Are we really this locked in on butter prices or is it not that deep? I've had cheap butter work way better than fancy stuff more than once, it's all about technique not the price tag.

That lid trick saved my sauce last month when I was testing a new recipe. Fire roasted tomatoes are a game changer too, cut way down on the extra watery mess.

Tbh that 15 minute dry time sounds like a clever trick to let the lube set before the wire starts moving around.