30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group

There is a very good reason why food and the like is called sustenance. Because everything about it is sus.

Just think about it. Why wouldn't you be suspicious of food if there are allergies that could potentially kill you if you're not aware of your body's nuances? Why wouldn't you be suspicious if nearly all recipes give you a very precise "estimate" for how long you'll be prepping it, and you end up spending twice as much time? Why wouldn't you be suspicious if most people can't taste the difference between potato and zucchini if you make pancakes out of them? It's all lies!

But all conspiracies aside... there is some truth to it, as folks on Reddit have been sharing cooking myths that frustrate the living heck out of them. And believe you me, there are far too many myths folks have debunked, whether through their own empirical studies, or by being chefs and just knowing all too well what the biochemical composition of an onion is and how to actually avoid its tear-jerking superpowers.

Scroll on down to check out the best responses to the now-viral question what are some "cooking myths" that frustrate you? And while you're at it, comment, upvote, share this list with your grandma (grandma, if you're reading this, your kids and grandkids love you dearly), or tell us some of your experiences with cooking myths!

More Info: Reddit

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30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group Most internet recipes severely underrate how long things take, i.e. water boils in 5 minutes, a pan full of sauce reduces by half in 10 minutes, chicken browns on one side in 2 or 3 minutes.... LIES! Everything takes at least twice as long usually. Rachel Ray and her "30 Minute Meals" is probably the worst offender. Decent enough recipes, but the timing is straight up fiction.

Ray_Kramer , HS You Report

Final score:

161points

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Ash Smash 2 years ago

Jamie Oliver's 15 minute meals must be the worst offender! Never made anything in that book in under 45 minutes!

38points

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30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group “Only cook with wine you’d drink”

No. It should be “don’t use cooking wine“

A cheap bottle of wine is all you need to cook. It don’t need to be a nice bottle for drinking.

getjustin , Tony Asleson Report

Final score:

128points

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Squirrelly Panda 2 years ago

What this means is you should be able to drink it and it tastes decent, not cook with the $50+ pilot noir (or whatever) because that is what you drink. If the wine is horrible straight out of the bottle, it won't help your cooking. If it is ok out of the bottle, but not something you would serve, that is fine.

45points

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30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group javaavril said:
Recipes that claim onions caramelize in ten minutes.

badbakedpotato replied:
I think this might also be a function of people not understanding the difference between browning onions and caramelizing them.

JackfromShellKnob replied:
Or sweating them, which is what it probably should be called most of the time a short time is listed.

keelhaulrose replied:
I once saw "caramelize your onions, about 5-8 minutes" and my reaction was "I've seen PE classes that are sweatier than those onions are going to be in 5 minutes, let alone anything approaching caramelization".

javaavril , ccbarr Report

Final score:

110points

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Lisa H 2 years ago

Strongly agree with this one. Caramelizing onions takes at least 45 minutes, depending on the quantity because it can only be done on low heat and LOTS of butter. If a recipe calls for caramelized onions, get that started first.

30points

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30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group "If you cut the root off of an onion, you wont cry"

Been cooking professionally for over ten years, this is a lie! But every single friend or family member comes up to me and says "Ohh did you know...?"

Like dude, I've had to caramelize a 50lb bag of onions. If there was a way to stop the acids forming gasses from the split onion cells, I would've researched the hell out of it and found the answer by now.

Sharp blade makes the best solution, though I have seen people soak a sliced onion in ice water. Something about the water pulling the amino acids out but then you have slippery onions and a wet mess after its all said and done.

Durragon , Leonardo Shinagawa Report

Final score:

103points

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Jennifer L. Davis 2 years ago

That's backwards. NEVER cut the root, never cry.

