How to choose a good password


18 K 4.1/5 (35 reviews)
Grade this page:
Last modified on: March 29th 2013
For this post: Comment Follow Send to a friend User-friendly URL
How to choose a good password

password

These days more and more websites ask you to create a user account, so that you can be identified before being allowed to access some service or other.

To create an account you need to choose a user identity. This is simple, as your email address is used in most cases (ann.other@gmail.com, for example). Then you will need a password.

Ah! The password: the access key to so many things in your life: your computer, tablet (maybe), inbox, profile on Facebook or other social media, all the websites – commercial or otherwise – where you have a user account (oh yes, cuisine-ez.com is one of them).

The problem with this password is that it needs to be difficult for a hacker to find when attacking one of your access points, but simple enough for you to remember easily.

You should be aware that one of the so-called "brute force" methods hackers use consists of using another computer to try thousands, even millions of words based on dictionaries (all the words in many different languages, all first names, all possible numbers, etc.). So obviously, you should forget any password which is a word or name, like “Jeremy” , or “11021990” . They will only take a couple of minutes to crack.

While we're on the subject, here are the top 10 worst passwords of 2012:

password



Let's look at what makes a good password:
  1. Meaningless when read, not a recognisable word or number
  2. Made up of lower and upper case letters along with numbers and, if possible, unusual characters (*, !, ?, etc.)
  3. At least 5 characters long, but 8 is better
  4. Known to you alone: a password is like a toothbrush – not for lending to others


So, how do we find this rare beast? Well, you can come up with a string of random characters, such as
1dH2$6up – very effective, but very hard to remember!

There is a much better solution: you will need to think of a phase, a fairly long one, that means something to you (the title of a film, book, poem, proverb, saying, etc.). Whatever it is, it needs to be familiar enough to come back to you quite naturally.

Let's use as an example the film "Star Wars Episode Five: The Empire Strikes Back". To create your password, use the first letter of each word, which will give you "sweftesb". This is difficult to guess and you can recite the title to yourself in your head as you type each letter.

That's really not bad at all, but we can improve it by adding in a few refinements: replace the "s" of "star" with "*" and replace the "f" of "five" with "5", which gives you "*we5tesb".

And Bob's your uncle! This system provides you with a password that is very difficult for a hacker to find, but which you can have at your fingertips in a matter of seconds.

Of course, you should never, ever, write it down anywhere afterwards, that negates the whole point…

password


If you need a reminder, just write down "empire strikes back" somewhere. That should be enough to jog your memory.




Lasts posts
Grilled bacon is much better in the oven
Grilled bacon is much better in the oven
Some recipes call for thin slices of bacon to be cooked and added to the recipe, or to prepare one of those delicious breakfasts known as "à l'Anglaise".
April 25th 20251,0985
The thermometer is your friend
The thermometer is your friend
There are many recipes or foods that require a (very) precise cooking temperature: foie gras, sugar for caramel, meats and fish, and not forgetting pastries. For these few examples, getting the cooking temperature wrong can spoil the whole recipe or dish: undercooked, it's no good or misses the...
April 10th 20251,5775
Travel cakes
Travel cakes
You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.
January 27th 20253,102
The aromatic power of sugar
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...
December 25th 20243,5625
The little trap of thick cream
The little trap of thick cream
When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases, there's no big difference: you can use either. But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between...
December 13th 20243,6385

Other pages you may also like
How to avoid lumps
How to avoid lumps
You've probably come across this unpleasant phenomenon where, when you try to incorporate an ingredient (usually a solid or powder) into a preparation (usually a liquid), the mixture doesn't mix properly and you end up with little "balls" or little lumps of the solid part that refuse to mix with the...
October 9th 202018 K4.8
Small, regular pieces
Small, regular pieces
When we cook, bake or pastry, we often have to cut food into small pieces, often cubes, to incorporate them into a recipe or preparation. How do you get regular pieces fairly quickly?
November 28th 20207,1764.5
In praise of Mont d'Or cheese
In praise of Mont d'Or cheese
Do you know the Mont d'Or, this extraordinary cheese from the Haut-Doubs in France, with a unique taste and appearance, which can be eaten both raw and cooked? I'll tell you a few words about it, and with some tips on how to choose it and cook it. .
November 27th 20219,1405
How to properly roll out a pie crust?
How to properly roll out a pie crust?
Very often in pastry making, you have to roll out a pastry before using it for a pie or another dessert. At home, of course, you get out your rolling pin and simply roll it out. Is there a way to get an evenly rolled out dough? That's what we will see in this article.
May 10th 20236,9304.9
Divide and weigh dough into regular pieces
Divide and weigh dough into regular pieces
When you prepare dough for cupcakes in a pastry shop or bakery, at some point you're going to have to divide it, i.e. cut it into small pieces, which should all have the same weight. Sounds simple enough, but is it really that simple?
May 30th 20237,7155
Post a comment or question
Posted by:
I am not a leaving thing

Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page