What culinary hill are you willing to die on?

What culinary hill are you willing to die on?

What do you think?

12 Points
Upvote Downvote


Leave a Reply
  1. Usually the time and effort needed to make comprehensive meals isn’t worth it to me. I only do it to impress others. I just want to quickly shove whatever nutrition I need down my throat and move on with my day.

  2. Theres no such thing as a medium well steak.

    Bleu/blue = seared
    Rare = seared, steak is hot, and protein fibres has not changed
    Medium rare = seared, protein has cooked most of the way through, but still pink in the middle
    Medium = protein is cooked through, but the steak is still juicy
    Well done = steak proteins are cooked through, and there is no juice.

    Steak cooked ness isnt about how juicy or tender the steak is. Other things (but also how cooked it is) effect this (eg marinating, tenderisation, cut, quality, fat content, heat cooked at, time cooked for).

    It is based on whether the protein has been processed via cooking.

    Actually that’s the other one. People need to define what process is. Technically, mincing meat is processed meat. Cooking meat is processed meat. It’s been through a process.

  3. Often doing things “the right way” or “from scratch” just isn’t worth it. There are plenty of shortcuts that give you 90% of the result with 50% of the effort. I’ll take those shortcuts just about every time.

  4. There’s no such thing as a “dry” brine. By definition, brines are liquid based. A salt-based dry rub is a cure. Brines are also a type of cure, but they are liquid based. All brines are cures, but not all cures are brines.

  5. Most fresh fish is best cooked by steaming with garlic and ginger and finished with sesame oil, soy sauce, and green onions.

    People that fry fish do not know how to eat fish.

Leave a Reply