16points

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30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group burpeedevil said:
Add garlic first to a recipe.

mincepryshkin- replied:
I made so much of my early cooking life so much more difficult by thinking that garlic always had to go in at the start. Most of the time I was fighting for my life trying to keep garlic from burning.

burpeedevil , Mike Mozart Report

Final score:

97points

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Channon Doughty 2 years ago

Saute order for aromatics, with 2-3 minutes between additions, over medium heat: onions, carrots, celery, garlic, leeks

24points

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30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group Browning meat doesn’t matter (for a stew etc.). It f*****g does. Anyone who says otherwise is a w!@#e for the media.

chzburgers4life , Joy Report

Final score:

94points

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Mark Fuller 2 years ago

I need an explanation. I sometimes brown meat depending upon the recipe, but once went on a cooking course and was told it wasn't necessary. Why??

9points

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30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group Salting pasta water helps it cook faster. Yes, salt your pasta water- but not because it will boil or cook faster. Just because it tastes good.

"Chemicals" are bad. Everything is chemicals. That "no nitrate" bacon was marinated in concentrated celery juice, which is rich in....nitrates. No MSG, but aren't mushrooms and miso delicious? No added sugar...just a lot of boiled down grape juice. I'm not saying that adding stuff willynilly is necessarily healthful, but let's be honest about the chemical content of "no X" vs conventional foods.

[Writer's Note: technically, it does help the water come to a boil faster, but it is an insignificant change given how humans calculate time.]

riverrocks452 , Didriks Report

Final score:

91points

POST

badger 2 years ago

salting water does *not* come to the boil faster, because the boiling temperature of salted water is very slightly higher than of unsalted water, so it will take fractionally longer to come to the boil. however, cooking things in salted water *will* be fractionally faster because you're cooking in very slightly higher temperature water.

41points

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30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group RocketPawnch said:
The MSG/Chinese food headache. You eat Doritos just fine; I can see your orange fingers from here.

RobotPolarbear replied:
You're right, if you can eat Doritos just fine then MSG/Chinese food is fine for you too.

However, some people with very severe migraines do seem to be impacted by high glutamate foods. I can only eat things like Doritos and Chinese food sparingly. But Glutamate occurs naturally in things like mushrooms and Parmesan cheese too. Those foods are just as likely to give me a migraine despite being "natural".

RocketPawnch , Camy West Report

Final score:

77points

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Two_rolling_black_eyes 2 years ago

I listened to a 1 hour story on NPR (US non-profit radio stations) where they interviewed the guy who came up with the "MSG is bad thing". He admits it was completely made up as an attempt to prove peer reviewed journals are bologna. 15 minutes was him talking about the scam he did and the other 45 minutes about him trying for the last 40 years to get people to quit believing it.

35points

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30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group britb5476 said:
That a cast iron pan needs to be babied and treated like a mythical creature.

JimHFD103 replied:
No dishwasher here, but we use hot water and dawn on ours just like all our other dishes, and have like this metal chainmail thing for scrubbing off stuck on food. Afterwards, rinse clean, stick back on the stove, heat, wipe any excess water off, thin coat of oil (sometimes that's a good spray of Pam lol), heat off, wipe the oil with a paper towel so the whole inside is nice and shiny and that's what we do. Based on some descriptions I've seen I'm sure that'll give some people a heart attack, but we're a fire station with multiple crews using the cast iron daily and doing that exact same process and the cast iron pans have lasted us years.

britb5476 , WordRidden Report

Final score:

75points

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kate h 2 years ago (edited)

You can absolutely use dish soap on cast iron. The "never soap!" rule was from a time when soap contained lye, which would ruin the seasoning. Modern dish soaps do not contain lye.

65points

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#10

30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group Ok-Strain-9847 said:
That 'Organic' food is better for you. Just because it says 'Organic' on the label, it is good. Unless I can actually See the process of growing and processing of the food labeled 'Organic', I aint believing you.

150603 replied:
I used to work in a place that used a chemical they called T40. It bleached your clothes if you got any on you. They then introduced Organic T40 which did exactly the same thing. It was still a chemical made of other chemicals!

