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30 Bad Cooking Habits That Get On Everyone’s Nerves Putting no salt in anything and expecting the salt shaker at the table to do the job. Nothing seasoned at the table with a salt shaker will ever even approach the flavor of something that was seasoned throughout the cooking process.

NailBat , pexels Report

Final score:

324points

POST

Kimi Tomminello 2 years ago (edited)

Some people have to cook family meals for people with dietary restrictions. I HATE not bring able to use salt when preparing certain holiday meals because my dad is sodium restricted.

144points

30 Bad Cooking Habits That Get On Everyone’s Nerves Parents who only steam veggies and barely use salt or pepper on them and then act all shocked when their kids don't like it. Of course they won't like that, most adults would be peeved getting something like that.

Something as simple as roasting veggies with some basic herbs and a good olive oil can make a huge difference.

SkySong13 , flickr Report

Final score:

321points

POST

Quaumsy 2 years ago

Roasted Brussels sprouts and broccoli are so good roasted!

182points

30 Bad Cooking Habits That Get On Everyone’s Nerves 10 years in kitchens here so bear with me...

crowding pans, moving/scraping cut ingredients with the sharp side of knife, knife in the sink, steaming most veggies, not salting pasta water, watering down beer for brats, way too much water when boiling pasta, adding garlic too early & burning it, not toasting buns, not letting leftovers cool before putting in tupper-ware & fridge, etc etc etc.

edit: add to that impatiently flipping/mixing around food while its cooking! whether it's burgers/steaks/veggies whatever! sometimes you need a lil color/char

but also if someone else cooks for me, i will love whatever it is sincerely and not say a word.

SickofCaptchas , peakpx Report

Final score:

303points

POST

Foxxy (The Original) 2 years ago

Love the last sentence.

258points

30 Bad Cooking Habits That Get On Everyone’s Nerves Boiling vegetables until they are mush. My husband didn’t eat vegetables for more than half of his life because he thought they were disgusting. I found out it was because his grandmother just boiled everything and then covered it in that nasty “0 calorie” spray butter. ROAST THEM. SAUTEE. GRILL. please don’t boil veg unless for something specific like potatoes or you need to blanch something.

Noisy-Bones , pxhere Report

Final score:

303points

POST

Huddo's sister 2 years ago

Both my sets of grandparent did this, which meant for a long time my parents did too, because they didn't know how to do it better.

93points

30 Bad Cooking Habits That Get On Everyone’s Nerves My mother’s glass cutting board. I lack the words to explain the torture of using a glass cutting board. Awful. I did finally buy her a couple good knives that she won’t use. This year I am getting her a nice wooden board for her to not use.

atomicgirl78 , pixnio Report

Final score:

301points

POST

Foxxy (The Original) 2 years ago

Oh yes, my parents had a glass chopping board when I was a kid and I hated the sound out made.

112points

30 Bad Cooking Habits That Get On Everyone’s Nerves Stop opening the oven. If you're looking, it ain't cooking!

amateur_reprobate , pexels Report

Final score:

263points

POST

Jon Steensen 2 years ago

especially for suffles and profiterolles, which will collapse and be spoiled by opening the oven too soon.

79points

30 Bad Cooking Habits That Get On Everyone’s Nerves My husband “seasons the pan” instead of seasoning the food. As in, he sprinkles salt/pepper/Italian seasoning into a hot pan and then adds plain, unseasoned protein on top. He seems to think this accomplishes the same thing as seasoning the meat directly. It does not.

coldbrewcoffee22 , flickr Report

Final score:

228points

POST

Cathy 2 years ago

Ah, I use this technique sometimes for Indian dishes. But only if you use something wet afterwards, for example coconut milk or (vegan) yoghurt or tofu scramble.. It makes the flavor of the herbs come out.

118points

OCD Mom 2 years ago

Yes, in case of Indian recipes, it is usually recommended to either roast the spices in hot pan and then grind and add them later to the dish, or gently fry the spices in fat (oil/butter/ghee) before adding the rest of the ingredients. Also, certain spices are asked to be added directly to oil because they bring out the rich color in the dishes, in which case food coloring need not be added (this is mostly in restaurants).

20points

Gary Davidson 2 years ago

That's called "blooming the spices" (usually in hot oil). It works great and is very different from the OP.

14points

Quinn Brideau 2 years ago

It's good for bringing out aromas. Like browning butter and garlic then adding a stock or other base to it.

2points

Gerard Fletcher 2 years ago

Most Indian spices benefit from being toasted. However, nobody toasts salt or pepper

1point

Miranda Marques 2 years ago

Toast the herbs AND season the meat

1point

Smita Philip 2 years ago

As an indian this is an abomination..

0points

Passivepagan 2 years ago

Yeah, some herbs and spices should be toasted before adding to a dish for just that reason but not to the point that it's burnt and stuff.

0points

Baden Whitehead 2 years ago

Never trust anyone that doesn't eat meat

-2points

Evelyn Haskins 2 years ago

No such thing aa 'vegan' youghurt od cheese or mmails, If you like it and want it call it what it is!

-3points

Ein Steinbeck 2 years ago

OP once read about seasoning cast iron pans, skipped the whole rest of the instructions, and now "seasons" his Teflon pans..

11points

Alexia 2 years ago (edited)

That's a cast iron pan and it should be seasoned, but not the way your husband does :))

10points

EmCWolf 2 years ago

Cast iron does need to be seasoned, so maybe that's where he got the idea from, but his way is still incorrect for that!

7points

Quaumsy 2 years ago

This can work in some cases

3points

Drakender 2 years ago (edited)

Only if you put Grease or wets to allow spices to adhere to the food. But some spices might burn instead, it's best to do it with herbs and freshes. In fact, if done right, it is often more efficient than regular seasoning.

