My wife is an incredible cook. She opens the refrigerator door, looks at the available ingredients, and ends up with an entrée that you would be lucky to get at a four-star restaurant. I, on the other hand, need a recipe. Without one, I won't do a good job. My wife tells me not to be ruled by “the tyranny of the measuring cup,” the idea that just because you can measure something, the outcome will be better if you do measure it. But she is an expert. And it is her art. And the idea that the meal will taste better if she sticks to a recipe is laughable. As if measuring each individual ingredient will improve the overall quality of a complex sauce or stew.
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