This makes me laugh when I read reviews on recipe blogs. They change so much of the recipe that it’s a different dish entirely

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.

Roasted Brussels sprouts and broccoli are so good roasted!

Love the last sentence.

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.

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

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

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.

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

Mostly due to inexperience.

Now I'm crying too.

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

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.

I thought everyone would always taste the food during cooking.

Wash up (and clean) as you cook!

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

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.

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.

My dad does this and it makes me want to scream

With you 💯

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.

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.

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

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

She would not be my friend... Salt is a basic seasoning and is necessary even in sweet dishes. People don't realize how much salt both balances and enhances flavors. I would fight to the death about that argument.

The ONLY time I don't use salt is if I've used soy sauce and teriyaki sauce in the same recipe.

With herbs? Shouldn't be boring. Healthier

I use herbs and spices in place of salt because that's how I like it. Most of these are not wrong or "bad" cooking habits. Just different people with different tastes in foods and seasoning

There is so many other wonderful ingredients that contain sodium that could be used instead. If you don't have those ingredients by all means salt away. Salt can be a incompetent cooks crutch. Don't get me wrong some dishes need salt like potato dishes. But I choose to use natural ingredients over salt first. Yes I am diabetic and a professional Chef.

A little salt goes a long way.

Of course her food is bland she doesn't know how to cook.

I prefer to buy unsalted seasoning blends so I can control the salt myself. Also I don't care to pay a lot for salt as can be the case when buying a salted blend.

As someone who grew up in a salt restricted household. As an adult I do not like the taste of salt. If following a recipe, I use what it calls for, no more. If going by experiment, I use a little here and there throughout cooking, but it's never "enough" for most people.

How is that pretentious? Too much sodium is dangerous for many. Other herbs and spices can also add wonderful flavor.

Sorry, but I am a professional chef, AND, living with one kidney, after cancer. I MUST cook without salt. It can be done, but it takes practice and an understanding of how herbs and spices work with each other and use of lemon juice or lime juice, to "brighten" the flavor as salt does. Also, using a salt like pink Himalayan, which gives more flavor, with less sodium, is another way to use less salt, but still get great flavor. Bottom line folks - using less salt is a very healthy way to eat, for everyone!!

Heart and high blood pressure issues. My husband is on too many and my family also.

Salt is also used to kill bacteria not solely for seasoning. So yeah, not salting your meat at least a little when you season, means you trust your butcher completely. Now I think the fat fella is a good man but I don't have that level of trust in him. Sorry Kev.

Salt is never necessary.

Most people cook with a low amount of salt due to high blood pressure issues. When you look at the amount of salt that is added into all the food you're cooking those five grams the USDA recommends you stay under adds up very quickly. But that doesn't mean it has to be bland you can use something like a no MSG or low salt Vegeta it's mostly used in European dishes. You can think of it as a chicken stock base with herbs that adds a salty flavor. Also using real salts definitely helps. We stopped using sodium chloride in our house which is table salt. As that is the most unhealthy form of salt you can put in your body. If you ever wondered how it becomes so uniformly white. They mix assault with chlorine and then bake it at 1200° until it becomes sodium chloride. This is one of the leading precursors to high blood pressure. Whereas natural salt is not as harmful and has trace minerals that your body needs. Also you can use naturally salty foods such as olives or capers to add in flavor.

Just you see something to be healthy about it

I rarely ever cook with salt either unless it's going into pasta water or rice water. I use on steaks, potatos and veggies if needed but I carry an extensive variety of seasonings where salt is not needed very much but can be necessary in others

My parents essentially don't cook with salt, but yet will regularly eat pizza. Like, you know how much sodium is in that?

Or your taste buds are so hyper from your high salt/sugar consumption, that you couldn't even taste the saltiness of a celery stick.

It is good to try to use as little as possible. Age creams up and so does hypertension

Too much salt could lead to hypertension, which could kill you. It is important not to exceed the governmental advised amount. If you buy ready-to-eat foods there's a lot of salt in there but if you cook yourself and eat healthy, it's ok to use salt.. https://nutritionfacts.org/video/sprinkling-doubt-taking-sodium-skeptics-with-a-pinch-of-salt/https://nutritionfacts.org/video/sprinkling-doubt-taking-sodium-skeptics-with-a-pinch-of-salt/