0points

Britney Carlisle 2 years ago

He's heard of seasoning the pan but obviously doesn't know what it means.

2points

Ann Clay 2 years ago

It burns the seasoning!

2points

Cissi Sherlock 2 years ago

Actually, a woman from another country taught me that placing seasoning on bottom helps permeate spices during cooking. Just don't forget to season top and baste, baste, baste.

1point

pmsfo 2 years ago

Am I the only one who hates the use of the word "protein" instead of chicken, beef, pork or whatever? It seems so clinical, like "I must get my 23 g of protein today." Food is more than its nutritional value! Life is short; ENJOY!!!

1point

Brett Bishop 2 years ago

This person doesn't understand cooking, because unless he is seasoning the pan wrong it will accomplish the job better than seasoning the food directly. Also seasoning your cutting board is better than seasoning the meat directly

1point

Brett Bishop 2 years ago (edited)

My bad, didn't fully read what was posted, yes he is seasoning the pan wrong, but the technique of seasoning pan or cutting board is actually better than seasoning meat directly

1point

ABerCul 2 years ago

That's not seasoning a pan that's just hoping the season coats the food on the way back out of the pan. But at least he cooks. Complain!

1point

Uh huh 2 years ago

My husband seasons the floor meaning he makes such a mess that there's an outline when he picks the plate up from the counter and practically shoe outline on the floor.

1point

Nora Petricien 2 years ago

I usually do that with oil or butter when I cook my meat but I also season it beforehand. It makes such a good sauce afterwards when you deglaze it

1point

Lucinda Wells 2 years ago

Hahaha

0points

Joe Edwards 2 years ago

I season the pan all the time, but I also season the top side of the meat as well

0points

Sassy Devil 2 years ago

My boyfriend does this, but not like that. It's a preparation you do before ever cooking with cast iron, and you still add seasoning to the pan.

0points

Pam Dworshak 2 years ago

Many people use oil to season cast-iron when lard is the proper way to season it.

0points

Jane Paul 2 years ago

I season the pan when I make toast, it helps the seasonings stick to the bread and gives it a more voluminous taste. I mix the butter and seasoning together and then put on the toast to make it like a paste to cook in

0points

Keisha 2 years ago

That just sounds so awful.

0points

Shawn Mccance 2 years ago

Is actually better way of seasoning your food as it brings out more of the flavor! Second if your husband is cooking why are you complaining!!

0points

Sandra Givens 2 years ago

James Beard had a technique for cooking steak in a cast iron pan that involved heating the pan and adding a big shake of salt to cover the bottom. THEN add the steak. But herbs and pepper would burn long before the meat is done unless liquid is added after about 30 seconds.

0points

Ashley Lockard 2 years ago

Sprinkle pepper in a hot pan... It will burn the sinuses out of your head!🤣🤣

0points

Joanna Martin 2 years ago

Cast Iron needs to be seasoned with oil not Italian seasoning.

0points

Rachel Harries 2 years ago

This does work with 1 Protein... Steak. Heat IRON SKILLET 5 mins on stove on high, dont add anything to it yet till 5 mins gone by. Then Generously sprinkle salt & only salt in the hot skillet, throw a steak that sat on the counter 30 mins to take the chill off of it so it doesn't seize up in the pan. The steak will absorb that hot salt like a sponge. Then flip it over onto the other side of the pan after a few mins to cook the other side & get the rest of the salt. It's so good. Pepper & herbs/spices will burn if you use this method with anything other than salt.

0points

Dean Oldfield 2 years ago

That's not what seasoning a pan means.

0points

Klaatu Verrata (Cough) 2 years ago

It's a good technique if you are doing large stir-fries or sautéing veggies with a lot of surface space, like cabbage and spiraled veggies. But you have to add the seasoning to a pan with hot oil in it right before adding the ingredients you are sautéing, and add more seasoning to the top to even out the seasoning. Hands down, the best cabbage I've ever had is when I cut it into thin strips, then LIGHTLY sauté it with garlic salt and lemon pepper--just until bright green and al dente. Same with zucchini and other yellow squash. Undercooking is key, but the combo of garlic salt, lemon pepper, and olive oil is a 100% winner.

0points

TT nNaples 2 years ago

Does this pertain to 'seasoning' cast iron pans? If so, whole different thing.

0points

Brittanie Cooke 2 years ago

My biggest kitchen faux pas is when people think that "seasoning" a cast iron pan means never washing it and leaving all the food oils and gunk on the pan. Heck no! Scrub all the gunk out with course salt and a paper towel, wash with water and a gentle, natural dish soap, then season it with flax seed oil (my personal favourite) and then wipe out the excess. Follow that with a bake in the oven at a higher temp than the smoke point of your oil after every few washes and voila! You'll have this beautiful non stick seasoning that isn't going to go bad like the food gunk you leave on your pan lol. I think I've finally got it down to a science!

0points

Sophia Brown 2 years ago

Seasoning the pan is legitimately how good curries are made.

0points

Blake Shellabarger 2 years ago

This is a great technique if you want to "toast" the seasoning, like for Indian curries etc.... But I'm sure this isn't what he's doing.

0points

Brittanie Cooke 2 years ago

I agree 100%! I've just never heard of toasting salt and pepper before haha

0points

Smarty Panda 2 years ago

To be honest... I used to think that's how you did it 😂😂😂😂

0points

Mauricio Ramirez 2 years ago

I often put sea salt on the pan instead of directly on food, especially when frying fish or shrimp. These helps prevent the food from sticking.