Ok-Strain-9847 , Richard Eriksson Report

Final score:

74points

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Melene Majlovic 2 years ago (edited)

depends very much on wich country you live in. In denmark the laws are very strickt about what you can label as organic

32points

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#11

30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group "Instant" pot recipes that say you can cook something in six minutes. NO YOU F*****G CAN'T. Pressurizing that thing takes time.

throwaway20698059 , Sue Thompson Report

Final score:

70points

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Channon Doughty 2 years ago

6 minutes from when full pressure is attained, perhaps

19points

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#12

30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group pdxpmk said:
Putting oil in pasta water.

kimblem replied:
I thought this helped it not have starchy bubbles.

WonderChode replied:
I doesn't even mix unless you put an agent that helps, like in a vinaigrette when you add mustard so it gets bubbly and well mixed.

RoRoRoYourGoat replied:
I put a few drops of oil in my water, because it breaks the surface tension and keeps the pot from bubbling over. Two drops of oil in all that water won't stop the sauce from sticking. It just sits on top and drains off with the water.

pdxpmk , Melissa Wiese Report

Final score:

70points

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Patrick Linnen 2 years ago

Oil in the water cooking the pasta may keep the pasta from sticking together, but it also keeps the sauce from clinging to the noodles as well.

44points

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#13

30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group cleansleight said:
Anything from 5-minute crafts, SoYummy, or any content farm in general.

LeakyLycanthrope replied:
To anyone wondering: I direct you to the YouTube channel How to Cook That to explain why.

tl;dw Not a goddamn one of them works or even could work, and many are actually dangerous. Plus all kinds of shady practices to work The Algorithm in their favor.

cleansleight , 5-Minute Crafts DIY Report

Final score:

65points

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Lisa H 2 years ago

Upvote for mentioning How To Cook That. If you haven't checked out her channel, do it! She's very intelligent and wholesome, especially when she does a video with her husband. That whole family is a treasure!

49points

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#14

30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group Authenticity. We are creative resourceful humans we borrow ideas techniques and ingredients from everyone and everywhere. It's beautiful and delicious fusion cuisine is not mutated bastardization. Acting like there is one recipe and one proper way of doing something is just snobbery and pride. "This dish is authentic" Oh yeah to who to what region to what time period? To what house or what kitchen? Your grandma's? your state region province town culture or country?

I am not claiming there isn't creativity or a first edition recipe as originally created. But recipes like art do not occur out some virgin birth in a isolated glass dome.

People look at food like currency and see it as either real or a phoney counterfeit. Either it's the fifteenth century version written by the originator or it's worthless. Penalty for counterfeiting isn't jail it's being told you are an insult to ancestors or worse a colonizer of culture and identity.

People who use authenticity like a weapon view cooking a plate of food like dog breeding repetitively inbreeding the same thing over and over again losing the original intention behind a new breed until it's so pointless and sickly is basically useless unless for show. It stagnates it dies.

SternLecture , USAG- Humphreys Report

Final score:

64points

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shiny shinx 2 years ago

tldr: f food gatekeepers

21points

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#15

30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group Then_Restaurant_4141 said:
That an air fryer isn’t just a small convection oven.

T[a]tsAndWhiskey replied:
Huh. So that’s why my funnel cake turned out weird…

freedfg replied:
THANK YOU!

Everyone tells me "OH you gotta get an air fryer"

It's a convection oven. The only difference is the amount of energy it uses. But people treat it like it's this magic box that they make f!@#$%g everything in.

Sparcrypt replied:
They are super cool though.

I love mine because it’s so fast. Like if I’m cooking some chicken or steak and it’s a touch too thick to cook fully before burning? I don’t need to have preheated my oven 30 minutes ago, I just pop it in the air fryer for a few minutes and we’re done.

But yes they are 100% just a small countertop oven. It’s just that having a small countertop oven is SO GREAT.

