# Really quick 1-2 cooking rules of thumb **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [December 24, 2020, 12:02am UTC](https://boards.straightdope.com/t/really-quick-1-2-cooking-rules-of-thumb/928777 "2020-12-24T00:02:35Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [December 25, 2020, 11:17pm UTC](https://boards.straightdope.com/t/really-quick-1-2-cooking-rules-of-thumb/928777/21 "2020-12-25T23:17:30Z")
> [@Whack-a-Mole](#): > > Never cook bacon naked. Eating it naked is fine though. ---
**Author:** ![Guest-starring\_Id](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/guest-starring_id/32/21736_2.png) [@Guest-starring\_Id](https://boards.straightdope.com/u/Guest-starring_Id)\ **Post date:** [December 25, 2020, 11:28pm UTC](https://boards.straightdope.com/t/really-quick-1-2-cooking-rules-of-thumb/928777/22 "2020-12-25T23:28:19Z")
✅ ---
**Author:** ![Kent\_Clark](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kent_clark/32/105_2.png) [@Kent\_Clark](https://boards.straightdope.com/u/Kent_Clark)\ **Post date:** [December 26, 2020, 2:53am UTC](https://boards.straightdope.com/t/really-quick-1-2-cooking-rules-of-thumb/928777/23 "2020-12-26T02:53:32Z")
Julia Child’s first rule of ingredients: _Wine makes it French. Garlic makes it good._ ---
**Author:** ![ZipperJJ](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zipperjj/32/211_2.png) [@ZipperJJ](https://boards.straightdope.com/u/ZipperJJ)\ **Post date:** [December 26, 2020, 3:09am UTC](https://boards.straightdope.com/t/really-quick-1-2-cooking-rules-of-thumb/928777/24 "2020-12-26T03:09:29Z")
When you’re making Kool Aid from a packet, as you’re adding the water rinse out the packet and pour the flavored water in the mix. You’ll get all of your 10 cents worth of flavor that way! ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [December 26, 2020, 5:13am UTC](https://boards.straightdope.com/t/really-quick-1-2-cooking-rules-of-thumb/928777/25 "2020-12-26T05:13:21Z")
I’ve heard this forever, but have to say, I have _never_ cut myself on a dull knife, but _always_, without fail, on a newly sharpened (or brand-new) knife. Including just last week, after replacing my beloved 38-year-old professional bread/cake knife (grr!). And I keep my knives much sharper than most, having worked professionally for years. ---
**Author:** ![Whack-a-Mole](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/whack-a-mole/32/141_2.png) [@Whack-a-Mole](https://boards.straightdope.com/u/Whack-a-Mole)\ **Post date:** [December 26, 2020, 6:29am UTC](https://boards.straightdope.com/t/really-quick-1-2-cooking-rules-of-thumb/928777/26 "2020-12-26T06:29:32Z")
> [@needscoffee](#): > > I’ve heard this forever, but have to say, I have _never_ cut myself on a dull knife, but _always_ , without fail, on a newly sharpened (or brand-new) knife. Dull knives are still pretty sharp. You can still easily cut yourself with them. The problem is with a dull knife people use more pressure to try to cut whatever it is they are cutting. This increases the likelihood of the knife slipping and skittering of to a side and injuring the user. This is exacerbated by how many people use a knife which is pushing down through whatever it is they are cutting. Use a sawing motion instead…long draws across whatever it is you are cutting, back and forth. It’s a revelation. You don’t get things like the snap or pop or whatever you call it when you push your knife down through what you are cutting (like carrots…bread not so much). I know you and everyone else thinks there is nothing to learn here. You have been using knives for decades. I was there too. But truly, learning how use a knife well is a revelation. And it all starts with a very sharp knife. ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [December 26, 2020, 6:41am UTC](https://boards.straightdope.com/t/really-quick-1-2-cooking-rules-of-thumb/928777/27 "2020-12-26T06:41:52Z")