0points

Passivepagan 2 years ago

My biggest peeve with cast iron is when someone takes soap and water to my irons. I don't care how burnt on something may seem. There are ways to remove it and clean the pan without ever allowing soap and water to touch it. (Just to clarify, obviously water in the pan for whatever dish you are cooking is one thing. I'm talking about water used specifically for cleaning)

0points

Sandra Gillespie 2 years ago

I think he’s confused about the term “seasoning the pan”, which actually means that after cleaning & drying the pan you rub it with oil or grease, then wipe out the excess, to keep the cast iron ready to use & be naturally non-stick. Men! 🙄😉

0points

Jody Livingston 2 years ago

🤣🤣🤣

0points

William Dahms 2 years ago

Chef here; doing this with pepper or nuts will create a bitter "acrid" tasting dish

0points

Rebecca Kleinman 2 years ago

Are you going to eat the pan? If not, don’t season it!

0points

lena canepa 2 years ago

yeh certain ground, & whole spices need this treatment, but mostly not! esp herbs! I read a great article recently in Cooks mag about how to layer spices in a dish, when in cooking to add depending on what u want out of them. it was very educational, and I grew up cooking!

0points

Harris Angell 2 years ago

"Season the pan" means to fry lard, bacon or salt pork in a cast iron pan and never use soap to clean the pan. If you use soap in the pan you must reseason the pan before using the pan for cooking.

0points

Pam Dworshak 2 years ago

I'm not the only one who knows the proper way to season the pans!, Our great grandmothers and grandmothers didn't use vegetable oil, it was lard all the way around and that is why their cast iron was perfect.

0points

Jen F 2 years ago

Some things are actually best to toast in the pan first... (lot of Indian dishes use this technique, also toasted rice, sesame seeds etc.) But something like this is just silly. Especially with protein. With some meats like a good steak or anything you'll be grilling (direct on the grate) it's best to over season and put it directly on the food! Will help build a beautiful crust and season inside and out.

0points

Erik Ivan 2 years ago

Some spices will unlock the flawour better if you roast it beforehand.

0points

Meme Kitty 2 years ago

what person seasons the pan? when i cook my chicken, i put it on a plate and use the spices and seasoning i like and spread them with my hands, ( i like to use powder free nitrile gloves as they are good for cooking.) then i place them on the pan with both sides seasoned the cook until its cooked on the outside, cut it into small pieces, ones that are uncooked on the inside are put back on the pan until done, and repeat.

0points

weatherwitch 2 years ago

It does have its place but its not right for many dishes I feel 😔

0points

Guy Incognito 2 years ago

That's not how you season a cast iron pan.

0points

Lance d'Boyle 2 years ago

In scouts we used to put salt on our cast iron skillet before we made pancakes. The first batch were throw aways but after that, none of them would stick. No oil or butter, just salt. I never did understand why.

0points

deathrose 2 years ago

Because the metal expands when heated creating grooves. The salt fills the grooves so your food won't stick. I use salt to clean all my non sick pans, even cast iron. Put the pan on the stove with oil and let it heat up, once it's hot dump the oil and put a layer of salt then scrub. Some people use a potato but I just use a rag. The salt will turn black but all the grim will be cleaned out of the grooves of the pan.

4points

30 Bad Cooking Habits That Get On Everyone’s Nerves I can’t deal when they put the onion and garlic in at the same time and expect the onions to be caramelised. I need more time than the garlic will allow !

m3lted , flickr Report

Final score:

217points

POST

Caro Caro 2 years ago

You'll end up with burnt garlic which is bitter. yuk

103points

#10

30 Bad Cooking Habits That Get On Everyone’s Nerves Following the recipe even when your food is clearly going to sh*t. Looks burnt at 20 mins? Maybe don't cook it for 25.

stesha83 , pxhere Report

Final score:

217points

POST

Caro Caro 2 years ago

Mostly due to inexperience.

104points

#11

There’s a guy I work with that makes me cry when he cooks a steak. Toss a cold steak in a cold pan and cook on med-low, flips it at 15 minutes for another round. Cooked meat should not be gray.

tomphoolery Report

Final score:

214points

POST

Caro Caro 2 years ago

Now I'm crying too.

159points

#12

30 Bad Cooking Habits That Get On Everyone’s Nerves More of a lack of a habit than a habit, but not sharpening knives regularly is one of the worst things to do to your knives. And 9 out of 10 times, people cut themselves on a dull knife, not a sharp one. Its also just better for the food you are going to end up eating; your veggies wont be so bruised, your steaks wont be that little bit extra tenderized from forcing a dull knife through it. The dullest knife ive ever seen couldnt slice through the skin of a baked potato. So it is in your interest and the food's also.

SpontaneousKrump92 , peakpx Report

Final score:

203points

POST

BorPand8 2 years ago

I got my first Japanese knife recently. It's literally razor-sharp and so much fun to use

81points

#13

Every. Single. Thing. My. Dad. Cooks.

He puts good meat in a slow cooker with nothing but water. Slowly boiled meat. Yum.

Puts all ingredients in a pan before he heats the pan

He uses a glass cutting board

"As far as I'm concerned, the microwave is the best way to cook _____."

A thick layer of aerosol cooking spray on meat before grilling it.

Never give this man a ribeye.

artgarfunkadelic Report

Final score:

192points

POST

Lance d'Boyle 2 years ago (edited)

My Dad cooked one meal a year and acted like it was going to be a gourmet experience for all. I remember him describing the best way to cook green beans: put them in a casserole, with french onion soup mix and water and cook slowly for an hour. My step mother and I looked at each other and said "uh, no". Steam them for a minute or two and put some butter on. Let the green beans be green beans and speak for themselves. I think my father was thinking slow cooked meat is yummy so slow cooked beans would be too.

89points

broughttoyoubytrauma Report

#14

I have had to teach so many of my friends to TASTE THEIR FOOD AS THEY COOK IT. Shocked me that apparently that wasn’t obvious to some people

Final score:

184points

POST

Susan Green 2 years ago

I thought everyone would always taste the food during cooking.

70points

#15

30 Bad Cooking Habits That Get On Everyone’s Nerves Dirty cooks. Leaving the knife dirty, not wiping down the counter, cross contaminating everything.

