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"I have come across a number of instances of misinformation around cooking in the media in the past," Kacie Morgan told Bored Panda.

"Personally, I believe one of the issues that have caused this to spiral is the increasing prevalence of social media influencers claiming to be 'experts' in food or cooking, despite not having any real experience in the food and drink industry. While this certainly isn't true of all content creators and I don't wish to tarnish all of my peers with the same brush by any means, as an experienced food writer with over 11 years of experience in my field, I often pick up on flaws or inaccuracies in some of the claims made by others within my niche."

#2

30 Cooking Tips These People Refuse To Follow Some people discard the whole brick of cheese when there is mold on a bit of it.

I generally chop off the chunk of the mold with some buffer and carry on.

squeevey , Alexander Maasch Report

Final score:

209points

POST

Bunzilla 2 years ago

It depends on what kind of cheese it is. With a 'hard' cheese (like cheddar), cutting the mouldy area off is fine. But if it's a soft cheese? Nope. That's not going to work. Toss it if you see mould on a soft cheese. (Brie, ricotta, cream cheese, etc.)

109points

"Furthermore, misinformation around cooking in the media can also be linked to cultural appropriation, in the sense that an authentic dish from a given culture could lose its true essence or authenticity when prepared by a chef or cook from a different culture, who may not be aware of the traditional ingredients and cooking methods required to recreate the original dish," Morgan explained.

If you want to see this phenomenon in action, just open this YouTube video where master Italian chefs react to popular internet personalities and publishers making spaghetti carbonara. You'll immediately realize that buzzwords such as "classic" are often thrown around just to entice clicks. Viral videos produced by charismatic hosts can definitely inspire someone to cook, but they can also, for better or worse, make people form unrealistic opinions about dishes from all over the world.

"It's interesting to hear that Jamie Oliver has recently appointed cultural appropriation specialists to advise him on his new cookbooks," Kacie Morgan continued. "Only four years or so ago (back in 2018), I was completely astounded (as someone who has spent a few months living in Jamaica and exploring the local culinary scene) to hear about the launch of his microwaveable 'jerk rice'. In actual fact, this 'jerk rice' bore very little to no resemblance whatsoever to the concept of jerk. In fact, according to this BBC article, it didn't even contain any of the ingredients found in authentic Jamaican jerk marinade."

By the way, Oliver appears in the aforementioned YouTube video as well. I'm not saying he's a lousy cook. I just want to illustrate that those with multi-million followings are making mistakes too.

#3

30 Cooking Tips These People Refuse To Follow "cook onions for 3 minutes until translucent" lol ok, I'll comes back to you in 10 minutes when they start getting there

Adelineslife , Simona Sergi Report

Final score:

184points

POST

Lousha 2 years ago

The biggest offender for cooking time in my cookbook is something we eat at Christmas with roasted duck: sauteed red cabbage with onions. Every recipe says saute it for 3-4 minutes. CABBAGE. It takes a LONG time for that to even start getting softer. In 3-4 minutes it doesn't even warm up. When I first encountered it I was sure it was a typo. But no, tons of recipes say the same thing.

43points

"If you want to take your home cooking to your next level — while also ensuring that the medium you're learning from is both trustworthy and authentic — I recommend reading reputable, specialist cookbooks and/or niche blogs focusing on the cuisine you're looking to cook and following trusted, experienced food and drink bloggers, as opposed to the latest trending Instagram or TikTok influencers, who are often not the people who are really 'in the know' when it comes to food preparation," Kacie Morgan said.

"This isn't to say that you can't find trusted information around food or cooking on these platforms, but only too often, the information I come across on these channels is incorrect, poorly researched and published by people who lack any genuine credibility or expertise in what they say they do."

"If you're keen to improve your cooking skills, you could also consider enrolling in cookery classes, whether online or in person, ideally held by an experienced chef or cook within the cuisine you're looking to specialize in," the foodie added.

One of the joys of cooking is the thrill of eating dishes you created. But serving food to others and watching a smile take over their face feels just as (if not more) gratifying. The ability to prepare a tasty meal can take time to master but it's well worth the effort on so many levels. Setbacks are natural, but if you focus on the process, the results will eventually come. And hey, you're going through this post, so you're already on the right track!

#4

30 Cooking Tips These People Refuse To Follow When a recipe calls for “two cloves of garlic” I usually add 5-10.

lavender_salamander , team voyas Report

Final score:

175points

POST

Lousha 2 years ago

That's because garlic these days is s***. I come from a country that used to be famous for its onions and garlic before our agriculture was destroyed. Now if I go to a store I have to look very closely to find garlic that did not come from f*** China. Not that I don't think China can produce some wonderful stuff but garlic sure ain't one of them. It's weak, has barely any flavour. I can't wait for the weather to let up a bit so I can plant my own and enjoy some proper garlic again.

