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[–] 2 points 30 minutes ago

Probably didn't learn it from YouTube and it's not exactly cooking related either but tapping the lid of a carbonated drink can before opening it does absolutely nothing.

What actually reduces the fizz explosion you're trying to prevent is tapping the side of the can multiple times while rotating it so that the bubbles stuck to the inside of the can rise to the surface.

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  • [–] 5 points 2 hours ago (2 children)

    There is possibly one clown who copied BS elbow-salt non-ironically.

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  • [–] 2 points 1 hour ago (1 child)

    Salt is better sprinkled from higher up though, it's more even.

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  • [–] 2 points 26 minutes ago*

    But you don't have to look like a complete prat when doing so. That's a choice.

    Also, just dumping salt from high up give you a slightly larger dusting in one spot. If you're trying to spread it evenly, you only need to go like 3-4 inches up and move your hand around as you sprinkle. lol.

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  • [–] 28 points 9 hours ago (7 children)

    I am entirely convinced nothing bad will happen if you don’t pre-click the clackers.

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  • [–] 28 points 8 hours ago (3 children)

    Not prepared to take that chance…

    Every power tool I pick up has a quick vroom-vroom before I use it properly, just like the tongs. It’s tradition.

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  • [–] 6 points 5 hours ago

    Every power tool I pick up has a quick vroom-vroom before I use it properly

    Gotta confirm that the battery is charged and/or that it's properly plugged in and powered before you go to use it and then look like an idiot when it does nothing.

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  • [–] 7 points 7 hours ago

    I do that with all the power tools too! One time I did that with my circular saw and it made a rattling noise, the blade was starting to come loose and needed tightened. A couple of times I've somehow just completely forgotten to tighten drill bits and found out during the pre-use vroom. So I think it legitimately helps get a quick safety gauge before diving into using something

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  • [–] 20 points 10 hours ago* (last edited 10 hours ago) (30 children)

    Washing chicken

    Iodide free salt

    Cooking with seed oils

    (Unless you're allergic) gluten-free anything

    Poking holes in steak to "let the marinade in"

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  • [–] 1 point 20 minutes ago

    gluten-free anything

    There's a 2023 randomised, double-blind, placebo-controlled trial published in The Lancet Gastroenterology & Hepatology where they gave adults who self-reported non-coeliac gluten sensitivity gluten-free bread but said it had gluten in it and around 40% of them got matching symptoms. However actual gluten intake, by itself, produced little additional effect once expectancy was accounted for.

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  • [–] 17 points 8 hours ago

    Iodine free salt does matter in some applications, like pickling.

    Also for some things you want coarser salt, which doesn't really have anything to do with iodine but most of that is going to be iodine free.

    For general table salt and such though, yeah, doesn't matter.

    And for gluten-free stuff, in some cases, the macros might just be better for your dietary needs/goals. My wife has occasionally gotten gluten free stuff because of that, not because of any issue with gluten.

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  • [–] 17 points 10 hours ago (12 children)
  • [–] 17 points 10 hours ago* (7 children)

    nothing. many countries' nutritional guidelines recommend consuming sunflower oil, because it's high-oleic.

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  • [–] 1 point 2 hours ago* (2 children)

    Ignore nutritional "guidelines" - look at the nonsensical food pyramid, which even a diabetes doc from 1930 would call bullshit.

    What's largely important with oils is the Omega 3,9,6 balance.

    There are other considerations after that (GLA/ALA), but it's a good place to start.

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  • [–] 16 points 10 hours ago (3 children)

    Where I live we use sunflower oil because sunflowers are growing here while, let's say, olives -- don't. I suppose Italians would use olive oil as a default variant.

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  • [–] 2 points 5 hours ago (2 children)

    Olives aren't a seed oil though

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  • [–] 8 points 9 hours ago (2 children)

    That depends on who you ask. Some people say they contain excessive omega-6 acids, linolenic acid, vitamin E, and other stuff that negatively affects insulin absorption and contributes to inflammation in the body.

    Others claim they're a super food, they make fried food good for you, and you shouldn't use anything else. These people are usually regurgitating dumb/useless things they heard on a trendy cooking channel.

    The truth, of course, is likely somewhere in the middle.

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  • [–] 4 points 3 hours ago

    I mean omega-3, 6, linolenic acid and vitamin E vary wildly between different seeds' oils so I'm sure as an informed consumer one can just leave that flame war alone and figure out by themself that the aforementioned criticism is true for sunflower oils for example but rapeseed oil has a fantastic fatty acid composition and is great for cooking while linseed oil is even better but not really suited for cooking and should instead be limited to cold dishes. To blanket "seed oils" as bad for cooking is just braindead.

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    Anything Jamie Oliver does

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  • [–] 8 points 9 hours ago (3 children)

    Why do you want to become dumb and useless?

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