"I don't cook with salt."

And people who only use shortcuts that get mad because they tried my recipe and it didn't work.

ScammerC , wikimedia Report

Final score:

174points

POST

Daria Z 2 years ago

Wash up (and clean) as you cook!

128points

#16

30 Bad Cooking Habits That Get On Everyone’s Nerves Putting the noodles into the water before it's boiled, like legit the water is straight out of the tap and the stove's not on yet. Read the goddamn instructions, boiling water takes longer than 3 minutes and thats why your ramen is fucking mushy.

minimasha , pxhere Report

Final score:

170points

POST

Cathy 2 years ago

Nooooo are people doing this?? Better not let the Italians read this 🤯

108points

#17

30 Bad Cooking Habits That Get On Everyone’s Nerves When people press down hard on everything they’re cooking...I am thinking of one person in particular that is an absolute dumpster fire in the kitchen. Making pancakes? She flips them and then mashes them down with the spatula! Fried eggs? Smash em!

Also when people don’t let meat rest after it’s cooked. Or cut with the grain.

dirtsmcmerts , wikimedia Report

Final score:

170points

POST

Al Christensen 2 years ago

For me, heat is part of the joy of eating meat. So what if some juices run from the meat when it's cut. The juices mix with other food on the plate anyway, so it all gets consumed.

63points

#18

30 Bad Cooking Habits That Get On Everyone’s Nerves My mother uses metal utensils when cooking in our Teflon pans, then complains that they wear so easily. Even AFTER I've explained you never use metal in the pans, she does it anyway and says she forgot.

We have gone through 3 non-stick pans so far.

Parxival_ , unsplash Report

Final score:

163points

POST

Hawkmoon 2 years ago

I've always heard that it's dangerous, like cancer inducing, to cook in a scratched teflon pan. Maybe a hoax, but I can't find a reliable source about that. Some sites even said that it's dangerous if you cook above a certain temperature.

7points

#19

Plating food, then moving a screaming hot pan to the sink and dumping cold water all over it. Had to explain to a friend why she couldn't do this to her roommate's brand new Le Creuset braiser.

ninepebbles Report

Final score:

161points

POST

Kimi Tomminello 2 years ago

My dad does this and it makes me want to scream

48points

#20

Cross contamination. Whether it’s products or utensils with raw to cooked foods. Washing hands in there too... these things get on my nerves for real.

supmraj Report

Final score:

159points

POST

weatherwitch 2 years ago

With you 💯

36points

#21

Margarine. It is NOT the same as butter. Got into a fight with my mom last Christmas over her wanting me to use margarine in the macaroni and the mashed potatoes.

Then she tried to cook asparagus in the microwave (with margarine) but I'm hoping that was just a her thing.

justbreathe5678 Report

Final score:

157points

POST

Jon Steensen 2 years ago

I can't even think of a single place where I think the use of margarine is justified, exept for, perhaps, if you are cooking for a lactose intollerant person. Especially if you are making Danish pastry, you MUST use butter. Those substituting it width margarine, make a product where the fat just coats the upper part of your mouth in a thin film, that will not dissolve as you eat it.

99points

#22

When people f**k with the timer/burner when I’m cooking. I had some tomato sauce going at a nice even simmer, but apparently someone else in my household thought it should be boiling like pasta water, so they jacked up the temp to high and added more time to the timer...

Alaylaria Report

Final score:

147points

POST

Kainaath Khan 2 years ago

Same thing happened to me, difference they reduce the flames when I wanted to boil something. I kept wondering why on earth won't this water boil realised it 10 mins later.

65points

#23

Starting a big cooking project with dirty dishes in the sink. Not cleaning while you go.

Final score:

142points

The Weird American

POST

Kainaath Khan 2 years ago

I will wipe down the kitchen table and stove before and after cooking.

51points

#24

Refusing to use salt when seasoning a dish. My friend thinks that she has "discovered" how to season food with herbs and spices and that she doesn't need to use boring old salt. It is kind of pretentious and her food is very bland.

onemoretaste Report

Final score:

137points

POST

Bella10 2 years ago

If you only eat natural, unprocessed foods, it is very hard to have too much sodium by seasoning as you cook. I don’t understand why people are so afraid of cooking with salt

88points

#25

When you make the effort to do a BEAUTIFUL roast dinner for someone for the first time and they immediately drown it in cheap sh*tty tomato sauce. Happened to me last week. It cut a little bit, I’ll admit.

adventure-please Report

Final score:

136points

POST

Huddo's sister 2 years ago

If that's the way they are used to and they enjoy it, why is it a problem. It's not a reflection on your cooking, it's just about different tastes. Wouldn't it be worse if they turned their nose up at it and refused to eat it because they didn't like it plain?

83points

#26

Nonstick pans don’t hold heat well. So if you’re trying to get a sear on meat, as soon as you put the meat in the nonstick, the heat transfers and the pan temp goes down. So getting consistent browning and crust is impossible.

I’ve had really expensive pans of all kinds, and nothing has outperformed my $18 cast iron skillet. Everything from searing meat, to browning veggies, to baking pizzas and breads. Nothing compares. If it’s the Maillard Reaction you’re trying to achieve, it’s the best option in my opinion. If you prefer carbon steel or stainless steel, I won’t argue with you because the differences aren’t super noticeable. But from my taste buds and experiences, it’s cast iron.

whitmer87 Report

Final score:

130points

POST

NotTodaySatan!! 2 years ago

I have all 3. Have never had issues getting a sear in a nonstick pan though.

