It... really doesn't, though? Cooking is hardly by any means trivial, and achieving recipe-quality results based on a quick skim and winging it from there is certainly more difficult, but I'd argue that anybody who can't make something decent without religiously following a recipe isn't even of "middling kitchen experience".
I may be biased though, "skim a recipe and wing it" is my default style anymore after all.
I’m not talking about skimming a recipe and wringing it.
Think easting something in a restaurant then replicating something similar at home the next day just based on the flavor. Doing that for a few things is easy, but it takes significant time to get to that level across a wide range regional cuisines.
I may be biased though, "skim a recipe and wing it" is my default style anymore after all.