Does an olive oil spray mister bring to mind images of dry, under-seasoned food for you? Boneless, skinless chicken breasts, without that luscious and much-needed slick of oil, or eggs cooked in a pan only just touched by flavor-building fat?
The olive oil mister has a terrible reputation, and that makes sense. Long marketed as a tool of the low fat diet movement to get the puniest bit of oil onto your cooking, it’s been more or less shunned in recent years. But don’t totally discount the mister: That fine spray it emits has a place in cooking (just not