48points

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#27

This is burned into my memory: I was at a friend's house and she was making guacamole. Her idea of pitting the avocado was wielding the chef knife in a stabbing motion directed point first at the pit, while she was holding the avocado half in her other hand. I thought I was watching a slasher film. I was TERRIFIED.

notedmuse Report

Final score:

126points

POST

Nikki Sevven 2 years ago

You don't need to use the knife at all. Just quarter the avocado from top to bottom, and you can pop the pit right out of the one quarter it sticks to. Without the knife.

65points

#28

Not seasoning food. Unless for health reasons. Also, salting a plate before tasting.

atomicgirl78 Report

Final score:

114points

POST

Kainaath Khan 2 years ago

I hate it. Why add something to a plate without tasting. To get my revenge I added a tad extra salt before serving and my family member added salt without tasting. You knw what happened.

52points

#29

Pots on the stove with the handles sticking out. It’s so easy to elbow-bump one and have boiling water on your knees. Don’t cook barefoot!

Final score:

110points

Willowbilly

POST

Rachel Betancort 2 years ago

Number 7 on this list...

19points

#30

30 Bad Cooking Habits That Get On Everyone’s Nerves When they put 5 grains of salt instead of a good pinch.

jomsart , pexels Report

Final score:

108points

POST

Awsomemom52 2 years ago

A friend puts a tiny pinch of salt in his pasta water (and oil😖)... and then complains, that the pasta tastes so bland, when he cooks a pasta dish.

51points

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#31

I have many but adding garlic on the pan too early and burning it to bitter. Looking at you, Facebook videos I end up watching even when I haven't subscribed.

cigarettefor90sghost Report

Final score:

100points

POST

Caro Caro 2 years ago

Yeah, I hate the bitter taste.

23points

#32

30 Bad Cooking Habits That Get On Everyone’s Nerves People cutting up things one at a time. Example: celery stalks. Grab a few at a time!!!

lilwaterone , flickr Report

Final score:

97points

POST

Caro Caro 2 years ago

Ah yes, Caro Caro being impatient ....

28points

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#33

When burgers are thick and not wide. Its so much easier to cook to temp when it's all evenly spread on the griddle. Can't stand a crusty thickburger that's still mooing in the middle.

DrHair Report

Final score:

18points

POST

Faster, Pussycat! Kill! Kill! 2 years ago

I like a thick burger rare. Just walk it through a warm room.

2points

#34

Dirty kitchens, greasy, smelly, dirty kitchens.

atomicgirl78 Report

Final score:

15points

POST

#35

People who season things way too early, before it has had a chance to reduce down, and then complaining it’s too salty. People who use WAY too much salt are just as bad as those who don’t season food at all. People who put their expensive kitchen knives in the dishwasher. Cross contamination - preparing meat (especially chicken) before cooking it, then using the same board to cut vegetables for the salad! No, running it under the tap is not enough!

50 Of The Most Incredible Shots That Were Submitted To The Comedy Wildlife Photography Awards

Final score:

15points

Lise Martino

POST

Kiera DeCanio 2 years ago

If you're lazy and don't want to wash the cutting board a bunch, just cut your raw meat last. Chop all your veggies and herbs first, put them aside, and let the chicken be the last thing you slice while prepping.

1point

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#36

30 Bad Cooking Habits That Get On Everyone’s Nerves Cutting everything with steak knives: An apple? Steak knife; onion? Steak knife; watermelon? Steak knife; any kind of meat? Steak knife -.- A cooked steak?? Butter knife...

CoyRose119 , unsplash Report

Final score:

14points

POST

Steve 2 years ago

Ok that last bit got me

5points

#37

30 Bad Cooking Habits That Get On Everyone’s Nerves Putting food into a cold, oiled frying pan

throw_every_away , wikimedia Report

Final score:

14points

POST

Jessica Bertram 2 years ago

i mean ew

5points

#38

Watching people abuse or neglect good knives is unnerving, wasted zest and fond makes me sad, but it straight up bothers me when people crowd the pan and end up steaming what's inside instead of browning it

Spacedude50 Report

Final score:

13points

POST

MTEfres 2 years ago

Wood handle Knives in the dishwasher boils my eyes when I see it.

3points

#39

USING THE SHARP SIDE OF YOUR KNIFE TO SCRAPE THE CUTTING BOARD

SarcasmCupcakes Report

Final score:

13points

POST

Donna Clanclan 2 years ago

I honestly have no idea if I used to do this. I make sure not to now. Just can't remember if I took that kinda care before.

4points

#40

When people make sauces like they're making a goddamn soup. Ooooo this boils my blood. My mom isn't a bad cook but my dad always was. Making spaghetti was like the peak of his culinary achievement. Pasta sauce for him was always watered down with giant chunks of onion and peppers and whatever other nonsense he threw in there. You would essentially be lading a vegetable soup over your unsalted and over or undercooked noodles. I get personal preference but holy sh*t man thats my line.

Loud_lady2 Report

Final score:

13points

POST

Donna Clanclan 2 years ago

Hubby likes spaghetti sauce that could pass for salsa. I hate unprocessed tomatoes. Cook those down!! It's a sauce, not a chutney! Strangely, he prefers the hamburger meat to be tiny specks, while I like meaty-can-jab-it-with-a-fork. We compromise and make two sauces.

4points

Woman Moves Out Of Parents' Home After They Asked Her To Give Her Space To Brother, They Freak Out

See Also on Bored Panda

Mom Leaves $250k Inheritance To Son, Throws A Fit When Daughter Stops Looking After Her

#41

One of them for me is when people have no flexibility when it comes to cooking.

Went on a trip with some friends and one of my friends wanted to roast some veg and the recipe he wanted to use called for thyme. We went to the store and they didn’t have any. But they had rosemary and other herbs. I kept suggesting that rosemary would be a good substitute...but he refused. We ended having to go to another store for his precious thyme.

cparex Report

Final score:

10points

POST

BorPand8 2 years ago

Maybe he really like thyme. Rosemary doesn't taste the same at all

15points

#42

My ex would pour pasta into boiling water and then turn it down to low. Like he was making rice not pasta. He thought all gluten free pasta was just terrible. NO BRO, it’s just that your sh*t at making pasta.