Then_Restaurant_4141 , HS You Report

Final score:

60points

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Shelby Jackson 2 years ago

I love my air fryer

23points

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#16

30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group That cold water boils faster.

Um no it doesn't.

Put a lid on it to make your cold water boil faster.

Much-data-wow , Scott Akerman Report

Final score:

60points

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Con O Cuinn 2 years ago

I think people get confused because under certain conditions, hot water freezes faster than cold

25points

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#17

30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group HaddockBranzini-II said:
That kale doesn't taste like shrubbery.

NeverSawOz replied:
It doesn't. It should have a sweet-bitter flavor. But the age-old trick is to put it in the freezer for a few days first, that activates the sugar. In the Netherlands we have a saying that kale should not be harvested until two good nights of frost. Delicious winter food with mashed potatoes and smoked sausage.

ModConMom replied:
I might be outing myself, but it sounds like you've never tasted shrubbery.

HaddockBranzini-II , John Lodder Report

Final score:

59points

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The Queen Of Upper Butt Crack 2 years ago

Shrubbery makes me think of Monty Python

56points

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#18

30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group The belief that olive oil is the best oil ever and should be used in every dish no matter the cooking method or temperature.

Ugh

I'm apparently "over sensitive*" to the taste of overcooked olive oil (and other low-smoke-point oils). I can always tell if something was cooked at a high temp in olive oil. It's gross.

*my sister's words

number1auntie , Daniella Segura Report

Final score:

57points

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TheAquarius1978 2 years ago

Not the same thing, Olive oil hás flavor, its a must for some dishes ( belive me Im frikking Portuguese i know ) but its c**p for other dishes, try doing fries with Olive oil lol, or even frying a piece of meat with it, its desgusting.

21points

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#19

30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group ProGuardian13 said:
Internet recipes that call for like a quarter teaspoon of salt in a crockpot full of chili.

listen-to-my-face replied:
My mother in law’s spaghetti recipe calls for half a clove of garlic.

Half. Of a clove.

It’s maddening.

jellycrash69 replied:
Who uses half a clove of garlic for anything??? What're you gonna do with the other half? Just put the whole damn thing in.

ProGuardian13 , markni123 Report

Final score:

56points

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Gabby Ghoul 2 years ago

1/2 bulb of garlic sounds better!

59points

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#20

30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group pmags3000 said:
All Grandma's are good cooks. Mine sucked so bad she couldn't cook noodles. My great grandma, however... hot damn.

pjabrony replied:
My maternal grandmother was a terrible cook, of the "boil everything until it chews itself" school.

banjo_fandango replied:
My Grandma was a terrible chain smoker, and was very lax about tipping her ash. Some of my earliest memories are of sitting on the countertop, watching my grandma stirring the bolognese sauce, the end of her fag getting longer and longer until the ash dropped in the pan.

Bolognese & ash sauce was actually the nicest thing she made. She was a dreadful cook.

pmags3000 , spader Report

Final score:

54points

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Gavin Johnson 2 years ago

One of my Grandmas was an awesome baker (her bread and fruit cakes were the stuff of family legend) but boiled her vegetables until they were almost translucent, the other Grandma was an awesome cook (Sunday roast was bliss at her house!) but couldn’t bake to save her life. With the right meal combination they were a force to be reckoned with, get it the wrong way around and you’d have been guaranteed disaster 😂 I was blessed to know all four of my Grandparents and their wisdom and love has carried me a long way in life, I miss them every day one way and another.

20points

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#21

30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group phrendo said:
Washing chicken.

congratulations_dude replied:
Why would you wash chicken? Pat it dry I get. Trim up the fatty bits sure but like wash it?

fishydogs replied:
In some parts of the world, store/market bought chicken/meat can actually benefit from being washed. This generally isn't the case in western countries.

