Cookie Puss-ies

AITOOW is sick of the capriciousness and ignorance of modern chefs (especially the ones on TV)? They really have little idea of the science behind what they do. Out of one side of their mouth they espouse these "rules" that they are so much more conversant in than you (mostly prejudices masquerading as knowledge) and out of the other side of their mouth they act as if anything goes. Whether it be cooking times or ingredient quantities/ratios, cooking temps or methodology, their guidance has a standard deviation that no other profession would allow. Cook it to 140 to 160 degrees. Use "some" spice.  Use what you have. Cook it for 20 to 30 minutes. What is it? It's not like cooking is a new art. Can't you have figured it out by now. I know there are variables, but, set different benchmarks then for those variables. Bakers seem to have figured it out. I just watched a show with Aaron Franklin and he spent the first half of the show describing the stages of steak "done-ness" and then he turns around and fawns all over the sample even though it was visibly cooked beyond what he was a moment ago deriding as villainy. Then he says "who really cares". I know he was probably being nice to the guest, but, have some sac if you are going to promote a standard. It's your GOD DAMN REASON FOR EXISTING. Then he spends the rest of show giggingly undermining what he spent the beginning of the show "teaching". I know it's (cooking) only as important as you make it, but, take a side. Either it is and go on TV or it isn't and stay home.  Everything in life is only as important as you make it to a subjectivist. As such, one should not be hired to promote a methodology. They can never be authoritative. And it appears that they can't fake it either. Just a bunch of hacks winging it.