68points

#5

"save the bones for stock"

Nah man, I ain't got room for that in my freezer. I like Ice cream.

DragonLass-AUS Report

Final score:

170points

POST

Loty 2 years ago

You are not wrong.

31points

#6

30 Cooking Tips These People Refuse To Follow I never ever add garlic at the same time as my onions to saute. I only saute garlic for 30 seconds.

BelliAmie , Dennis van Lith Report

Final score:

167points

POST

Caro Caro 2 years ago

Garlic becomes bitter when overheated (a bit like me in summer).

128points

#7

30 Cooking Tips These People Refuse To Follow When you render fat from ground beef or something and use the same pan to cook something else, they always say "drain the fat". f**k that! fat is flavor! when I make chili I always cook my celery and onions in beef fat.

Waterstealer , Andy Melton Report

Final score:

167points

POST

Bunzilla 2 years ago

Fat is not evil. Fat is not bad for you (in moderation). Fat helps things taste better, and helps you feel fuller for longer. Fat can help you absorb nutrients. There's a reason why we crave fats.

70points

#8

30 Cooking Tips These People Refuse To Follow Times for meat on the stovetop. "Cook the chicken for 2 minutes, then turn and cook for 2 minutes more...." What kind of stove do you have, guy? My burners at home certainly aren't going to cook a breast all the way through in 4 minutes.

9_of_wands , Krzysztof Hepner Report

Final score:

160points

POST

Panda Kicki 2 years ago

I belive those recepies are made for cooking at Mount Doom...

72points

Frequent_Artichoke , Sorin Gheorghita Report

#9

30 Cooking Tips These People Refuse To Follow I always use salted butter, I find that it tastes better, specially in sweet baked goods.

I always take away 1/3 of the sugar in cake recipes, i find that gives more of a balanced flavour and the finished cake is less sickly sweet so you can eat more of it

Final score:

157points

POST

Caro Caro 2 years ago

I never use salted butter for cooking. Salted butter is great on fresh bread tho...

39points

#10

30 Cooking Tips These People Refuse To Follow When cutting onions, I do not make the horizontal cross-cuts on the “face” of each onion half. I only make the vertical cuts and then the final, perpendicular chopping cuts. I figure those face cuts are redundant because the onion is layered already. Right?

Transgojoebot , Caroline Attwood Report

Final score:

157points

POST

Caro Caro 2 years ago

Right.

41points

#11

30 Cooking Tips These People Refuse To Follow Mise En Place. I'm just going to get the water boiling/pan heating/oven preheating and then prep as I go. Separate little dishes for all of the components? Do people cook on the weekdays? Do people do dishes?

Remy1985 , Rudy Issa Report

Final score:

138points

POST

Caro Caro 2 years ago

Sometimes mise en place is necessary. If you have a recipe that is fast and you need to add real quick.

95points

#12

30 Cooking Tips These People Refuse To Follow I can't be bothered to rinse my rice. I know, I know, I'm going to hell.

yels0 , Quiet Hut Report

Final score:

131points

POST

Adam C 2 years ago

tell it to a japanese, he'll shoot you

32points

#13

30 Cooking Tips These People Refuse To Follow My mom used to be the operations manager at a culinary college. They specifically told the students not to use expensive wine. They recommended boxed wine like Franzia because the wine stays sealed from the air and stays good for longer. By the time you're done cooking with it, anything that would make an expensive wine taste better will be destroyed, and your expensive wine will be ruined.

PlanetMarklar , drinkdivino Report

Final score:

127points

POST

Something 2 years ago

You shouldn't use expensive wine, but you should use cheap wine that is drinkable.

59points

#14

30 Cooking Tips These People Refuse To Follow Most recipes online targeted at an English audience (e.g. U.K./USA) which originate from elsewhere are extremely stingy with herbs and spices. “Half a teaspoon of oregano”, “a pinch of paprika” etc. bollocks to that. My Italian wife calls it “Italian food for English people”. It takes a lot of experience to know herbs and spices intuitively but start by increasing the amounts they suggest if they’re small and go from there.

stesha83 , Andy Holmes Report

Final score:

126points

POST

Caro Caro 2 years ago

Oh yes. My grandmother taught me how to cook Indonesian food. The so called recipes are for "white" people. When she cooked she used original indonesian recipes and the taste was incredible. She herself learned in Indonesia from friends and family. Some of my best memories are in my grandmothers kitchen ...