I try not to judge how people do it due to this, but it's good to know the risks of washing chicken/meat (spreading salmonella/bacteria in your kitchen).

oby100 replied:
From what I hear, those parts of the world wash chicken because the chicken was sloppily butchered and will still have feathers and crap on it. I would be inclined to wash chicken if there was all kinds of inedible bits hanging on to it.

phrendo , Chuck Falzone Report

Final score:

53points

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Justme 2 years ago

I “wash” my chicken by soaking it in a brine bath… or buttermilk.

10points

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#22

30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group A hard lesson that myself and others have faced: taste as you go. Taste constantly. Never assume you know what the food tastes like. Taste!

randompersonfifteen , Sue Thompson Report

Final score:

52points

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Anony Mouse 2 years ago

Is this a myth? People think you shouldn't taste food? This seems a bit of a stretch.

8points

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#23

30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group woodgie2 said:
That alcohol in food all ‘cooks off’ or evaporates. It doesn’t. Please bear this in mind when cooking for addicts in recovery or people with other dietary or religious restrictions.

Source (among others): USDA Table of Nutrient Rentention Factors, Release 6, page 12

Kryddersild replied:
Doesn't this paper only show alcohol retention when stirred into a liquid volume, though? I imagine a deglaze allows for much faster evaporation.

ErnieAdamsistheKey replied:
Yes, a deglaze is different.

Nikiaf replied:
Adam Ragusea did a video on this at some point. Essentially unless you’re cooking something for a really long time, you won’t “cook off” the alcohol, and even then a percentage of it will remain. For most people this doesn’t matter, but if you have addiction issues or potentially adverse reactions to it, it’s important to remember that it won’t boil off in a couple minutes.

woodgie2 , Anders Sandberg Report

Final score:

47points

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Mother Of Magpies 2 years ago

My mother is allergic to alcohol- it makes her pass out, even in the smallest quantities. This has always been a problem for her, the 'you'll be fine, it's all cooked away' is really not the case!

21points

Darcy Marie 2 years ago

This. I'm allergic to hops so i can't have beer. My sister was so mad i refused to eat her beer bread. She tried to tell me "i baked it so it cooks out" you can't cook out hops you idiot walnut baby.

3points

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BananaStrings 2 years ago

Some medications can conflict with alcohol, and I’m not talking about the obvious ones for obvious reasons, like pain killers, sleeping pills, muscle relaxers, and anti-depressants, but rather, some antibiotics can cause violent reactions when mixed with alcohol. Just a friendly PSA.

8points

StrangeOne 2 years ago

This always concerned me, especially when I've been to relatives homes for dinner with kids and they pour in wine into a stir fry. Whenever you say something about it they're just all "Oh, the alcohol burns off/evaporates. The kids and everyone will be fine." Now, with this info, I'm determined to be more adamant in reminding people to be more mindful when cooking for others.

6points

Stephanie Paich 2 years ago

It's such a small amount that it probably wouldn't matter in most dishes

5points

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Bobby 2 years ago (edited)

So looking through the charts the lowest alcohol retention was 4% after the cooking was done. Stews and sauce cooked 2.5 hours and longer had the lowest alcohol. So if you added 1 cup of wine with 10% alcohol to 3 cups of a sauce it would be 2.5% before cooking. If it was 4% alcohol left over you are looking at a final ABV of about 0.1%. Insignificant to most people but still enough that it could be an issue for people with alcohol issues. Measurements were for ease of math, not any real recipe

4points

Stephanie Paich 2 years ago

I recently learned that Vanilla extract contains alcohol. It surprised me because I never heard of anyone objecting to consuming baked goods made with vanilla. But I guess 1 teaspoon in 3 dozen cookies would be a negligible amount in the final product.

2points

Noname 2 years ago

BS I never believe anything stated as fact by the USDA. EVER, anyway. I don't know where they get their "facts" from, but after living in Europe for more than a decade, I have yet to get food poisoning from leaving my roast out overnight, nor my soups, and the eggs I get from my hens are never refrigerated ever. Maybe it's something wrong with food in the USA?

