27/08/2026
What if you stopped cooking with oil — and started cooking with the physics of food?
This is a vegetable stir-fry.
No oil in the pan.
We use osmosis, heat, pressure and evaporation to move water through the vegetables — first drawing it out with salt, then adding water back when needed to control the cooking.
We’re not following a recipe.
We’re reading the food.
Physics. Chemistry. Mechanics.
Not as theory — as tools you can actually cook with.
The oil comes at the very end, when the vegetables are already cooked, as a finishing touch.
This is what the Sol Method is about: making the invisible mechanics of cooking visible, understandable, and usable.
And honestly, this is only the beginning.
Cooking should be open source.
The more we understand what’s happening, the more freedom we have to create.
This is one little experiment from our September class.
One spot is still open.
DM “SOL” if you’re curious to see where this can take you