tal

What neat food eating tricks have you discovered?

https://lemmy.today/post/16920706

What neat food eating tricks have you discovered? - Lemmy Today

Over the years, I’ve run into a few things that weren’t immediately-obvious to me. One of the big ones was eating pomegranates by opening them underwater. For those not familiar, pomegranates have a lot of red seeds and white husk between them: [https://lemmy.today/pictrs/image/5b1df121-1754-4b0d-b8a5-a92dccfe788a.jpeg] Cutting a pomegranate or even opening a pomegranate tends to burst at least some seeds. The seeds are sticky and stain and tend to spray juice when pierced. However, if you just cut through the outer hull of the fruit, then open it by hand underwater in a bowl of water, any juice that would have sprayed out is just grabbed by the water. Even better, the (inedible) white husk floats, so it self-separates instead of sticking to everything. Today, I decided to try eating a watermelon with a spoon. In the past, that’s tended to also make things spray, so I tried a grapefruit spoon [https://en.wikipedia.org/wiki/Grapefruit_spoon], one with serrations that runs down the side. And that works great – the spoon is like a knife, can go more-cleanly through the watermelon than a regular spoon, and still lets you scoop up the watermelon. Any other neat tips that might be unorthodox or that people might not have tried or know about?

Sep 29, 2024 at 3:53amWeb
Show threadWhiteOakBayouSep 29, 2024
The whole kiwi is edible
Show threadALQSep 29, 2024
I personally don’t like the texture of kiwi skins. Even thinking about it is giving me the ick.
Show thread🇨🇦🇩🇪🇨🇳张殿李🇨🇳🇩🇪🇨🇦Sep 29, 2024
Get one that uses the right skin products, duh!
Show threadnot_woody_shawSep 29, 2024
Even the beak and feathers?
Show threadLvxferre [he/him]Sep 29, 2024
Even when they say to eat an Aussie instead?
Show threadDominusOfMegadeusSep 29, 2024
Show threadHubertManneSep 29, 2024
no just the furry bit between the legs.
Show threadHonoraryMancunianSep 29, 2024
Well, nearly all. The hard disc bit at the one end isn’t really.
Show threadsouthsamuraiSep 29, 2024
Not only that, but if you don’t want to eat the skin, just cut it in half and eat it with a spoon
Show thread🇨🇦🇩🇪🇨🇳张殿李🇨🇳🇩🇪🇨🇦Sep 29, 2024

I use the spoon method for pomegranates.

For watermelon, I like to slice it in a grid with a knife before using a spoon to eat it. Then I don’t need a special spoon with serrations.

Show threadℕ𝕖𝕞𝕠Sep 29, 2024

Cut of the top of the pomegranate to see where the white “walls” between the five sections are, then cut through the skin vertically along those walls. The fruit can now be pulled apart easily into five sections that are much easier to handle so you can strip the arils from the pith gently without breaking them.

Eating green salads with chopsticks is a game-changer.

The best way to eat grapefruit is not with a spoon: rather, cut it into wedges across the segments then stick the whole wedge in your mouth and pull the flesh out from between the tough interstitial fibers with your teeth.

Show threadLvxferre [he/him]Sep 29, 2024
While not a food eating trick, chopsticks are also great when you’re deep-frying food - they allow you to firmly hold it for flipping, without piercing it or spooning oil.
Show threadℕ𝕖𝕞𝕠Sep 29, 2024
Also great for whisking if you don’t have or can’t find a real whisk.
Show threadEpheraSep 29, 2024
Is it illegal to eat the interstitial fibers of grapefruits? I just can them into rough slices with a knife and shove those wholesale into my mouth. 😅
Show threadBrkdncrSep 29, 2024
I’m very responsive to onions. If my SO isn’t around, I’ll use either my motorcycle helmet or swim goggles to cut one up.
Show threadEpheraSep 29, 2024
I usually cut them near a window, with a fan blowing towards me. It’s not perfect, but anything to have less of the gas reach your face helps.
Show threadBrkdncrSep 29, 2024
No window near the kitchen.
Show threads_sSep 29, 2024

Tuck a damp towel into your collar.

The scent molecules are polar and will stick to the water molecules in the towel.