37points

#15

30 Cooking Tips These People Refuse To Follow I use cornstarch as a thickener. I’m never too fancy for cornstarch.

mariners2o6 , sunny mama Report

Final score:

117points

POST

Hannah Edwards 2 years ago

Or even just flour

39points

#16

30 Cooking Tips These People Refuse To Follow No use of soap on cast iron !!

That one is a classic, “no soap” thing is an old rule from way back when soap contained lye and other harsh stuff

electric4568 , Helinton Fantin Report

Final score:

113points

POST

Mistralok 2 years ago (edited)

No, it is today's hardcore rule as well. Never EVER use soap in cast iron. It will damage the seasoning and cause it to rust and stick. Proper seasoning and use of the pan will stop any sticking.

90points

#17

30 Cooking Tips These People Refuse To Follow Most measurements, especially where garlic or salt is concerned.

And whatever color the onion needs to be since I plan on using whatever onion I have available.

Anitsirhc171 , Kelly Common Report

Final score:

110points

POST

Hannah Edwards 2 years ago

I tend to double the garlic!

36points

#18

30 Cooking Tips These People Refuse To Follow "Don't cook with a wine you wouldn't drink"... honey I'll drink pruno if that's what you've got, it's not a high bar

EatBangLove , Klara Kulikova Report

Final score:

108points

POST

Caro Caro 2 years ago

Yeah, the pretentious stuff they say.

16points

#19

30 Cooking Tips These People Refuse To Follow My spices get poured from the jar. Sometimes it ends up as an "oops, guess this one's gonna be extra paprikaey"

Dartser , Darío Méndez Report

Final score:

98points

POST

Johnny 2 years ago

I pour into the lid of the spice jar first, then dump from the lid into whatever I'm cooking -- so that way if it all comes out in a clump, I can just dump it back in the jar.

56points

#20

30 Cooking Tips These People Refuse To Follow For any spices in my dishes, a teaspoon is some in my palm, a tablespoon is more in my palm, a pinch is whatever I pinch, and anything less than a teaspoon either doesn't exist or gets rounded up to whatever I pour out into my hand.

People rave about "how well seasoned" my cooking is, so who the hell even cares. The only thing I'm careful about is salt because oversalting is a thing and will ruin a dish. MSG though...I've never heard anyone call my dishes too umami!

Straydapp , Karin Hiselius Report

Final score:

96points

POST

Mistralok 2 years ago

Quite professional. I've never used measures except for baking.

24points

#21

The number of servings. As I usually cook one main dish, if the recipe says it serves 4 people, it usually serves 2, if it serves 6 and we're 3 there might be a chance of "some" leftovers... sometimes.

Yupyup_o_O Report

Final score:

96points

POST

Loty 2 years ago

I do the same thing. I always double all the measurements. Worst case scenario I'll have leftovers to eat for lunch tomorow.

19points

#22

Adding oil to your pasta water will not prevent the noodles from sticking. The oil will remain separated from the water instead.

ClashBandicootie Report

Final score:

92points

POST

Jaguarundi 2 years ago

I found that adding oil kept the sauce from clinging to the pasta properly.

65points

#23

30 Cooking Tips These People Refuse To Follow Salad dressing recipes will tell you to stream in the oil while whisking. Nah, just throw it all in a jar and give it a shake

prawn69 , Alexis Antoine Report

Final score:

90points

POST

DUN DUN (she/her) 2 years ago

Not everyone has the time and patience for delicate procedures🤭

20points

#24

30 Cooking Tips These People Refuse To Follow I rinse my mushrooms with water

(Comes from prep in commercial kitchens. If you are using them right away, rinsing with water is fine. If they’re going to sit in a pan for hours or days before being used, they’re going to get slimy and gross.)

ow_my_balls , Waldemar Brandt Report

Final score:

90points

POST

Lousha 2 years ago

I'm with the op on this one. Wash them in running water quickly, wash off any dirt, job done, into the pan they go. No water sucked up unless you let them sit in water for a long time. When I was a kid I was also taught that you're supposed to peel them. As in break off the stem, then with the back of a knife hold a piece of the their outer layer to your thumb, and peel it off. Repeat until all the "skin" is off. My mom hated doing it because it takes forever so I was the "lucky" one to always get this task. When I started cooking myself I got brave one day and said fudge the peeling! Nobody noticed the difference. So I never peeled again and later started thinking my mom actually got this wrong, misunderstood something when she started learning to cook or something. But no, I recently asked a bunch of people who are my mom's age and they all peel to this day. Some of them were quite socked when I told them it's totally unnecessary.

