It looks like you're new here. If you want to get involved, click one of these buttons!
Exactly why I don't boil water on my egg.The egg is a tool, just like a good pan or a great knife. I use it when it's the best tool for the result I'm looking for.
Regardless of what I'm preparing, I evaluate the entire cook. What could I have done better to make the prep more efficient? Did I present the dish correctly...eye appeal? How balanced was my flavor profile? What did I do wrong? What did I do right? It's all knowledge good or bad. The question and answer to zero in on is what did you do right. Give yourself credit for what you did correctly and don't tweak those steps. Elevate your result next time by fixing the weak points from your previous end result. I.E apple wood didn't work, cut on a bias, cut back salt, add more heat, the dish didn't need x etc.
Ultimately...unless you have a photographic memory, take notes of your cook.