/ck/ - Food & Cooking

Depends on the content. Most elementary things you can pick-up by just being a home-cook. There are, however, details that you can only learn if you have someone constantly screaming at you, like the oerfect texture your macaron batter should have, and before that how the perfect italian merengue should be made and behave, later using that information to change and predict the methodology and behavior of your macaron batter (how you will do the folding, called macaronage, and how manny times would will have to tap the tray, even how much they will grow in the oven). Those are things you will only get by trial and error, hands-on experience will of course help.

What I think would be absolutely worth it are techniques