Washing chicken

Iodide free salt

Cooking with seed oils

(Unless you're allergic) gluten-free anything

Poking holes in steak to "let the marinade in"

What's wrong with seed oil?

nothing. many countries' nutritional guidelines recommend consuming sunflower oil, because it's high-oleic.

Where I live we use sunflower oil because sunflowers are growing here while, let's say, olives -- don't. I suppose Italians would use olive oil as a default variant.

Why do you want to become dumb and useless?

What's wrong with washing chicken? You never know where it has been.

Cracking eggs on the counter instead of on the edge of a bowl.

I crack eggs on the bowl edge, and have for 50 years, literally since I was 10 years old and my mom taught me to make scrambled eggs. Maybe one in 50 gets a piece of shell in the egg, no big deal, just pull it out.

The issue is that the chicken bacteria (potentially salmonella or campylobacter) gets splashed around inside and outside the sink.

That depends on who you ask. Some people say they contain excessive omega-6 acids, linolenic acid, vitamin E, and other stuff that negatively affects insulin absorption and contributes to inflammation in the body.

Others claim they're a super food, they make fried food good for you, and you shouldn't use anything else. These people are usually regurgitating dumb/useless things they heard on a trendy cooking channel.

The truth, of course, is likely somewhere in the middle.

Is that a realistic problem?

Instead of washing it, just cook it.

Hair, sand, etc?

https://www.usda.gov/about-usda/news/press-releases/2019/08/20/washing-raw-poultry-our-science-your-choice

I am entirely convinced nothing bad will happen if you don’t pre-click the clackers.

How are you storing your chicken?!

If you don't see the insides of meat factories and market warehouses it doesn't mean they are nice. Bet the refrigerator of your nearby supermarket was thoroughly cleaned in 2019.

Maybe they want to start a big YouTube channel.

Not prepared to take that chance…

Every power tool I pick up has a quick vroom-vroom before I use it properly, just like the tongs. It’s tradition.

Iodine free salt does matter in some applications, like pickling.

Also for some things you want coarser salt, which doesn't really have anything to do with iodine but most of that is going to be iodine free.

For general table salt and such though, yeah, doesn't matter.

And for gluten-free stuff, in some cases, the macros might just be better for your dietary needs/goals. My wife has occasionally gotten gluten free stuff because of that, not because of any issue with gluten.

I've been in the factories and supermarkets as a worker and an inspector. It's very rare (I don't say impossible, because there's always a chance) to find hair, sand, and other foreign objects in meat processed in registered factories - the cleanliness is pretty high up there because the fines are also high up there.

But if you're getting meat from an unregistered butcher/retailer, you're on your own. You can also see/inspect the meat in the display case before you buy.

You're more likely to spread germs around your sink and kitchen by washing it. If they splash upwards onto the tap and then get splashed downwards into the bowl where you're rinsing your salad greens, the salad could make you sick. Whereas the germs on the chicken will die from cooking.

Edit: if you must, I suppose you could set up an outdoor chicken washing place. But do you also wash your other meats?

It's a sign we all yearn to be a crab.

You do you, and agreed even worst case is a really minor inconvenience, but 1/50 is significantly more common than what I get cracking on the counter. I've gotten shell in my food once in the last several years. Plus when done right it won't break the membrane so you don't get any egg white anywhere until it is above the pan

We do this all the time in asia, no widespread food poisoning despite science claiming it will. It's always the westerner claiming it will, or you guys just have some of the weakest sauce stomach.

Sometimes my bowl wobbles and the egg doesn't crack, so I whack the egg with the edge of my utensil. And yes, any shell bits are easy to remove.

To my knowledge, it's specifically sunflower oil that's really high in Omega 6, which is why you shouldn't consume it when you have rheumatism.

Anything Jamie Oliver does

I feel this may also be a thing dependant on egg quality. I grew up on eggs from well-fed, backyard chickens and the strength of their shell was high compared to most store bought ones (bar a few organic farms).

I cracked store bought on the bowl and ended up fishing shells out of the mix for a few months after that before I switched.

I crack on the counter because with the bowl edge it gets on the counter and drips down the side of the bowl. With the counter it only gets on the paper towel that I set there to contain the shells.

Olives aren't a seed oil though

Yes, that's my point.

I mean omega-3, 6, linolenic acid and vitamin E vary wildly between different seeds' oils so I'm sure as an informed consumer one can just leave that flame war alone and figure out by themself that the aforementioned criticism is true for sunflower oils for example but rapeseed oil has a fantastic fatty acid composition and is great for cooking while linseed oil is even better but not really suited for cooking and should instead be limited to cold dishes. To blanket "seed oils" as bad for cooking is just braindead.

There is possibly one clown who copied BS elbow-salt non-ironically.

Is dirt and shit on the chicken a realistic problem?

I've never once seen anything on a store-bought chicken that required washing it.

Ignore nutritional "guidelines" - look at the nonsensical food pyramid, which even a diabetes doc from 1930 would call bullshit.

What's largely important with oils is the Omega 3,9,6 balance.

There are other considerations after that (GLA/ALA), but it's a good place to start.

The click is not for the clacker, it is for the cook.

You've clearly never grilled.

I don't get any shells when I crack it on a flat surface but do on an edge of anything. Learned that this was the case for me back in the 80s.
As long as it works it works.

Salt is better sprinkled from higher up though, it's more even.

My therapist gave me shit once for saying that the pyramid was bullshit.

100 % that the meat is already tainted so you've got to get it up to temperature anyway.

It's best to keep that mess contained and let the heat kill off all the baddies.

Were they also a dietician?

Many seed oils are toxic to consume. Okay oils being avacado, coconut, and olive. Coconut looks to have many health benefits too

Probably didn't learn it from YouTube and it's not exactly cooking related either but tapping the lid of a carbonated drink can before opening it does absolutely nothing.

What actually reduces the fizz explosion you're trying to prevent is tapping the side of the can multiple times while rotating it so that the bubbles stuck to the inside of the can rise to the surface.

Agreed. Also, I switch it from reverse to forward every time after use even if I have more screws to unscrew.

But you don't have to look like a complete prat when doing so. That's a choice.

Also, just dumping salt from high up give you a slightly larger dusting in one spot. If you're trying to spread it evenly, you only need to go like 3-4 inches up and move your hand around as you sprinkle. lol.

Well, the more charitable interpretation would be to identify things that they might've picked up that are bullshit so they can stop doing those things. lol

gluten-free anything

There's a 2023 randomised, double-blind, placebo-controlled trial published in The Lancet Gastroenterology & Hepatology where they gave adults who self-reported non-coeliac gluten sensitivity gluten-free bread but said it had gluten in it and around 40% of them got matching symptoms. However actual gluten intake, by itself, produced little additional effect once expectancy was accounted for.

But that's not how the human works. In general, you go where you look at, and you become what you spend time with.

Well, I tend to agree with that statement as a generality, but not specifically.

If you study WWII history in Germany, do you somehow become nazi? If just learning about something or discussing it made you become the thing, we'd all have a much more careful approach to the internet.

So in this specific instance, I wildly disagree that's how "the human works" and I find that statement to be nonsensical in this context.