I don’t know. I am aware of this argument and I still wash chicken and pork, and pat dry with a paper towel before cooking. I never wash beef unless it’s packed wet, because I don’t want to ruin the searing. I wash chicken because I find it gross otherwise. I never noticed that this habit of washing caused any problems.

If you study WWII history in Germany, do you somehow become nazi?

The topic is broad. For what reason, or purpose, do you study that time? There are many possibilities.

You could develop an interest in soldiers. Or in Nazis. Or in their counterparts, the resistance. Or international politics of a time when that looked so much easier than nowadays...

Sorry, no. Non-clickertation of the clackers is one of the leading causes of early clackers declickeration. Clickeration of the clackers warns of problems early, when maintenance can be applied to the clackers before ongoing misaligned clickeration can have catastrophic effects on your clackers. Remember the old saying: Nine clicks is a fine thing.

No. Don't listen to influencers for food science. Seed oils are not "toxic" like you say. In fact, if you hear someone describing food as "toxic" you can almost guarantee they are a quack.

Adding olive oil to boiling water before putting in pasta. Oil and water don't mix, you're just wasting oil that sits on the waters surface until you pour it down the drain.

Now if you drain the pasta and THEN add olive oil to it while it's still steaming hot then it will get absorbed. The only thing you should add to boiling water for pasta is a heavy amount of salt. Those two actually combine and will be absorbed by the pasta.

@inb4_FoundTheVegan @psion1369 I add some oil to pasta just so it dont stick to the bottom of the pan.. I didnt believe it before but I think it really work

Okay but water and oil don't mix, none of the oil ever makes it to the bottom where the pasta would be sticking. Even if you push it down with a spoon it will immediately rise to the surface. The way you prevent sticking is be stirring, you need to disrupt it during the boiling process so the starches don't form a bond with the metal.

I promise you, olive oil in in water doesn't help.

Of course you could develop an interest. That's a radically different assertion than "you become what you spend time with".

Okay, I'm done with you.

You can splashbraw chicken juice all over your kitchen, but you don't have to and it accomplishes nothing. Would you like to continue to splash raw chicken juice all over your kitchen?

It's an entirely unnecessary step. If you practice decent food hygiene it probably doesn't significantly increase your likelihood of contaminated food, but it very easily could especially if you arent following other best practices.

Do whatever you want, and make fun of me all you want. I'm not going to do extra work to increase my odds of shitting myself

Model Juliette Norton?

No, you don't have to do that, but a sprinkle from a foot or so up is better when cooking.

Everybody knows that chicken water is gross. Maybe the people who insist on washing their chicken also bother to wash their kitchen?

This is one of those areas where restaurant and factory food safety standards are being misapplied to the home cook. The risk of food born illness cannot be eliminated, only mitigated; it's a statistics problem. And the formula changes dramatically when your serving 200 people vs when your serving 4. Or when your washing 1 bird vs 50.

Unnecessary for you, necessary for a lot of place. Or not, nobody care. I've seen more people making fun of others for doing so than those who make fun of other for not, so i'm not sure why you think i'm making fun of you, i didn't even demand you to do so(while the other way around is true, look at your other comment). Again, there's no widespread of food poisoning happening for those who washed their chicken yet the moment someone mention they did people coming in being hysterical about the potential food poisoning. At this point it's just superiority complex.

The only food stuff off the top of my head that's toxic is pink curing salt :) It's designed to be used in such small portions that it doesn't matter, but it's dangerous enough to keep out of children's reach.

Mis-handling ingredients that will be 'cooked anyways', and therefore should be handled with unwashed hands, knives, etc.

If you take the chicken out of the package and drop it on the floor, the odds probably change to "rinse it without splashing, put it in the cooking container and IMMEDIATELY scrub your hands and the entire sink area, then put the scrubber in the dishwasher and don't use it again until it's been sterilized." But in general the less you handle it the better.

Funny thing, most people who wash chicken wouldn't think of washing a steak.

Side note: one thing people often forget is they touch their spice jars with their chicken/meat/fish hands.

But then it would be less carbonated, right? So what would be the point?

The test clicks are so you get an accurate feel for the spring tension. It's not the end of the world if you don't do it, but you're more likely to drop something.

Olive oil use in general i'd say, other oils are better for cooking. A good olive oil is a finishing oil.

No. They're called nucleation sites. These are microscopic imperfections on the inside of the can. When you shake the can a small gas bubble might form there and after that more CO₂ can diffuse into it until the bubble grows large enough to detach and rise. A small pocket is however left behind, so the same site keeps making a steady stream of bubbles. These are what cause the can to immediately overflow when you open it. Tapping the sides before opening causes these small trapped gas bubbles to detach and rise to the surface and then it can be safely opened. If it haven't been shaken, then there's no need for this, though there's no harm either.

I can confirm people have been pointlessly tapping soda can lids since decades before the existence of Youtube.

Become convinced that purchasing an expensive knife and spending half of your life fucking around to keep it sharp and protected is a good investment of your time.

