You lot are mad. Cold water, eggs in, bring to boil, 3 mins runny, 6 mins hard, cold water after both. End of.

especially with butter

Chicken fry that cheap, tenderized steak and smother with cream gravy.

same with brussel sprouts. people hate them because they are never cooked well

Besides wasting oil, the only other thing it does is to keep sauce from sticking to the noodles and pooling in the bottom of the plate after they slid off the sad uncoated pasta

I see this one debunked all the time, and they are right that oil isn’t the way to prevent sticky pasta. What I never see posted is that sticky pasta is caused by not enough water! The water in your pot should be twice as deep as the pasta itself takes up. Cook pasta where the noodles barely fit in the water? You’re gonna have a bad time.

Never put oil in your pasta's boiling water. It will create an oily film on the surface of your pasta, what will prevent the sauce being absorbed. Worst thing, what can happen with a pasta-dish.

This only matters if you making something that has no oil in the sauce or gravy. Nearly all Italian dishes of sauce and gravy will have Olive Oil in it anyway. Also Many Asian noodles will use a sauce with a peanut oil base. Hence... rendering this advice null and void. Personally I like my pasta to be pasta, and not soak up my sauce. That is part of the pleasing duality of the meal.

Pasta doesn't stick if you 1) water is already boiling, 2) you put enough water and 3) you stir the pasta (not continously, only 2-3 times is OK). Oil is irrelevant.

The damned oil does not only not do any good there, but a lot of undesrable things, like preventing the sauce from sticking to the pasta and stuff. And waste oil.

I've heard that old saw about how oil keeps the sauce from sticking my entire life. Never had it happen.

Some celebrity chefs claim it prevents the water from foaming. Yuck, I would rather it foam than waste the pasta.

Salt is what keeps it from sticking and you only need a pinch of it.

Don't forget the salt in the water.

Also..don't drain that pasta completely..leave a little to put in the sauce. It will thicken the sauce up and leave it shiny!

I always put a little sauce from whatever we're having in and stir it up, it helps them not stick, plus the noodles soak up the flavor of the sauce.

And lots of salt in the cooking water, plus save just a little cooking water to add to the sauce, or if you have to put the drained pasta back into the pan for a couple of minutes.

My mom did that, too!

That coating of oil on your pasta prevents the water from cooking it evenly.

I agree with most of these, but I have always put a small amount of oil into the water, to minimize boiling over AND sticking. I've never had a problem with my sauce sliding off. I am going to keep doing it.

I love sticky pasta. I like it better eating it the next day.

I am learning much about cooking pasta this day.

It prevents it from boiling over, not from sticking together.

And if you're going to use it cold, or in a dish later, keep it in the colander and run cold water through it to stop it sticking together

Or put the oil ( a litle ) over after you draind your pasta this wil help it from sticking

totally false a drop of olive oil prevent the pasta from sticking. a drop suffices

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Substituting foods based on looks? ........What? Seriously wtaf

My mom in a nutshell.

After the Chernobyl disaster in the 80s we had to eat margarine for a couple of years because the milk from our dairy herds was contaminated by the fall out. That first bit of butter when it was safe to eat again was like heaven melting on toast. (Incidentally, we lived a very, very long way from Chernobyl. Fallout can travel scary distances on the weather.)

You should wow them with grilled pineapple &/or asparagus next - yum!

If you want an omelette one day, you’re out of luck for the rest of the week, then

That reminds me that at a friend's barbecue years ago, I said to my husband, honey, can you make sure I get a well done sausage? He said, no problem, they're ALL burnt !!

Amazing what happens when you eat food prepared the way it's supposed to be! My husband is an amazing cook and I've been realizing as an adult that I'm not really a picky eater... my mom was just not a great cook!

Meat & potatoes meals

YIKES. Just.... yikes.

There is a fairytale from Middle East, goes smth like this: A padishah had three daughters. When they grew to full age he asked them to tell him how much they loved him and the one who loved him most would get his kingdom. So the first daughter told him she loved her father like a caravan of gold. He gave her a caravan of gold but not his crown. The second one compared her love to a caravan of damonds. He gave her a caravan of diamonds but not his throne. The third one, his favourite daughter, came and said: I love you like salt. He was furious and sent her away without giving her anything, forbidding to ever return. The shah was broken since he felt betrayed by his favourite daughter. Then a wise wizard came to him and said: you have done injustice. Try and eat your food wothout salt for three weeks and you will see how much your daughter loves you. He did. By the end of the first week he had lost all appetite. By the end of the second week he was ready to lose his riches for one meal salted bite. By the end of the third week he was so exhausted by the tasteless food that he was ready to give up his kingdom for a pinch of salt. This is when he understood. He asked his daughter to return, gave her his kingdom and knew she would be a worthy queen. The end

Soffritto is the base for every tomato-based italian sauce. It's a mixture of onions, carrots and celery (the green stalk with leaves), chopped very fine. In french they call it mirepoix.

This needs to be higher. Even with the science of baking, you can still turn it into art, like adding a bit of cinnamon and sugar on top of chocolate chip cookies straight out of the oven. Maybe those same cookies have a touch of nutmeg baked in?

I'm not envying you, because real mashed potatoes are awesome!

Mine was eggplant. Wouldn’t touch it. Then I went to a resturant, ordered it without knowing, and ate the whole thing. You should’ve seen my face when I was told it was eggplant!

I LOVE searing tuna and salmon on a cast iron skillet. For the longest time, I thought I hated seafood, turns out I just never had it prepared properly until a few years ago.. Now I'm pescatarian, go figure.

And again, tales of 60's ....

In the not too distant past, there was a real danger in eating undercooked pork - Trichinosis, the food-borne disease caused by a microscopic parasite Trichinella. Most pork was raised in conditions where the parasite thrived and was common in fresh pork. To kill it, the meat had to be cooked to 145°F/63°C. Now, pork sold in grocery stores is not raised in these conditions and because there is no parasite, the meat so doesn't have to be cooked to death.