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What's something dumb or useless people do when cooking because they saw it on from a YouTube video? (lemmy.world)
submitted 3 weeks ago by to c/asklemmy@lemmy.world
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[–] 46 points 3 weeks ago* (last edited 3 weeks ago) (44 children)

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"

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  • [–] 33 points 3 weeks ago

    Iodine free salt does matter in some applications, like pickling.

    Also for some things you want coarser salt, which doesn't really have anything to do with iodine but most of that is going to be iodine free.

    For general table salt and such though, yeah, doesn't matter.

    And for gluten-free stuff, in some cases, the macros might just be better for your dietary needs/goals. My wife has occasionally gotten gluten free stuff because of that, not because of any issue with gluten.

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  • [–] 28 points 3 weeks ago (11 children)

    What's wrong with seed oil?

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  • [–] 11 points 3 weeks ago (2 children)

    That depends on who you ask. Some people say they contain excessive omega-6 acids, linolenic acid, vitamin E, and other stuff that negatively affects insulin absorption and contributes to inflammation in the body.

    Others claim they're a super food, they make fried food good for you, and you shouldn't use anything else. These people are usually regurgitating dumb/useless things they heard on a trendy cooking channel.

    The truth, of course, is likely somewhere in the middle.

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  • [+] -21 points 3 weeks ago (5 children)

    Many seed oils are toxic to consume. Okay oils being avacado, coconut, and olive. Coconut looks to have many health benefits too

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  • [–] 28 points 3 weeks ago* (last edited 3 weeks ago) (4 children)

    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.

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  • [–] 6 points 3 weeks ago

    The only food stuff off the top of my head that's toxic is pink curing salt :) It's designed to be used in such small portions that it doesn't matter, but it's dangerous enough to keep out of children's reach.

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  • [–] -5 points 3 weeks ago (2 children)

    Calling people names to try and discredit them is not an effective way of communicating why toxic foods seemingly don't exist or whatever it is you're trying to say. In this day and age of so much information at our fingertips you have to want to stay ignorant of food toxins. I wish I could say that being that way would only hurt oneself but that mentality allows poor food quality to persist across the industry

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  • [–] 8 points 3 weeks ago* (last edited 3 weeks ago) (1 child)

    If it walks like a duck... You can stay ignorant of food science if you choose but food "toxins" is a term almost exclusively used by quacks and grifters. Listen to people that have been trained, went to school, and have a degree in food/dietary science instead. It's probably a lot more boring, and doesn't confirm your biases as much, but has the advantage of being factual and true. You also won't fall for bullshit and buy into possibly dangerous woo, that can hurt you, to magically "get rid of toxins" too.

    This weird food rabbit hole you've gone down to convince yourself of "food toxins" is almost assuredly an echo chamber of bullshit. I'm asking you very nicely, with kid gloves on, to actually go out to a library and read a book about actual food science instead of engaging with influencers and social media about it. I think you'll find out pretty quickly that they're all full shit and should be ignored.

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  • [–] 10 points 3 weeks ago

    gluten-free anything

    There's a 2023 randomised, double-blind, placebo-controlled trial published in The Lancet Gastroenterology & Hepatology where they gave adults who self-reported non-coeliac gluten sensitivity gluten-free bread but said it had gluten in it and around 40% of them got matching symptoms. However actual gluten intake, by itself, produced little additional effect once expectancy was accounted for.

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  • [+] -8 points 3 weeks ago (28 children)

    What's wrong with washing chicken? You never know where it has been.

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  • [–] 39 points 3 weeks ago (18 children)

    The issue is that the chicken bacteria (potentially salmonella or campylobacter) gets splashed around inside and outside the sink.

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  • [–] -1 points 3 weeks ago (6 children)

    Is that a realistic problem?

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  • [–] 7 points 3 weeks ago (1 child)

    Is dirt and shit on the chicken a realistic problem?

    I've never once seen anything on a store-bought chicken that required washing it.