1point

Sonja 2 years ago

If you're cooking for an alcoholic, even if you do a reduction and it does cook all off, it's not enough. The taste of the beverage, especially wine and beer, can also be triggering. So if you cook for an ex-alcoholic, leave it out and no alcohol free substitutes either.

1point

The pizza girl is here! 2 years ago

I'm 14 and have foods with wine in them all the time (pasta, meat..) should I be worried? Can I consume alcohol in these amounts at this age?

0points

Taylor Keane 2 years ago

Had a friend who's mom had to go back to rehab after eating rum cake.

0points

Patrice Klinefelter 2 years ago

Alton Brown did a show on this and test after cook and some of the alcohol was left.

0points

Khara Mei 2 years ago

My ex was allergic to alcohol, like anaphylaxis levels. Could manage vinegars as long as they weren't too strong, but anything that had been cooked in alcohol was off limits. It is absolutely still present. If we had to go out to eat, there were only certain places we could go to that guaranteed didn't cook with alcohol. Belief in this is so prevalent that places would claim that it's fine but then we're bringing out the epipen and phoning an ambulance because it wasn't.

0points

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#24

The idea that there's a correct way to cook. Like, there are wrong ways to cook, but if you like putting apples on pizza or whatever, you aren't enjoying food wrong.

classy-face258 Report

Final score:

47points

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K W 2 years ago

I bet apples on brie pizza would be good.

17points

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#25

30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group CR7_Bale_Lovechild said:
That dry pasta is somehow inferior to fresh pasta. They both have a time and a place.

MaxWannequin replied:
A friend of mine would balk at the idea of making her own mayonnaise or other quick to make dressings and instead buy bottled ones, saying it would take so much time, but she then spends hours making homemade pasta or wontons, which are not comparatively better than any decent quality ones you can buy in the store.

CR7_Bale_Lovechild , Guy Renard Report

Final score:

45points

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Dean Meixner 2 years ago

Fresh homemade pasta is great for a special dish or occasion, but the dry stuff is the best, there are so many special pastas that you can only get in dry form, and most of those are from Italy, so they can't be that bad ...

9points

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#26

30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group Salt and pepper should only be put on steak. Get you some good salt free Cajun, great steak seasoning (or let's be real, Montreal steak), onion garlic, let that rest for 30 minutes, sear it, let it rest. How my grandma does it and ooh is it homely.

Sugar and cornbread. They can go together, but I do recommend honey over sugar. In the batter or not. Maple syrup too!

Also that some foods have to be eaten how it is eaten where it's from. I am all for respecting culture, but if I wanna eat sushi with a fork a my house then let me be. Just sometimes its easier to eat something with a fork than chopsticks or my hands 🤷‍♂️

Diligent_Jury_9956 , Carol VanHook Report

Final score:

43points

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Miz Chelle 2 years ago

I halve the sugar in my corn muffins and add some creamed corn instead.. yum

10points

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#27

30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group Number 1: that one where people say adding a raw potato to an over-salted dish will fix it by "drawing the salt out". Potatoes may absorb some minuscule amount of the salted water but they aren't some kind of magic salt-absorbing sponges.

Number 2: searing meat "seals in the juices" - nope, it gives it a tasty crust, that's all

And Number 3 would be that old chestnut that you can keep guacamole from turning brown by adding the pit to the dish. No, just no

feliciates , fox-and-fern Report

Final score:

39points

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B.Nelson 2 years ago

The only way to keep an avocado from going brown is to put it immediately into a Ziploc bag with no air. The air is what browns the avocado.

14points

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#28

30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group 12dogs4me said:
[It's a myth that] margarine is a substitute for butter.

NatAttack3000 replied:
Well it is... It's not a very good one, but it is also a fat.

AsherGray replied:
A lot of transfat.

UndercoverFBIAgent9 replied:
Yeah, it totally is.

Sure it might not be as good, but name one lower-calorie version of an ingredient that is.

