Comment by naravara

> The main difference between cooking and process chemistry is that the latter actually cares about quality of the end result.

Do home cooks not care about how the food tastes? This seems like a strange take. People started cooking by roasting or boiling things over an open flame or searing them on a hot rock. Most of the techniques learned and passed down are about how to ensure good results under contexts where the inputs are naturally inconsistent and hard to control.

I don't know why we'd have an assumption that people have or want to work with precise scientific instruments all the time.