I find it ironic that I have a small cooking talent. By assisting my aunt and mom's cooking in substantial but not over-intrusive levels over the past three years, I've finally proved myself to them, and to myself. I can be a casual sous chef, and if they get stressed about it I can joke and calm them down. My aunt and mom both were resistant people so it's only using my most subtle insinuations to let them know I am not invading territories, but supporting their efforts.

Our family is a very stubborn mix relevant to how they handle cooking, where my mom is the "It will not be wrong because this is how I learned it/has a recipe/or label instructions." My aunt would sort of follow something but then just throw extra liquid into the recipe which might mean steaming vs. sauteing or roasting; however she doesn't want to hear it might be better to drain off some liquid or just not add it initially.

Look, I admit that I suck at cooking, partly because I was really never taught by the two main women in my life because of above personalities, but at least I've gotten them to trust me as a defacto sous chef since I have kept up with what are the more recent food-scientific-based conclusions ala Alton Brown (don't put the stuffing in the turkey without some serious considerations!). All I have to do now is cover what's left (proper protein handling & cookery, how to steam vegetables, how to bake non-sweet things) and I might have a shot at cooking for myself.