I agree..no such thing as too much chocolate😆

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.)

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.

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.

You are not wrong.

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

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.

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

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

Right.

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

tell it to a japanese, he'll shoot you

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

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 ...

Or even just flour

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.

I tend to double the garlic!

Yeah, the pretentious stuff they say.

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.

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

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

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

Not everyone has the time and patience for delicate procedures🤭

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.

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.

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

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

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.

I definitely lessen the sugar content for jam.

There is something VERY VERY weird about education in hte USA. Baking is dry cooking in an oven, You can bake dinners, desserts, yeast bread and cakes, and baking powder raised cakes. You can bake your own biscuits aka flat sweet bite sized thingies, or cup cakes of muffins. You can bake sweet items and savoury items, you can fry or steam or boil sweet items and savoury items. This is called cooking and it does involve chemical changes. You can cook by boiling in water, vegratbles, fruit, eggs and dumplings --even yeast dumplings

Sugar preserves your cakes, that’s why the amounts a so big because when many recipes where created they didn’t have proper refrigeration. So , it’s ok no adding as Maica as the recipe says. I’ve been experimenting and I know how much I need to be ok. Also, I use substitutes like coconut sugar which”s have a lower glycemic levels.

I like my food extra sweet so I add extra sugar! Maybe i should try this new method!

Americans only use three kind of sugars, granulated sugar, brown sugar, and powdered sugar. Thats why things tend to be overly sweet. In Europa, there are many kinds of sugar types depending on what you are cooking or baking with

same. that's the only thing I use less of in a baking recipe though.

In baking, this is potentially a disaster. I don't like very sweet things myself, but I never play around with baking recipes till I am certain of the basics of whatever it is. After that, okay.

Personal choice. I usually add more and love it.

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