{"id":4997,"date":"2022-11-07T11:48:53","date_gmt":"2022-11-07T17:48:53","guid":{"rendered":"https:\/\/www.cooking2thrive.com\/blog\/?p=4997"},"modified":"2022-11-07T11:48:54","modified_gmt":"2022-11-07T17:48:54","slug":"our-thanksgiving-recipes-are-safe-from-ai-for-now","status":"publish","type":"post","link":"https:\/\/www.cooking2thrive.com\/blog\/our-thanksgiving-recipes-are-safe-from-ai-for-now\/","title":{"rendered":"Our Thanksgiving Recipes Are Safe From AI for Now!"},"content":{"rendered":"\n

Looks like our Thanksgiving recipes are safe from AI for now! There\u2019s a running joke in my family about not angering the bots because they will come for you\u2026or your job. Artificial intelligence has now entered the recipe creation<\/a> game. So maybe it\u2019s not really a joke?<\/p>\n\n\n\n

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It\u2019s certainly tempting to\ninclude AI to generate inventive ideas, ingredient lists and measurements,\ncooking instructions, and photos! That would save us a ton of time. At Cooking2Thrive,\nwe test, test, and retest our original recipes. We taste them hot. We taste\nthem cold. We tweak and sometimes start over from scratch. No matter how\nefficient we make the process, it is time consuming!<\/p>\n\n\n\n

From years of experience, we know\nthat 1\/8 tsp of this or that can make a difference. And we measure until we get\nconsistently delicious results. But we also know that cooking is both art and\nscience. Sometimes your senses let you know that today you need less moisture\nin a batter because it doesn\u2019t look or feel right even though you carefully\nmeasured. How can this be?<\/p>\n\n\n\n

My previous job involved press\nchecks of four-color process printing. For years, the control boards on sheetfed\npresses have had the ability to record readings so that you can use them on a\nreprint to get consistent color. But ask any good pressman whether he relies on\na recording to match a previous run and he\u2019ll tell you, no. <\/p>\n\n\n\n

Why? As one pressman told me – you\ngo make the temperature, humidity, paper surface, and mechanics of the press\nexactly the same and I\u2019ll use a recording for consistent color. Otherwise,\nthose levels are meaningless. I have to adjust for conditions that exist today.\nHis job is part art and part science as well. <\/p>\n\n\n\n

And the same principles apply to\ncooking. Cooks and chefs must adjust to the conditions that exist in the\nmoment. If we don\u2019t, the result won\u2019t be as good. Some people may find that\nfrustrating. They may be more tempted to include AI in their cooking in the\nfuture.<\/p>\n\n\n\n

Currently, artificial intelligence\ncan gather data from millions of sources, add personal preference, and create\nsomething innovative, but it cannot simulate the perception that lets a cook or\nchef know that something\u2019s not quite right. That\u2019s the art of the job. It\u2019s\nintuitive and incorporates all the senses. <\/p>\n\n\n\n

Artificial intelligence may learn\nto incorporate something that mimics the art of cooking at some point because\nit\u2019s always learning. And I can see using some AI functions as tools at some\npoint. But I\u2019m not sure how AI will ever inject the love that we know makes\nfood taste better. Is artificially generated love the same as real love?<\/p>\n\n\n\n

Whoa, let\u2019s pull that question\nback or we\u2019ll be into many more areas than cooking. With Thanksgiving upon us, many\nare pulling out family recipes. Others are looking for a new idea to impress\nthe in-laws. All of us are recognizing the time we must carve out to create the\nmeal.<\/p>\n\n\n\n

While it may be tempting to rely\non AI to save us time, don\u2019t expect equivalent results this year. Traditional\nrecipes are the safe bet for now so stick with those. And don\u2019t forget to add\nthe love!<\/p>\n\n\n\n

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Artificial Intelligence is a Limited Tool<\/a><\/blockquote>