https://nitter.net/paynushurts/status/1682152920635293699
Really feels like the sort of thing people who have never eaten leftovers in their lives say.
mfer never eaten day old pizza leftover on the kitchen table after a house party where everyone did literally all of the drugs.
That's some of the best pizza. Bonus points for laying the toaster on its side to put the slice of pizza in and warm it up.
Real dirtbag hours who's up?
When i first came into contact with people who thought leftovers were "icky", i was so confused. Like, I couldn't understand someone living in so much abundance that they prepare excess food and throw away whatever they don't eat immediately. And I come from a relatively comfortable background in the Global South, I didn't grow up in abject poverty or anything.
Same. Only thing I can imagine is that people are cooking rice on the stove and then letting it sit and cool for hours before putting in the fridge. Rice cookers avoid that with the keep warm feature.
Huh, I've left rice in the switched off rice cooker overnight and it's fine.
This is literally the first time I've ever heard of this. Apparently I should have been shitting myself constantly after rehearing rice for lunch.
Yeah that shit goes like at least 3 days in the fridge and is fine. At least.
Scrolling thru this thread 30 minutes after eating a meal with 5 day old rice like
Rice is actually a pretty big contributor to food poisoning because people don't realize how quickly it goes bad. Overnight is an exaggeration, but it should be refrigerated right away and shouldn't be eaten if cooked more than about three days prior. Meal-prepping five days worth of rice dishes is playing Russian roulette with your gut. This is why rice makers are great. Just let the robot make fresh rice when you want it.
what's the point of a rice maker vs just putting a pot of water on the stove for 20 minutes
Rice cookers self-regulate temperature to avoid over- or undercooking, and will keep it warm once it's finished cooking. Turns it into more of a set and forget kind of deal vs babysitting the pot. Fancier ones will even adjust based on the amount of water you put in so you're not completely screwed if you don't get the exact amount right
It also makes perfect rice. It’s not like you’re trading quality for consistency. The best result you can get on a stovetop is no better than what you get from a rice maker.
Please tell me you don't rinse your rice after it's cooked like americans rinse pasta.
Younger people are better about this, but every non-italian american boomer I know breaks spaghetti in half so it fits in the pot better, adds oil to the water, boils the living shit out of it, and then rinses off any starch left over.
Because it's so short and limp, they then use a spoon and a fork together to eat it.
It's so ubiquitous, I think that there must have been some cookbook or every magazine in the 50s telling them all to do this.
breaks spaghetti in half so it fits in the pot better, adds oil to the water, boils the living shit out of it, and then rinses off any starch left over.
Are you not supposed to do that, minus washing it afterwards?
I always make sure to break my spaghetti while facing the direction of Rome.
no
heavily salted water, don't break it, 10 minutes in the pot max, usually slightly less
IME it's best to either use a pot large enough that you don't have to break the noodles or, if that's not possible, wait until the noodles soften up just enough for you to twist them the rest of the way in with a pair of tongs. Broken spaghetti is a lot harder to keep on a fork, hence the spoon. Not overcooking the noodles is really important because no amount of sauce can cover up mushy spaghetti. When you bite into it there should be a little give before breaking through, the best way to figure this out is to just eat a noodle every now and then and take the spaghetti out of the water just slightly before you feel like it's good, it'll keep cooking for a little bit out of the water.
I've only heard about the oil bit recently and I still haven't heard the reasoning behind it, I've never done it.
Removing starch via too much water or rinsing decreases how well sauce can stick to it.
Overcooking adds too much moisture so sauce doesn't stick as much and removes any kind of structure the pasta had, which makes the texture really bad. It shouldn't crunch or snap, but it shouldn't droop straight down when you pick up a noodle.
Adding oil to the water prevents sauce from sticking to the pasta.
Breaking it in half makes it harder to eat.
Every mother fucker on earth will say you're cooking some food wrong and they're doing it right. The correct way to cook any food is how you like it, unless you're cooking for someone else then you cook it how they like it. People that say it's harder to eat if you break it in half are b&w caricatures in infomercials.
I rinse it before it's cooked cause sometimes it's too starchy
That's fine. Just some whites add tons of water, then rinse it off, making the rice is soggy af.
