Hi Bemeuk, I agree that there are many good cooks who never use a recipe. But almost all of those people, I believe, learned at least the basics of cooking at some time in their lives.
Most of the time I cook without a recipe.
But I read recipes to learn how to cook something I may not be familiar with, or a variation of a recipe I know.
And there are a lot of folks who are learning to cook and try very hard to adhere to the amounts of ingredients listed in the recipe.
And they, I suspect, and I don't want to have to guess how much of an ingredient the author had in mind.
And I agree that it is difficult to measure small amounts of liquids and solids without more sophisticated devices than most cooks, including myself, wish to bother with.
That is why we often use terms like pinch, dash, splash, and other not very precise terms.
Or we use volumes, such a teaspoonfuls and tablespoonfuls, instead of weights for solids.
Five grams of sugar is a ridiculous measurement, and shame on those who write recipes calling for those amounts. No one has a scale in their kitchen to measure 5 g. But if you realize that the contents of one packet of the sugar subsititues weighs one gram, you can kinda eyeball five grams.
550 ml? Well, take a liter, 1000 ml, which is about a quart, add one half of it, 500 ml, about a pint, and toss in a bit more.
Similarly, for those not familiar with metric equivalents, a kilogram (1000g) is about two pounds. Therefore 500g is about a pound.
These measurement approximations are for cooking and not baking of course.
I guess what I am trying to say is that when I read a recipe I want to know about how much the author intends to go into the dish.
Was just thinking about what kind of a mess someone could make out of some of my favorite recipes if the amounts of ingredients were omitted.