Does fish not have a risk for bacterias like salmonella, and what makes Tuna less susceptible to parasites? Why can we eat sushi or ceviche but not raw poultry?

Thanks so much!

👩🏼‍🍳

I'm wondering which types of pans are best for cooking, specifically in using less oil, but also reducing any harmful chemicals in pan coatings etc.

I've used nonstick pans in the past, labeled safe without PFA's etc., but after a bit of use those pans seem to lose their non-stickiness and it gets more difficult to clean them after cooking. 

I've used stainless steel before, but struggle with foods sticking to those as well. 

I've seen ceramic and other options in the store, but it's overwhelming knowing which a truly chemically free and which are best for cooking.

Is there a go to pan for all-around-cooking with low oils? or are certain types of pans better for cooking meat, versus vegetables, etc.?

Do certain types of oils work better with certain hardware? And do certain levels of heat work best with certain types of pans?

Are there best practices for cleaning the pans after use? (I've heard to let a non stick pan cool before cleaning etc. But don't know if that's an old wives' tale).

Thank you so much!

I've gone through periods of buying frozen vegetables (e.g. broccoli, carrots, asparagus, and brussel sprouts) and I've found that microwaving steamed veggies would yield mushy, watery vegetables.

I'd like to learn, what are good ways to cook frozen veggies?

Is it important to defrost them first?

Are there certain ways better than others?

What kind of pan on the stove?

What temperature in the oven?

Do you want to use a digital thermometer just like for meat?

I'd also like to learn simple ways to get great flavors. I've added salt, pepper, and sometimes butter, and sometimes ranch powder (which I think didn't taste good) or shredded parmesan cheese (which did taste good). I'd love to learn other things that would be really good to add.

I watched this video ("Why We Cook Food in Oil - Adam Ragusea") and it got me thinking about how to cook chicken breast with the lowest possible fat while still making it taste good. I have a few questions and would really appreciate some expert input:

1. On a stove, is using a spray of oil from a spray can enough? Do I need to spray the chicken, the pan, or both?
   If not, why doesn’t a light spray suffice for flavor and texture?

2. If I have to use oil on the stove, how can I track exactly how much oil is consumed?
   For example, could I just scrape off excess oil after cooking? How can I account for weight changes of both water and oil so I can get an understanding of the weight/volume of oil I'm consuming?

3. I’m trying to lose weight, but when I cook chicken breast on the stove without oil it turns out dry and bland. (And when I cook chicken in general, period). What’s the minimum amount of oil I need to use to avoid that?

4. Are there alternatives to oil that help with flavor and cooking performance but have fewer calories?

5. Do I have to switch to cooking in the oven to reduce oil usage, since it seems like stovetop cooking requires more oil? I've generally defaulted to stove top because I imagine that it is faster. Also, I have a ninja foodi indoor grill / air fryer I could use, but I haven't yet. 

6. Does it matter what kind of pan I use? Why? 

I’m trying to find a practical, measurable way to cook chicken breast that fits a weight-loss plan but still tastes good. 

Thank you. 

I took the cookies home from class and organized them from what I think is most structure to least "structure" (left to right). (By structure, I think I just mean bumpiness/ridginess and height). 

To me, the difference between C and B is very clear, and A also has some distinctiveness as a cookie because it has a ridgy-bumby top and is raised tall. But D and B seem really similar to me. 

1.) A has a higher proportion of egg white, while D and B contain less. Since the difference between B and D is barely noticeable, my takeaway is that the timing of egg addition—early versus late—had far less impact on gluten development than does the total amount of egg whites. Is my takeaway right in general, or is that just what happened in this case? Because when you look at C and A, you can totally tell they are bumpy, while when you compare D and B, it's harder to spot much of a difference between the two cookies. When I broke all the cookies in half, the interiors of the cookies didn't seem to tell me much, either (other than the fact that C and A are taller and D and B are shorter). 

2.) I want to recreate the experiment at home to try to make the differences in the conditions more clear to me. I'll remove both egg whites in the low-egg white condition (or have just one egg white) and add a bunch of egg whites in the other condition, so that I can see the difference in egg whites more obviously. But how can I mess with the "earliness" variable to make it more exaggeratedly clear what earliness does?

I made it at home last night and when I poured it over my fish it seems a little more liquid than I remembered. It tasty good with a more pronounced white vinegar taste, but that didn't bother me. It did make me question: what is the consistency I'm working towards?