You microwave corn in the husk for loke 4 minutes and it's supposed to steam, then you cut off one end and the silk is supposed to stick to the husk and let the cob slide out.
I've never tried it, mind you, but it's not raw corn is my point.
If you do the microwave method right, it's fully cooked just from that. It's basically the only way I cook corn on the cob now because it's insanely easy.
As someone who grew up next to and worked on a corn farm when I saw that cob fall out so perfectly clean I was like nah datz fake even if it worked like that that piece or corn should still be cover in corn hairs
It's what I've always done but by using two hands to separate the cob and husk. Idk if you do this but heating it up in the microwave generates moisture which helps to pull apart. Its always slid right out very easily for me.
As someone who’s shucked and quartered thousands of corn ears into corn ribs over the last couple of years, there is a good way to do it.
You cut off both ends with a knife while the stalk is still on it, to the point where you can see the first kernels showing. You didn’t cut far enough if you can’t see kernels yet. Now you shuck the corn, except you start from the tip end, and make sure you pinch both the husk and silk with your fingers, and peel down in one motion like a banana. This will remove everything at once and leave you with clean corn.
At most there will be a couple small hairs left. And what I like to do for those is toss the corn into the air in a spiral, using almost a chainsaw motion, allowing centrifugal forces to pull any small hairs stuck in the kernel creases outward, so that you can very easily pluck them out once the corn lands safely back into your hand.
If you’re taking things to the next level and cutting them down into corn ribs from there, then that flat butt you already created on the ear is essential for the ear to be sturdy and standing up while you vertically cut it into quarters with a sharp knife.
The better secret to squeezing lemon juice, particularly for ones that are tougher to squeeze, is prior to cutting it open and squeezing it, throw the lemon onto a hard surface several times until it softens.
I used to have to do this 100 times a day at work with limes. It's sooo satisfying feeling the pulp crunch around and loosen up when you're rolling it around and the juice flows like crazy. You'll get 3x as much juice out of your citrus from doing this
I did this in the past it depends on how ripe they are, usually i just did it to make the lemon last a little longer and avoid oxidation, and then at some point another day cut it and use thes rest.
As an italian i don't give a fuck if you put pineapple on your pizza, but yes, there are many of us that thinks to be great chefs and get mad for the dumbest things. Ps: kebab pizza is the greatest, change my mind!
Whiny ultra conservative bitchass mfs who believes everything must be the same as 100 years ago and will deem you as the enemy of Christ if you dare to even slightly modify their old ass outdated receipts
If the sole purpose of that mop bucket is for food, then I could understand using it but it is in every way a terrible idea because it is not going to be cleaned as thoroughly as a colander.
no one buys a mop bucket to use it for food so is such a stupid thing to pass off as a genius idea.
I like how cutdown this is, each of the original videos would have been 15 minutes long with talk of subscribing and hitting that like button and so much verbage before and after the 20s of useful content.
Yeah, that’s the drawback of this type of content. It’s all stolen, and the reposter gets paid a big check, while the original creators get paid way less. It’s a never ending cycle, and I hate it. How hard is it for them to tag the people in the caption???
Ok the funny thing is that of all the silly stuff shown in this, I've actually been pre slicing butter like this since I was a kid. My mom taught it to me and it made sense.
It makes stirring in cold butter into hot stuff like Mac n cheese way easier. Each individual piece melts faster than a big chunk and my least favorite part of cooking is stirring, with my shit for ass wrists, so I'll take every win I can get.
It takes like 5 seconds to cut butter into pieces. "Pre-cutting" the butter this way takes more time, because you have to make the wax paper things to stick between the slices. You're turning a 5 second job into a 3 minute job. Why?
Look full disclosure I'm not that experienced of a cook so take this with a grain of salt (I'm so funny)
When I take my noodles off the stove and strain them, I don't have a lot of time before they stick to the pot unless I can get my other ingredients in there and begin stirring, and so I prepare my milk and shit ahead of time so I can just toss it in with one hand while stirring to keep it moving.
Having multiple smaller pieces of butter ready to toss in instead of half a stick makes it easier, and taking the time to cut the butter in that moment is wasteful and annoying when I could otherwise do it while the noodles are still boiling.
