Most people don’t realize this, but their cooking habits are costing them more health and money than they think.
The issue isn’t what you use—it’s how much you use it.
High-efficiency kitchens operate on one principle: measure everything that matters.
Think about your last cooking session.
Normally, you pour oil, adjust mid-way, and deal with excess.
The assumption that “more oil = more info better cooking” is outdated.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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