I went years not eating these because of the terror and anxiety of having to open one. And one day by chance (dropped it in the sink that had water in it.) I found the secret to not getting the piss scared out of you.
Here it is. These cans are cardboard. Cardboard disintegrates in water.
If you peel back just a little of the paper. And sit it in a bowl, Make sure the side you peeled is facing down. and pour in a little water.
Then quickly leave the room or put it in your fridge or something. And in a minute or two it will pop open. And you will hear it from a safe distance. And you will be okay.
Huh? If you remove the paper, just karate chop the can and it’ll pop, and it won’t scare you because it’ll be direct feedback from hitting it. You don’t just have to wait for it to go on its own lol
I’ve always loved karate chopping them open, and yeah, giving a big ole “hiiii-yaaa!” basically fixed the jump scare.
Usually they pop while peeling them. Even the ones that say to use a spoon after peeling. I did one tube the proper way and felt so confident going into the second tube which immediately exploded. Never trust the tube
Is your tube cold when you peel it? If it’s warm it’s likely to pop.
Yes, cold tube straight out of the fridge
I honestly had no idea people used any method other than this (except banging it on the edge of the counter)
I was taught to push a spoon tip against the crease to open it. I hate opening these because it always pops like a doughy balloon.
It literally has direction on it that say to do this. I feel like I’m taking crazy pills reading these comments.
It just says use a spoon, it doesn’t say to use the tip. I’ve always pushed the rounded bottom of the spoon against the crease. If you were supposed to use the tip, you could just use a knife.
They changed the cans, there’s no spoon needed for the Pillsbury ones anymore (but store brand ones, at least Aldi, still do need the spoon). I baked a couple of tubes of the Pillsbury croissants yesterday, no spoon. They have the taste and texture of the biscuits which means they fail as croissants but they’re still pretty tasty.
Yeah I agree the croissant ones are probably just the same dough as the biscuits, just cut up differently.
They seem like they puff up a bit more though. But really similar.
You ever have a croissant crust pizza?
I think dijorno brand had them for a while. The crust is like the Pillsbury croissants.
It’s pretty good fresh. But crust on edges gets hard if you reheat it layer. Though that’s true for most pizza crust.
Idk how healthy it is considering croissants have so much butter in them. I only bought it a few times. But it was tasty.
Yeah I assume Pillsbury uses the same dough for whatever they can.
I’ve never tried it but a croissant crust pizza sounds tasty and probably a bit too rich to buy more than once.
DiGiorno probably doesn’t use the Pillsbury dough although that wouldn’t be weird if they were owned by the same company - they’re not though and unfortunately Digiorno is owned by Nestlé.