The best way is pure trial and error - figuring out what works, with what, for how long and how.
I will give credit for a lot of my culinary know-how to James Barber, an old Brit who spent many years in the Merchant Marine before settling in Vancouver and getting a cooking show on TV. His recipes were always simple, relatively few ingredients, can be made in a single pan and were colourful and savoury.
The biggest takeaway I got from him (i have one of his books) is to never be a slave to a recipe; e.g. if you don't have white wine try chicken stock, if not apple juice. Keep trying and you will learn what works.
Here's an example
I will give credit for a lot of my culinary know-how to James Barber, an old Brit who spent many years in the Merchant Marine before settling in Vancouver and getting a cooking show on TV. His recipes were always simple, relatively few ingredients, can be made in a single pan and were colourful and savoury.
The biggest takeaway I got from him (i have one of his books) is to never be a slave to a recipe; e.g. if you don't have white wine try chicken stock, if not apple juice. Keep trying and you will learn what works.
Here's an example
"Intellectuals are naturally attracted by the idea of a planned society, in the belief that they will be in charge of it" -Roger Scruton