![]() I got a very severe scar from that "fix", I think because the glue closed the surface but did not allow the skin to knit across the cut leaving a wider scar. I used some super fast cyanoacrylate glue which sizzled when it hit my open cut and melted everything shut. I once tried super glue on an open cut I slashed while making a model airplane. I find with duck tape I can easily apply tension, but the adhesive mooshes around more and my dressings shift. Also, gaffers tape is much less stretchy than duck tape which I find helps when I want to apply a bit of tension without too much tape creep. I find I can tear it into very fine 3mm ribbons more easily than duck tape which is handy when you momentarily become one handed and need to apply strategic bands of tape. If you are interested Paul, I have found that gaffers tape offers superior properties to duck tape in terms of wound care. ![]() When I put on the glove I had to watch every slice to make sure it wasn't going through the tip of my glove, whereas by feel I can basically close my eyes and achieve a very fine slice without cutting myself. When I put on a glove on my patched up hand I found it very disorienting. I have become used to the tactile sense of feeling the thing I am slicing and have gotten used to cutting by feel. So you wear gloves while working? I didn't realize that was standard practice. Identify that dish or ingredient: Tip of My Fork Legend Scholarship: Ask Food Historians Science of Cooking On the cheap: Eat Cheap and Healthy Cheap Meals Budget Food Specialties: AskBaking BBQ Bread Baking Burgers Butchery Candy Cheese Canning Charcuterie Desserts Fermentation Food Development Food Science Foraging Ice Cream! Keto KidKitchen MimicRecipes Paleo Pastry Pickling Plating Salsa Slow Cooking Smoking Sous Vide Spices Sushi Vegetarian RecipesĬuisines: Asian Eats Indian Japanese Southern US * Opinion Polls and Show and Tell Requests Have you been sharing your culinary expertise here for a while and want to be recognized for it? Tell us your specialty and title and get flaired. If a comment or post does not adhere to these guidelines, please use the "REPORT" link beneath the comment or post to notify the mods. However, if the misinformation is dangerous or is crowding out correct information, the mods may remove it. If a post raises further questions that you'd like answers, please post them separately.Īs a general rule, being wrong is not a removable offense for a comment. parent) comments responding directly the post be attempts to answer the question posed. Not sure if your post fits? Ask the mods. Food and cooking are subjective, but as a community, we don't want to spread bad information if we can help it. If you have questions about the business, we will refer you to /r/chefit or /r/KitchenConfidential, and wish you luck. There are also better subs for professional questions. But if you have a culinary question that takes into account some specified dietary needs, we'll do our best to help.įood safety questions are difficult for us to answer, so please instead see USDA's topic portal, the StillTasty website, and if in doubt, throw it out. Questions about what is healthy and unhealthy are outside of the scope of this subreddit. Equipment questions (about specific items with specific problems).Few people have enough experience with multiple brands to make useful comparisons. Kitchen equipment preferences tend to be subjective and personal. We're also avoiding brand recommendations or comparisons for kitchen equipment. For the one right answer, come to /r/AskCulinary. As a general rule, if you are looking for a variety of good answers, go to /r/Cooking. Prompts for general discussion or advice are discouraged outside of our official Weekly Discussion (for which we're happy to take requests). Please avoid requests for recipes for specific ingredients or dishes (unless it's obscure and Google has failed you). This will ensure you get the best answers. Check it too!ĭetailed (Include the recipe, pictures etc.) Here are some of our most popular discussions and a few other odds and ends. Welcome to /r/AskCulinary where we provide expert guidance for your specific cooking problems to help people of all skill levels become better cooks, to increase understanding of cooking, and to share valuable culinary knowledge.
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