• VelvetPinkOtter123@lemmy.worldEnglish
    422·
    5 hours ago

    I literally just had someone on this site call me sad for looking up statistics to see if a claim a celebrity made was true

    We’re fucked y’all

    • BackgrndNoize@lemmy.worldEnglish
      3·
      3 hours ago

      I’ve shocked for years that somehow humanity even came this far, 20% of the population must be doing some heavy lifting keeping the other 80% afloat

    • Folstar@lemmus.orgEnglish
      161·
      5 hours ago

      Bro, you’re supposed to just read the title then rage dump the first thing that comes to mind. Could you even imagine what the world would be like if people took the time to back up their claims with evidence? If people gave measured responses to this crazy thing we call life, slowly unwinding all the nonsense!? If being thoughtful was what dictated success instead of driving engagement regardless of positive or negative?!?

      Yeah, neither can I.

        • njm1314@lemmy.worldEnglish
          41·
          4 hours ago

          I didn’t. They spelled it wrong so I posted the correct way. Then they edited without marking it. Which is kinda lame really.

  • prowe45@piefed.socialEnglish
    152·
    5 hours ago

    For anyone who missed out on learning food safety guidelines at some point, which I don’t blame anyone for - Don’t thaw your food in hot or even warm water. Even if you don’t accidentally cook your food before you meant to, allowing the outer layer of the food to spend time in the temperature danger zone while the inner parts thaw will allow bacteria to start causing trouble. Now, if your frozen thing is small or thin enough to completely thaw in like 5 minutes, you’re probably fine using warmer water, but in general, try to keep everything under 40°F(4°C) until you’re actually ready to cook it.

        • deftEnglish
          1·
          4 hours ago

          So does reverse searing.

            • deftEnglish
              2·
              3 hours ago

              You basically bake the steak at a low temp to raise it to the correct internal temp (125-145 depending on what you want temp wise) so it is properly cooked and then you throw it on a grill or hot pan to sear it and get the outside pretty looking.

              General rule of thumb: turn your oven to twice the temp you want your steak at and it’ll be roughly 30-45 minutes or 11 minutes per 3oz of steak. But that depends a lot on thickness and cut as some are going to be more dense than others. Another thing to know about steak, because of both the muscle fiber structure of the meat and the conditions cows are raised you actually are pretty safe with it being slightly “under cooked” because genuinely then bacteria that can make you sick will not penetrate the meat as deep as say chicken or pork which are pretty dirty animals with softer muscle fibers than beef.

              So let’s say we have a good 12 oz ribeye, a dinky 6oz NY strip and a classic 8 oz filet mignon.

              • 12oz Ribeye is usually thickish and tougher muscle tissue so it might be 35ish mins for a rare, 45 for medium/med well.

              • 8oz Filet mignon is softer but the cut is a thick piece of meat so it’ll probably be 30-35 for a good med rare. And less than 40 for medium.

              • 6oz NY strip the meat is softish and the cut is usually not that dense so it’ll probably be about 22-25 for a med rare. 30 for medium.

              Home ovens usually are not serviced and also might not have calibrated thermometors and so your oven might be lying when you set the temp unless you have a good oven.

              Classic cooking teaching is a lie. If you Google it they will say “searing locks in the moisture” it doesn’t, literally goes against all science. Hot makes water evaporate as anyone who went through 2nd grade learned. Which is why today a lot of places sous vide their steaks and other proteins as you basically seal it in a bag and don’t allow juices to escape or they’ll do as I said and actually just bake the steak and finish with a sear or grill but in commerical kitchens you’re also probably slacking the steak(letting it sit out to get to room temp/par cooking it so it can be finished quicker for service).

              You can also wrap your steak in old butter wrappers to rest, the foil-ish looking ones are best but the waxy see through kind is okay too. The material doesn’t trap heat the same way aluminum foil will and the butter remain will actually slightly melt and soak into your steak giving it just a little more fat content. But that’s kind of bougie shit most people wouldn’t bother with, it really does work though.

              Another thing places will do is actually put a layer of mayonnaise on their salmon(usually skin side but doesn’t have to be) to get a crispier skin/better sear faster without blasting away so much of the juices within it.

              Source; make food hot for living. That’ll be $100 for my professional consultation.

              Also I apologize for how long the reply is. Knowledge is power or something.

            • Schnabeltierplaisir@feddit.orgEnglish
              1·
              3 hours ago

              You slap a previously cooked steak into a pan, turn off the hotplate to a low setting (like -3, or what ever the equivalent on your stove is) and reverse the Maillard-reaction

  • blitzen@lemmy.caEnglish
    1132·
    11 hours ago

    I feel like the subtle burn in this is the implication that the undereducated don’t know the difference between melting and thawing.

    • grue@lemmy.worldEnglish
      7·
      5 hours ago

      Nevermind that; the real issue is that using hot water to thaw food is dangerous advice because the outside will get warm enough to spoil while the center is still frozen. You’re supposed to use cold water to do it, and that water should either be running from a tap or switched out frequently as it warms.

