3. How does someone who is kind of intimidated by recipes get into cooking?

How does someone who is kind of intimidated by recipes get into cooking?

This is my opinion. If you disagree comment separately with your own opinion. I don't care to hear yours. Thanks. Here's what you do. Realize it doesn't matter. You are not going to be damned and condemned for all eternity if something doesn't go right. This is the biggest obstacle, spending a ton of money on ingredients and risking the family starving to death because you screwed it up. Treat everything like an experiment and experiments fail. Make small portions, not a whole turkey. Assume you'll screw it up. In cooking school they screw lots of things up on purpose to see what happens. Cultivate that mindset. Also, observe, tinker, change one thing. Write notes, talk to people, get expert instructions not just from someone who cooks well but someone who knows the principles and can explain them properly. DON'T, make any do or die meals so that you drive yourself crazy. When you have someone try one of these experiments let them know that you're not looking to get sunshine blown up your ass. You want an honest opinion, if you purchased this at a restaurant what are your thoughts, taste, texture, presentation. What was good and what could be improved.

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