For life!

Am I the only person who actually loves cauliflower? I've never tried the pizza crust or the cauliflower rice whatever that is.. but yeah no I love cauliflower. Sometimes steamed sometimes with a little cheese definitely cut in small pieces for salads and shocking but I actually like it on pizza. You cut it up in very small pieces cover it with some garlic and cheese and it's delicious

I follow the rule 'If it sounds disgusting, it probably is disgusting'.

I tried the shaking method to little success. But, if you cover them individually with the flat of your knife and smash down with the heel of your hand, the skins slip right off.

I crack eggs on the counter top and get a perfect crack ever time. Whenever I try it on the bowel edge, I get egg shell everywhere. I guess some people just can't do it one way, and other people can't do it the other.

If you hit two eggs against one another, only one of them will crack. So I use eggs to crack eggs..

Shaking garlic...doesn't work. Bowl edge or if you're clumsy like me, edge of a spoon for eggs. I'm at home, I don't need to look fancy lol

I've discovered a great way of using the "cracking on a flat surface" I crack the egg, put my thumbs in the crack, with cracked side up, then pull the shells into half with my thumbs. It keeps the tiny pieces of shell on top, attached to the membrane. Simple. I taught myself that after hearing that you should never crack on the side of the bowl, because you could just push shell and stuff up into the egg.

For eggs. Do what works best for you. I can do both. Doesn't matter to me.

not breaking eggs like that is a skill thing. not bad advice or useless.

for garlic, just cut the butt end and smash it with your palm, the peel comes right off.... for eggs, it does work, but you are probably not hitting it hard enough. another method to try is hold the egg about 10cm above a flat surface, and drop it; you'll get all egg, no broken yolk, and no shells.

I will never use anything else then my old trusty dull part of the knive. Almost always a perfect split, no shells and no mess.

Yes! The garlic thing. Total con.

Am i the only one who has experienced success with the garlic shaking? Popped them in a glass jar and put the lid on and tried it and it worked very well. It just wasn't worth continuing when I can buy it already peeled

I eat two eggs every morning for my breakfast. I Crack the eggs on the edge of the pan. I always don't get a clean cracked but enough to able break rhe eggs open with a little bit of trouble. I just might not not hitting the eggs hard enough though.

I'm the opposite when it comes to eggs. It could be because I did a lot of training in a commercial kitchen. If I crack it on the edge of a bowl, I end up with either egg shells all over the place or an egg that isn't cracked. Flat surface has always worked for me. Could be the force that's being used and how the egg is being held?

I always crack raw eggs on the edge of the pan or bowl. I even perfected cracking two eggs at once (using two hands, of course). Using a flat surface works better for hard-boiled eggs.

Microwave until mostly cooked and finish in an oven/air fryer. Saves energy.

If you can't do the shell to shell method, use spoons.

Not sure why the recipe was telling them to add loads of oil and pasta water, but I am guessing that may be the issue (and something sounds off about the feta). I basically make this on a regular basis as it's a quick easy dinner, but just roast the tomatoes and feta with a light drizzle of oil, then mix through the pasta when it's ready. Never had an issue of having to try and mash the feta, or had to add any additional liquid other than what came out of the tomatoes

🤣🤣🤣 sounds disgusting

Fileting takes a lot of time to develop the skill. I was really good at it and I still had pieces that looks like it was done by feral cats. I will say however, technique, a very very sharp knife (preferably a filet knife for the shape) will help greatly. Also, larger meatier fish would have a cleaner finish.

Don't boil. Poach. Very different processes.

I found one sheet pan recipe that is now a staple - even my kids love it. But different veggies cook at different rates so you have to find ones that will cook correctly together. Onions, bell pepper, broccoli, zucchini, cherry tomatoes, and chicken. 450°, 20 minutes. Perfection.

I find the crush under the knife works pretty well actually. Once you hear the crunch, not to break it too much, it pretty much falls off. Or maybe I'm lucky lol

I haven't peeled potatoes in years. Just keep the skin on. (mashed potatoes, baked potatoes, roasted potatoes, potato salad--I can't think of anything that really needs peeled potatoes, but examples welcome)

Same, I don't need chef speed so I go at my own pace and I'm careful. I just find it hard to control my thumb...opposable not only in direction.

Just got to eat it and have mango juice all over your face, hands and clothes. Ask any Caribbean kid. Lol

If you have ever watched some churning butter, in an actual churn, you know that it is not something that is done quickly, you EARN that butter. The only met I've seen done, in a way that doesn't require a ton of time and lots of sore arm, is in a stand-mixer with those really big whisks. There's still work to be done once it's separated from the buttermilk.

Well, chefs on television are often wrong. Don't believe their lies!

If you're making caramelized onions just be prepared to take the time to do so and stop worrying about stupid hacks that don't work. The water and natural sugars that escape during the process are no friend to baking soda so it's no wonder you'll end up with "onion glop". If there's any "hack", keep a squeeze bottle of water around to deglaze and bring out the color in the onions. Other than that, be patient. Good food takes time.

The tendon makes me gag.

Yeah, I've seen, attempted, done this, too, and it's something you're either good at or you're not, really. Definitely safer and more common to use a serrated knife to do so and your hand and a cutting board are all you need if you have the skill. Professionally, I just cut each tomato individually for better consistency and quality control. When care and the "higher end" attitude matter it's best to process each tomato to make sure the bad squishy ones aren't being served. At home, whatever.

Why though? You make hashbrowns in a skillet, great spuds and you just have to wash one skillet. The above method, too much left to chance and cleanup is more complicated than it needs to be.

Everyone has their own way that works. Just do what works for you.

I always use the knife to twist the pit out of an avocado.... never cut myself.... ever. People cutting themselves doing this probably 1) don't have great knife skills to begin with, 2) have super dull knives, 3) are using way to much force when thwacking the blade into the pit, and 4) are probably not letting the avocado ripen enough - the pit should twist out easily if it doesn't your avocado is still to green. These may not apply to everyone.... but have done this for 30+ years to 1,000's of avocado's.

Seal it in a plastic bag, not paper. Paper lets the heat and moisture out and it's the steam created that makes the peeling easy. Provided you've roasted your peppers for long enough it works every time.

Real "mousse au chocolat", yum! 6 eggs, 8 ounces of good dark chocolate, and nothing else.

Sodium citrate is kind of a black magic in cooking. It's pretty much only good for making cheese sauce, and it only works in a VERY specific configuration. If you add too much or too little of anything, it won't turn out right. I've gotten it to work I think 3 times? Usually I just use milk + cornstarch as a thickener instead and add a bit of extra salt. Much more consistent, results are still plenty creamy.

I'm no chef, but I'm Italian, so risotto is one of the dishes I grew up with, and it's done in almost every Italian household regularly. And you know that the rice for the risotto shouldn't be rinsed. This because rinsing it (even if you add the starchy water later) takes away the starch in every grain that is needed for the creamy texture that risotto is supposed to have. While in other rice dishes it's better if you have the grains easily separated, in risotto it's nicer when you have them in a more integrated way, because that it is how the texture is supposed to be.

I have no idea what this is, but it sounds as though it should be a English name, “Have you met Lord Waffling-Stuffing?”