rangeDSP t1_iy79rk3 wrote
What, I've always cracked it against an edge, and I literally don't remember when was the last time shell got in. Circular crack actually makes it hard for me to break open without dropping shells in
ben_db t1_iy79y4i wrote
I think the "flat surface" thing might just be one of those chef wisdoms that actually has no effect, just like using oil in your pasta water.
TuckerCarlsonsOhface t1_iy7ecjs wrote
Most chefs will tell you not to oil pasta water, just salt it well.
ben_db t1_iy7leac wrote
No, a big proportion still believe this nonsense, even Gordon Ramsay
TuckerCarlsonsOhface t1_iy7nxai wrote
I didn’t say they all do, I said most chefs, and I didn’t mean celebrity chefs. Just because Ramsay thinks it doesn’t negate what I said.
ben_db t1_iy86ahu wrote
You said "most", but from my experience it's been about 50/50
TakinBacon1984 t1_iy8xlxu wrote
And the most pointless argument where neither of you knows the answer award goes to...
TuckerCarlsonsOhface t1_iy99k23 wrote
I’ve worked in kitchens since the 90s, and I have never met a chef that oils the water.
I said most because I know there are at least some that do, like Ramsay.
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