Here’s a thing I don’t understand.
I keep seeing recipes where the instructions tell you to put a number of small items—cubed potatoes, for instance—on a sheet pan and then to drizzle the items with whatever cooking oil is involved.
Maybe I’m doing it wrong, but I find this to be a pain in the ass. I never manage to get the items properly coated, and there’s usually a few excess globs where my hand got unsteady while I was “drizzling” the oil. And then when I try to stir the stuff around in the pan, a few pieces invariably fall on the floor, and then I get oil on my clothes.
What I find works better is to take the cubed whatevers and toss them in a bowl with the oil and seasonings before dumping the lot onto the pan. Usually it results in less wasted oil, and the whatevers come out evenly coated.
Why is this instruction not more common? Do people just not want one more bowl to wash up?
