Utilizing life lessons or interdisciplinary concepts in cooking and baking

I decided to start a discussion on the Cookbookers thread related to where different life lessons or interdisciplinary concepts (not usually associated with cooking) could be applied to cooking and/or baking.

I didn't see any similar thread and I thought it would be an interesting thread.

When trying new things in general or new dishes sometimes you are successful and sometimes you learn what not to do.

I'm reminded of a colleague whose personal motto was "move fast, slowly." I think cooking is like that - the slow work of stocking a pantry, doing mise en place, and waiting for something to be just the right amount of cooked, in service of the fast work of a saute, a flip, a delightful plating.

I think iterative testing/process is seen more now in baking & cooking than ever. It's a pretty standard process in coding & IT work. Also, A/B testing is probably seen more now.

I am guessing these kinds of processes & testing came about from test kitchens like America's Test Kitchen or maybe the rise in cookbooks?

Possibly the most useful "lessons from elsewhere" that I've been able to apply in the kitchen are half-remembered bits from organic chemistry and biochemistry practicals from long ago. I think if I weren't quite so tempted to puke at the thought, I could have picked up a bit of small-animal butchering in the latter.

>5 hfglen: Cooking guinea pigs now, Hugh? I believe they are quite tasty.

I am more likely to take lessons from the kitchen and apply them elsewhere: patience, attention to details, bold creativity, clean up your messes.