This goes for baking too. Baking is no more science than cooking, and cooking is no more an art than baking. People who claim otherwise annoy me.
You need to figure out what ratios of what, do what in your recipes, and then explore how that can change with different brands/varieties of the same ingredients, different ovens, humidities, elevations if you travel, etc. Book learning can only get you so far, you need to put in the kitchen time to really understand.
The art of making good food is in being able to recreate and adapt all the science experiments you did.
This goes for baking too. Baking is no more science than cooking, and cooking is no more an art than baking. People who claim otherwise annoy me.
You need to figure out what ratios of what, do what in your recipes, and then explore how that can change with different brands/varieties of the same ingredients, different ovens, humidities, elevations if you travel, etc. Book learning can only get you so far, you need to put in the kitchen time to really understand.
The art of making good food is in being able to recreate and adapt all the science experiments you did.