We write recipes. We expect people to read the recipe, procure the ingredients, follow the recipe, and get the desired result; the very first time.
We don't account for variables in equipment, ingredients, skills and free will--the necessity for the cook to change the recipe because they know better.
I'm pretty sure musicians take time to learn new pieces. They are allowed to make mistakes and improve.
But with music, if you don't get the notes right, you still get dinner. With cooking the mistakes are a bit riskier and costly.
So what is the solution? The first is to write better recipes. The second is to encourage trial and reward failure. Sounds great when I write it. But the follow through is a little more difficult.
Does it start with techniques? Does it start with practice? Are the recipes even being cooked?
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