45points

Superb_Geologist_474 , Joanna Kosinska Report

#25

30 Cooking Tips These People Refuse To Follow I’ve heard to never wash your mushrooms in water and instead wipe off the dirt. I also know that mushrooms are grown with animal feces… I always wash my mushrooms.

Final score:

85points

POST

Mistralok 2 years ago

Contrary to popular belief mushrooms are not grown in manure. ... Mushrooms are in fact grown in a pasteurized substrate, which yes does contain manure, but once the whole process is finished it is not even close. But yes, always wash them and all fruits and vegetables before use.

62points

#26

30 Cooking Tips These People Refuse To Follow Using pre-shredded cheese isn't always going to ruin whatever you're making.

allmilhouse , Willis Lam Report

Final score:

83points

POST

Mistralok 2 years ago

Just remember that pre-shredded cheese has been tossed with cornstarch to keep it from sticking together. Keep this in mind when doing sauces.

41points

#27

30 Cooking Tips These People Refuse To Follow Follow the recipe. My opinion: it only really matters in beginners baking. Once you get the feel for the food and how you want it to taste, the rest is up to you.

wordsinverse , Dan Gold Report

Final score:

78points

POST

Mistralok 2 years ago

Baking is a dramatically different art than cooking. Measurements must be absolutely precise, even taking in account temperature and humidity.

71points

#28

30 Cooking Tips These People Refuse To Follow Sugar measurements. I routinely use half or a third of what is called for and NEVER miss it.

Mezcalier , Sharon McCutcheon Report

Final score:

74points

POST

Mishte Tine 2 years ago

Baking is chemistry though, no? I don’t bake because ima clutz and favor savory over sweet, but sugar is n a ton of non-baked foods. I love food.

16points

#29

30 Cooking Tips These People Refuse To Follow I refuse to omit salt, ever.

I know every baby boomer mom and cardiologist is probably frowning at this comment too.

kimberdots , Anastasia Zhenina Report

Final score:

73points

POST

Johnny 2 years ago

My wife and I rarely add salt when cooking, and now restaurant food always tastes too salty.

40points

#30

30 Cooking Tips These People Refuse To Follow I rarely bother making my own stock. It's just not practical for me; I don't have the space to freeze big batches of it and I don't have the time to regularly make smaller batches of it.

Most of the time, I find stock cubes work fine. They taste fine in most applications. The only thing I tend to miss in stock cubes is the gelatin, but in cases where I want that I just sprinkle some powdered gelatin into the stock.

ConsiderablyMediocre , Tom Small Report

Final score:

68points

POST

Jacqui Howe 2 years ago

I've never seen stock cubes with gelatin, why is it in there? I make my own stocks usually overnight in a slow cooker. Meat bones from a roast, bacon rind, washed veg peels, water and seasoning. Slow cook overnight, strain and freeze. Old leftover bagged salad like coleslaw is perfect for this and better than throwing it out. If I have some, I'll chuck in leftover wine. I keep veg peelings, bacon rind, meat fat etc in small food bags in the freezer just to make stock. Maybe I'm old fashioned but I also buy reduced veg when I can and blanch and freeze them for winter soups. Saves me lots of money and I know what's going in my meals.

15points

BandAidBrandBandages , betterthanbouillon Report

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#31

30 Cooking Tips These People Refuse To Follow My cooking changed for the better when I started using the Better than Bullion stock concentrates. Tastes so much better than carton stock and cubes in terms of flavor, takes up no space in the fridge, and lasts pretty much forever. I’m vegan too, so I love that they have vegan versions of their chicken and beef stock. They also have some especially unique flavors like sautéed onion and roasted garlic!

Final score:

34points

POST

Loty 2 years ago

What? You don't prepare your stock from scratch on a slow simmer over period of 6 days? Shame.

7points

#32

I put as many spices as I feel like regardless of recipe. I know what works for me

anjovis150 Report

Final score:

33points

POST

Mistralok 2 years ago

Good for you. Recipes should only be suggestions.

3points

#33

30 Cooking Tips These People Refuse To Follow When they say mix dry ingredients in one bowl and mix wet ingredients in another bowl and slowly combine, it's a nope. I mix dry ingredients and then plop in everything else. I'm not dirtying an extra bowl.

itchimae , Monika Grabkowska Report

Final score:

33points

POST

Memere 2 years ago

I mix wet ingredients first, then add the dry ones.

