Back in the days when there were newspapers, and Women’s Editors (yes I know), or cookbooks, recipes were carefully edited to be compact and easy to follow. Each step was separated out. Apparently everyone who knew how to edit a recipe has died, been fired or retired. Too many offences to mention. The worst: “an hour ago, preheat your oven.” You think that doesn’t happen? It does.
Online recipes are the worst offenders because, you know: Internet. Everyone is their own editor, which means most of them are crap editors. Per the 10,000 rule, how many people have spent 10,000 hours copyediting, or have even edited 10,000 pages of copy? Damn few. Which is why smart people (an ever-smaller demographic) scrape up the bucks to hire a human being (for a task that lies beyond the skills of context-free “walk to the carwash” large language models) to edit their recipes before posting or publishing.
Take that last paragraph. Couldn’t a good copyeditor have improved it? Or could a writer be bothered to express the same ideas more clearly?
Where do I go to get back the half-hour of my life I just spent working for the San Francisco Chronicle, creating a a usable recipe (out of, literally, word salad) for my wife—basically English-to-English translation.

