Here’s the uncomfortable truth: it’s not your ingredients—it’s your control system.
The issue isn’t what you use—it’s how much you use it.
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The assumption that “more oil = better cooking” is outdated.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 get more info 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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