When you're touring, you're constantly in motion.
Do not allow watching food to replace making food.
Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.
Recipe writers hate to write about heat. They despise it. Because there aren't proper words for communicating what should be done with it.
Your patience will be rewarded.
Last year, I made a refrigerator in my basement. And I needed to because I needed to figure how - you know there is no such thing as 'cold.' There is only less heat.