>>1004 >Sanitization Can mostly be skipped, unless you're talking raw poultry or cooking for the infirm. >What ingredients are fucking toxic Bitter almonds need to be roasted well or you gon die. Rue and a bunch of other herbs aren't great for pregnant women, but are great to avoid paying child support. Sharpen your knife and get a good knife that takes an edge well. Blunt knives means more force is needed, more force means more damage if you slip. Cat's paw when cutting shit. Make sure to not lift your knife higher than your knuckles or you're still gonna lose fingers. Wiping up spilled oil isn't good enough, get a wetwipe and wipe down the area afterwards, or get used to sliding around the kitchen. Moisture and hot oil don't mix well.

>Sanitation You guys sanitize? I'll echo what >>1006 said, which is it's not a huge deal. Using the same tongs to grab a raw steak and a freshly seared one? Big deal. The residual heat will probably kill stuff. Make sure you're not soaking your vegetables in meat juices, especially chicken. Rinse and wipe your tools so they don't crust up with last week's dinner. Don't leave pots soaking for too long, or they'll become breeding grounds for far worse than mold. Heat will "sanitize" anything that isn't rancid. And you can tolerate some overripe food. You gonna waste that last chunk of bread over a little mold? Throw out beef that's gone a little gray? Come on. >What ingredients are fucking toxic I never cook beans, but heard you're supposed to rinse and soak them before cooking. Mostly just deters me from even trying bean recipes. >Good cooking practices I'm godawful and timing. Chefs on TV will chop an onion, dice a tomato, and prepare a sauce in the 30 seconds you're allowed to leave a pot boiling. I can't do that. So I mise en place pretty hard. I recommend, but the tedium of it wears on your night after night. Maybe there's a way to get faster at that, at least. Either way, I don't start cooking most stuff until everything is lined up. Also helps me not forget some additions at the last minute.

I saw in the #GG thread the other day that canola oil, palm oil, and "vegetable oil" are all pretty bad and shouldn't be used. Something about canola being carcinogenic or bad for your heart or something

>>1013 Canada oil shouldn't be used because it's 1: flavorless trash 2: Canadian. It's literally an industrial lubricant crossbred so it has no taste. The only reason people use it is cost, and not being a common allergy like peanuts.

>>1008 >Rinse and wipe your tools so they don't crust up with last week's dinner. I let that happen and it turns out fine as long as the stuff on them is thin enough to dry out rather than get moldy. If in doubt, just stick your tools in the pot while stuff boils. >>1013 Personally, I don't add flavorless fats. If I eat unhealthy, I at least want some fucking flavor. What's the point of something that makes you fat and doesn't taste of anything? Lard and olive oil. As for lard, make your own, the store stuff is often weirdly translucent and strange tasting. Olive oil: The situation there has much improved over the last decade or so. There used to be a lot of fake olive oil, and that has really reduced over the years. 10 years ago, I'd have said to only buy oil that got pressed in front of your face, now store-bought is a real option.

Wash your dishes. Soaking is a meme. And buy a 12 pack of sponges at walmart and just set a calendar reminder to toss them out after a month or so. Don't believe me? Wet your sponge, put soap, then "wash" your hands with it. You'll have the smell of 10,000 spoon spits for hours. That's what you've been "cleaning" with.

>>1018 Soaking is good if you have some caked on stuff and a scouring pad isn't an option. Incidentally I tend to clean my shit asap, I'll usually plate it as I finish, then give the pan a quick wash once its cool enough to not steam the water, even before I eat.

>Safe temperature recommendations Most of them are a compromise between acceptable taste and ensuring that 100% of bacteria can be killed. You can use lower temperatures for a longer time, and your meats will have a nicer texture and still be 100% safe. For example, Chicken does not have to necessarily hit 165F to be safe. If you keep it at 155F for at least 60 seconds, it will be have a nicer texture and will be safe. Sous vide methods take this to an extreme. Despite cooking temperatures being much lower than what you might be used to in baking and frying, they are held long enough to kill all microbes. >>1006 >>1008 >sanitation I would be careful with leafy greens. They are the most commonly recalled foods due to bacterial contamination. Spinach being the most notorious. I usually give them a very good soak and rinse, and tend to eat them at least sauteed a little bit just to be safe. I got sick with salmonella once and do not want to deal with it again. >>1013 It depends on type and quality of oil. High end sunflower and vegetable oils can be mostly good for you, but most are trash. Based on current research, excess Omega 6 are the main culprits. Oils that tend to have a lot of Omega 6 are: >soybean oil >corn oil >cottonseed oil >sunflower oil >peanut oil >sesame oil >rice bran oil I stick to good quality avocado and olive oils. You do have to make sure to use quality ones too. Marianne's and Chosen Foods avocado oil is of good quality and widely available in the U.S. Costco has good deal on them if you have one nearby, and their Kirkland olive oils are good too. Another pro of avocado oil is its very high smoke point, so it is very versatile and harder to burn for novice cooks. Price is the only downside, but it's not crazy expensive or anything. At least in the U.S. >>1025 >>1018 Downside of soaking is that it can mess up your steel or cast iron cookware. Be it rust, or rough surface in medium to lower quality steel dishes. If something is caked on very hard, you are better off simply pouring some water and dish soap into the pan, heating it up on small fire for a bit. Then just stir the water once in a while, until stuck things are unstuck or are steamed off of your cookware. Of course, it is probably ideal to wash your cookware before things can get stuck to them too hard in the first place. Washing before eating is something I do too. It gives meats and food in general some time to rest and you do not have to worry about washing dishes after eating.

