241–250 of 528 posts
What is the word for this? When you try socialise problems like this to try shift blame? I’m still surprised how many people don’t know thar “climate footprint “ is invented by one of the bigger oil companies in a similar campaign.
How much of cooking protocol is to smooth over differences in heat flux? Recipes almost always seem to call for pre-heating an oven or bringing a pot to a boil before adding pasta/noodles. But temperature is temperature (when it comes to slow cooked foods, ignoring searing / maillard reactions). Are there any reasons not to just start cooking immediately while the oven/water is still coming up to temp, if I control f…
Earlier quoted context omitted.
Lots of Americans drink kind of shit coffee as well, they just largely drink it from drip coffee makers. Alternative brewing methods like french press, aero press, pour over, etc. is starting to become more popular but is definitely still not a predominant way of doing it. And even then, the really bougie people will just have an instant boiler tap in their kitchen instead of taking up counter space with something th…
In my experience drip coffee in a halfway decent machine from halfway decent beans is miles better than most/all instant. Just because drip coffee is convenient doesn't necessarily mean it's bad. The beans you use are more important than the brewing method - if you use a giant tub of stale Folgers it probably won't be great. But grind you own decent beans and a drip machine can be fantastic.
How much of cooking protocol is to smooth over differences in heat flux? Recipes almost always seem to call for pre-heating an oven or bringing a pot to a boil before adding pasta/noodles. But temperature is temperature (when it comes to slow cooked foods, ignoring searing / maillard reactions). Are there any reasons not to just start cooking immediately while the oven/water is still coming up to temp, if I control f…
Going to the extreme could help: dumping the dry pasta in cold water and leaving it for a day would soften it while not cooking it much. The same process is happening at a way milder scale when you dump it before the boiling point.
Earlier quoted context omitted.
Lots of Americans drink kind of shit coffee as well, they just largely drink it from drip coffee makers. Alternative brewing methods like french press, aero press, pour over, etc. is starting to become more popular but is definitely still not a predominant way of doing it. And even then, the really bougie people will just have an instant boiler tap in their kitchen instead of taking up counter space with something th…
Drip coffee is pretty good, good taste and caffeine content while being pretty simple to brew, a decent machine is cheap as well. It's just a method, the beans you use are what actually count.
How much of cooking protocol is to smooth over differences in heat flux? Recipes almost always seem to call for pre-heating an oven or bringing a pot to a boil before adding pasta/noodles. But temperature is temperature (when it comes to slow cooked foods, ignoring searing / maillard reactions). Are there any reasons not to just start cooking immediately while the oven/water is still coming up to temp, if I control f…
How much of cooking protocol is to smooth over differences in heat flux? Recipes almost always seem to call for pre-heating an oven or bringing a pot to a boil before adding pasta/noodles. But temperature is temperature (when it comes to slow cooked foods, ignoring searing / maillard reactions). Are there any reasons not to just start cooking immediately while the oven/water is still coming up to temp, if I control f…
With certain vegetables it's OK to do this, like peppers and onions, because the lower heat "warmup" phase actually helps them soften up and break down, and they are also pretty thermally conductive (lots of water, not much hard fiber). But if you do it with mushrooms you'll just get spongy wet mushrooms, and if you do it with meat you'll get sad boiled stuff instead of something juicy inside and crispy outside.
In addition, some cooking techniques specifically rely on the rapid denaturing of proteins on the surface of the food, forming a kind of crust, to prevent it from fusing to the cooking surface. This is how pan-frying fish, meat, and eggs works.
Earlier quoted context omitted.
Americans largely don't use electric kettles because Americans largely don't drink tea at home and thus don't use kettles as often as the rest of the world. Most households I know don't even own a kettle. Not a stovetop one, not an electric one. If you were to ask most Americans why they don't have an electric kettle at home they won't say "because I only have 120V outlets in the kitchen." They'll say it is because t…
Strange.. every household and even hotel room I've ever been in North America had a kettle. I only went to an Airbnb once that didn't have a kettle, so I Amazon'd one and just left it there.
I've been in over a hundred different hotels in the United States. East coast, West coast, Midwest, Rockies, deep South, South Atlantic coast, pretty much every region. I've probably only had a kettle a handful of times. Nearly universally a drip coffee maker, but practically never a kettle.
Note I'm not talking about the machine with the glass carafe on a small burner with a basket above it. That's a coffee maker in US terms, not an electric kettle.
How you like to cook pasta aside. This is so dumb. No one is going to solve the climate crisis with not boiling the pasta while certain companies is reaponaible for basically all emissions. What is the word for this? When you try socialise problems like this to try shift blame? I’m still surprised how many people don’t know thar “climate footprint “ is invented by one of the bigger oil companies in a similar campaign…