes can be so dangerous.
I love video recipes. They allow us to discover our own culture and learn about kitchens from all over the world. They make training much faster and easier.
I remember my foam (aunt) in Hyderabad, who for the first time made tomato soup with the help of a book recipe in 1985.
It was the main event of our day; No, our year! When I do unfamiliar dishes today, I think about her. She would love a simple, delicious, non-nonion, ticket labrax from Western Bengal, and Italian spaghetti all’assassina, made of cooking pasta right in a pan to give it delicious chew, caramelized edges.
But … all this excitement and expectation die if the dish does not work the way it should have been. I tend to blame for this Instagram and YouTube (Okay, sometimes it is me; but often they are).
My biggest problem with the algorithmic rating is that it does not reward the best cooks.
To succeed as a creator online, you need to succeed both in cooking and in marketing. Grandma can make the real, delicious version of the dish, but if she cannot understand how to create attractive thumbnails, effectively edit the video, provide good lighting, and then push her content and her profile, she goes completely unnoticed.
Meanwhile, I seem to be unable to avoid these horrible drums of men and women who feed on their children incredible (for hits, of course? I like to believe that there is real food, hearty and useful, hidden somewhere outside the screen).
Even when setting up my power supply, all the tips I received is associated with appearance and promotion.
I was advised to take a course of nutrition, where I learned about the power of “actions”: melting cheese, bubbles of sauces, dramatic pouring. They said the clip from top to bottom, which was spinning in the creamy dal Mahani, could stop anyone in the middle. You can make mediocre food stunningly with the desired props, lighting and angles, they added.
Cooking was not even part of the discussion. For example, no one ever discussed how to remove the bow that was perfectly browned.
Meanwhile, the Instagram and YouTube chefs, who do not care through the mess, were under constant pressure on the publication. Algorithms reward consistency, so you need to publish at least once a week. Not everyone has endurance to keep going.
There is pressure to go through details and in each post to keep things and entertainment. However, good cooking is all about small details.
I just want to have a platform on which people who really wanted to study could easier to find the right sources. As long as I am glad to find a few chefs on Instagram and YouTube who put food first.
The British chef and the Yotam Otolengi restaurant often tells about its strict process. Each recipe he reports is tested three -four times; Those who provide baking are checked up to 10 times. They are then sent to their long -standing home tester Claudin Bulridge, which makes a dish for their family. Once this two -stage authentication is complete, the recipe breaks into its site.
The platform in America has a similar system. Recipes are published only if at least 80% of home testers say they will make them again. When I provide recipes on the Sears Eats website, each of them is repeated by a team member or home before publishing.
Meanwhile, in my search for good independent cooks on the Internet, I developed a hacking. I follow a 10,000 -hour rule of skill, which, with cooking, will mean that everyone who is in the oven is about 27 years. Moms and dads, grandmothers and grandparents who spent their lives, preparing for loved ones are the people I trust because in these years they have developed a deep understanding of how food works.
Professional chefs, by the way, reach 10,000 hours about four years of full -time work. In India, I found that experts such as Nicha Madhulik, Bhupender Ravat (BHEF -Kuhar Bhupi) and the Shanguga’s Reva, do not know their craft, they can also foresee that the mistakes that can make beginners.
For them, I also like home chefs Sonia Barton and Shubkhang Nira from the Anapuro Harn. Their accurate instructions, even for simple recipes, allow you to make a dish that looks almost as the one that is on their miniature photography.
Isn’t this the most pleasure? If you are also looking for it, I hope these tips will help you.
(To achieve Swetha Sivakumar with questions or feedback, e -mail upgrademyfood@gmail.com)