> [@Whack-a-Mole](#): > > I know you and everyone else thinks there is nothing to learn here. You have been using knives for decades. I was there too. But truly, learning how use a knife well is a revelation You seem to assume I don’t know how to use a sharp knife, or indeed, to sharpen one. I suspect I’ve worked with sharper knives in more restaurants and kitchens than you for longer than you. But thanks for 'splaining the reasoning like I’m mentally deficient. ---
**Author:** ![Whack-a-Mole](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/whack-a-mole/32/141_2.png) [@Whack-a-Mole](https://boards.straightdope.com/u/Whack-a-Mole)\ **Post date:** [December 26, 2020, 7:17am UTC](https://boards.straightdope.com/t/really-quick-1-2-cooking-rules-of-thumb/928777/28 "2020-12-26T07:17:07Z")
You are the one telling us dull knives are fine. That’s what is at issue here. Are you trying to tell the world that dull knives are more safe than sharp knives? If so, please make your case. ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [December 26, 2020, 7:25am UTC](https://boards.straightdope.com/t/really-quick-1-2-cooking-rules-of-thumb/928777/29 "2020-12-26T07:25:24Z")
I’m saying the sharper the knife, the more easily it cuts. In my experience. Which I said from the start. I have never cut myself on a duller knife. Eta: just realized this is a thread hijack. ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [December 26, 2020, 7:31am UTC](https://boards.straightdope.com/t/really-quick-1-2-cooking-rules-of-thumb/928777/30 "2020-12-26T07:31:02Z")
Too late to edit: dropping the thread hijack. ---
**Author:** ![Whack-a-Mole](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/whack-a-mole/32/141_2.png) [@Whack-a-Mole](https://boards.straightdope.com/u/Whack-a-Mole)\ **Post date:** [December 26, 2020, 7:34am UTC](https://boards.straightdope.com/t/really-quick-1-2-cooking-rules-of-thumb/928777/31 "2020-12-26T07:34:31Z")
> [@needscoffee](#): > > I have never cut myself on a duller knife. Welcome to the world of anecdotes. ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [December 26, 2020, 7:42am UTC](https://boards.straightdope.com/t/really-quick-1-2-cooking-rules-of-thumb/928777/32 "2020-12-26T07:42:23Z")
> [@Whack-a-Mole](#): > > Welcome to the world of anecdotes. You mean like “dull knives are more dangerous than sharp ones”? ---
**Author:** ![Whack-a-Mole](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/whack-a-mole/32/141_2.png) [@Whack-a-Mole](https://boards.straightdope.com/u/Whack-a-Mole)\ **Post date:** [December 26, 2020, 7:43am UTC](https://boards.straightdope.com/t/really-quick-1-2-cooking-rules-of-thumb/928777/33 "2020-12-26T07:43:24Z")
That’s not an anecdote. ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [December 26, 2020, 7:46am UTC](https://boards.straightdope.com/t/really-quick-1-2-cooking-rules-of-thumb/928777/34 "2020-12-26T07:46:58Z")
Meme? Or trope? Or something. ---
**Author:** ![Whack-a-Mole](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/whack-a-mole/32/141_2.png) [@Whack-a-Mole](https://boards.straightdope.com/u/Whack-a-Mole)\ **Post date:** [December 26, 2020, 7:50am UTC](https://boards.straightdope.com/t/really-quick-1-2-cooking-rules-of-thumb/928777/35 "2020-12-26T07:50:23Z")
Or something. Maybe it is a very common refrain from chefs trying to tell you something. You can ignore it as you like. ---
**Author:** ![echoreply](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/echoreply/32/3641_2.png) [@echoreply](https://boards.straightdope.com/u/echoreply)\ **Post date:** [December 26, 2020, 8:03am UTC](https://boards.straightdope.com/t/really-quick-1-2-cooking-rules-of-thumb/928777/36 "2020-12-26T08:03:51Z")
If something you’re cooking is raw on the inside, next time turn the heat _down_ and cook it longer. That’s assuming it was done on the outside. If it was not done on the outside or the inside, why did you stop cooking? ---
