From my perspective (and I can just barely kinda cook), it's that (a) a lot of directions are written in a style or language that presumes a lot of pre-existing knowledge, and (b) there really is a physical learning curve to certain techniques that's both daunting and expensive
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Trial and error is obviously crucial to learning to cook, but when screwing something up comes with a significant ingredient and cleanup cost (small kitchen, no dishwasher, etc.), it can feel like a curve that's not worth getting over
