Ask Lemmy

I went to culinary school, they do teach the horizontal cut method, and it is indeed inferior. Plus it lowers your yield, is more dangerous, and produces an inferior end result. All one needs to do is look at how the layers of an onion are constructed to see that it’s stupid.

My preferred is the angled lengthwise cuts (starting at roughly 30 degrees, straight up and down in the middle, and ending at roughly negative 30 degrees). The angle isn’t super critical. Then, so your cross cuts. No faffing about with the pieces hanging from your initial lengthwise cuts and then trying to do the horizontal, and produces a better “dice” (you rarely get perfect cubes with any method anyway).

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.

The click is not for the clacker, it is for the cook.

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.

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.

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?

I can confirm people have been pointlessly tapping soda can lids since decades before the existence of Youtube.

It was sort of proven more than 40 years ago that there's no point to do any of these rituals. You're just have to wait for the gas to reabsorb. The tapping rituals basically give time for that to happen and act as a placebo for the person so time can elapse.

those all sounds like "all natural crowd" would consume, and would pay a bunch just to use that. i never get the obsession with iodine free salt.

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.

What's wrong with seed oil?

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.

Doing cucumbers seems pretty effective.

Effectiveness in dishes is up for debate

I do that, but have in no way got that from videos. Just from standard fecklessness.

Do "pros" really do shit like that?