Editing Talk:1567: Kitchen Tips

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::I 2nd Zeimusu's comment. I think Randall is saying that meat thermometers should be used more often. I don't see how you could say each panel builds up from practical to impractical. Throwing away dishes is probably less practical that cooking directly on a stove. So it goes: Obvious tip (thermometer), Obvious tip (dishes), Obvious tip (stove), Really crazy obvious tip (hose in freezer, punchline), Further grossout title text (TP waste). I don't agree with Randall's cooking advice myself (I think a meat thermometer is bothersome, and cooking to a certain number for safety is not always the point of cooking) but if you follow his "scientific" perspective then it should be "obvious" you use a thermometer to measure internal meat temperature instead of the typical (scientifically unreliable) methods of basing it on timing or other folk wisdom indicators of meat being done.[[Special:Contributions/108.162.216.164|108.162.216.164]] 07:41, 24 August 2015 (UTC)
 
::I 2nd Zeimusu's comment. I think Randall is saying that meat thermometers should be used more often. I don't see how you could say each panel builds up from practical to impractical. Throwing away dishes is probably less practical that cooking directly on a stove. So it goes: Obvious tip (thermometer), Obvious tip (dishes), Obvious tip (stove), Really crazy obvious tip (hose in freezer, punchline), Further grossout title text (TP waste). I don't agree with Randall's cooking advice myself (I think a meat thermometer is bothersome, and cooking to a certain number for safety is not always the point of cooking) but if you follow his "scientific" perspective then it should be "obvious" you use a thermometer to measure internal meat temperature instead of the typical (scientifically unreliable) methods of basing it on timing or other folk wisdom indicators of meat being done.[[Special:Contributions/108.162.216.164|108.162.216.164]] 07:41, 24 August 2015 (UTC)
 
:::Actually throwing away dishes is not less practical than cooking on a stove if you consider that paper/plastic plates, plastic cups and plastic utensils can also be purchased and thrown away after every meal. Thus, the panel can be saying not to throw away ''glassware'' or to stop buying and throwing away ''plasticware'' and instead invest in dishes that can be cleaned and reused. In a way, this panel is the bridge between the realistic and the absurd since it can be taken either way IMHO. --[[User:R0hrshach|R0hrshach]] ([[User talk:R0hrshach|talk]]) 16:07, 24 August 2015 (UTC)
 
:::Actually throwing away dishes is not less practical than cooking on a stove if you consider that paper/plastic plates, plastic cups and plastic utensils can also be purchased and thrown away after every meal. Thus, the panel can be saying not to throw away ''glassware'' or to stop buying and throwing away ''plasticware'' and instead invest in dishes that can be cleaned and reused. In a way, this panel is the bridge between the realistic and the absurd since it can be taken either way IMHO. --[[User:R0hrshach|R0hrshach]] ([[User talk:R0hrshach|talk]]) 16:07, 24 August 2015 (UTC)
βˆ’
:::: A lack of meat thermometers isn't 'stupid' and you're only 'guessing' if meat is done if you are a child or an alien with no cultural context. Recipes will say 'Until the juices run clear' or 'until pink in the middle' for a reason. Because that means it's cooked. And the result is that thermometers are just superfluous for most home cooking. They get used in commercial kitchens because in most countries you are required by law to heat meat to a set temperature before you can serve it. You don't just heat it until the temperature reaches a set point and call it cooked, you cook until it's right for the recipe, then double check it with a thermometer to comply with health regulations. When equipment is mandated by law then it shows up a lot, but I worked in kitchens for years and I never met a chef who used one at home. Why? Because knowing the temperature isn't that helpful for a lot of things. When you are cooking a big turkey or barbecuing chicken from raw then they can potentially be useful but using them correctly (which involves totally disinfecting the probe after every time you use it, and for meat with bones or different thicknesses you need to test a couple of times on each piece) is extremely time consuming. If you ever fail to properly wash the probe then you'll contaminate your cooked meat with uncooked bacteria. Also, if you only wait for the temperature to reach the legal limit and take it off you might kill the bacteria but you won't necessarily properly cook the meat. If you are cooking steak at home you really don't want to use a meat thermometer unless you want to cook it well done. Steaks are supposed to be unevenly cooked to make them tender and juicy and depending on thickness you can either ruin a steak waiting for the temperature in the middle, or serve it very rare. That's why commercial chefs cook for colour or texture then probe once before it hits the plate. Almost every other kind of meat you are going to cook until it's evenly cooked through and you don't need a thermometer to see if that's happened. Thermometers just aren't helping most of these processes. They are taking up time to tell you something you already know; they are a way to standardize something for the commercial industry that you'd never do at home, just like I'm sure you don't put out a wet floor sign when you mop at home. In theory a thermometer can make your cooking safer but our whole lives are about acceptable levels of risk. It's safer to never step out of your house, to never see the sun light or inhale unfiltered air. But just like with meat, the risks there are very small and having a happy, convenient life has to trump some abstract idea of safety at some point. You can make that call for yourself where the line is for you but don't call other people stupid for just cooking a damn steak how they like it.  [[User:LostAlone|LostAlone]] ([[User talk:LostAlone|talk]]) 16:56, 24 August 2015 (UTC)
 
  
 
The last tip would result in the freezer door being very hard to open as it becomes jammed with ice. Try it! [[Special:Contributions/188.114.102.11|188.114.102.11]] 08:20, 21 August 2015 (UTC)
 
The last tip would result in the freezer door being very hard to open as it becomes jammed with ice. Try it! [[Special:Contributions/188.114.102.11|188.114.102.11]] 08:20, 21 August 2015 (UTC)

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