And you making fun of asian is okay? Superiority complex, it deserved to be made fun of.

I do that when cooking beans too. A little oil stops them from boiling over so easily.

And your point being?

LOL I mean people once thought the earth was flat with the same certainty... There were wrong too. I've seen high Def images of exactly what a hone does to a knife edge, so umm you can claim whatever...

And yet you were incapable of following your own advice, interesting...

It hits with a higher velocity allowing it to penetrate the target food. Fancy restaurants will use a step ladder and pop out a couple ceiling tiles to get that extra height. They say after 12 ft you can't taste it but they just have uncultured palates

I don't know if this counts but my wife will often be like "I saw this recipe on Instagram that I want you to make" and I have to be like "how many blocks of cream cheese does it involve?" and then she's like "Awww okay"

I swear 90% of these recipes out therr are the same exact thing with different presentation and they all just taste like bland, underseasoned, cream cheesy meat and vegetables.

Oil in pasta water. Though it's much much older than YouTube.

those all sounds like "all natural crowd" would consume, and would pay a bunch just to use that. i never get the obsession with iodine free salt.

that must be a new phenomenon, because the only time you put in water if its frozen, and you want thaw it.

i think its more have to do with the dripping water thats drops everywhere, from the sink to your cutting board, to the pan.

As asian, we do not do this at all, nor i know any people in asia that does. its always western white people, and thier perception of asia.

As asian living in asia, we do this all the time.

There does seem to be a pretty good difference in how diced it looks when you do it, though?
Demonstrated here

Sounds to me like your purchasing subpar cream cheese

It changes the surface tension and keeps the pot from boiling over. Very useful if you’re also preparing a couple other dishes.

I didn't though.

You're convinced? So you haven't actually confirmed it? Still can't resist the test clack even with this hypothesis?

It also interferes with the water getting into the pasta.

If you're making a couple other dishes, just make the pasta near the end.

Edit: correction, meant to say "with the sauce getting onto the pasta"

"standard fecklessness"

Lol. Y'all can put that on my tombstone.

I crack with the blade of a knife (since I generally have one handy to chop whatever else I am including in the dish). I can get a very good crack with minimal force. Since it is such a small break, there aren't any large pieces of shell to get into the food. I don't cook recipes that require separating the white from the yolk, so I am not sure how often I break the membrane between the two, but from casual observation, it is almost never.

A month ago, my wife saw a nice looking cookie recipe on Instagram. When she tried it herself, the cookies came out looking amazing. We had to throw them out because they tasted awful.

A lot of chicken is packed in brine solution. Some of us don't want all that salt. Easy enough to rinse it off though. Although I've never needed to powerwash a chicken to the point the entire kitchen is coated in a fine mist of chicken water. Seems excessive.

Wow. I can't believe this still exists.

Adding a bit of starchy water to your pasta after it's cooked, to make the tomato sauce stick better. Sorry, just trolling, this one works like a charm.

Yeah, doing a horizontal cut first greatly destabilizes the other cuts. I go back and forth with using it.

Dumping food on a table for kids to eat. So cutting edge, Denise.

you should only be using them once every few years, standard knife sharpeners are fine

Ask any chef, the exact opposite is true.

And potentially have my penis fly off? I don't think so!

The real reason chefs use coarse kosher salt is because its sharp edges let it penetrate deep into the food using this method, like a rain of tiny shuriken.

It's always a trip to hear what they mean by "toxin."

agreed on the inexpensive knife, but I've never had good enough results with any quick sharp pull through tool. I use one knife for basically everything and hone it maybe once a week for fifteen seconds. it's very easy to keep it sharp if you don't abuse it (thank you dad for always looking for the sharpest thing in the room regardless of what the task is and for using knives on teflon and steel pans and ceramic plates...). I sharpen it maybe twice a year? I honestly don't remember if I've even sharpened it in 2026

The wheel sharpeners are absolutely the sweet spot combination of speed/efficiency/performance... As long as you are willing to accept a little more knife degradation. And you must hone them immediately after otherwise you're doomed to having the edges fold. Otherwise yes, I am mostly a hone user to keep cutting tools primed.

Anybody that tries to tell me there's some magic to knives is wayyyyy out there; Too baffled by all the bullshit online to understand that keeping a knife usable is extremely simple, when you focus on the couple key techniques that actually matter.

I freehand cut this hasselback potato with a $5 knife after sharpening it. This is proof I am not just ass-shouting like most self-styled knife "pros". The biggest technique to understanding knife care is not listening to idiots, but how to know who's an idiot and who's not? It isn't easy for the average person.

I don't think most knife sharpeners can really get rid of nicks in the blade? Needs a proper sharpening stone for that?

Your pretty bitter might to work on that. An your inability to "just let it go" I've trolling for like 3 posts now. I can see is cheeto eating Monster drinking unclean adult smashing his keyboard :) makes me happy.

That dickhead cut it coarser, and stacked it messier on purpose. Fuck that asshole. How does one horizontal cut fix any of that? Why not 2 or 3 or 5 horizontal cuts? Complete bullshit.

Basically the layers on the sides are more vertical and the horizontal cut can reduce the size of those layers to make the dice look more consistent. It's pretty basic stuff and doesn't require you to engage in conspiracy theory type thinking about onions.

I mostly agree with you!

My personal experience with very expensive knives, and I'm telling you I have had some very expensive knives because my brother used to be a chef....

Not worth it. Not to me. My kitchen is a dynamic place, I need to throw things around, let them clatter around in the sink... I have had a chip out of every one of my $400+ knives within 4 weeks of owning them.

I'm done with "good" knives. Cheap German steel for this boy for life. Lol

Down voted by Denise.

I prefer avocado oil for cooking but it's a lot more expensive.

I'm curious about this but I'm also not buying it in the slightest.

Oil floats, pasta sinks.

Boil down some of the pasta water. It will keep in the fridge for a while and then you can go extra thicc extra quick.
If I didn’t have leftovers I’d do a carbonara.

Radial slicing gets the same results with less effort.

I just realized I made a sleepy typo: meant to say the sauce, not the water. Here's a source on it:

https://www.inverse.com/science/cook-oil-pasta-myth

Never had it do anything. What does work is paying attention and having enough patience to not cook at full blast.

The time spent tapping gently gives the carbonation time to settle back in.

Penn and Teller did a little magic explained video on “transferring” the explosion from one can to the other. You spend thirty seconds waving a wand around so the shaken can settles before opening it gently, then violently pop the other can while giving it a squeeze.

Overcook beef steak.

You'd think they'd see modern stuff and undercook it, and while there is some of that, I most often come across people who learned to cook many years ago, and somehow still do that instead of improving.

I know why, too. People develop odd tastes and flavors when left cooking alone for long periods of time. You could introduce peanut butter and marinara spaghetti, and if you forced somebody to eat it for a year straight, their tastes would be super skewed.

This is also why some stoners end up having... Eccentric taste.

I wonder if that's why some people actually like the taste of tobacco or actual alcohol...

The human brain is certainly fascinating.

I wonder if you could run a study to try to (ethically) prove that all likes and dislikes are subjective.

It is but the smoke point is very high so it beats the pants off olive oil which I consider a finishing oil. I don't like using olive oil for cooking.