Ditto, i like the mix of sweet and savory, especially in a cheese and ham pizza.

That means creative cooking with stuff you have on hand.

Why would you need to replace them? Indeed flavor might be less but it can still be used.

This I'll read like 6 different ones and piece together what I want. Mostly turns out amazing

I never cook pasta for Italian friends. To me al dente tastes raw.

At least you admit to being a MONSTER! *faints in Italian*

I don't try to impress any longer. Why bother? Eat it and like it or don't eat it and STFU.

Same! I could eat a toast with cheetos and I'll be fine, but when I cook for other people I will try my best

Best by dates are actually best for the food company dates.

"Some" is my measurement of choice. Except with baking ingredients, of course.

Wash your damn rice. There is so much vile stuff on dried rice it is NOT funny. As a Malay I beg of you to wash your rice, for the love of everything, I have seen how vile it is and how sick it can make people. Wash. Your. Damn. Rice.

I could never understand this rule. I get more germs when speaking with someone, so a bit of saliva in a boiling soup won't make any difference.

For us tiny-freezer-havers, homemade stock is a type of luxury. I make it sometimes, but then it all has to be used and consumed within a few days. And an amount of stock that CAN be eaten in that time is simply not worth the time or effort.

Just do it for 10-20 seconds multiple times. I remember when I was 10, I set the timer for 1 minute and the plate broke because the chocolate's temperature was too high. It was also completely burned.

Many people do this, in fact many resturaunts buy their crusts, because its easier than making it yourself

Lol. I almost spit bottled water across the break room at work.

I add powdered even with fresh garlic

I've done this all my life and never had salmonella. (though the eggs in the UK are produced with higher standard of food safety and thus salmonella free anyway if they have the "lion mark" on the egg xP)

It's NOT about bugs! We sift the flour to incorporate air. It gives you a softer dough. You still don't have to sift if you don't want to, but there's a reason it's the right way to do it.

As far as I'm concerned, sifting flour was for when you got lumpy flour from a windmill.

I don't get either however on some recipes it will make a difference. I don't get that either. If you want lighter cakes, sift. If you want a denser cake, dont sift. Figure out where sifting fits within your cooking style the sift, dont sift to your hearts delight. I haven't sifted in years but then again I haven't made a cake in years.

Me either, but when I finally determined to make good homemade biscuits last year, I found that scooping up the flour in a measuring cup packs the flour & you put too much in, which is why my biscuits were so dry & crumbly. It recommends "forking" it into the measuring cup loosely. They recommended weighing the ingredients instead of measuring them too, but i didn't have a food scale.

me either

I just whisk it with my giant whisk for 30 seconds and it turns out fine.

If I'm in a hurry, I put my flour in the bowl then whisk it!

I sift all the dry ingredients together- I dump the flour, salt, baking powder, cocoa, whatever- all together in the sifter to mix it all up.

Reading though these comments, it's amazing how people today are entitled to make their own facts and their own truth, completely disregarding the countless thousands of chefs and baking professionals there've been through history who know infinitely better than you. Don't sift your flour. You completely don't have to. But you typing your words doesn't make you smarter than generation after generation of top level professionals who each knew better than you ever will in this respect.

I remember when I was younger I needed to sift flour but it now doesn't stick as much so I don't. The only thing I sift is icing sugar.

Most flour today is pre-sifted, so no sifting required. I had about 20 pounds of flour that went through 2 long moves. That stuff reminded me of the unsifted flour I saw once as a child, so, yeah, I sifted it.

cooking by volume - sift, cooking by weight - do whatever pleases you

Uncommon Boston

Uncommon Boston

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Even the best flour can have bugs. Per distributor instructions - flour goes in the freezer for 48 hours to kill anything living. Sift to find bugs. Only found one bug, now I always sift. Sifting your dry ingredients together makes a difference.

I always do not do it to. But when i do, there are 5 f**king alive bugs in my strainer! I do not need that kind of protein in my flour.

Yes of course. If I need to cut onion, broccoli and chx, just cut them in that order. The board is "clean" until it gets the chicken. Duh.

Shredded cheese is coated with a wood-like substance so that it doesn't stick together. Nope, buy a block.

..... no but this? this is a fantastic idea actually. I've got to try it sometime.

Uncle Rodger agree with you. Ramsey can't cook. I-E YAH.

I do this to, but I put it on the plate

When I'm home, yes. Everywhere else, no

+1 for convenience. Nothing wrong with using these products.

2 cups of water, 1 cup rice, hardly rocket science lol

No because most of the time the stuff that goes in the oven must be "shocked" from the heat. If the meat starts cooking in cold oven it has more time to let all the liquids out and so it boils instead of roasting. Or so I've heard.

Mayonnaise is from oil and eggs. Many receipt needs oil/butter and egg.