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  • [–] 3 points 3 weeks ago

    A lot of chicken is packed in brine solution. Some of us don't want all that salt. Easy enough to rinse it off though. Although I've never needed to powerwash a chicken to the point the entire kitchen is coated in a fine mist of chicken water. Seems excessive.

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  • [+] -6 points 3 weeks ago*

    I don’t know. I am aware of this argument and I still wash chicken and pork, and pat dry with a paper towel before cooking. I never wash beef unless it’s packed wet, because I don’t want to ruin the searing. I wash chicken because I find it gross otherwise. I never noticed that this habit of washing caused any problems.

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  • [+] -13 points 3 weeks ago (9 children)

    We do this all the time in asia, no widespread food poisoning despite science claiming it will. It's always the westerner claiming it will, or you guys just have some of the weakest sauce stomach.

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  • [–] 8 points 3 weeks ago (4 children)

    It's an entirely unnecessary step. If you practice decent food hygiene it probably doesn't significantly increase your likelihood of contaminated food, but it very easily could especially if you arent following other best practices.

    Do whatever you want, and make fun of me all you want. I'm not going to do extra work to increase my odds of shitting myself

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  • [–] -5 points 3 weeks ago* (3 children)

    Unnecessary for you, necessary for a lot of place. Or not, nobody care. I've seen more people making fun of others for doing so than those who make fun of other for not, so i'm not sure why you think i'm making fun of you, i didn't even demand you to do so(while the other way around is true, look at your other comment). Again, there's no widespread of food poisoning happening for those who washed their chicken yet the moment someone mention they did people coming in being hysterical about the potential food poisoning. At this point it's just superiority complex.

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  • [–] 25 points 3 weeks ago (4 children)

    Instead of washing it, just cook it.

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  • [+] -6 points 3 weeks ago (3 children)

    Hair, sand, etc?

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  • [–] 30 points 3 weeks ago (2 children)

    How are you storing your chicken?!

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  • [–] 8 points 3 weeks ago (1 child)

    If you don't see the insides of meat factories and market warehouses it doesn't mean they are nice. Bet the refrigerator of your nearby supermarket was thoroughly cleaned in 2019.

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  • [–] 19 points 3 weeks ago

    I've been in the factories and supermarkets as a worker and an inspector. It's very rare (I don't say impossible, because there's always a chance) to find hair, sand, and other foreign objects in meat processed in registered factories - the cleanliness is pretty high up there because the fines are also high up there.

    But if you're getting meat from an unregistered butcher/retailer, you're on your own. You can also see/inspect the meat in the display case before you buy.

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  • [–] 8 points 3 weeks ago* (last edited 3 weeks ago) (3 children)

    You're more likely to spread germs around your sink and kitchen by washing it. If they splash upwards onto the tap and then get splashed downwards into the bowl where you're rinsing your salad greens, the salad could make you sick. Whereas the germs on the chicken will die from cooking.

    Edit: if you must, I suppose you could set up an outdoor chicken washing place. But do you also wash your other meats?

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  • [–] -2 points 3 weeks ago* (1 child)

    Everybody knows that chicken water is gross. Maybe the people who insist on washing their chicken also bother to wash their kitchen?

    This is one of those areas where restaurant and factory food safety standards are being misapplied to the home cook. The risk of food born illness cannot be eliminated, only mitigated; it's a statistics problem. And the formula changes dramatically when your serving 200 people vs when your serving 4. Or when your washing 1 bird vs 50.

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  • [–] 4 points 3 weeks ago

    If you take the chicken out of the package and drop it on the floor, the odds probably change to "rinse it without splashing, put it in the cooking container and IMMEDIATELY scrub your hands and the entire sink area, then put the scrubber in the dishwasher and don't use it again until it's been sterilized." But in general the less you handle it the better.

    Funny thing, most people who wash chicken wouldn't think of washing a steak.

    Side note: one thing people often forget is they touch their spice jars with their chicken/meat/fish hands.

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