Actually, part of the difficulty of being a professional chef is making sure the dishes are reproducible. If someone orders a dish they like, they expect to get the same thing next time too. I think even what they do "by eye" is done fairly accurately...it's just that they have learned to judge amounts quite well by eye.dduardo said:Professional cooks tend to do everything by eye. As an engineer I want reproducible results. If it means using various chemistry equipment to find the perfect ratios so be it.
Test 1: 500ml of milk => Too Dry
Test 2: 520ml of milk => Too Watery
Test 3: 510ml of milk => Just right
I can't recall who it was, because it was years ago, but I watched one cooking show where the chef was measuring stuff in the palm of his hand, and at some point stopped and decided to show the audience that when he measures a teaspoon in his hand, it really is a teaspoon, and poured the contents of his hand into a measuring spoon...it was exactly a teaspoon.