Trouble Cooking Anything?

By now if you have cooked some of these recipes you probably have had a problem with some.  Cooking is an art form not a mathematical science.  As mentioned earlier measurements are good for baking but not good for cooking food.  The problem, as earlier stated on this blog, is that all things of the same thing are organic and may have different properties.  Do not become discouraged.  When learning from reading only it is more difficult.
The secret is to persevere.  Trust your judgement.  If, for example the gnocchi you made are falling apart you may have used too little flour or too few eggs (if you used a recipe that requires eggs).  If the gnocchi are too rubbery you may have used too much flour or too many eggs (and sometimes a potato that is not crumbly and dry).  The secret is to be aware of your ingredients, to know what your process was and how to enhance one trait.  Remember it may take you two to three times with a recipe to get it right.  This is very common.  A good Chef perseveres, and so should you.  Remember to try and try again.
Buona Sera.