Miracle whip is a substitute for mayo.

Turkey bacon is a substitute for pork bacon.

Skim milk is a substitute for 2%, which is a substitute for whole, which is a substitute for cream.

It’s not as good because it has half the fat. Fat adds flavor but also has the unfortunate side effect of making your pants smaller.

12dogs4me , Andrew Filer Report

Final score:

37points

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shiny shinx 2 years ago

the last sentence though xD

29points

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#29

30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group speakajackn said:
"Uncured" meat products. It's still using a form of nitrites to convert to nitrates to create a longer life span of the food. If it was uncured it would turn grey, not bright ass red.

THElaytox replied:
Yup, "nitrate free" cured meats usually contain large amounts of "celery salt" which is just a source of nitrates. If you buy "nitrate free" bacon I can almost guarantee celery salt is on the ingredient list.

speakajackn , Sara Report

Final score:

37points

POST

shiny shinx 2 years ago (edited)

can somepanda explain the celery/meat/nitrites thing?

10points

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#30

30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group curryp4n said:
Not washing mushrooms because “it absorbs” the water.

throwaway20698059 replied:
I've never heard this one but it's funny. Mushrooms are 80-90% water already - and they are covered with dirt.

7h4tguy replied:
Leave the dirt on the bok choi for extra flavor /s

This is how ridiculous I think they're being, and it's a die on this hill common thing as well. Baffling.

Hugepepino replied:
That’s silly logic. You are 65% water, so is your skin which will deteriorate in water after left too long.

curryp4n , Charlotta Wasteson Report

Final score:

35points

POST

Metalhead Turtle 🇺🇦 2 years ago

You're supposed to wash mushrooms though, right?

12points

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#31

30 Ideas And “Tips” About Cooking That Irk People Something Fierce, As Shared In This Online Group Lizakaya said:
I feel like this is a throwback to being raised in the seventies and early eighties, but rinsing your pasta. My husband still does it even though we know better and I cannot talk him out of it.

RubySapphire19 replied:
Wait, you mean like when it's dry, before you cook it? Or afterwards to stop it from overcooking?

malibubleezy replied:
Cook it less if you're worried about over cooking. No rinse. The starch will even help born the sauce to the noodles.

7h4tguy replied:
Lots of things are ice bathed after blanching to stop the cooking. This is no different. E.g. fresh noodles cook much faster so it can make sense to rinse after. It's a bit easier than timing pulling them early and letting carryover cooking finish them.

Lizakaya , News21 - National Report

Final score:

15points

POST

Becky Samuel 2 years ago

Pasta gets rinsed after cooking only if it's for a pasta salad to be eaten cold. Otherwise you run the risk of coming back to a solid lump of claggy pasta.

5points

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#32

That pork cannot have *any* pink at all.

I do not like shoe leather pork 🤢

crymeajoanrivers Report

Final score:

13points

POST

BananaStrings 2 years ago (edited)

Go by internal temperature, not color. I recently almost overcooked a pork tenderloin. The internal temp was 160°F, completely safe, but the center was still pink.

9points

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#33

DarthFuzzzy said:
People who think you have to cook every protein to 165f.

The worst is pork.

awcadwel replied:
Depending on the cut, pork around 140-145 is ideal for me. Both texturally and flavor.

I feel like some people go too “bold” and go 135 for effect and it’s just…eh, kind chewy. Odd.

That’s just me. More than one way to skin a cat.

ol-gormsby replied:
A medium pork cutlet is food of the gods.

Sear both sides on the pan, finish in the oven.

*Just* slightly pink in the middle.

DarthFuzzzy Report

Final score:

10points

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Squirrelly Panda 2 years ago

Trichinosis used to be an issue with pork, had to cook it enough to kill the parasite. Now days in the modern world pork is safe from trichinosis, cook as rare as you want, but us older folk will still be more comfortable with medium well or well pork because that is what we grew up with.

10points

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