It’s a half science half art kinda thing. I operate on vibes with food, I do know more about the scientific angle than most people ive worked with cause most cooks arent particularly scholarly folk and incorporate it but I also almost never measure ingredients and eyeball everything. We had a contest at work using a scale and I can eyeball most ingredients with a gram and a half margin of error. So while I think technical stuff can be useful it can also result in getting in your own head too much. I’d say the most important thing to do is relax. It’s hard to totally fuck up a dish and eating something youre not satisfied with, at least a taste, is informative. You’ll know better next time and learning how to make the best of a fuckup is useful as well. Some mistakes are fixable and knowing which are and how to troubleshoot is handy and sometimes doing that fuck up on purpose and going in a different direction is a thing. Have fun with it.