Show threadBrkdncrSep 29, 2024
Then I have a damp towel to deal with and a damp shirt.
Show threads_sOct 1, 2024
Put a dry towel under the damp one if you must
Show threadtalSep 29, 2024

I understand that water reacts with it too – that is, the gas that it releases reacts with the water in your eye, so if it reacts somewhere else, that’d be better. I’ve seen a recommendation to cut it under water. That seems like too much trouble for me, but I at some point in the past, I did start quickly rinsing the onion after the first cut so that there’s water on the onion and knife and cutting board, and it does seem to significantly reduce the impact; it’s never really been a problem since then.

kagis

…stackexchange.com/…/why-does-cutting-onions-caus…

Propanethial-S-oxide is the major cause of the flavor and aroma of onion. However, it is a volatile compound i.e. vaporizes very quickly.

when propanethial-S-oxide comes in contact with cornea, a small amount of it reacts with water to form sulfuric acid. This sulfuric acid is the cause of itching and irritation in eyes due to onion.

Looking elsewhere, I also see a couple recommendations to chill the onion in a refrigerator prior to cutting it, and several webpages saying that it worked well for them.

realsimple.com/…/how-to-cut-onions-without-crying

I left the onion in the refrigerator for 24 hours and then peeled and chopped it like usual. No tears! No burning! I cut the entire onion without needing to grab a tissue. While I felt a slight irritation in my eyes towards the very end, overall it was painless. I was surprised this method worked so well since onions aren’t a produce item that generally need to be refrigerated. However, if it helps prevent blubbering, I’m all for it.

I’m not sure what’s going on here. I saw one page that said that it makes the gas coming off the onion cooler, so it drops away from your eyes. Not sure if that’s the actual mechanism, and I’ve never done it myself.

Some people may plan ahead well enough to be able to refrigerate their onions in advance of needing to chop them; I’m not really that organized, myself.

Why does cutting onions cause tears?​

Why does cutting onions cause tears?​ From a couple of sites, I found that it is because of sulfuric acid produced by onions. But I could not find more details. What is the biochemical pathway by w...

Biology Stack Exchange
Show threadBrkdncrSep 29, 2024

Yeah, the water thing just doesn’t work. You dice onion on a cutting board, not in a sink.

The other tricks take more effort than grabbing my helmet.

Show threadHossenfefferSep 29, 2024
I always keep my onions in the refrigerator and never have issues cutting them.
Show threadHubertManneSep 29, 2024
boy I wish I could describe this method of chopping where you cut it in half and then basically use the root to hold it together while you chop but just did an internet search and could not find the method im talking about and its kinda hard to describe.
Show threadElongatedMuskratSep 29, 2024
what i found works for easy chunks is cut the stem part but leave the roots part. with the root part planted on the cutting board cut it into sections like you would a blooming onion(dont cut all the way down). turn on its side and then slice it into those discs but instead ittl fall into diced pieces
Show threadChanchoMancoSep 29, 2024

You mean something like this?

youtu.be/5kOUV6srez4?t=5m7s

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Show threadHubertManneSep 30, 2024
yes. this is it. I find it is less tearful.
Show threadHubertManneSep 30, 2024
that sounds like it.
Show threadNigelFrobisherSep 30, 2024
It won’t do that if you keep it in the fridge. I actually stopped doing it because the tears are the closest I come to feeling anymore.
Show threadBrkdncrSep 30, 2024
Sadly I’m more susceptible to onions. I’ve tried all these tricks and none of them work well enough to make a difference.
Show threadwazSep 30, 2024
Hmm, onions used to bother me a lot but I haven’t really thought about it in years. Apparently using a sharp knife makes a difference. At some point I got a nice knife set that I have been keeping sharp, and my onion issue disappeared but I didn’t realize until you reminded me.
Show threadBrkdncrSep 30, 2024
I keep mine at a 15 degree edge.
Show threadjpreston2005Sep 30, 2024
If you hold some water in your mouth while cutting, it helps a lot. I don’t know why 🤷‍♂️
Show threadsepiroth154Sep 29, 2024
Opening a banana from the bottom up, it’s so much easoer.
Show threadBlueMagmaSep 29, 2024
And the “bottom” is actually the top because banana grow “up”
Show threadjohannesvanderwhalesSep 30, 2024
…Why?
Show threadsepiroth154Oct 1, 2024
You can just pinch it open instead of using more force trying to snap open the other part.
Show threadjohannesvanderwhalesOct 1, 2024
If you’re having to apply any significant force to open the banana I’d say it’s much less than optimally ripe.
Show threadKittenBiscuitsOct 1, 2024
Some folks prefer slightly green bananas. Either way, I’ve converted to opening from the bottom, and find it generally less messy.
Show threadjohannesvanderwhalesOct 1, 2024
…yuck.
Show threadALQSep 29, 2024

If you enjoy eating snack foods with lots of food dye powder (mmmm hot Cheetos), but hate the fact that it stains your fingers, eat them with chopsticks. No mess on your fingers.

