I take the point, but I think the author picked a poor analogy. Cooking even an excellent steak is actually not that hard. In fact, I'd argue that it's among the easiest things to master/make at a top level quality at home. Does it require some modicum of attention and understanding? Sure. But starting with a high quality cut, owning a meat-thermometer, and knowing about reverse searing is about all it takes to reliably and easily get a near perfect steak every time.
There are far, far better cooking examples out there.
So, once you've used your knowledge to make several important pre-task decisions, the task is easy? Pre task decisions that a layperson would accidentally make implicitly because they don't even know to ask, which will probably result in them still not enjoying their steak despite having nominally done the task itself correctly?
Imagine someone walking into their local grocer, grabbing a prepackaged porterhouse steak (because it's fancy right?), salt and pepper (because for a good steak that's all you need, right) and then wondering why part of it tastes bland and overdone, and the other part bland and under-done.
MostlyStable · · focus · HN ↗
There are far, far better cooking examples out there.
atomicnumber3 · · focus · HN ↗
Imagine someone walking into their local grocer, grabbing a prepackaged porterhouse steak (because it's fancy right?), salt and pepper (because for a good steak that's all you need, right) and then wondering why part of it tastes bland and overdone, and the other part bland and under-done.
Sounds pretty analogous imo.