1020
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 12 Jul 2023
1020 points (99.0% liked)
Ask Lemmy
26904 readers
704 users here now
A Fediverse community for open-ended, thought provoking questions
Please don't post about US Politics. If you need to do this, try !politicaldiscussion@lemmy.world
Rules: (interactive)
1) Be nice and; have fun
Doxxing, trolling, sealioning, racism, and toxicity are not welcomed in AskLemmy. Remember what your mother said: if you can't say something nice, don't say anything at all. In addition, the site-wide Lemmy.world terms of service also apply here. Please familiarize yourself with them
2) All posts must end with a '?'
This is sort of like Jeopardy. Please phrase all post titles in the form of a proper question ending with ?
3) No spam
Please do not flood the community with nonsense. Actual suspected spammers will be banned on site. No astroturfing.
4) NSFW is okay, within reason
Just remember to tag posts with either a content warning or a [NSFW] tag. Overtly sexual posts are not allowed, please direct them to either !asklemmyafterdark@lemmy.world or !asklemmynsfw@lemmynsfw.com.
NSFW comments should be restricted to posts tagged [NSFW].
5) This is not a support community.
It is not a place for 'how do I?', type questions.
If you have any questions regarding the site itself or would like to report a community, please direct them to Lemmy.world Support or email info@lemmy.world. For other questions check our partnered communities list, or use the search function.
Reminder: The terms of service apply here too.
Partnered Communities:
Logo design credit goes to: tubbadu
founded 1 year ago
MODERATORS
because he is cooking frozen pizzas, they are low quality cheeses.
I still have no idea how this would make a difference.
Maybe one of you could explain what happens when you try to cut such a pizza without letting it cool first?
You don't let it cool completely but for like 5 minutes. The cheese solidifies a bit more once it's not blistering hot so when you slice the pizza the toppings are less likely to slough off. It keeps the cheese on the slice instead of being dragged with the scissors or slicer. Same idea with lasagna or shepherd's pie, it holds it shape a bit better instead of spilling apart into a mess when you try to serve it.
Maybe this is an issue for thicker pizzas? With thin pizzas (which is 99% of home pizzas where I live) you just kinda chop straight down rather than drag the knife through.