Paul Bertolli from introduction to Cooking by Hand
Any good cook knows how to dose salt in the right proportion to food by the way it feels in the hand. Take that dose, put it into a measuring spoon, and it may come up fractionally short or overfill the brim. When a cook creates a recipe to fit standard weights and measures, the measures themselves creep in to exert control over the cook’s better instincts. Precision is lost.
Following a recipe does not absolve the cook from cooking.
And he makes much of the necessity to observe the time of ripeness.
And so for day 1677