my understanding is that most kinds of paper towels are not food safe, and can contain bleaching agents, formaldehyde, and other such things. i’ve yet to find a great drop in replacement for them though. so i’ve just been avoiding/altering recipes that ask for them.
ive seen quite a few tofu-related recipes say that tofu should be put inside a paper towel and then pressed to get all the water out. i think i’ve seen some non-tofu recipes advocate for paper towels but i don’t remember them as vividly
i still haven’t found a great alternative to be honest, but at the moment i just try to see if i can somehow use a strainer/colander to accomplish the same task. but its a bit of a half-measure and doesn’t work in all contexts
Fuck, for a supposedly rich country, the US is full of as many weird traps as a some war rawaged place. You guys have to be on a lookout all the time, eh?
Yeah well, that’s why we can’t get healthcare. Then they could detect our diseases and toxins and we could class action sue. The class action lawsuits alone make corporations shake in their boots enough that they say we “can’t afford healthcare for all.” We can, but the rich corporations cant
yeah it is extremely frustrating how many traps there are. i think it’s because the US has a culture of thinking things are “safe until proven unsafe” instead of “unsafe until proven safe”.
learning about the paper towels, microwave popcorn, and silicone cookware made me go nuclear on my kitchen. at this point i only let food touch glass, stainless steel, wood, or ceramic. it’s annoyingly difficult to find non-plastic versions of certain things (e.g. blenders) but after doing it once i don’t have to worry about it again for 5-10 years so it’s not too bad in that context. and i haven’t had to deal with any of the traps since then.
TBH the best corn on the cob I’ve had the pleasure to encounter was fire grilled {in husk, resheathed after silk removed}, but the standard I’ve known for home grown sweetcorn is ~90s in low boiling water. Any longer makes it dull and unnecessarily mushy.
further evidence in support of my policy of not taking cooking advice from people who advocate for putting food on paper towels
I’m a bad cook. Why should I not do that?
my understanding is that most kinds of paper towels are not food safe, and can contain bleaching agents, formaldehyde, and other such things. i’ve yet to find a great drop in replacement for them though. so i’ve just been avoiding/altering recipes that ask for them.
There are recipes asking for paper towels?
ive seen quite a few tofu-related recipes say that tofu should be put inside a paper towel and then pressed to get all the water out. i think i’ve seen some non-tofu recipes advocate for paper towels but i don’t remember them as vividly
I see. I’m not a big fan of tofu, so I probably won’t have seen enough recipes to make a sample size.
What’s your preferred alternative? I’m looking for something that gives me the same great taste and texture but is also 100% organic.
i still haven’t found a great alternative to be honest, but at the moment i just try to see if i can somehow use a strainer/colander to accomplish the same task. but its a bit of a half-measure and doesn’t work in all contexts
Fuck, for a supposedly rich country, the US is full of as many weird traps as a some war rawaged place. You guys have to be on a lookout all the time, eh?
Yeah well, that’s why we can’t get healthcare. Then they could detect our diseases and toxins and we could class action sue. The class action lawsuits alone make corporations shake in their boots enough that they say we “can’t afford healthcare for all.” We can, but the rich corporations cant
yeah it is extremely frustrating how many traps there are. i think it’s because the US has a culture of thinking things are “safe until proven unsafe” instead of “unsafe until proven safe”.
learning about the paper towels, microwave popcorn, and silicone cookware made me go nuclear on my kitchen. at this point i only let food touch glass, stainless steel, wood, or ceramic. it’s annoyingly difficult to find non-plastic versions of certain things (e.g. blenders) but after doing it once i don’t have to worry about it again for 5-10 years so it’s not too bad in that context. and i haven’t had to deal with any of the traps since then.
you want all the lard to cool and make little fat puddles in your bacon. it’s healthy!
Wrapping corn in a damp paper towel and throwing it in the microwave for five minutes is so much easier than boiling it in a big pot for 20 minutes.
Corn needs 1m in boiling water. Not 20.
I don’t think it needs a whole meter… Maybe 10cm of water at most
Minutes, wise guy. Who measures water in meters? Liters, maybe
TBH the best corn on the cob I’ve had the pleasure to encounter was fire grilled {in husk, resheathed after silk removed}, but the standard I’ve known for home grown sweetcorn is ~90s in low boiling water. Any longer makes it dull and unnecessarily mushy.
i think it’s even easier to use a microwave and a colander. the colander will also last a whole lot longer than a roll of paper towels.
Not in the microwave it won’t.
Idk how well that would fit. Also, you’re not keeping the steaming water close to the corn if it’s just sitting in a colander.
Maybe you could do it in microwave safe tupperware?
i meant microwaving it in a regular bowl and then putting it in a colander afterwards