21points

#34

30 Cooking Tips These People Refuse To Follow Despite what Gordon Ramsay says about it*, I add salt to eggs before cooking them because, not only does it no toughen eggs and make them runny, it actually does the opposite, making the finished eggs more tender.

*Technically what Ramsay says can be true, but only in a professional setting where a large amount of eggs are prepped and used over an entire service. For a home cook adding salt to eggs a few seconds or minutes before will have zero negative effect.

McDaddyos , Tania Melnyczuk Report

Final score:

32points

POST

Rhea.S🤍 2 years ago

Also evens out the distribution of salt in the cooked eggs..i find adding it while cooking makes some parts saltier than others

9points

#35

30 Cooking Tips These People Refuse To Follow I never measure out water when cooking pasta. I also don't measure the ingredients for Kraft Mac and Cheese. I just estimate it.

mrslizjones , Irina Sergeeva Report

Final score:

32points

POST

troufaki13 2 years ago

You're supposed to measure water for pasta???

32points

#36

As a Korean American- I add more than 3x the amount of garlic and spices. Then top with sesame oil lol

curryp4n Report

Final score:

31points

POST

Nadine Debard 2 years ago

Oh sesame oil, garlic and fresh ginger yum yum😋

8points

longdognoodle , Anastasia Zhenina Report

#37

30 Cooking Tips These People Refuse To Follow Salt related things

I have kosher, sea, iodized, fleur de sel, and Himalayan pink salt at my house and I will use whichever one is within arms reach for any application

Final score:

29points

POST

Jo Choto 2 years ago

There's really no way for the human tongue to differentiate between salts once the food has been cooked.

11points

#38

Flouring the meat cubes before browning it for a stew is just asking for a pot full of stuck burnt crud, especially once you get done searing five batches of it. I add flour after you've added the onions to loosen the fond and just before adding the wine.

withbellson Report

Final score:

28points

POST

Susan Green 2 years ago

Yes, if I’m making a beef stew I cut the beef into cubes, then season both sides with salt and pepper. After that I get a pan on the stove, turn on the gas, then add grape seed oil once the pan starts heating up, then I add the beef cubes a bit at a time ( never overcrowd your pan) after they are browned I add them into the slow cooker or a big pot before I add the other ingredients.

1point

#39

Sorry. I’m not going to put baking soda on my onions to caramelize them faster.

ignoramus92 Report

Final score:

27points

POST

Mistralok 2 years ago

A higher pH level speeds up the Maillard reaction, which is responsible for the browning of the sugars in food. It can increase the browning rate by over 50%, and it doesn't take much—about 1/4 teaspoon of baking soda per pound of onions is all you need.

23points

#40

30 Cooking Tips These People Refuse To Follow "Sift the flour"

Aye right. So I can end up with a kitchen like the Swedish Chef?!

GamsusDesign , Hamide Jafari Report

Final score:

26points

POST

Caro Caro 2 years ago

You don't need to sift from a great height.

23points

#41

Drain off the grease and return meat to pan. Umm, no thank you. I keep my delicious drippings.

kkkkat Report

Final score:

25points

POST

Ga Di 2 years ago

yup - as fat carries the taste it would be a waste to drain it off

3points

#42

use-by dates

doucelag Report

Final score:

25points

POST

Ga Di 2 years ago

just over the use-by date? don´t throw away, look and smell - your senses usually won´t lie

17points

#43

30 Cooking Tips These People Refuse To Follow Rinsing my pasta in cold water once cooked. Idc It's going straight in my mouth, i don't want cold pasta.

EatingTourist , Isaac Quesada Report

Final score:

25points

POST

Giovanni 2 years ago

Who does that?

15points

#44

Always use more vanilla extract that what a recipe calls for. People writing recipes normally have higher quality ingredients than the average person. A teaspoon of one dollar vanilla flavoring isn't going to do much compared to a teaspoon of high quality vanilla

gleamblossom1021 Report

Final score:

24points

POST

Rose the Cook 2 years ago

Never use imitation vanilla.

22points

#45

Don't thaw in water.

Sorry, it's my salmon and I want it now.

PoloniumIcedTea Report

Final score:

23points

POST

BlackestDawn 2 years ago

If it's in some form of tight packaging (f.i wrapped) then having a slow stream of cold water running over it will speed up thawing a huge amount. Alton Brown tested this on Good Eats and iirc it was on par with or even better than submerging in lukewarm water.

3points

#46

30 Cooking Tips These People Refuse To Follow Pepper - Salting your food i mandatory, but black pepper is just a spice. Not all people like it, and I don't find necessary in most dishes.