I tried to teach him how to cook it properly. I even gave him food science articles on how it cross links while in boiling water. No dice. I’d have to watch him and make sure he wasn’t turning down the pasta water whenever I cooked pasta. He was banned from ever cooking pasta on his cooking nights after that.

JJBears Report

Final score:

10points

POST

Pumpkin Spice 2 years ago

Now I know why he's your ex.

3points

Woman Refuses To Chip In For Babysitting Because She Doesn’t Even Have Kids, Asks If She’s A Jerk

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“This Breaks My Heart”: People Stunned—And Angry—After Woman Buys Lost Luggage From Airport

#43

30 Bad Cooking Habits That Get On Everyone’s Nerves When people use a small knife for everything.

Over use of bacon.

Steak for every meal at that one family's house.

Browned omelettes.

Cast iron for everything.

lazerdab , flickr Report

Final score:

9points

POST

Alexa Saltz 2 years ago

You can not over use bacon.

33points

#44

When people wash their hands and walk around the kitchen dripping water everywhere !!! It drives me insane!!

silviablue23 Report

Final score:

8points

POST

Judes 2 years ago

At least they've washed their hands.

12points

#45

People who don’t know how to properly cut a onion

People who don’t know how to hand someone a knife

Final score:

7points

Nina

POST

Pumpkin Spice 2 years ago

Like no, Jeremy, you DON'T hand me a knife with your huge beef hands covering the entire handle!

4points

#46

Letting dirty dishes pile up and then leaving them in the sink to soak until morning. Just do them now, and start your day with a clean kitchen!

Also dull knives. Not just annoying but a hazard too.

Final score:

7points

Daria

POST

Ogre Juan Canolli 2 years ago

Dull Knives In A Sink !

1point

"I Didn't Start The Dryer": Karen Gets Taught A Lesson After Throwing Out Neighbor's Wet Clothes

See Also on Bored Panda

Guy Divorced 3 Years Ago Drops Off 3 Y.O. With His Ex-Wife Completely Out Of The Blue

#47

My dad dumps seasoning and beer onto the flames of the grill

robvas Report

Final score:

6points

POST

Ogre Juan Canolli 2 years ago

What In H*ll Is THAT Supposed To Do ? (Besides Waste Good Beer )

0points

#48

30 Bad Cooking Habits That Get On Everyone’s Nerves Plating naked pasta with a pool of sauce on it, rather than finishing the pasta in sauce.

joemondo , pixabay Report

Final score:

3points

POST

Lance d'Boyle 2 years ago

On a camping trip a friend threw a tantrum when I served pasta finished in the sauce. He was 35 and acted like a 6 year old complete with pouting and sotto voce recriminations.

14points

#49

When people substitute spices. i once did a cooking class with my friends and they literally substituted sugar for salt. on purpose. not as much a habit, just kinda lazy.

Final score:

2points

Vaiel

POST

Pumpkin Spice 2 years ago

I retched.

1point

Liucija Adomaite is a creative mind with years of experience in copywriting. She has a dynamic set of experiences from advertising, academia, and journalism. This time, she has set out on a journey to investigate the ways in which we communicate ideas on a large scale. Her current mission is to find a magic formula for how to make ideas, news, and other such things spread like a virus.

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Greta is a Photo Editor-in-Chief at Bored Panda with a BA in Communication.In 2016, she graduated from Digital Advertising courses where she had an opportunity to meet and learn from industry professionals. In the same year, she started working at Bored Panda as a photo editor.Greta is a coffeeholic and cannot survive a day without 5 cups of coffee... and her cute, big-eared dog.Her biggest open secret: she is a gamer with a giant gaming backlog.

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I'm a visual editor at Bored Panda. I kickstart my day with a mug of coffee bigger than my head, ready to tackle Photoshop. I navigate through the digital jungle with finesse, fueled by bamboo breaks and caffeine kicks. When the workday winds down, you might catch me devouring bamboo snacks while binging on the latest TV show, gaming or I could be out in nature, soaking up the tranquility and communing with my inner panda.

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What do you think ?

POST

Hoppinger 2 years ago

My parents grew up in very rural areas during the Great Depression where they would overcook the food to kill anything that would make you sick. They didn't learn to cook any differently when they got older so I grew up with bland, mushy vegetables, hockey puck steaks, and tough dry chicken. Never liked beef or veggies much until I got out on my own and learned how to properly cook them. They were only cooking how they knew, but overcooking is my big pet peeve.

26points

Klaatu Verrata (Cough) 2 years ago (edited)

I still remember my depression-era grandfather, who was born in 1910, saving EVERYTHING and eating it months later. He would try to eat meat that'd been in the fridge for weeks. He also never rinsed dishes when he washed them "to preserve water". Going over to see him was a gastric nightmare if he ever tried to cook for you. And, to this day, my father (who was born in '45 and is a multi-millionaire) makes fresh coffee on Monday, leaves the grounds in the maker all week, and just tops it off with a sprinkling more of new coffee each morning. I live far away from them and didn't know this until all three of my siblings approached me at once after my dad handed me a cup of coffee on a visit and said, "You do NOT want to drink THAT!"

5points

Jo Choto 2 years ago

Some of these things really don't matter at all. I also find all the knife comments annoying. If your knife cuts your food to your satisfaction, then why does it matter? Not everyone needs to have some professional set of expensive knives to make good food.

23points

Cartesia Formulae 2 years ago

I mean, I get having cheap knives. I do. I've lived with them most of my life, and I turned out alright. But you need👏 to👏 sharpen👏 them! 👏👏 I don't care if you use one of those cheap handheld drag-it-through things or a whetstone, just sharpen your damn knives! It's safer, easier to use, and faster! And no, the honing stick doesn't count, but use that too.

