Anonymous wrote:Re: knives in the dishwasher

I feel like there are a few people who are embarrassed that they've been dulling their knives and have wondered why their knives get sucky so quickly, but are all "um, well I meant to do that."

Ha, probably true. We baby our knives, and as a PP above said, I have a favorite chef's knife that I use almost exclusively. Washing it, drying it and putting it away takes one minute, tops.

Anonymous wrote:Re: knives in the dishwasher

I feel like there are a few people who are embarrassed that they've been dulling their knives and have wondered why their knives get sucky so quickly, but are all "um, well I meant to do that."

Don't you understand, I don't care enough about a trivial thing. I couldn't care less if they dull. It's easier just to throw them in the dishwasher.

Re: knives in the dishwasher

I feel like there are a few people who are embarrassed that they've been dulling their knives and have wondered why their knives get sucky so quickly, but are all "um, well I meant to do that."

Unless your regular knives are reaaallly sharp, a serrated knife (bread knife) does a great job with ripe tomatoes and also citrus fruits.

I use dry white vermouth when a recipe calls for white wine - it's like $6 a bottle, lasts forever in the fridge, and leaves the good stuff for drinking, not cooking
Couple more:
- I use instant mashed potatoes (the flakes in a box) to thicken soups and stews. I don't use them for anything else.
-Frozen diced hash browns are your friend. They are just potatoes (and sometimes salt) and are a time-saver when you need to add to a soup/stew/stirfry/breakfast tacos filling/etc.
- Microwave a sponge for 1 minute to kill bacteria, or run it through the dishwasher with your dishes.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Never put your knives in the dishwasher.

I can't believe how many people I've seen do this.

Why can't you put knives in the dishwasher?

Apparently dishwashing makes the blade dull

And obviously a dull blade is an irreversible problem. My knives are staying in the dishwasher.

Heat can also crack the handles and on a good set of knives $$$$ that's not irreversible, sorry.

Anonymous wrote:I always thought you didn't put good knives in the dishwasher because it ruins the wood handles.

How hard is it to handwash a knife? And who on earth uses a serrated knife to cut meat???

+1

If milk is about to hit expiration date or is on expiration date, throw in a big pot and boil. Let it cool and transfer to a jug and refrigerate. It will stay good for a few more days.

Let meat REST for 5 mins (yes, that long!) before cutting.

Veggies are cheap, the ER is expensive. Don't worry about chopping that last little bit of onion/carrot/whatever.

To cook corn on the cob without shucking it and having to deal with removing all the silk just put the corn, husk on, in the microwave for 4 minutes. Take out, cut off bottom and it slides out perfectly fine. Google it!

Someone I know just paste this on FB, I tried it today and, holy shit, it works!

For perfect hard boiled eggs with no green ring around the yolk and no rubbery white, try this. Put eggs in pot. Cover with cold water. Bring to a boil and immediately turn off heat and cover the pot. Let sit for 15 minutes. Place eggs in a bowl of ice water until cool enough to handle. Peel and eat! Works every time - even my non-cooking DH can do it!at

Anonymous wrote:

Anonymous wrote:I always thought you didn't put good knives in the dishwasher because it ruins the wood handles.

How hard is it to handwash a knife? And who on earth uses a serrated knife to cut meat???

LOL. I was quietly wondering about that too, but since you brought it up….

I do. Is this bad? I was a vegetarian for fourteen years so I'm new to this.

Anonymous wrote:

Anonymous wrote:Only crack egg on a sharp edge.

Too peel hard boiled eggs, stick them in a bowl of ice water and place in freezer for 15 minutes

Never crack on a sharp edge. That's how shell bits get in. Rap against a flat surface.

I'm the sharp surface guy. I stopped rapping them on a flat surface because I'd get tons of shell in my eggs...

Anonymous wrote:I always thought you didn't put good knives in the dishwasher because it ruins the wood handles.

How hard is it to handwash a knife? And who on earth uses a serrated knife to cut meat???

LOL. I was quietly wondering about that too, but since you brought it up….