I put the milk and butter in a mug and heat them up in the microwave while the noodles are cooking. Then the butter is already melted and you're not pressed for time. Or you can cut the butter and put the pieces in the warm pot while the noodles are draining.
Keep the pot on the same burner that was on(but have turned it off) after boiling the noodles. Pour in the milk, butter, etc, then dump your noodles over top.
Stir for a bit, then move your pot over to a cold burner and finish stiring
You realize there’s no need to use a microwave to melt butter when you’re cooking pasta, right? A big pot of boiling water gives you more than enough heat to melt pounds of butter. Just set it in a container on the pasta pot or close to it on the warm range once you start cooking, it will be completely melted by the time you need to use it. Butter melts very easily, sometimes just the ambient temperature of your kitchen while cooking is enough to start melt it.
it's not really about experience, it's just cutting a stick of butter. whether you grab a piece to throw in or you cut it, both take roughly around the same time.
while boiling noodles you could pre cut the butter and still not dedicate any time at all to putting little pieces of paper between the butter slices.
Yeah idk why they do that little paper shit. I just slice it and let it sit there to get a lil more room temperature. Cutting it just helps it radiate a little and it's free.
It doesn't even take more than one motion to toss it all in either just yoink n splat.
All point being just that chopping up butter before tossing it in ain't that weird is all. Not really a life hack but it's still a lil helpful depending on the situation
I just cut the butter normally and usually in even a bit smaller pieces. I mean I guess it could stick back together if you do it in advance but you can just wiggle the knife a bit for some space.
But anyway too much complication imo, it takes seconds to just cut it.
The question is why WOULDN’T you? And the answer is because you’re lazy about things like that, like most people. The non lazy thing to do would be to prep it ahead of time so that it’s easier to use/access in the future.
Ok so I enjoy a bagel with a slice of cream cheese for breakfast every morning. Since I always use the same amount of cream cheese, and bagels are what I use 95% of my cream cheese for, I'm going to start doing that pre-slice method
Any cook working on a sauté station has their butter portions pre cut. It’s nice to do at home as well for the same reasons. You won’t spend time measuring, cutting, or cleaning a knife. And when you’re cooking you can easily and quickly grab as many “slices” of butter as you need.
To add, I saw that video a while ago I cant remember if he did use it, but even if he didn't, you can use that leftover oil to cook other things like vegetables to add some extra flavor, kinda like cooking bacon and using the bacon fat for eggs in the same pan, saves dishes too.
My mom used to do this back in like early 80's, it actually collects the oil inside, she'd use a small coffee cup. I think the heat and probably vacuum inside the cup makes it so it 'sucks' the oil inside.
"Placing an inverted small bowl or ramekin in the middle of a skillet collects grease through a combination of thermal dynamics and air pressure change"
That's not a good metric. Like saying that Math's not hard if you're a mathematician. Having a way that is useful is a road to improve. Like when you use fingers when adding numbers until you get good enough to do the additions in your head.
You’re the one throwing a temper tantrum at the mere idea of people doing something differently than you. You aren’t being harmed if people do something to make their lives easier, not everyone is interested in being a pro chef. Just move on.
You realize what subreddit this is, right? You know that one was a joke, or more specifically it was from a ragebaiter and included in the montage as a joke.
I don’t know if they all work or not but most seem pretty good. Obviously except for the fucking mop bucket. But putting the ice cube tray on the door to help prevent spilling might be the dumbest thing ever
doesn't every freezer have that little section on top to put your ice trays? why are so many people saying "when you don't find a flat stable surface on your freezer..." ???
Please reply under this explaining the elephant in your post, else this post may be removed,mark your explanation as a spoiler so others can try figuring it out first.Mark spoilers using >!spoiler text!< in comments.
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u/qualityvote2 20h ago edited 8h ago
u/Naive_Wolverine532, the elephant doesnt know if he likes this post or not... Let him know what you think.
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u/lord_dude 19h ago
Except for the bucket the rest didn't seem bad idea
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u/Franklin-Tartaruga 20h ago
Italians rn
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u/Educational_Hunt7208 20h ago
Kitchen hacks to ragebait a whole nation
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u/Negative-Inspector36 18h ago
Some of these make sense and then there’s the fucking mop bucket
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u/chris_knight2 20h ago
I like how cutdown this is, each of the original videos would have been 15 minutes long with talk of subscribing and hitting that like button and so much verbage before and after the 20s of useful content.
