I think about this when cooking. There are 1000 variables like ingredient choice, prep methods, spices used, cook time. Changing one produces an effect too small for me to discern. But when I make suboptimal choices on 20 different variables, they stack up to produce a dish that's noticeably worse. :( How can I do science and improve my skills when I can't observe the difference changing one dimension makes!?
> How can I do science and improve my skills when I can't observe the difference changing one dimension makes!?
The classic answer to this is you need to improve your capacity to measure. Ie, taste ingredients and things constantly and learn with your mouth how the taste of your tomato will translate into the taste of your curry.
Just like the soloist and piano tuner in this story, subtle discernment is a huge part of expertise.