Riot101DK , Anas Alhajj Report

Final score:

22points

POST

Mistralok 2 years ago

Buy a pepper grinder. The smell of freshly ground pepper might just change your mind.

18points

#47

I don’t think I’ve ever rested meat as long as directed. I like my food hot

Dan-Flashes Report

Final score:

21points

POST

Caro Caro 2 years ago

It actually should be rested. Red meat when seared "tightens" up. When you rest it the meat relaxes and the juices stay put!

7points

Interesting_Cup8621 Report

#48

I never crack my eggs on a flat surface to prevent bacteria. I am about to cook this puppy, not worried about the 5 seconds of bacteria growth I'm inviting by using the edge of my bowl.

Final score:

19points

POST

Caro Caro 2 years ago

It's not to prevent bacteria, it's to prevent small pieces of egg shell in your food.

18points

#49

Less "advice" and more of a "direction". One of the cooking channels I'm subscribed to never uses sugar to activate yeast when making bread. He says there's enough sugar in milk to do the job. I thought it was mental until I tried it. Now I know it is mental. So I tend to ignore recipes from him that use yeast.

Tarique_007 Report

Final score:

19points

POST

Loty 2 years ago

Are you sure you are using the same yeast? There are millions of types of yeast all requiring different activation.

5points

#50

I generally ignore washing basmati rice - I know the brand I buy is fine if I don’t wash/soak it so I cut out that step

Zowiezrr Report

Final score:

18points

POST

Loty 2 years ago

There are million different types of rice and not all need to be washed. Just follow instructions on the label.

3points

#51

I'm not convinced adding pasta water to the sauce actually does anything besides make the sauce more watery

tersers Report

Final score:

18points

POST

Lousha 2 years ago

But it does wonders to bread. I save the pasta water and use it next day to bake the most fluffy bread. Even better with potatoes' cooking water. (Reduce the salt in the bread recipe of course because the water is already salty.)

6points

#52

I salt straight into whatever I'm cooking not into the hand

Jim-Jams1 Report

Final score:

17points

POST

Jiminy 2 years ago (edited)

Why would I salt into my hand in the first place? Never heard that one.

3points

#53

30 Cooking Tips These People Refuse To Follow I never make simple syrup on the stovetop. Just microwave some water then swish in the sugar until dissolved. Bonus points if your microwave vessel is also your storage container-- I hate extra dirty dishes.

snarkyarchimedes , Ewen Roberts Report

Final score:

16points

POST

WoodenLion 2 years ago

i usually just stand there in my haze and stir it into tap water till it's dissolved

2points

#54

Claire saffitz calls for warming a few tablespoons of milk in a saucepan in order to proof the yeast for her bread recipes. I am not willing to wash a saucepan for 2 tablespoons of lukewarm milk when the microwave is faster and easier.

tipsydoodles Report

Final score:

16points

POST

Susan Green 2 years ago

Yes, I always heat it up in the microwave instead.

0points

#55

I don’t de-seed my hot peppers.

MediocrePetrichor Report

Final score:

16points

POST

Mistralok 2 years ago

Neither do I or anyone else that truly enjoys them.

7points

#56

I bought ground white pepper for a recipe once and have yet to use it all up because I'd much rather just grind pepper fresh when I want to use it. So what if there are visible pepper flecks in white sauces?

mlledufarge Report

Final score:

15points

POST

Katherine Boag 2 years ago

They have different flavours

11points

DoctorBigglesworth Report

#57

Salt your pasta water until it tastes like the ocean. It's way too salty for me.

Final score:

15points

POST

Loty 2 years ago

Water or the pasta? :) I generally dump 1 table spoon of salt in my pot to cook a box of spaghetti. Works for me.

7points

#58

“a pinch of salt” is always like 3-4 pinches

macchinas Report

Final score:

15points

POST

Loty 2 years ago (edited)

This should be way higher. WTF is a pinch? The only thing worse than "pinch" is "salt to taste." Works for sauces maybe not for raw meat.

8points

CardboardHeatshield Report

#59

Any measurement that is given to me in 'spoons' (table, tea) I assume isnt important and just eyeball that s**t or add to taste.

Except maybe baking powder or soda, but its exceedingly rare that I use either of those.

Final score:

15points

POST

Loty 2 years ago

True. All you need is a ballpark measure also I have some table spoons that hold twice as much volume as other table spoons.

3points

#60

In cakes and desserts I usually go down 1/3 of the sugar. It's not about calories, it's about tasting better. Most people I know are not used to extremely sweet food, so they enjoy tastier, less sweet desserts.