Keep in mind when I say Russian roulette, there is a good chance that you'll be fine. Depending on how much bacteria was present after cooking, how quickly the rice was refrigerated, how much oxygen it has, etc., it could easily not tip over into problem territory. However, if you're doing it five days a week every week, there's a good chance that at some point you'll lose the game.
If you refrigerate right away in sealed containers without a lot of extra oxygen, you're doing a lot to prevent bacteria from spreading. Soy sauce is a natural preservative due to its salinity and acidity, so yeah, it'll help, too. The bottom line is that cooking rice won't kill all of the bacterial spores that cause the problem, and those spores will start to proliferate as soon as you stop cooking the rice, so best to get everything in sealed containers and in the fridge right away if you intend to make meals ahead of time.
tbh it's even better that way. Splash some water on it, reheat it, now it's just extra seasoned rice.
rice is a great growth medium, it keeps moisture well, has lots of nooks and crannies, and is of course a starch which most micro-organisms love to eat.
The real danger lies in cooking the rice and then immediately putting it in tupperware and putting it into the fridge. This creates both condensation and a slow reduction in temperature that can lead to the rice being in the danger zone for too long. Once these micro-organisms multiply and poop all over your rice, even reheating won't get rid of the spores and waste products that can make you shit yourself.
so,
- don't put warm rice into the fridge.
- don't reheat rice more than once
- don't leave it in the fridge for too long before using it
- make sure you reheat it fully when eating it
and you should be fine
slow reduction in temperature
well it will cool down even slower on the counter. Otherwise yeah. Keep it out of the danger zone and you won't have problems
yes but lid on+fridge is slower than lid off+on counter, since theres a lot more contact with air to circulate the heat away (of course this might different for americans what with your nuclear-powered seven ton fridges, but normal fridges are also not very good at handling heat internally)
theres also some stuff regarding the temperature differential being more important for losing heat than absolute temperature, meaning +5 degrees and +15 degrees cooling a boiling liquid at basically the same rate until it gets closer to equilibrium, but im not a science man, im just a cook man
Rule of thumb I picked up from a few places: if it is steaming, it is losing heat faster on your counter than in the fridge. Once it stops, put it in a sealed container and chill.
It's probably a good idea to put hot things in the fridge with the lid off or loosely sealed, so hot air can rise out.
It also varies based on the size of the thing you're putting in there. Air is bad at transferring heat and solid objects are good at it. But warm air can be replaced with cold, so the air in your fridge effectively has an infinite thermal capacity. If you put a small container on a cold shelf, it's gonna cool down fast in exchange for a warmer spot on the shelf. If you put a big thing on there you exhaust the capacity of the shelf, and you need to wait for slow transfer through the always-cold circulating air. So I think that a small sealed container doesn't matter, and a big hot container should be unsealed (but ideally broken up into multiple containers).
You should tell my family that, when they refuse to put MAYONNAISE based meals into the fridge during summer for an entire day! And keep shaming me for not wanting to eat leftover almost two weeks old.
Mayo is basically safe at room temperature; it's mostly oil and is very acidic. You don't need to refrigerate any acidic condiments: mayo, ketchup, bbq sauce, etc.
It's true that cooked starches can go bad fairly quickly but 2-3 days refrigerated is fine.
It's not going to turn into The Stuff overnight.
The global elite don't want you to know you can reheat rice and it won't kill you.
Refrigerated rice makes for the best egg fried rice the next day
This is definitely poking fun at the food safety warnings about leftover rice (e.g., see here).
sounds like rinsing the rice before cooking would help with this problem too - which is supposedly fairly common practice
also TIL that some bacteria have
sporeshttps://en.wikipedia.org/wiki/Endospore
it's cringe to call amerikkka crackerstan. not because of cracker, but because of -stan. It has an underlying connotation of "middle east and central asia BAD"
call it the crackerreich instead
I eat 3 days old rice regularly, and I don't even wash the rice before cooking it.
Come at me.
I don't even wash the rice before cooking it
i was always taught washing it makes it not as good
Depends on the type of rice. Long grain rice you want to wash to reduce the starch and make it fluffier instead of sticky and clumpy. Short grain rice you don't because it's supposed to be sticky and clump up a lot.
