A Station-by-Station Guide to Becoming a Kitchen Pro. If used correctly, wood cutting boards are actually just as safe if not safer for meat than plastic.
Some woods are naturally anti-microbial so if your knife is properly sharpened, any bacteria you can't rinse off will die on the wood anyways (it can't reproduce if you treat your board right). This only works if you know to properly oil the wood enough and again, you aren't damaging the board when you chop (again, learn to use and sharpen your knives). I use a wood board for all kinds of meat and I have never gotten sick from my own cooking, ever. [www.reluctantgourmet.com] The Stupid Things You Do in the Kitchen (and How to Fix Them) Love cooking or hate it, much of your time in the kitchen is likely wasted by easily correctable mistakes you probably don't even know you're making.
You waste time prepping ingredients, use your knives incorrectly, mix and match the wrong utensils, and throw out food that's still good—and those are just a few of the stupid things you do in the kitchen. Here's how to fix them. P. Top 10 Crazy Kitchen Tricks That Speed Up Your Cooking. I would like to add that the wider the ring, the easier it seems to be.
I had a titanium ring more than twice the width of the one shown in the video and it was easy as hell. My wedding ring (which is about the same size as the one in your linked video) still works, but takes more effort and can hurt if I don't leverage it JUST right. I would also like to echo the sentiments of not using your wedding ring (At least in view of your significant other). The one time I got caught doing it, my wife was PISSED. Kitchen gear News, Videos, Reviews and Gossip - Lifehacker. What 'Brain Food' Actually Does for Your Brain. "it's just a chemical dosage that goes from your mouth to your brain" - sorry, but that is completely misleading, and in an article purporting to explain how food interacts with the brain, is downright false.
It also ignores information given by the sources you actually quote. Neurotransmitters, with a few exceptions, are composed of protein-like molecules which are digested and absorbed by the gut like any other protein. Glutamate, for example, is the most widely used neurotransmitter in the brain, and is the same glutamate which we find in monosodium glutamate. If food was "a chemical dosage that goes from your mouth to your brain", eating a sprinkling of MSG would give you a full blown epileptic seizure, which it clearly does not. A large component of Vegemite, for example, is glutamate, which makes it tasty, but doesn't provoke large scale seizures by entering the brain.
Budget Kitchen Upgrades for Every Kitchen that Will Change the Way You Cook (and Eat!) When a professional chef refers to heating evenly, he is talking about after food is added to the pan (ie heating food evenly not the metal).
Aluminum, copper, and steel all will have hot and cold spots after food is added since they do not retain heat well. And if you are talking about quality metal cookware (which if you aren't your point is moot...) then cast iron is the clear winner in heat distribution and retention both. If you have experienced problems in the past you probably are one of those inexperienced home cooks who just puts their pans on the stove and begins to cook when the temperature is high enough. EatingWell: 10 Bad Cooking Habits You Should Break. By Hilary Meyer, Associate Food Editor, EatingWell Magazine Some habits can be tough to break.
When it comes to cooking, you may have some bad habits that you’re not even aware of. 10+ Dishes and Drinks Everyone Should Know How to Make At Home (Including You) And if you're a vegetarian and don't drink, that narrows it down to like three.
On a different note, I used to date a girl once who didn't know how to make hard-boiled eggs. Seriously. And no she was not 12. Tips for a Better Solo Lunch Cooking for One. How to Order Wine at a Restaurant Without Looking Clueless. How To Make Your Own Frozen Wraps Freezer Friendly. I used to walk the freezer aisle in envy of all of those perfectly engineered frozen burritos.
How did they managed to get everything in there in so it doesn't overcook when reheated? And sealed in with just a thin plastic wrapper?