Here’s the uncomfortable truth: most kitchens run on guesswork, not precision.
Cooking oil isn’t the enemy. Overuse is.
Instead of reacting mid-cook, you control the outcome before it more info starts.
Imagine preparing a simple meal: grilled chicken, vegetables, and a side salad.
The assumption that “more oil = better cooking” is outdated.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.
If you want to upgrade your kitchen, don’t start with recipes. Start with systems.
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