More ways to measure are always better. It can give you more data as to what works, what doesn’t, and how to reproduce it.
Simply adding a kitchen scale and a digital temperature kettle has upped my coffee game. A meat thermometer has removed the guesswork from my fish/steaks/roasts/chicken, and they’re perfectly cooked every time. Out of the three, the kettle is the only one that was more than $30 (because I decided to go boojee and get a gooseneck for pourover coffee).
Also:
its a lot easier to add salt/sugar/spice than it is to take it out.
Never add directly from the container. Always go container>palm>food. This saves you from accidentally having a runaway seasoning avalanche (see previous point).
More ways to measure are always better. It can give you more data as to what works, what doesn’t, and how to reproduce it.
Simply adding a kitchen scale and a digital temperature kettle has upped my coffee game. A meat thermometer has removed the guesswork from my fish/steaks/roasts/chicken, and they’re perfectly cooked every time. Out of the three, the kettle is the only one that was more than $30 (because I decided to go boojee and get a gooseneck for pourover coffee).
Also: