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Cayenne comments on Learned Blankness - Less Wrong
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Cooking is a lot like computing in reverse. Instead of being the programmer, you're the cpu. Follow the program, and you'll end up with the result the recipe provides.
The part of cooking where people look like they're just tossing things together is much more advanced. Cuddle your recipe book while you cook, it's your best friend.
I really recommend 'The Joy of Cooking' as a good book to start with, especially older editions. My 'acid test' of a general-purpose cookbook is if it has a real recipe for cream of mushroom soup or if it just says 'add 1 can'. The older editions have the real recipe, as well as massive amounts of information not only about food but also about how to serve it.
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Why is this? It seems that people often cling to the "old way" of doing things even if the new way is faster and better because of some emotional attachment to the way they have always done things. No idea if this applies to you, but as someone who never cooks I'm wondering if this makes some real difference.
It's a measure of depth of information, I guess. If a cookbook has directions on preparing cream of mushroom soup, then it's really likely to have other very obscure recipes. Also shortcuts like dumping in a can of soup mean that the end result won't taste as good... not important most of the time, but nice when you want a treat.
It's not so much that it's an old way that makes it good, it's more that the long way just gives a much better result that has a really short shelf life. I want at least the option to make the better version.
For what it's worth, I am a supertaster, and I'm picky too.
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Interesting.
FWIW, knowing how I react to other foods, I predict with a great deal of confidence that I would not care, or that I would even prefer, the recipe with soup from a can.