My buddy swore by a metal straw for latte art, guess who ate crow?

So 3 months ago my friend Dave told me that using a metal straw to stir the milk before pouring would give me perfect microfoam every time. I thought he was full of it, like how does a straw beat a proper thermometer and pitcher angle? Tried it out last Tuesday with my usual oat milk and honestly the texture was way smoother, no big bubbles at all. But then I realized it only worked because I was over-steaming the milk in the first place, so now I'm split on whether the straw trick is legit or just a band-aid for bad technique. Anyone else had a 'pro tip' that was actually just masking a bigger problem?

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