    • Deacon@lemmy.worldEnglish
      4·
      6 hours ago

      I would say it’s the centerpiece of the punchline.

      But what do I know? I’m a bear and I eat the heads off of fish.

      • 5318008@lemmy.mlEnglish
        2·
        3 hours ago

        … Isn’t the centerpiece the fact that you SHOULDN’T thaw food in hot water, because of bacteria?

        • Deacon@lemmy.worldEnglish
          1·
          4 hours ago

          I don’t use TikTok and wasn’t sure if this was real so I just assumed we were talking about submerging packaged frozen food in warm water.

          • 5318008@lemmy.mlEnglish
            1·
            3 hours ago

            Me neither, but yeah, I’m making the same assumption.

            So like, a bag of chicken frozen into a block… Thawing it in hot water WILL make it thaw faster, but it will also make the bacteria grow faster. Don’t do that.

    • CIA_chatbot@lemmy.worldEnglish
      362·
      10 hours ago

      I feel like the subtle burn in this is the implication that the undereducated don’t know the difference between melting and thawing.

    • atomicbocks@sh.itjust.worksEnglish
      184·
      10 hours ago

      thaw /thô/ intransitive verb

      1. To change from a frozen solid to a liquid by gradual warming

      melt /mĕlt/ intransitive verb

      1. To be changed from a solid to a liquid state especially by the application of heat.

      ???

      • blitzen@lemmy.caEnglish
        30·
        10 hours ago

        Sure, that distinction has no difference if we’re talking about water.

        But if you put a frozen chicken breast in the refrigerator, it will not be in liquid form the next day. It will simply be “not frozen” any longer.

        1. to become free of the effect (such as stiffness, numbness, or hardness) of cold as a result of exposure to warmth

        Or another example. You have a block of frozen cheese. You put it out on the counter for 24 hours. Would you say that cheese is now “melted” and ready to be put on nachos?

        • postmateDumbass@lemmy.worldEnglish
          24·
          8 hours ago

          But if you put your cheese on the counter, it’s still yours.

          You need someone else’s cheese for nacho cheese.

          • blitzen@lemmy.caEnglish
            161·
            9 hours ago

            I have been in kitchens my entire life. No-one will ever say any food, pasta sauce included, will be “melted” when temping to refrigerator or room temperature. Melt, in culinary terms, is reserved for things like cheese that is solid at room temperature and liquid when heated.

              • blitzen@lemmy.caEnglish
                61·
                9 hours ago

                Too many people taking things literally.

                Saying I’ve spent most of my life in and around kitchens, the implication is professional kitchens/restaurants. And around professional chefs.

                The distinction between thaw and melt, at least in culinary terms, is actually one of food safety. In a professional kitchen, melting is always going to involve the application of heat, where as thawing (or “temping” as it’s often said) is the slow and controlled bringing it to refrigerator or room temperature at which time it can be cooked. A thawed item may or may not be safe to eat, but something melted always will be. Take any course on food safety and the range and time food can and cannot be at certain temperatures, and it’s clear why there is a difference between these two terms.

                As a way to illustrate why culinary terms are sometimes different than scientific ones. Take a tomato. Scientifically a fruit, right? But you wouldn’t put it in a fruit salad or fruit juice. It’s culinarily a vegetable, even though we know it’s technically a “fruit.”

              • blitzen@lemmy.caEnglish
                52·
                9 hours ago

                Sure, and I’m sure in any competent kitchen they’d be called out. Nothing is defined by what is said once out of one hundred times, it’s defined by what’s said 99.

                • atomicbocks@sh.itjust.worksEnglish
                  16·
                  9 hours ago

                  You said no one will ever say it, I’m saying I’ve heard it. Any competent kitchen would honestly not stop to correct because they’re too fucking busy.

      • wonderingwanderer@sopuli.xyzEnglish
        161·
        10 hours ago

        Thawing doesn’t imply changing from a solid to a liquid. It means changing from a frozen solid to a room temperature solid.

        • atomicbocks@sh.itjust.worksEnglish
          42·
          7 hours ago

          My source is the dictionary…

          And you’re telling me you’ve never heard of permafrost thawing? Or the weatherperson talking about the spring thaw?

          • MonkderVierte@lemmy.zipEnglish
            23·
            6 hours ago

            Your dictionary’s definition of thawing is still erronous, frozen to liquid is just one case of multiple.

              • MonkderVierte@lemmy.zipEnglish
                23·
                6 hours ago

                Cool, so those all-knowing guys made an error. Relatable, if you have to explain a 100’000 words.

      • blitzen@lemmy.caEnglish
        81·
        8 hours ago

        Are you referencing that comment that mirrors mine? “CIA bot” or something. Don’t know what that is, what they’re trying to say, or why it’s being upvoted. It’s not mine.