12points

Vira 2 years ago

Cheap knives are still knives that need to be cared for, just like cheap clothes still have to be washed.

4points

Kathy Mcmillan Bazzi 2 years ago

You don’t have to have “expensive” knives, but is in your best interest to keep them SHARP!

2points

Klaatu Verrata (Cough) 2 years ago

As someone who owns both types (expensive knives gifted to me) and sharpens them all regularly, I've decided that Frou-frou, expensive knives are the culinary equivalent of monster trucks. They often make haughty people feel elitist and special in a compensatory way. I have two separate friends who are very elitist who own thousand dollar knives and neither can barely boil water. Meanwhile, my Amazon and outlet knives happily slave away at all this decent food that people actually want to eat--and I don't have to freak out if someone puts them in the dishwasher.

2points

G I 2 years ago (edited)

You have clearly missed the message. Sharpen the knife, regardless of its cost. Both cheap or expensive knives will cut properly (and not you) if sharpened, the only difference being the expensive knives usually stay sharper longer.

1point

Customer1234 Doe098765 2 years ago

I just love all these bored panda lists that have the same thing repeated in it multiple times and they'll title it something like 30 great tips and it's really 22 different tips and 1 tip repeated 8 times

10points

Klaatu Verrata (Cough) 2 years ago (edited)

And, actually, as it turns out, like1actual tip and 40 entries where people are just bïtching to feel superior.

4points

John Baker 2 years ago

Lots of judgmental BS, very little substance.

8points

Channo Sagara 2 years ago

Yea although some are legit complaints, some of these stuff are just people being a d**k because they think they know something around the kitchen. Like "not cleaning as i go". Wth, i clean after i finish cooking. I don't splash dirty sink water into my food. Or those snobby people with their fancy knifes and pans, it doesn't even have to be the money. Some people don't have access to quality products. You're telling me they all don't eat proper? Nonsense. Awful, BP.

5points

Mike Beck 2 years ago (edited)

Dear God... the salt/no-salt cults are as bad as the political ones here. Forget medical reasons, people seem to be personally offended if someone disagrees. Example: unless my pasta is plain or in a VERY mild sauce, I cannot tell any difference so why waste salt by adding it?

3points

S. Dolan 2 years ago

I didn't know that boiled eggs didn't have a green yolk...my mom would boil the crap out of them, they would smell so bad! I finally had a soft boiled as an adult; it was heavenly!

2points

Erik Ivan 2 years ago (edited)

If you like me, reads cookbooks from history - for example Hanna Glass "The Complete Art Of Cookery (late 18'th century), you soon realise that meassuring salt and seasoning is a rather new thing. Even in the 1800's it often said something like "salt and seasoning to taste". Leaving you to guesstimate how much to put in the food. It was not even a sure thing they listed all the herbs/spices you were supposed to out in the pan.

2points

Mal 2 years ago

I love historical cooking! Erik, have you seen Townsends? https://www.youtube.com/user/jastownsendandson

2points

L.N.a mm 2 years ago

I've got beefs with some of the salt comments. Yes, salt your food while cooking and taste as you go, etc, but Americans really do eat way too much salt. Whenever I get back from an international trip everything here tastes so salty in comparison. And don't even get me started on Chicago, even a 4 star restaurant there was inedibly salty.

1point

Klaatu Verrata (Cough) 2 years ago

The other side of this is that some people unknowingly over-salt as a way to intuitively self-treat medical issues (like problems with electrolytic balance and low blood pressure). I have had an autonomic disorder for 35 years that causes my blood pressure to.drop to dangerously low levels (50/30, 60/40), and my electrolytic balance is constantly out of whack (I've even had a heart attack because of it). So I always craved and ate tons of salt to help counter it AfterI was properl diagnosed, I was told that I SHOULD be eating 6-7 gr of salt a day--which I often would--just to counter the impact of having a dysfunctional autonomic nervous system. It's the most effective treatment for low blood pressure and electrolytic imbalance bc it doesn't cause many side effects. People have always joked about how much salt I eat. Better than having another heart attack or alway passing out when I stand, though..like many people who constantly crave salt but don't know why. Intuitive eating.

0points

Ein Steinbeck 2 years ago (edited)

Salt AND oil go in the pasta water. Neither of those are for flavor! The salt is to raise the boiling point of water, and the oil is to help prevent foaming and boiling over. Learn your sh!t, people! (Edit) AND FFS, if you drink or cook with fluoridated tap water, use regular **iodized** salt on your food.

1point

Craig Plummer 2 years ago (edited)

You only add oil to pasta water if you're stunned. It leaves a coating on the pasta and then the sauce doesn't stick. Also, people add oil so the pasta doesn't stick together, nothing to do with foaming? Lol Never use oil for pasta unless you don't want the sauce to stick

4points

Robert Hernandez 2 years ago

Please...in the future don't tell others to learn their s**t when you clearly don't know s**t.

1point

Van 2 years ago (edited)

It is a proper ratio of pasta and water that will prevent foaming and boiling over(~1/10), oil will not do anything. If it foams you're not using enough water. Make sure to have a large enough pot, enough water and cook uncovered. If you want to know why, it is the starch from the pasta that causes foaming, adding more water will dilute it and prevent boiling over.

1point

Jan Wiesfeld 2 years ago

You only add oil to pasta water if you are iq impaired.

-1point

AzKhaleesi 2 years ago

What's wrong with a glass cutting board? I don't have one I'm just genuinely asking. I always thought they were "better" because wood soaks up juices which always seemed unsanitary to me. I have a wood one because it was handed down to me and I just never bought another, but still what's with the hatred of glass?

1point

Caro Caro 2 years ago

Brrrr shudder. The sound alone gives me the w*****s ... Get a plastic one.

