Yeah....but if you puree it, it makes a good substitute for mace (not the spice, the spray used for defense).Onion filled socks are not an effective cold and flu remedy....
Yeah....but if you puree it, it makes a good substitute for mace (not the spice, the spray used for defense).Onion filled socks are not an effective cold and flu remedy....
Turn them into sock bombs. Could make for quite a formidable weapon. The enemy leaves the battlefield of his own accord…Yeah....but if you puree it, it makes a good substitute for mace (not the spice, the spray used for defense).
French Canadian mythology man. Some people get to read it, I got to live it.Dude. What did they do to you?
Turn them into sock bombs. Could make for quite a formidable weapon. The enemy leaves the battlefield of his own accord…
How do these people deal with crystalized honey? Throw it away?Heating honey makes it poisonous.
I just heard that one recently and was so baffled I did a little googling and turns out a lot of people believe it.
Add oil to pasta water to prevent sticking.
Should have read all the way down. I second @esooI oil my pasta water to break up the starch and keep it from boiling over. (And I only do it when I have to). Never heard about doing it to keep the pasta from sticking.
Actually the potato thing will work to some extent simply because you're adding volume. The solution to pollution is dillution!- Putting a potato in soup will absorb excess salt.
- Chicken has to be cooked to 165F.
Actually the potato thing will work to some extent simply because you're adding volume. The solution to pollution is dillution!
The chicken thing also isn't entirely without merit or good reasons. For a long time - and this is probably still the case in some parts of the world - significant amounts of poultry meat were infected with stuff like salmonella, campylobacter and other nasties that you really don't want to ingest. There was a similar thing going on with pork (trichinosis).
The 165F became the idiotproof gold standard in both cases because it killed enough of it fast enough that it's hard to screw it up. You can reach the same effect heating at lower temperature but this would usually require quite long cooking times and there'd be a lot of margin for error.
Actually the potato thing will work to some extent simply because you're adding volume. The solution to pollution is dillution!
Works okay if you don't need a sauce to stick to/ soak into the pasta.-Oiling pasta MIGHT make sense if you just leave the pasta to sit in a bowl or something after draining.
Here are a few I encounter often:
Raw chickens should be rinsed.
Metal can never go in the microwave.
It is best to pour grease down the drain.
Veggies should be coated in oil before roasting.
You should leave the root end of the onion on to help hold it together when you cut it.
Extra lean ground turkey is healthier than extra lean ground beef.
Chef Mike strikes again!I have a microwave at work specifically for melting metal.
Or if your sauce is of the sort that would stick to teflon, like the spicy peanut/sesame sauce used for Dan Dan noodles.Works okay if you don't need a sauce to stick to/ soak into the pasta.
Yeah I'm calling BS on this one until I see some science to back it up (I didn't see any studies after a quick Google search). I believe you are referring to the process of creating a forcemeat "protein mesh" which has nothing to do with aligning muscle fibers parallel to each other. The protein mesh is a matrix of salt, water, fat, and protein that is created when salt solubilizes protein in the muscle cells during mixing.But here is one that is actually correct: stirring a ground meat mix in only one direction creates better protein extraction and binding. It's a bit like gluten development in bread dough: the idea is to align the strands parallel to each other.
Huh. I've been doing this one routinely. It seems to take off a thin layer of scunge I can both smell up close, and feel with my fingers, and gets blood out of the inside (important for the kind of clean tastes one wants in Cantonese dishes). Why should I not do it?Here are a few I encounter often:
Raw chickens should be rinsed.
...
Because it sprays bacterial scunge all over one’s sink and nearby countertop, which is a problem if one is a home cook with limited sanitizing sensibilities.Why should I not do it?
FTFY...If I invite an attractive lady back to my den to view my impressive knife collection, she will accept the invitation, and be impressed enough to call the cops and report me as a suspicious person.
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