Favorite cooking trick? Mine is wooden spoon on rice to break surface tension of bubbles.

Favorite cooking trick? Mine is wooden spoon on rice to break surface tension of bubbles.

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  1. 1 month ago
    Anonymous

    Poking a hole in the bottom of an egg I'm about to boil.

  2. 1 month ago
    Anonymous

    Clean your stove.

    • 1 month ago
      Anonymous

      >clean my own stove
      That's my wife's job.

      • 1 month ago
        Anonymous

        she doesn’t do much huh

        • 1 month ago
          Anonymous

          Not married, huh?

          • 1 month ago
            Anonymous

            My stove isn’t disgusting

      • 1 month ago
        Anonymous

        You should hit her harder, she did a shitty job.

  3. 1 month ago
    Anonymous

    this trick never works for me. shit still boils over.

    • 1 month ago
      Anonymous

      That means you're using too much water. You want to be able to stick your palm into the water and have the water come up to your middle knuckle and no further.

      • 1 month ago
        Anonymous

        >stick your palm in boiling water
        you must think i was born yesterday

        • 1 month ago
          Anonymous

          You also might not be cleaning your rice before boiling. I dated an asian b***h for a while. She taught me the perfect ways to cook rice. It was fricking weird how good her and her family were at rice cooking

          • 1 month ago
            Anonymous

            >It was fricking weird how good her and her family were at rice cooking
            yeah you get pretty good at cooking something when you cook it for every meal of every day for your entire life

            • 1 month ago
              Anonymous

              I've never thought about it, but she and her family both owned this big rice cooker thing that was like the size of PC. They would cook rice one time a week and then eat it all week with other foods. The rice cooker would keep the rice good for a full week. I asked her one time how much it cost and she said they didn't sell them anymore. Anyone know what I'm talking about?

              • 1 month ago
                Anonymous

                It was just a nice rice cooker but don't keep rice warm that long it can sometimes grow a very fatal bacteria

              • 1 month ago
                Anonymous

                i agree with this guy. you cannot keep rice at room temp for more than a couple hours or you will get really, really sick.

              • 1 month ago
                Anonymous

                zojirushi rice cookers
                specifically made in japan models, they're between 200-300 for one that works good, the more expensive ones aren't necessary. i wouldn't keep cooked white rice for more than 36 hours or so max. ideally no more than 24 hours

              • 1 month ago
                Anonymous

                Wow that is exactly what it was. How the frick did you know?

              • 1 month ago
                Anonymous

                because they're absolutely #1 and so incredibly lovely to have if you like rice. you'd have to kill me to take mine from my cold dead hands. other brands are good too like tiger, cuckoo, maybe panasonic but there's no reason to just not buy zojirushi at that point since they're all similar prices. i had found a $300 usd tiger rice cooker at a thrift store for $9 usd but unfortunately it had no bowl and i couldn't find one. i bought zojirushi even just for the fact it seems they stock their bowls for a quite a while which is nice since they're nonstick you might need to buy a new one eventually (the cookers last decades themselves)

        • 1 month ago
          Anonymous

          Leidenfrost Effect

      • 1 month ago
        Anonymous

        Man, that sure seems like it depends a lot on the size of the pot and the amount of rice, you absolute fricking moron.

        • 1 month ago
          Anonymous

          Don't be hecking mean to him you evil nazi

    • 1 month ago
      Anonymous

      Use salt you homierdly Black folk.

  4. 1 month ago
    Anonymous

    Shaking boiled eggs in a jar to remove the shell

    Doesn't work perfectly but maybe worth it

  5. 1 month ago
    Anonymous

    Sticking my finger in Coke to remove the foam before I serve it to a customer.

  6. 1 month ago
    Anonymous

    Do you filter your water? It works wounders for reducing hard boil bubbling--it doesn't alleviate it.

    I usually just blow on it and adjust the temperature--works way better than the spoon.

    https://www.google.com/search?sca_esv=599608387&rlz=1C1UEAD_enUS1074US1074&sxsrf=ACQVn0949G8UjjPn4eqTzOPeaDv_gjLe5w:1705618098501&q=blowing+on+boiling+water&tbm=vid&source=lnms&sa=X&ved=2ahUKEwiUu4jHguiDAxXtDkQIHaHxC0MQ0pQJegQIBxAB&biw=2560&bih=1374&dpr=0.75#fpstate=ive&vld=cid:ab78d61d,vid:c43c7aSv-3M,st:0

  7. 1 month ago
    Anonymous

    Just slightly lower the heat. It'll still boil, just not enough to boil over.

    • 1 month ago
      Anonymous

      water boils at 212
      As soon as it is at a boil it doesn't really get hotter it just creates more bubbles and steam.
      t. sea level enjoyer

  8. 1 month ago
    Anonymous

    >not cooking rice while covered

  9. 1 month ago
    Anonymous

    use a tablespoon of salt, and use a paper towel to scour the bottom of your stainless steel. use elbow grease, really push that salt down and into the metal, the salt will turn dark grey when you're done. brush off the greyed salt, the pan will stick less if you're doing eggs (still use fat while cooking)

  10. 1 month ago
    Anonymous

    Personally I like using a bigger pot when cooking my rice so I don't have to worry about the water boiling over

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