1. You don’t have to measure out ingredients to the fourth decimal place. In fact, sometimes, the more rough you are, the better the result.
2. You don’t have to wear safety gear; you don’t run the risk of killing your lungs with silica vapour, or accidentally inhaling too many fumes from the acetone dried samples. The worst thing you could do is burn yourself, or cut your finger – and let’s face it, I’ve done that and it wasn’t too bad.
3. You don’t have to lock other people out of your kitchen. You can socialise and listen to music. You don’t end up in the place that time forgot.
4. You don’t have to wash dishes five times – first with detergent, then with water, then with acid, then with water, then with de-ionised water. You don’t have to rewash something which has a watermark on it.
5. You don’t have to record every little step you took while you were cooking.
6. It doesn’t take four weeks to cook a meal. Once the meal is made, no further effort – apart from mastication – is required.
7. The fruits of your labours are edible, hopefully delicious, and don’t have to be stored in little sample containers that take over your life.
8. If you don’t want to add a certain ingredient, you don’t have to.
9. Your future success does not depend on the outcome of each meal, and your ability to critically analyse the results.
10. You don’t have to have specialised equipment to make good food.