Had someone contact me because a browser interface was ‘down’ and it was actually a cert issue. It surprised me that in an IT context, this person didn’t have a basic understanding of SSL certs. They didn’t even know how to add a cert exception.
It got me thinking, what basic ubiquitous things am I a dumbass about outside of IT?
Ive seen lots of ‘fun facts’ compilations, but it would be better to get a wide range of subject suggestions that I can spend 30 minutes each or less on, and become a more capable human.
Like what subjects would plumbers consider basic knowledge? Chemical interactions between cleaning products and PVC pipes?
What would an accountant or a landscaper consider to be so basic its shocking people can live their lives without knowing any of it?
For most areas of expertise, its difficult to know even what the basics are to start with.
Don’t use high heat on nonstick pans.
Assuming we want the same internal temperature, high heat will cook the outside more than low heat. For bread you probably want a bit more heat to get a nice crusty outside. For steaks you want less heat to avoid overcooking most of the meat, then just a quick sear on the outside.
Don’t overload your pan. If your food is cooking in a bunch of water that came out of the food you are boiling it, not frying it, and it’s going to suck. Put in less food so that water can boil off before it starts boiling your food.
Don’t overload your cookie sheets either. The center of the pan will not get as hot due to all that cold wet food sucking up all the heat, so the fries on the edge will cook faster than the fries in the middle.
Sear or roast your brassicas. They taste way better with some browning and lots of oil and salt.
Measuring food by weight is much easier and much more accurate than measuring by volume with measuring cups and spoons. This is next level awesome if you’re trying to measure something sticky like honey or peanut butter, you can weigh it in the mixing bowl rather than dirtying a measurement device.
Don’t overvook your meat. Use a fast read meat thermometer. Beef, pork, chicken, seafood, are all much better when cooked.to the proper internal temperature.
I am not a cooking expert, I am a heat transfer expert with a strong background in chemistry and those skills transfer over to cooking.
Just adding to yours as I’m a nerd for gardening and it isn’t common knowledge: brassicas are vegetables like broccoli, cabbage, mustard, etc
Also on the topic of brassicas, if you see the little white “butterflies” with a black dot on each wing, those are cabbage moths and the bane of a gardeners existence! Unless an entomologist can chime in and say why they’re actually great lol
I find high heat in stainless steel pans is very good though? Like it works better to heat the pan and then add your oils. They’re so much better.
Definitely. I agree that in stainless, it is best to get hot first, then add oil, then add food. It is also best to let the food sit still for a bit on the heat, as it browns it will naturally start to detach to flip or remove. Same works for cast iron but easier