LogFAQs > #979299823

kirbymuncher posted...

compare to something like baking, where small quantity mistakes or temperature mistakes can give you something way worse, and you basically have no feedback of this until after the entire thing is done so you can't salvage it partway

and those mistakes are literally "did you follow the recipe or not" lol

stovetop are not things that would become way worse from tiny mistakes.

there are plenty of things that can go from a perfectly seared golden brown to a charred inedible mess in less than a minute, 30 seconds even if you're cooking on higher heats w/ oily/fatty product, if you're not properly managing heat and contact w/ the cooking surface. and working with higher heats is something that requires practice to understand what you can and can't get away with to achieve desired results

you get to see what's going on at all times

not possible for a lot of things
plenty of things should be flipped only once unless you want it to fall apart or fuck the sear up