How do chefs pour Liquid, without measuring?
Some pour tops, like the ones on bottle tops in a bar are made to pour out X number of ounces in a 1,2,3,4 second count. In some cases like pouring oil into the bottom of a pan the exact measurement is not that critical. Adding a teaspoon or tablespoon of vanilla to a cake recipe also isn’t that critical but the 1 cup of liquid that goes into the cake is critical. Baking measurements are more important than cooking. You can add 1 cup or 2 cups of stock to a soup or stew and it won’t matter. Not so in baking.
