This needs more upvotes!

LMAOOO.

Yeah, you're just asking to get sick.

I've done this out of instinct so many times and still do it *insert face palm*

Or salad or anything else that won't be cooked first.

OKAY! I GET IT!

Gordon Ramsey taught me that

Ew! Who does that!

Panic is involuntary

This isn’t well put - “don’t panic” Isn’t useful unless you’ve replaced the “panic” with something else (as Sun Guy said, panic I’d involuntary). Educate yourself on fire safety, understand and know how to identify flames, know your plan and be prepared. The more you know, the less you panic.

This is why I have always kept a fire extinguisher hanging on the wall, between my fridge and pantry. Its close and ready to put out any fire.

Keep an extinguisher rated for grease fires as well as fire in general. In the kitchen. So far so good here!

Never use water. Cut the heat and cover it with a lid. If that doesn't work, fire extinguisher and call 911.

I'm actually surprised that I never freaked out once I started something dangerous to happen ... but am a lot calmer than expected. But this has a price, too - I get seriously pissed afterwards. Anyway, this is maybe the most universal advice that always is right - remaining calm allows you to act controlled and rational, and there is no such thing as a situation getting worse by this.

Tell that to my non-rational brain, see if it’ll listen to YOU! 🤣

Grab the pan's lid. Cover the burning pan. Fire requires oxygen to keep burning.

Once started cooking and forgot that the oil in the pot was already heating... until it was burning. Luckily I had sense enough to put the top on the pot, so it died immediatly. Last Christmas, when my husband accidentally set fire to the desk with the fondue pot, I used an old towel. But my children were very scared.

So true

By accident.

?... BY accident..."

*By accident

My grandma was once watching me and my brothers when I was about eleven. My youngest brother wanted mac and cheese and we have a gas stove. My grandma spilled water over the side of the pot and, being the perfectionist she is, grabbed a paper towel to wipe it off. The paper towel got too close to the fire and caught on fire. She panicked and started waving it around and my grandpa snatched the paper towel, threw it in the sink, and turned the sink on silently. My grandma doesn't exactly use our gas stove anymore.

Baking soda works well putting out a stove fire. Also if it's a grease fire dump a lot of salt on it.

*by accident

And turn the gas off!

I've experienced a chip pan fire. Fortunately, my girlfriend at the time was sensible and wetted a towel and drained as much water from it as possible and smothered the pan (turned off the heat and we stepped away for a long time). My other friend wanted to pick up the pan and throw it outside. NO. NEVER. EVER. EVER. I do like home cooked chips, but NEVER fill the chip pan more than a third full of oil, never take your eye off the pan and always remember to pay attention. ALWAYS.

Just her a damp t towel an place it over it .

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Flour is good for smothering oil fires.

Always pre-cook spices in a little oil to release the flavours.

Knives are some of your most useful tools in the kitchen. Invest in the best knives you can afford and treat them with care, and you will have an amazing and consistent experience preparing food.

i didn't even know that there were glass cutting boards

Plus: double heat will not shorten the baking time by half. And double everything might not have the same result.

Good general advice for any cooking.

I had a recipe that had 130g of Butter. The recipe said "mix 120g Butter with..." and at the end "use the leftover 10g of Butter to...". I overlooked that I had to use only 120g at the beginning, instead of the whole 130g. So yeah. Read the recipe through before starting.

Mushrooms from a can, just... NO!

Knowing when to stir and when not to stir comes with experience. Please feel free to muck about until you achieve your desired results and get comfortable with your cooking intuition:-)

That is a hangin' offense ;)

Lol true.

High heat to sear meat when you want the outside cooked much faster than the inside. Low and slow if you want the meat cooked evenly. Both have their time and place, so make sure you know what you’re going for before picking your cooking method.

Most people put too much salt in their cooking. Use very little and let people add it later if they need it. I've had several meals served to me with so much salt they were inedible.

Also, allow liquids to cool a bit before tasting. Hot vs warm vs cool liquids all taste different. One of my favorite things is Korean Lunchbox Potatoes (Gamja Jorim). Because they are meant to be eaten at room temp, if you taste them while they are cooking, by the time you eat them fully cooled, you may as well be eating a block of soy sauce.

First rule of Burger club. NEVER PRESS THE BURGER. The second rule of bur... Oh you know the rest.

Using too much butter..

Adding olive oil to pasta water while cooking is pointless. I think the idea was that it was supposed to stop the pasta sticking together but all it does is float on top and serve no purpose at all.

Water makes chocolate seize up, and you get grainy lumps.

Or, better yet, get a honer to realign the knife and make it last much longer than if you sharpen it regularly. Sharpen around once or twice a year, but hone your knives with each daily use.

Overcooked bacon is still pretty amazing