30 Of The Best Pearls Of Wisdom, As Shared By These Friendly Internet Cooks

Gotta check if the tongs are tonging!

That moment at 7 am when you wonder how all those crustaceans are doing in the after times.

That's what I was sitting here wondering. I was just imagining my fleet of dollar store tongs trying to pick up a slippery ceramic plate of food or a hot roasting pan out of the oven and laughing at how quickly that would all end up on the floor lol. Maybe they have tongs at William sonoma that are strong enough 4 that sort of thing but I still wouldnt trust my own arm strength to pick up a hot roasting pan with a chicken in it from far away with tongs as oppossed to my own hands which gives much more support and control at close range plus they won't slip off like metal tongs would. And a juicer?? Who is sitting around squeezing fruit with a pair of tongs? I didnt even know that was a thing. I feel like there are much better ways to juice. I'm saying this as a bartender of 13 yrs who has personally juiced probably millions of pieces of fruit and ive been cooking on my own since age 4(thanks dad 4 trusting a 4 yr old 2 cut her own veggies with adult utensils)

Put them in rice.

Oh no

I do same, especially with utensils that have transferred raw meat or fish. I even wipe down the spices Ive used just to e sure there's been no bacteria transfer during the cooking process

My man was a good cook but very expensive. I tried to get him to clean during but he never did it. He left the mess for me. He figured it was a fair trade.

And ALWAYS for Thanksgiving, Christmas, all holiday meals.

I always do that and end up over cooking/burning my food

Yep.

Whose food you got to enjoy you mean?

Not a science, but you have to understand how the ingredients work and some basics, then you can get real creative.

As a cook and a baker, NOPE. And the whole "baking is science" thing scares people off who then don't want to try it. I wish we would retire this stupid saying. Just think about how many people have baked for THOUSANDS OF YEARS with great results. No thermometers, no set temperatures on ovens, no standard measurements, yet they invented bread and babka and pide and flan and who knows what else.

Hard disagree. Baking calls for 1 egg, that's far too imprecise to be science. Quantities always just happen to be in round measurements. Far too coincidental to be science. Baking may require slightly more precision, but it by no means more scientific than cooking.

Baking without sugar is an art.

Exactly! That is why my husband bakes and i cook.

Exactly

It's like drawing. You have to have an understanding of anatomy before you can cultivate your own style. You have to have an understanding of baking and recipes before you start tweaking.

Where I am, people tend to use margarine, instead of butter, which actually is worse when baking (imo) for both taste and texture. But I think it's more because I'm in Canada, not because I'm in a town with ~1,000 people. Edit: I completely misread that comment but anyways from what I've seen, that's correct with both margarine and butter.

No. Idk what country people you're following but you almost never leave out butter. It worked great to help reduce sticking, add flavor and it's overall good. Just don't use unsalted

sometimes I'll make a little of the rice, wine, vinegar and just a couple drops of fish sauce. It's amazing how much umami you can get from just two to three drops of fish sauce.

I like rice wine vinegar because it's a little bit sweet and accomplishes both the vinegar and the sweetness to add a depth of flavor. while seasoned rice wine vinegar is good, my favorite is the roasted garlic seasoned rice wine vinegar.

Gastrique.

You forgot wine

Or gastrique

I always use vinegar and sugar as marinades and for sauce but never knew there was a specific name for it just that my mom always did it. I'm still divided on whether or not sugar belongs in sauerkraut though

I'll have to try this :)

Oohh fancy😊

A little lemon juice goes a long way. Some chefs who will remain nameless flood their food with lemon juice….bleck…

You can bring your knives to a butcher who will sharpen them (for a price ofc) even the best of knives needs professional care once in a while.

OMG IKR?! My mom always used to buy the cheapest things she could...we had those serrated knives for everything and they sucked. When I finally moved out on my own, I bought myself a set of Ronco knives and whoa, what a difference they made! I will never cheap out on good knives.

I am just going to ask a silly question, ‘ did you not relieve meat slicer of any power, and/or was not the blade guard set into place?

me: watched my Dad do it. Unlucky for him, lucky for me

Me !! Even tho I did it last night! I didn’t learn anything 😂

Me. Simply never have, it makes sense that the heat would go through the water.

Yet I STILL test it regularly!

We've all done it at one point or another. Out of ignorance or knowing full well and doing it anyway. I say anyone who claims otherwise is lying.

I think we all have