Here’s the uncomfortable truth: most kitchens run on guesswork, not precision.
Cooking oil isn’t the enemy. Lack of control is.
The shift happens when you move from pouring to controlling.
Think about your last cooking session.
Normally, you pour oil, adjust mid-way, and deal with excess.
The assumption that “more oil = better cooking” is outdated.
In reality:
Excess oil masks flavor
It creates inconsistency
It adds unnecessary calories
Precision doesn’t reduce quality—it enhances it.
Because in the end, great cooking isn’t about doing more. It’s about doing check here things precisely.
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