If you have a dish that you make on a regular basis, chances are that you have screwed it
up a time or two and the more you screw it up, the more you learn what to look for as the
dish progresses and the quicker you become at spotting an emerging problem. Failure
has taught you what will happen if you don't step in and make some corrections. Usually
those failures will also give you an idea of what should be done to bring the thing back
onto the tracks. If you are using a recipe with which you are unfamiliar, quite often, it
takes as much of a leap of faith to choose to intervene as it does to carry on with the
recipe. I think that is where your body of experience, as a whole, will guide you or at
least learn to better guide you next time.
HC