**Author:** ![GreenWyvern](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/greenwyvern/32/2834_2.png) [@GreenWyvern](https://boards.straightdope.com/u/GreenWyvern)\ **Post date:** [December 26, 2020, 8:55am UTC](https://boards.straightdope.com/t/really-quick-1-2-cooking-rules-of-thumb/928777/37 "2020-12-26T08:55:19Z")
> [@Guest-starring\_Id](#): > > a single spaghetti serving (pour moi) being no bigger than a quarter in diameter. So your rule of thumb is that the bunch of spaghetti should be the thickness of your thumb? ---
**Author:** ![Guest-starring\_Id](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/guest-starring_id/32/21736_2.png) [@Guest-starring\_Id](https://boards.straightdope.com/u/Guest-starring_Id)\ **Post date:** [December 26, 2020, 9:04am UTC](https://boards.straightdope.com/t/really-quick-1-2-cooking-rules-of-thumb/928777/38 "2020-12-26T09:04:45Z")
^ Thanks, yeah - close enough comparison. Which of course gets a 👍. ---
**Author:** ![Novelty\_Bobble](https://avatars.discourse-cdn.com/v4/letter/n/a3d4f5/32.png) [@Novelty\_Bobble](https://boards.straightdope.com/u/Novelty_Bobble)\ **Post date:** [December 26, 2020, 10:29am UTC](https://boards.straightdope.com/t/really-quick-1-2-cooking-rules-of-thumb/928777/39 "2020-12-26T10:29:50Z")
Rice, 1 part rice to 1.5 parts boiling water. Tip into pan stir and low simmer with a lid on for 10 minutes. then turn the heat off and leave covered for another 10 minutes. Fluff-up and serve. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [December 26, 2020, 1:15pm UTC](https://boards.straightdope.com/t/really-quick-1-2-cooking-rules-of-thumb/928777/40 "2020-12-26T13:15:04Z")
> [@LSLGuy](#): > > > [@Treppenwitz](#): > > > > Soft boiling an egg (basic enough?). Don’t put the egg in cold water and then boil the water - add the egg to already boiling water (salted, obviously). > > > > The reason is that the latter is easier to time. For the former, the egg starts cooking some time before the water starts to boil; plus it’s hard to say precisely when boiling starts. Add the egg to already boiling water, and five minutes should do it (depending on how, precisely, you like your egg). > > > > j > > A better poached egg: > > Put ~1/2" of water in a ramekin or other small bowl. Microwave water for 30-60 secs until almost boiling. The short time is right for warm water & a high powered microwave. Use more time for colder water or low-powered microwave. Remember how long that took for next time; it’ll be the same every time in any given oven. > > Crack 1 or 2 eggs into water. Pierce yolks(s) with toothpick. Microwave for 55-70 seconds for 1 egg or 70-90 seconds for 2 eggs **at 50% power**. The short time is right for a high power microwave, the long time is right for a typical microwave. If eggs under- or over-done to your taste, adjust time by at most 10 seconds and try again tomorrow. Once you get it right, remember how long that took for next time; it’ll be the same every time in any given oven. > > Use a slotted serving-size spoon to get under the egg(s) then tip the bowl and dump out as much water as possible. You’ll lose a smidgen of egg drizzle too, but that’s OK. > > Season egg as desired and eat directly from ramekin. > > One dish, 1 spoon, 4 minutes flat from walking into the kitchen to chowing down a hot meal. Does this leave the yolks runny? > [@echoreply](#): > > If something you’re cooking is raw on the inside, next time turn the heat _down_ and cook it longer. Or turn the heat off and let it rest. The outside will cook the inside. Thermometers are good to check that this has happened. [Previous page](https://boards.straightdope.com/t/really-quick-1-2-cooking-rules-of-thumb/928777.md?page=1) [Next page](https://boards.straightdope.com/t/really-quick-1-2-cooking-rules-of-thumb/928777.md?page=3)