Yes, I agree, but sometimes I'd like to be the one to introduce someone to a whole new flavor experience that they may not realize the potential of LOVING it because they may *think* they wouldn't like it. That's the frustrating part about people with picky eating habits, they just might not realize it could be their new favorite!

Same, and I also made a successful career of it! ;)

Not-so-fun fact: Eating raw flour is just as risky as eggs. Any harvested grain has potential animal and insect waste on it from the field. Listeria, E.Colu, and salmonella, along with all the other bacteria that comes from nature are all a risk

Measure with your heart and senses.

The Italian recommended serving size of pasta is 80 gr, my Maltese friend (35F) eats 200gr and always makes fun of me

Go with visual, not time.

We use unsalted for everything and add salt if necessary. Anything that comes in a package is loaded with sodium, even bread. Salted butter does not make sense to me at all.

When I want caramelized onions, I set aside at least 45 minutes. I want them mostly tender with crispy browned bits.

People do that?

I just taste it?

My French grandfather tossed a noodle at the wall before dinner. My Italian aunt lost her mind. My Korean lost my s**t XD

my mom used to let us do this as little kids because we loved the thought of throwing food as toddlers yk so now i do this bc its fun

I dont throw it at walls... I throw it at my kids and see if they like it

I just tease one piece out of the boiling water and take a bite.

I can tell when my pasta is ready the way I like it when I stir it, I don't even have to try it.

At this point it's a joke, really. Everybody know it's nonsense.

Americans overcook their pasta. Which leads to gas and bloating because humans can't really digest it in that state meaning we don't actually get nutritional value from it. Going al'dente (toothsome/ slightly undercooked) prevents that issue

When my kids were little I used to do that because they thought it was funny. One time I threw a piece of spaghetti on the ceiling. It stayed up there for years!!

Me too. Eating to test is far less messy too.

Yes yes yes, we do it.

Occasionally I do it for fun, but it's not a waste cause I just peel it off the wall and eat it 🤷🏻‍♀️

Who the hell is throwing pasta at the wall? As you say just bite it, it's called al dente for a reason.

Only an idiot does that.

I learned the trick that I have used for macaroni spaghetti any kind of pasta boil the water throw it in bring it back to a boil turn your burner off keep it covered for 10-15 minutes and voila El Dente pasta

Was taught in home ec class back in the day.

Lol, yeah right.

Yeah, me too. If defrosted and immediately cooked then it's fine. Unless the cat gets to it first :D

I Cook them until they are almost done, a little wet, turn the heat off and let them cook the rest of the way as they sit

Upvote this to the max! What rubbish that spices need to be discarded after 6 months. I’ve got some big spice containers that are years old. Yeah, maybe I have to use 2 tablespoons instead of 1 - but no way am I going to waste the product or the packaging. No loss of flavor in my dishes.

It depends. If you use them right after washing, it's okay. But if you plan to store them for a few days, don't wash just before the use, otherwise will go bad in one day. Although the most commonly used mushrooms, champignons doesn't really need to be washed. And of course, there is an exception:chanterelle. They always has to be washed, because sand is edible, but not really tasty, and they are growing on sandy ground.

😋

It's personal taste. Although when baking is better to follow the recipe.

I always thought the same. It’s not about how quick you can do it. It’s about being comfortable and still having your fingers at the end of it.

It’s not cheating, it’s time saving. You would be shocked how many restaurants use “instant” sources like cheese sauce and mash potatoes

I can never tell the difference anyways.

Why do I ALWAYS have to write this one down. Olive oil comes in three types. Refined for frying, Refined and Virgin (and the extra virgin variant marketing thing). Refined olive oil has one of the highest smoking points because the pulp that'd give it taste and lower the smoking point is not in it. That also means it's taste neutral.

In some countries, like Japan, it's considered bad manners to put anything on your food without tasting it first. It means you don't trust the chef.

Hahaha, it flabbers my gasts too LOL

I never have one raw, and if Im cooking myself I prefer to make sure its cooked.. but in restaurant where professional prepares the meat I will always have medium minus which is between rare and medium

Whenever I made frozen pizza directly from freezer to oven, the middle was still cold and outside would get burnt. Now I defrost it in the fridge and once it is soft in the middle, off it goes. Never failed me! (Dr. Oetker pizzas are delicious.)

There are some specific Italian risotto recipes that ask for red wine

If you are making something like Angel food cake then yes definitely sieve your flour, otherwise just dump it in. I tested it myself with a normal sponge cake and you couldn't tell which one had sieved flour, the trick is to not overmix the batter.

Use grams for pete's sake. It's so much easier than parts of teaspoons of the content of an 18th century midwife's snuffbox.

Searing colours/caramelises the meat so the sauce ends up looking a nicer, darker brown. But if that is not an issue, don't bother

The old fashioned snobbery about wine. Drink what you like!