Yupyup_o_O Report

Final score:

14points

POST

Jiminy 2 years ago

I only do that with US-recipes. European ones are mostly fine.

6points

#61

Anything an Italian says.

"You can't use that pasta with that sauce!"

"You can't put that on a pizza, the base is also too thick!"

"That's not the right cheese for that dish!"

"You can't use bacon, you must use pancetta!"

Aluminarty666 Report

Final score:

14points

POST

Lousha 2 years ago

While I agree, I put whatever I want in that dish, it's my kitchen, I can also relate to that poor Italian. I'm Hungarian and every time I hear a foreigner talk about how they prepare "Goulash" I'm just outraged with patriotic fervour LOL. What you're preparing is NOT gulyás. It might taste good to you, but it ain't gulyás and stop calling it that! :) Recently saw a recipe that called for spinach in it... Spinach... I almost got a heart attack.

17points

#62

I preheat my cast iron until it starts to smoke somewhat heavily. I haven't noticed any ill effects and hotter pan = better sear

RepChar Report

Final score:

13points

POST

Bunzilla 2 years ago

The problem is that if you do this with a non cast iron pan... you can warp it. No, check that, you WILL warp it. Yes to pre-heat, no to pre-heating until it smokes noticeably.

6points

hobbitonresident96 Report

#63

Using a meat thermometer. I use the Gordon Ramsey method and the eyeball method. If it isn’t pink (Chicken/turkey/ground beef) it’s good to eat. I’m almost always spot on and I’ve never gotten sick once. Plus my meats are usually cooked perfectly!

Final score:

13points

POST

Loty 2 years ago

It's hard to get sick from steaks even if they are undercooked. But why mess around? I don't cook stakes as often as Mr. Ramsey so I use my meat thermometer or do sous vide. Can't go wrong with either.

3points

#64

"Don't salt your eggs before scrambling". People say it makes them watery but I've never noticed a difference.

jcsontos Report

Final score:

12points

POST

Foxxy (The Original) 2 years ago

If the eggs are watery then they haven't been cooked long enough. I always add salt, pepper and chives to my eggs before I scramble them and they have never been watery.

7points

#65

I ignore recipe say use a whole chicken to make a stock.

I will debone chicken drumsticks and thighs and keep the bones. Then I buy 1 whole stewing chicken (Basically an old chicken where the skin is more fibrous and the meat is more dry) and 1 whole yellow chicken. Put them in water and cook until both chicken are just cooked.

I take the chicken out and debone them and keep the carcass, feet and neck and use the chicken drumstick and thigh bones to make the stock, while the meat are either used for Cantonese white cut chicken or shredded to make salads or cubed and frozen for when I make chicken noodle soup.

Instead of making one dish with all the meat more or less wasted - I made a stock and two to three other dishes.

nel_wo Report

Final score:

12points

POST

Loty 2 years ago

Smart.

1point

#66

Removing the sprouted core out of garlic - apparently, it gives indigestion but I’ve never had a problem with it!

Zowiezrr Report

Final score:

11points

POST

Auntriarch 2 years ago

My veg shop gave me two sprouted bulbs of garlic to plant. I still haven't confessed that I used them....

1point

#67

I avoid it if I can but I’ll admit it… I be letting my cast iron soak

heymrbreadman Report

Final score:

11points

POST

Loty 2 years ago

Not an issue if you season it right after

3points

#68

Microwave on HIGH for.....

Water is the only thing I'll microwave on high. If it takes 3 minutes instead of 1 and it doesn't have a cold spot in the middle, it was totally worth it. It's not like you have to stand there watching it anyway.

Peter_Hempton Report

Final score:

11points

POST

Foxxy (The Original) 2 years ago

My microwave stays on high. The temperature never gets adjusted.

11points

#69

I do not need a bigger pan to make a five egg omelet. Y'all internet cooking instructors just need to learn some subtlety.

Dappershield Report

Final score:

11points

POST

#70

Once I was cooking a steak shirtless and when I went to flip it in the pan I accidentally slammed it and I got searing hot oil all over my chest/stomach. Had the dumbest looking burn scars for a summer. Wife says I can never cook shirtless again.

...I cook shirtless all the time when she's not around

slowestmojo Report

Final score:

10points

POST

Elim Garak 2 years ago

Food with hair... yummy!

1point

#71

"Let stand in microwave for one minute" f**k that, I'm hungry!

