The Challenge in Home Cooking

I was inspired by a book called the food lab. The author takes common cooking claims like should you salt meat before cooking it or is it better if you don't flip it? It would essentially just cook several side by side, varying this one thing and then do a little informal taste test with his housemates to try to answer that question. And many times found out that things that people swore by didn't really actually make a huge difference in the outcome. I think what I see as the challenge in home cooking is, you know, to bring in some of that idea of getting better and being a little rigorous without making the whole thing too over complicated and kind of perfectionist.