Yeah, I think the best advice one can give to a new cook is : "don't measure anything". You have to learn what makes sense; the hard way, but that's the best wa

Yeah, I think the best advice one can give to a new cook is : "don't measure anything". You have to learn what makes sense; the hard way, but that's the best way. You can't measure taste and that's the only thing that really counts. So you learn what tastes good and then you don't need cups and scales. Well mostly. I weigh stuff when I make bread or emulsions (roux or mayonnaise e.g.). But even there, the variability between ingredients makes it all a hazy approximation.