Baking is about multi-tasking. If you are organized and prepared, that's half the battle.
I'm not an amazing cook. But I can follow a recipe!
I prefer cooking to baking. Baking, to me, is very precise, and it's about perfection.
You know, really - actually, it's funny because it's a sore spot with me because I have all these recipes that, you know, you have to measure things out and put them in. And then you bake it and it becomes this thing. And it's not a recipe.
I'm trying to learn how to cook.
I am learning cooking... all my mother's recipes.
I'm not terribly good at three-page recipes - I tend to skip bits - or anything that involves marinating things in juniper berries.
I measure in my palm and use my eyes to estimate amounts; a tablespoon is a full palm of dried spices.
Always use liquid measuring cups to measure liquid and dry measuring cups to measure dry. Especially when measuring flour, accuracy is important, so using only dry measuring cups - or better yet, weighing on a scale - is key.
