> I tend to disagree on that one, unless you are particularly experienced, or naturally gifted, measuring tools (timers, scales, thermometers,...) will give you

> I tend to disagree on that one, unless you are particularly experienced, or naturally gifted, measuring tools (timers, scales, thermometers,...) will give you the best results. At least for me, that's the case. Both. Have both. Ingredients are not 100 uniform and always cook in same way. Have "how it should be done" and "how it should look during/at the end of the process". You can't have exact same temperature on the pan as recipe, I guess unless you're constantly using IR thermometer to check