[RaptorJ]

This is an unfortunate analogy given how complicated and poorly understood the heat-affects-food chemical reactions are. And yet food gets cooked.

[NateEag]

I'd say that makes it an apt analogy.

It just makes a point opposite to the author's intent.

[Someone]

Are you sure about the author’s intent? Unless you know the writer very, very well, I think it’s impossible to tell from written text.

[mewpmewp2]

Exactly, you don't need to know how molecules act under the hood to be productive cooking.

[vendiddy]

I've been learning to cook recently and I haven't the slightest idea how heat affects food.

[IncRnd]

It is said that each fold on a chef's hat represents a different way they know how to cook an egg. Thet need to understand when to apply low heat, high heat, add liquids, when proteins denature and when they coagulate.

Of course, following a recipe in specific ideal circumstances works, as long as nothing changes.