Cooking is coding. Your guests are QA , they just don’t know it.
During the last year, I started cooking a lot more. Mostly because I got into sous-vide cooking, and suddenly a lot of weird complex steps had a methodological process with logical flow.
By starting with something that was also new to my wife — which is an awesome cook — I managed to defeat my initial fear of failure. That’s dumb I know, but smart I’m not.
In just a few weeks I noticed the benefits of cooking. Not only did I help Ana during the week, but in most cases I felt happier after I finished cooking. Even if you’re preparing a vinaigrette for a salad, all the work cruft that’s top of mind when you arrive home is pushed away.
As with every new topic, I quickly realized how much I don’t know. Yet, there’s many shortcuts that with a 80/20 level of effort, get you to some delicious meals.
Since I mostly did meats this year, I’ll close with the easiest one: temperature. So much anxiety in my past cooking could have been avoided with a thermometer. Some people might have a 6th sense with cooking times, but for everyone else, there’s a target temperature and you’re done with it.