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.
The time spent tapping gently gives the carbonation time to settle back in.
Penn and Teller did a little magic explained video on “transferring” the explosion from one can to the other. You spend thirty seconds waving a wand around so the shaken can settles before opening it gently, then violently pop the other can while giving it a squeeze.
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.
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”
What’s wrong with seed oil?
nothing. many countries’ nutritional guidelines recommend consuming sunflower oil, because it’s high-oleic.
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.
AFAIK based on my own myopic experience, they also use seed oils for frying and alike, except from few very specific oil-based sauces and dishes (e.g. cooking garlic).
Then there can easily be some random Italian Chef that will swear seed oil is the devil and it’s turning us gay.
Many seed oils are toxic to consume. Okay oils being avacado, coconut, and olive. Coconut looks to have many health benefits too
No. Don’t listen to influencers for food science. Seed oils are not “toxic” like you say. In fact, if you hear someone describing food as “toxic” you can almost guarantee they are a quack.
Oil in pasta water. Though it’s much much older than YouTube.
It changes the surface tension and keeps the pot from boiling over. Very useful if you’re also preparing a couple other dishes.
It most certainly does not keep the pot from boiling over. I’ve had it happen plenty. Same with the “place a wooden spoon across the top of the pot to prevent boilover” trick. That does not work either.
I agree that the wooden spoon thing is horse shit. Never once seen it work. The oil in the water does work for me. Now I know that many things may affect this. If you crank your stove up to eleven, maybe nothing will help. Maybe your altitude will affect it in some way. I live at about 350m above sea level. What I can say for sure is that in a large pot of water, at a rolling boil on my stove, about 3 tablespoons of oil in the water and a full pack of pasta, my pot will not boil over, but it absolutely will if I don’t add the oil.
I am entirely convinced nothing bad will happen if you don’t pre-click the clackers.
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.
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
You’re convinced? So you haven’t actually confirmed it? Still can’t resist the test clack even with this hypothesis?
And potentially have my penis fly off? I don’t think so!
