I'm very much a baker rather than a cook. Maybe that's my general love of carbs that led me down such a path, but it's also the fact that cooking just doesn't match the way my brain works.
If baking is like chemistry, I've got that covered. I can hot swap ingredients on the fly because I understand the principles of why each thing is needed and how to compensate with a substitution.
Yes, there is a lot of science involved in cooking too, and I've leveled up my skills in that area enough to be proficient, but it's the art that eludes me.
Which is a bit of a problem when one's dog is afraid of the smoke alarm.
And yet, occasionally, I manage to improv a recipe to perfection and feel like a kitchen god.
Which promptly leads to being too cavalier with the recipes, burned meals, scared dogs, and a whole lot of takeout.
So yeah... my cooking skill is a bit of a work in progress.
