Eating it naked is fine though.
Julia Child’s first rule of ingredients:
Wine makes it French. Garlic makes it good.
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!
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.
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.
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.
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.
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.
Too late to edit: dropping the thread hijack.
Welcome to the world of anecdotes.
You mean like “dull knives are more dangerous than sharp ones”?
That’s not an anecdote.
Meme? Or trope? Or something.
Or something.
Maybe it is a very common refrain from chefs trying to tell you something.
You can ignore it as you like.
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?
So your rule of thumb is that the bunch of spaghetti should be the thickness of your thumb?
^
Thanks, yeah - close enough comparison.
Which of course gets a 
.
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.
Does this leave the yolks runny?
Or turn the heat off and let it rest. The outside will cook the inside. Thermometers are good to check that this has happened.