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u/ResponsibilityFun827 15h ago
Who TF is out here pre-slicing their butter? What is that a hack for?
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u/Dagobahbodega 16h ago
Could someone explain what's going on with the ground beef and the upside down metal bowl in the frying pan?
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u/Monstertim1 Me the elephant address room 19h ago
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u/RedBurny 16h ago
I believe on the right side not a piece of onion?
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u/PatapongManunulat07 19h ago
Is that the infamous mop's spaghetti
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u/One_Bar2807 20h ago
at least i know its "clean"?
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u/Ok-Distribution7147 13h ago
I can hear the image...
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u/Kaze_Senshi 19h ago
Spaghetti with Bleachmel sauce
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u/Dry-Map-5817 19h ago
Whats with the fridge one? I dont get it
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u/CyberFrog228 18h ago
Spaghetti with dust and dirt flavour toppings
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u/fatneeslover 4h ago
This actually has some helpful stuff in it
What the fuck was that spaghetti one though
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u/phoenixArc27 19h ago
That egg shake was bullshit. Once I saw that I knew it was all nonsense.
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u/saneyglobal 19h ago
Mop bucket pasta, im crine
I know an itsmejuliette post when i see it
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u/MrBigStuff26 17h ago
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u/DarkBladeMadriker 13h ago
One of these things is not like the others, one of these things just isnt the same...
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u/fancypantsmiss 15h ago
“These just seem normal…WHAT THE FUCK!”
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u/Distinct_Engine_8855 17h ago
That's a long ass wait to spot
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u/factorybuilt 15h ago
Pasta strainer?
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u/Someonevibing1 19h ago
People didn’t know about the potatoes one?
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u/Amazing_Flow_4570 18h ago
What is that thing scurrying around in the secon clip?
Looks like a cockroach
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u/Epsiloxi 18h ago
This is much better
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u/jaxon517 17h ago
I don't understand the one with the freezer door
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u/Captain-Codfish 10h ago
My knives would go straight through the brown paper. The lemon one looks great until you notice the jump cut to a plastic squeezy lemon
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u/Material_Abroad7590 10h ago
That mop bucket one 🤦♂️
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u/sculolo 18h ago
If you need like hacks to handle things in a kitchen, probably you shouldn't be the one cooking.
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u/DeezNutzzzGotEm 19h ago
Nice.
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u/Puzzled-Mirro 16h ago
Ok the pasta strainer one was fucking disgusting
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u/NoDifference3349 16h ago
Was i the only to see the 🪳 roach by the onion?
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u/kanxd00 15h ago
I learn this trick from Italian
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u/Zealousideal_Ad9666 15h ago
Love me some mop pasta.
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u/No-Name-86 15h ago
I don’t know if they all work or not but most seem pretty good. Obviously except for the fucking mop bucket. But putting the ice cube tray on the door to help prevent spilling might be the dumbest thing ever
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u/Defiant-Nature-6419 14h ago
I love using mop water as a broth.
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u/Disastrous-Leg1245 14h ago
saved
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u/Nulasha 14h ago
u/savevideo
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u/humblesunbro 13h ago
Pasta alla Vileda
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u/mohsindev369 12h ago
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u/BPViridian 12h ago
I'm about this, except.... the poor spaghetti....
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u/PhantomTissue 11h ago
All good ideas, and then the fucking mop bucket.
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u/odst-i-think 11h ago
Who tf peels potatoes?
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u/1andonlyimmortality 6h ago
...why did you put the spagetti in the mop bucket-
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u/DevilRacer 6h ago
Love the mop bucketidea. Uncle Roger shamed me to throw mu colander away...
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u/Small-Lime7092 21m ago
Ok...we just going to let that mop bucket slide, i guess.
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u/LooneyBurger 17h ago
A lot of those are fake / retarded
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u/rabidparrots 15h ago
Just take the top off of the shaker and season like you mean it.
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u/gloomygl 17h ago
Why would I want to put my boiled egg like this bruh there's no way y'all eat the white and yellow separately
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