Become convinced that purchasing an expensive knife and spending half of your life fucking around to keep it sharp and protected is a good investment of your time.
Buy a $10 German steel chef knife on sale, get a rada QuickSharp and a (e: Victorinox 14 inch) chef hone and get on with life.
First hones are worthless if not activity bad for a knife edge. 10 dollar German knives are trash unless you win the lotto or something.
You don’t need to spend hundreds but a good knife will last a lifetime and stay sharp 10 times as long.
Adding olive oil to boiling water before putting in pasta. Oil and water don’t mix, you’re just wasting oil that sits on the waters surface until you pour it down the drain.
Now if you drain the pasta and THEN add olive oil to it while it’s still steaming hot then it will get absorbed. The only thing you should add to boiling water for pasta is a heavy amount of salt. Those two actually combine and will be absorbed by the pasta.
There is possibly one clown who copied BS elbow-salt non-ironically.
Salt is better sprinkled from higher up though, it’s more even.
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.
No, you don’t have to do that, but a sprinkle from a foot or so up is better when cooking.
I am entirely convinced nothing bad will happen if you don’t pre-click the clackers.
I’m almost afraid to ask, but what are clackers? All I could find is the 1960’s children’s toy with two balls on a string. But that can’t be it, can it?
The test clicks are so you get an accurate feel for the spring tension. It’s not the end of the world if you don’t do it, but you’re more likely to drop something.
The click is not for the clacker, it is for the cook.
Sorry, no. Non-clickertation of the clackers is one of the leading causes of early clackers declickeration. Clickeration of the clackers warns of problems early, when maintenance can be applied to the clackers before ongoing misaligned clickeration can have catastrophic effects on your clackers. Remember the old saying: Nine clicks is a fine thing.
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.
Cracking eggs on the counter instead of on the edge of a bowl.
I crack eggs on the bowl edge, and have for 50 years, literally since I was 10 years old and my mom taught me to make scrambled eggs. Maybe one in 50 gets a piece of shell in the egg, no big deal, just pull it out.
Sometimes my bowl wobbles and the egg doesn’t crack, so I whack the egg with the edge of my utensil. And yes, any shell bits are easy to remove.
I crack on the counter because with the bowl edge it gets on the counter and drips down the side of the bowl. With the counter it only gets on the paper towel that I set there to contain the shells.