TheGreyOne889 Report

Final score:

10points

POST

Peej Maybe 2 years ago

This is more of a safety / don't sue us tip than anything to do with the flavour or quality of the food. Most of the time improperly microwaved food explodes within a minute of being taken out of your microwave (any of you who've ever microwaved a Heinz soup then stuck a cold spoon into it will know what I'm on about). So I guess it depends if you want to be showered in scalding hot tomato soup really..

2points

#72

Cooking instructions on frozen food.

I defrost it in minutes in the microwave and then cook it on a hot griddle.

DonkeyWorker Report

Final score:

10points

POST

Foxxy (The Original) 2 years ago (edited)

If I'm cooking things like garlic bread, sausage rolls, pies etc that are frozen, I will cook in the microwave first and then into the oven to crisp up. Saves so much more time.

4points

#73

I don't drain beef for tacos. I put in enough water to end up with decent thickness by the end with seasoning. About half pound, and use entire one pound package seasoning. But I try to get 85 or 90% lean. The fat tastes good and seasoning seems to still shine through.

xpercipio Report

Final score:

10points

POST

Loty 2 years ago

If you like it then that's all that matters. I personally find it too greasy if I don't drain the fat.

2points

#74

I never sear the meat before roasting it or putting it into stew. Ive tried it, supposedly it "locks in flavor" but it didnt make a big enough difference in the taste for me to dirty another pan over it.

cursesonyourmom Report

Final score:

10points

POST

Foxxy (The Original) 2 years ago

I only recently started to sear roast beef before I cook it and I definitely notice a difference. Not necessarily in taste but the roast isn't dry coz it locks in the juices.

7points

#75

I've never rinsed my rice and almost never soak my beans, and both turn out just fine

turketron Report

Final score:

10points

POST

Lord Mysticlaw 2 years ago

I don't rinse rice. I do soak (dried) beans because otherwise they take a million years to cook. Maybe that's just me.

7points

#76

Bread recipes that tell you to “bloom” the yeast. You might have needed to do that in the early 1900’s, but not now.

dashinglyhandsom Report

Final score:

8points

POST

Mistralok 2 years ago

Yes you do. Blooming, or proofing as we call it here is simply a simple way to make sure that the yeast is still alive and healthy. Even with newly bought yeast there is no guarantee.

10points

#77

I overcook my pasta. Whether it is pasta I make fresh at home, or dried pasta bought at the shops, I tend to cook it 2x or 3x longer than suggested. I much prefer it that way. The pasta goes really soft and tender - almost melt in the mouth. Any texture in my pasta dishes comes from additions to the sauces itself (al dente veggies, small chunks of parmesan, sun-dried tomatoes, etc.). And when making a carbonara, the starchy water I get from overcooking and concentrating the cooking water down makes such a lovely creamy sauce.

ultrasupergenius Report

Final score:

8points

POST

Lord Mysticlaw 2 years ago

Overcooked pasta tastes slimy to me so... umm... no. Overcooked pasta reminds me of preschool lunches when half the kids would throw up after lunch on pasta day.

12points

#78

FDA recommended meat temperatures, with the exception of poultry.

Bully3510 Report

Final score:

7points

POST

#79

I don't use double boiler, or the bowl and pot method. I do use a lighter pot so I can more easily control the heat however.

Jazzy_Bee Report

Final score:

7points

POST

Mistralok 2 years ago

Yes, but for Hollandaise or "Bernaise it is an absolute must.

1point

#80

Don't put the pasta in till the water is boiled.

I do not have the attention span or time for that Mr kraft.

higginsnburke Report

Final score:

6points

POST

Lord Mysticlaw 2 years ago

Or just... boil your water in a kettle?

7points

#81

That you have to cook pork well done. YOU DON'T

misnd3rstood Report

Final score:

3points

POST

Ga Di 2 years ago

Thouroughly cooking pork was a necessity because of trichinella infections - nowadays pork is considered safe. Lightly smoked, juicy pork loin from the grill is great - and I´m still alive =)

7points

Temporary-Test-9534 Report

#82

American cheese belongs in more things than people care to admit.

Final score:

0points

POST

Rose the Cook 2 years ago

If you are talking about real cheese made in America I agree. If you mean that orange stuff wrapped in plastic slices the only place it belongs is in the bin.

28points

#83

don't use salt!

I grew up in a salt-free household due to my grandma's health issues.

StonerAlienBoy Report

Final score:

-2points

POST

Bunzilla 2 years ago

Uh, no. I would be fainting every time I stood up if I didn't use salt. That especially doesn't work well for places with hot temperatures. You sweat it out, you need to replace it.

14points