As a informal cooking instructor, I'd like to encourage you to slow down. I think that may be one of the reasons you burn things. Well, that and your expectation for perfection. Like all things you have to practice. If you were sitting down for your first piano lesson, would you expect to play one of Chopin's pieces with agility? Nope. You'd be introduced to middle C and go from there. It's the same with cooking. If I was your instructor we would start with some simple science, I'd teach you about knives, and you would make only ONE thing, no where near a meal time. I think you need to relax, take a deep breath, and cut yourself some serious slack.