part of the “what I learned after four years at MIT” series, I guess?
When I was very young, I thought cooking was easy. I sliced plastic vegetables with a toy knife and then Velcroed them back together, ad infinitum. For at least some time, I wanted to be a chef when I grew up.
When I was slightly less young, I thought cooking was hard. My reference points were mostly (1) my parents, who seemed to know how to make a million different dishes in inscrutable ways without thinking, and (2) MasterChef contestants (who I assume were better at cooking than my parents because they were, well, on MasterChef) messing things up and getting kicked off the show.
Now, I think I probably elided some meaningful distinctions there in my youthful naïveté. Cooking food that will keep you from getting kicked off MasterChef is hard. Cooking edible food is easy.1 Cooking storebought dumplings in particular is so stupidly easy it’s unfair. More generally, though, most recipes tolerate a lot of substitutions,2 number fudging,3 and even straight-up skipping pesky instructions, like the ones in baking recipes where you mix two sets of ingredients separately in specific orders. There are reasons for those steps, but ignoring them and dumping everything into the same mixing bowl usually won’t make your results inedible. You can also just decide to omit ingredients you don’t like. Probably the least tolerant ingredient measurements in recipes are the measurements of baking soda or baking powder, which by the way are different things, in baking recipes. But otherwise you’d really be surprised how many corners you can get away with cutting — I’ve even completely winged one baking soda/powder measurement with decent results. I think this is especially important to know for people from technical backgrounds like me, who have an instinct to treat the numbers in recipes as precisely measured, painstakingly optimized choices to produce the best dish. They usually aren’t, and even if they are optimized for the recipe author’s palate, they probably won’t be optimized for yours.4 And they certainly aren’t optimized for any tradeoffs you might want to make between food quality versus the time and effort you’re putting into cooking. Make the tradeoffs you want. You’re not on MasterChef.