Here’s the uncomfortable truth: you don’t need a new diet—you need a better method.
The issue isn’t what you use—it’s how much you use it.
The shift happens when you move from pouring to controlling.
This is where small control creates check here massive long-term impact.
The assumption that “more oil = better cooking” is outdated.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 things precisely.
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