>>21480412 (OP)
You just need practice because theres so many elements you need to get familiar with. Every pan is different, every stove is different, every oven is different.. all spices(same ones) vary in their taste, produce, meat etc. all can be different each time you buy them. If you wanna bake, the flour can have different amount of moisture, your local humidity again can influence the recipe. No dish will taste the same every time, there will always be some variance that you need to adapt to. so cooking is a very dynamic thing that you just get a feel for after some time, you cannot learn it from books.
Jacques pepin has a basic technique series that you can watch on yt, i think ramsey has one too.. whatcha something like that to get the fundamentals down, after that its just picking a recipe and trying it out a couple of times.
It took me a while to find a balance in everything, but i found it with experimentation.. you need to be observant of everything, and try to vary your technique. What happens with more heath/less heath, more spices/less spices, more salt/less salt.. more time cooking/less time cooking.. how much pepper is enough, how much is not enough or too much..
Its good to understand what the point of certain procedures is so you understand what you are doing and trying to achieve and also what to expect.
