Vibes based cooking

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Especially when there are so many absolute garbage recipes by people whose jobs are writing content for magazines or SEO where the only requirement is that the picture of the food look good.

Which is slightly better than our parents learning on recipes designed to use as many ingredients sold by Campbells as possible.

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Tasting is how you're supposed to do it.

I however just start throwing shit in and wait for the surprise at the end.

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Powdered spices specially, by the time you open the lid, you have already smelled it.

Don't even need to try.

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I don't do it, because I usually get confused by them, but it makes sense to me. I don't know what will taste good, and by following a recipe you can leverage someone's experience to get something that tastes good. Personally I just accept that I often eat something mid in the pursuit of good cooking skills

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And now the rabbit is in the corner too, what animal are you?

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I have a very sensitive sense of smell, and I still can't do it. I'll always add too much or not enough.

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Fantastic.

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I usually try to stick reasonably closely to the recipe the first time I'm trying something out. That way if I don't like the result, I know it's not just that I ruined the recipe with my modifications.

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Once pepper cooks into a meal it's a whole 'nother thing and miles above what it tastes like when added at the table

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Why yes, I do put a little cayenne pepper in my chicken soup. Why do you ask?

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I give them one try and the next time I do it my way.

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Beers are very much an aquired taste. There's your commodity beers and your piss beers from the big national brands like Pabst, Miller, Coors, etc. which largely are trying to sate a pallete that never liked the moonshine from the prohibition era (and all are crap in my personal opinion. It's good for getting you buzzed and that's about it), then there's your microbrews which will vary wildly in style and flavor (if it's on tap you can just tell the bartender you've not really had beer before and ask what they recommend and if you can try it before you commit to a full glass) and then there's the stuff people don't talk enough about: ciders (it tastes like apple juice but with a sharper, fuller flavor!) mixed drinks (again, ask the bartender if you're unsure), and probably some other ones I'm not thinking of before you move onto the whiskeys and bourbons.

So basically it's a wide world of alcoholic beverages and honestly people don't encourage experimenting enough

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Amount is the experience part. Hard, if not impossible, to estimate by smell alone.

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Onion is my favorite expression of these differences. It's completely different between a stew, fresh, pan fried, grilled, or reduced with sugar.

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Cayenne goes on everything

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The human sensory experience is much more varied and foreign to your own than you think. Some can combine flavours in their head, others couldn’t explain a flavour they eat daily unless it was in their mouths at the time.

I’m in the latter group but a supertaster and can tell what it’s missing with a spoonful usually. Couldn’t tell you what the result will taste like but know it’s lacking salt, cumin, herbs, etc. Wee sniff of what you’re going to add as you swallow to confirm.

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Not really it's a "able to cook" meme

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Only for advanced pros

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Black bunny gang

Cethin

Well, cooking normally doesn't require rising. Baking usually does. Knowing how chemicals react and how yeast acts is important. Cooking is mostly just about flavor. You should know about the Maillard reaction and burning, but as long as the flavors are good (and you don't cook something that'll make you sick) then you're going to be fine.