8points

BorPand8 2 years ago

It will absolutely destroy your knife, even if you don't mind the sound.

6points

AliJanx 2 years ago

Oddly, wood cutting boards don't hold on to bacteria like you think they would. Give them a good scrub with hot water and air dry - they're fine.

3points

AnxietyRiddenMom 2 years ago

I read on another article that glass has no give to it like wood does. It's terrible for knives.

3points

Foxxy (The Original) 2 years ago

The sound it makes when you cut on it, especially if if scrapes. Eek.

3points

Dave Sturtz 2 years ago

A glass cutting surface quickly destroys the edge on a knife. That's why they call them cutting *boards*.

1point

Klaatu Verrata (Cough) 2 years ago

Yeah, the sound it makes when you slice through the food and the metal hits the board is almost unbearable--especially for people with misophonia or highly sensitive hearing. I have both, and have been gifted three glass cutting boards over the years. As beautiful as they are, I can barely even use them for charcuterie, because that sound of someone cutting through a hard cheese feels like a grating screech in my ears.

1point

Charles Burkett 2 years ago

I shudder when I see this. Dulls the knife.... FAST. This is nails on a chalkboard to chefs. Get the plastic or wood, something that has give. It makes knives, cheap or top end, last longer. That is one of the few I agree with.

0points

Marco Richter 2 years ago (edited)

I hope salt it properly in some of these points mean salt it properly and not the far more common: I can't taste the salt in your food because my taste buds allready commited suicide!

0points

Heather Talma 2 years ago

Where did the article go?

0points

Tim Lange 2 years ago

People, that are too aware of everything considered as healthy and unhealthy food and always annoy you or try to teach you like you dont know, with their knowlege about industy and ingreediients and so on. Often, i care about organic food, sometimes there must be fastfood for pleasure. Got noting to do with inconsequency

0points

Tim Lange 2 years ago

0points

RinLo14 2 years ago

Bored Panda staffers being the first to comment on these posts are tiresome and annoying.

0points

MzFitz1215 2 years ago

My in-laws are salters, they use an obscene amount of salt while cooking, and then salt it again at the table, the first few times I ate with them I was awestruck

0points

AzKhaleesi 2 years ago

To everyone that answered my glass cutting board question... thank you :) I get it now.

0points

Sensei 2 years ago

Growing up in a major metropolitan area and moving to Appalachia, I was surprised how many people ONLY fry their vegetables, steaks, potatoes etc, and ONLY in lard, and only deep fry chicken. My wife was talking to a couple of women about cooking and she told them that she doesn't fry anything, and doesn't cook with lard. The women looked at her with puzzled faces and asked her how she cooks ANYTHING? She tried to explain how we sautéed foods, baked and grilled meats etc, and they looked at her like she stepped off a UFO. A lot of people around here cook everything to "well done" PLUS, including seafood. When my wife explained how we season food, things like adding Feta cheese and veggies to scrambled eggs, or hot sauce to things, they, like a lot of people around here, just said ""We don't like seasoning on our food. Besides, if I don't fix it like my mother in law did, my husband won't eat it."

0points

S C 2 years ago

This comment has been deleted.

0points

Jan Wiesfeld 2 years ago (edited)

All the ones adding heaps of salt to their foods. Your palate simply SUCKS

0points

Dennis Biesma 2 years ago

These are some good tips. Someone should collect them, put them down on paper, bind the paper up, and sell it. I'd bet they could make a lot of money.

0points

Mine Truly 2 years ago

People who insist on peeling everything. It can turn a quick prep time into a long one. As long as the peel is edible, leave it on.

0points

John Baker 2 years ago

I really don't care for skins in my mashed potatoes or on my fries.

1point

Loretta Franklin 2 years ago

Have a sibling who cooks everything to mush, then wonders why no one eats at her house.

-1point

POST

Hoppinger 2 years ago

26points

Klaatu Verrata (Cough) 2 years ago (edited)

5points

Jo Choto 2 years ago

23points

Cartesia Formulae 2 years ago

12points

Vira 2 years ago

Cheap knives are still knives that need to be cared for, just like cheap clothes still have to be washed.

4points

Kathy Mcmillan Bazzi 2 years ago

You don’t have to have “expensive” knives, but is in your best interest to keep them SHARP!

2points

Klaatu Verrata (Cough) 2 years ago

2points

G I 2 years ago (edited)

1point

Customer1234 Doe098765 2 years ago

10points

Klaatu Verrata (Cough) 2 years ago (edited)

And, actually, as it turns out, like1actual tip and 40 entries where people are just bïtching to feel superior.

4points

John Baker 2 years ago

Lots of judgmental BS, very little substance.

8points

Channo Sagara 2 years ago

5points

Mike Beck 2 years ago (edited)

3points

S. Dolan 2 years ago

I didn't know that boiled eggs didn't have a green yolk...my mom would boil the crap out of them, they would smell so bad! I finally had a soft boiled as an adult; it was heavenly!

2points

Erik Ivan 2 years ago (edited)

2points

Mal 2 years ago

I love historical cooking! Erik, have you seen Townsends? https://www.youtube.com/user/jastownsendandson

2points

L.N.a mm 2 years ago

1point

Klaatu Verrata (Cough) 2 years ago

0points

Ein Steinbeck 2 years ago (edited)

1point

Craig Plummer 2 years ago (edited)

4points

Robert Hernandez 2 years ago

Please...in the future don't tell others to learn their s**t when you clearly don't know s**t.

1point

Van 2 years ago (edited)

1point

Jan Wiesfeld 2 years ago

You only add oil to pasta water if you are iq impaired.

-1point

AzKhaleesi 2 years ago

1point

Caro Caro 2 years ago

Brrrr shudder. The sound alone gives me the w*****s ... Get a plastic one.

8points