>>1031 >You can use lower temperatures for a longer time, and your meats will have a nicer texture and still be 100% safe. FDA has made bad recommendations for so long it's hard to trust them. In some cases, the food supply has gotten safer, so lowering makes sense. But a lot of the time, their temperature is "the point at which bacteria instantly dies". But 5-10 degrees lower and it'll be fine after about 60 seconds, like you said. You can go even lower if you have a chart of the death rate of bacteria by time. Considering how long people cook stuff, it's a wonder to me that the FDA didn't just recommend holding at a lower temperature for longer. Or maybe they think people are too impulsive and just like to pull stuff immediately? Either way, I'm seconding this. Low and slow is the way to go if you have the time. It's perfectly safe if you know your charts. I think there's one in the Modernist Cuisine series. I'll post my PDF if there's interest.

what about preserving food? is cold smoking fresh caught fish enough to stop bacteria from growing? i camp and cook out in the wild a lot and id like to have a method to preserve fish since i dont have a fridge out there would salting then smoking be better?

>>1058 Cold smoking is enough for short-term preservation (hot smoking for very short term preservation). If you add brining/salting, the lifetime lengthens according to salt content (add pink salt (not to be confused with pink Himalayan) or saltpeter to lengthen further). If you want real long-term preservation, there's drying (optionally over a fire), packing in salt until all moisture is removed, or fermenting.

Can anyone give a tldr of different fats? I see theres saturated fats which have no double bonds, and are typically solid at room temperature and usually are animal fats. Then there are unsaturated fats which are commonly from vegetable oil sources. I thought I read that hydrogenation to convert an unsaturated into a saturated fat results in trans fats which are carcinogenic. I also read that unsaturated fat should not be heated for the same reason, but couldn't find any temperature thresholds. For example I was using sunflower oil instead of olive oil in my bread bakes, which is apparently one of the worst plant oils to heat up. Even coconut oil or lard is supposed to be much better

>>1069 "Vegetable" oils were not fit for human consumption until hydrogenation was found. Then we found out about transfats being stupidly bad. BONUS! This means some fag doctor in the 80's successfully campaigned McDonalds to make their fries worse in taste and worse in cancer! Stick to lard, olive oil, and I think coconut and peanut are the only ones that aren't retarded.

>>1071 I saw sunflower oil had a lot of polyunsaturated fats, which are apparently the ones that become carcinogenic when heated; but sunflower oil itself has a pretty generous smoke point, which is apparently when issues start to happen

What about rapeseed oil? It has rape in the name, it can't be all bad

>>1071 What's wrong with Avocado oil?

>>1071 >Stick to lard, olive oil, and I think coconut and peanut are the only ones that aren't retarded. <Coconut oil It is comparable to butter, but with some advantages and disadvantages. If you care about lower dietary cholesterol then coconut butter is better as it has none or next to one. If you avoid about saturated fats, butter is better as it has about half as much of it as coconut oil. <Peanut oil Just like most other vegetable oils it is very high in Omega-6 fats. Wrong ratio of them has a tendency to be pro-infmammatory. Peanut oil is very similar to soybean oil and cotton seed oil. >>1076 It is one of the best oils you can have, but be sure to buy a good one. Some of them are either contaminated and diluted with lower quality oils. Just like olive oils. Avocado oil's big advantage is that it can take the most heat out of all plant sourced oils, so that means less carcinogens in your fried food. It is very neutral in flavor too, so you can use it with almost anything. However, like all oils you can get fat if you overuse it. People allergic to avocados or using some blood thinning medication might run into issues.

>>1069 See >>1015 >>1071 Butter is great and irreplaceable. It has both sugars and proteins, which both have unique (and delicious) reactions to being heated (carmalization and milliard reaction). Most vegetable oils are totally flavorless, and your fat is a major part of flavor.

I haven't talked to a my doctor or a dietician yet (huge backlog because Covid), but I have a health issue where I think it would be helpful to not have any flatulence-causing foods. This would be things like eggs or beans I guess. Anything else to avoid?

>>1091 Cabbage. If flatulence is your problem, drink fennel tea (one tsp of fennel seeds, into half a cup of boiling water, up to three times a day), put cumin into everything, and if you eat beans, add savory.

>>1092 >put cumin into everything Personally I find cumin gives me flatulence, rather than preventing it.

>>1092 >>1093 Someone else had also recommended yogurt and cheese and anything probiotic