If you struggle with your sandwich/burger innards sliding out of the bread/bun when you take a bite, wrap the innards in lettuce like a taco; place in between the bread/buns with the bottom of the “taco” away from the side you’re eating. The lettuce should help keep the sandwich/burger from falling out of the bun.

Show threadAshtearSep 29, 2024
The chopsticks one was a game changer for me. Helps with mindful eating/portion control, too (until you get good enough with the chopsticks, anyway).
Show thread🇨🇦🇩🇪🇨🇳张殿李🇨🇳🇩🇪🇨🇦Sep 29, 2024
I eat most things with chopsticks, so it’s a no-brainer to extend that to snack foods.
Show threadeatthecakeSep 29, 2024
If your burger comes wrapped in paper you should only open one end and peel the paper back as you eat. No mess. Same for souvlaki.
Show threadPerhapsjustsniffitSep 29, 2024
And Halifax Donairs…
Show threadChe BananaSep 29, 2024

Cutting cherry tomatoes (olives, grapes) in half: lay your free hand over the top of a few on a cutting board and use a SHARP knife (or good serrated) to cut horizontally between your palm and the cutting board. I have seen some people use a plastic lid to do the same if you’re timid (it really is safe since the surface area of your hand is flat and won’t cut you easily)

On the pomegranate note, I cut in half (across the segments) and hold over a large bowl and gently spank the end with a spoon to tap out the seeds. ( I’d rather save all the juice with them).

Show thread🇨🇦🇩🇪🇨🇳张殿李🇨🇳🇩🇪🇨🇦Sep 29, 2024
The spoon method for pomegranates was a game changer for me. Beforehand I loved the taste of them but rarely ate them because they were such a pain in the ass. Now I eat them whenever they’re available.
Show threadedricSep 29, 2024
Some will call this blasphemous - If you want to eat spaghetti without having to slurp up noodles and get the sides of your mouth and potentially your shirt stained, use a fork and spoon. Slice the spaghetti buy crisscrossing it, scoop into the spoon, then put it in your mouth. Probably only do this at home and not at a dinner party.
Show thread🇨🇦🇩🇪🇨🇳张殿李🇨🇳🇩🇪🇨🇦Sep 29, 2024
Or learn to twist the spaghetti with your fork against the spoon. It took me all of about ten minutes to learn that.
Show threadtalSep 29, 2024
I don’t use a spoon, but I do twist it on the plate or bowl to get a “ball” of spaghetti (or linguini or angel hair).
Show thread🇨🇦🇩🇪🇨🇳张殿李🇨🇳🇩🇪🇨🇦Sep 29, 2024

That works as well, but it’s harder to direct in my experience. The fork+spoon method of twirling just works best for me.

Well, when I’m in Canada. Here I eat noodles with chopsticks.

Show threadBlueMagmaSep 29, 2024
I break spaghetti in half before cooking
Show threadHonoraryMancunianSep 29, 2024
Simply break it into little pieces before cooking it. Bonus points if you do it in front of an Italian.
Show threadEpheraSep 30, 2024

The thing is, there’s a million different pasta shapes, and most of them are short. Yes, it will make pasta-passionate people sad, if you break spaghetti, because that makes them terrible at trapping sauce compared to the many other shapes.

But ultimately, it’s also a matter of: Why are you eating spaghetti-shaped pasta, if you don’t want it to be spaghetti-shaped?

Show threadHubertManneSep 29, 2024
I just use a different pasta. spirals are my go to.
Show threadwitty_usernameSep 29, 2024
‘Fry’ mushrooms in a bit of water before adding oil. They wil turn beautifully golden brown.
Got this one from Adam Ragusea
m.youtube.com/watch?v=OPJmJdStvwI
- YouTube

Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.

Show threadOrbituarySep 29, 2024

First off, that’s not frying - it’s “sweating” or “steaming.” Braising similar, but is normally reserved for meat.

Second, not all mushrooms take well to this. Some you want to cook off the extra water by dry roasting them on the skillet/pan.

Show threadWolf314159Sep 29, 2024
I just cook them in butter, which contains a bunch of water, and skip the oil. Although, I’m sure a little braising or sweating and oil would work better for some dishes.
Show threadLvxferre [he/him]Sep 29, 2024
Watermelon rinds and citrus peels are perfectly edible and tasty once candied, so don’t waste them. If you’re into booze, dump the citrus peels into vodka, wait a month, then mix the vodka half-and-half with syrup. (I know that this is technically not a food eating trick, but still - waste not, want not.)
Show threadnotabotSep 29, 2024
You can also bake an entire lemon, peel, pith and all and it comes out sweet and tender. Wrap it tightly in foil so none of the juice escapes then bake until the whole thing is soft. It cooks well on the side of a BBQ too. Goes well with ice-cream.