Buy a $10 German steel chef knife on sale, get a rada QuickSharp and a (e: Victorinox 14 inch) chef hone and get on with life.

Nothing it's 'influencers' and poor outdated studies that stated they were. Rapeseed, sunflower and corn oils are great for heart health.

It was sort of proven more than 40 years ago that there's no point to do any of these rituals. You're just have to wait for the gas to reabsorb. The tapping rituals basically give time for that to happen and act as a placebo for the person so time can elapse.

Trust me bro, I do so of course 2+ billion others do with no problems.

Are we talking about boiling pasta? I wonder how one can have a problem with pasta sticking to the pot while boiling. Is that user frying their spaghetti?. As you say you can add oil after it's drained to add fat or to it sticking to itself

Do you trust foods invented in living memory?

I'm almost afraid to ask, but what are clackers? All I could find is the 1960's children's toy with two balls on a string. But that can't be it, can it?

I do that, but have in no way got that from videos. Just from standard fecklessness.

Do "pros" really do shit like that?

Abundantly agree! It's a waste to fry olive oil, you're just destroying the flavor. Canola is my goto for actually cooking, olive is best reserved as a dressing or occasionally a core ingredient in cold dishes like hummus.

I think they're describing the kitchen utensils more commonly known as Tongs.

You literally were making fun of westerners.

Olive oil goes in if there's a chance I'm going to taste it. If I don't want to taste a hint of fruity oil in the final product, why the fuck am I using olive oil

I never spent a fortune on my knives or a lot of time maintaining them but I had a decent set of knives and a chef's knife I'd sharpen once in a blue moon. Thought I was very smart.

One day I bought a $5 cleaver at the dollar store and it's basically replaced 75% of my knife work and I abuse it like a redheaded step child.

Partially agree:

Having nice knives is nice, some of the cheap stamped ones are awful and a good knife will last forever.

Equally, having a set of sharpening stones is also really useful to rescue knives, however you should only be using them once every few years, standard knife sharpeners are fine.

They are tools, not your hobby.

Throwing hundreds of eggs on the floor and smashing them around with a shovel while growling incoherently.

Cucumbers.

I crack my eggs on my ear. Haven't heard any complaints about shells.

Well, if you are a counter cracker you might use too much force if you switch to bowl edge. The bowl edge is pointier, the counter is flat. But it's just a calibration thing.

Doing cucumbers seems pretty effective.

Effectiveness in dishes is up for debate

I am ashamed that I fell for this stupid idea 10 years ago.

First hones are worthless if not activity bad for a knife edge. 10 dollar German knives are trash unless you win the lotto or something.

You don't need to spend hundreds but a good knife will last a lifetime and stay sharp 10 times as long.

Horizontal cuts when dicing an onion. I've concluded that this is some kind of virtue-signal that says "see, I went to culinary school."

Calling people names to try and discredit them is not an effective way of communicating why toxic foods seemingly don't exist or whatever it is you're trying to say. In this day and age of so much information at our fingertips you have to want to stay ignorant of food toxins. I wish I could say that being that way would only hurt oneself but that mentality allows poor food quality to persist across the industry

The oil isn't for flavor. It's to prevent the starch from the noodles from forming a foam that boils over and makes a mess. Alternatives to the oil are using a bigger pot, and/or setting the heat lower for a less rambunctious boil.

I remember watching some TV chefs handle raw meat, give their hands a quick wipe with a towel on their waist, and then handle all sorts of other things. It works on a show because it's all just for the camera but if it's for human consumption, you'd just be turning every handle and knob you touch into a possible source of contamination.

If it walks like a duck... You can stay ignorant of food science if you choose but food "toxins" is a term almost exclusively used by quacks and grifters. Listen to people that have been trained, went to school, and have a degree in food/dietary science instead. It's probably a lot more boring, and doesn't confirm your biases as much, but has the advantage of being factual and true. You also won't fall for bullshit and buy into possibly dangerous woo, that can hurt you, to magically "get rid of toxins" too.

This weird food rabbit hole you've gone down to convince yourself of "food toxins" is almost assuredly an echo chamber of bullshit. I'm asking you very nicely, with kid gloves on, to actually go out to a library and read a book about actual food science instead of engaging with influencers and social media about it. I think you'll find out pretty quickly that they're all full shit and should be ignored.

I went to culinary school, they do teach the horizontal cut method, and it is indeed inferior. Plus it lowers your yield, is more dangerous, and produces an inferior end result. All one needs to do is look at how the layers of an onion are constructed to see that it’s stupid.

My preferred is the angled lengthwise cuts (starting at roughly 30 degrees, straight up and down in the middle, and ending at roughly negative 30 degrees). The angle isn’t super critical. Then, so your cross cuts. No faffing about with the pieces hanging from your initial lengthwise cuts and then trying to do the horizontal, and produces a better “dice” (you rarely get perfect cubes with any method anyway).

"hones are bad for a knife"

Brother, I don't know if you're aware of this, but you understand absolutely nothing about knives and you should never try to talk about them again.