I was once working on an embedded system which did not have segmented/paged memory and had to debug an issue where memory corruption preceded an uncommanded reboot. The root cause was a for-loop gone amok, intending to loop through a linked list for ever member of an array of somewhat-large structs. The terminating condition was faulty, so this loop would write a garbage byte or two, ever few hundred bytes in memory, right off the end of the 32 bit memory boundary, wrapping around to the start of memory.
But because the loop only overwrote a few bytes and then overflew large swaths of memory, the loop would continue passing through the entire address space over and over. But since the struct size wasn’t power-of-two aligned, eventually the garbage bytes would write over the crucial reset vector, which would finally reboot the system and end the misery.
Because the system wouldn’t be fatally wounded immediately, the memory corruption was observable on the system until it went down, limited only by the CPU’s memory bandwidth. That made it truly bizarre to diagnose, as the corruption wasn’t in any one feature and changed every time.
Fun times lol
I am a software engineer by trade, so when I started cooking, everything and every tool was intimidating, because I had no idea how it worked nor what it was meant for. I knew nothing about knives besides not to drop one, didn’t know the difference between a wok and a skillet, and didn’t understand how oil creates a non-stick surface on a non-non-stick pan.
What helped me was a book that wasn’t like a recipe or cook book, but something closer to a food and kitchen textbook. The Food Lab by Kenji Lopez-Alt goes into some excruciatingly scientific detail about the role of different kitchen implements, and then showcasing recipes that apply theory to practice. Each step in the recipes thoroughly describe what to do, and the author puts a lot of content onto his YouTube channel as well.
It was this book that convinced me to buy, strip, and season a cast iron pan, which has already proven its worth as a non-sticking vessel comparable to my old Teflon-coated pans. And I think for you, reading the theory and following some of the recipes might develop sufficient experience to at least be comfortable in an active kitchen. It’s very much a chicken-and-egg problem – if you’ll pardon the poultry pun – but this book might be enough to make progress in the kitchen.
Also, since it was published in 2015, it’s very likely available at your local library, so check there first before spending money to buy the book. Good luck with your culinary development!