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Every one of us has cooked food at least a few times during our lives. And it doesn’t matter if your cooking was just making ramen from a store-bought pack or making a complicated meal from scratch. It’s still cooking in some capacity.
And a lot of us have committed some cooking sins. Some of us even did it knowingly. Recently, Reddit users in a thread on the community r/Cooking shared what cooking sins they commit knowingly and shamelessly. Let’s take a look.
More info: Reddit
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#1
I break my spaghetti in half like a mf champion and never regretted doing so
SonicAlchemy 2 years ago (edited)
At home, not a sin, personal preference. In a professional kitchen, definitely a sin. Would ruin the integrity of the plating, appearance, what you're advertising on the menu and the dish in general.
Valeria Castagna 2 years ago
I'm italian, we only cut spaghetti for small children, otherwise It Is considered a crime! :)
Remi (He/Him) 2 years ago
I enjoy doing the twist with the spaghetti that makes it fan 360° too much to start breaking it. You get it all into the water in seconds anyway
Omima mimi miki 2 years ago
I always break ;) No one is paying me at home to make them the pasta the way they want it - so you get my version - which is free and even better!
Max Fox 2 years ago
MY GOD, WHY???!!!! But seriously, you break in half and it's now too short to twirl it like the Goddesses intended, but too long to pick up comfortably with a fork - it just flops off like, a, I guess like a wet noodle. Unless this crime against the kitchen also cooks it until it's mush...
Travelling Stranger 2 years ago
at home i use whatever pasta i find comfortable cooking which contains the same ingredients as spaghetti - flour and water
RELATED:
#2
I let my meat defrost on the counter, and if I pay enough attention I´'ll put it in the fridge when its defrosted, but sometimes I totally forget about it and it comes to room temp. My family is still alive.
Annik Perrot 2 years ago
I always leave my meat on the counter for a while, so it's room temperature when I put it in the pan. If the meat is too cold it may ooze and boil. Yuck!
Zedrapazia 2 years ago
Is that an issue? I always put the frozen meat on the counter, wrapped in paper towels to absorb the excess moisture, for a few hours until it's completely thawed before I cook and eat it
detective miller's hat 2 years ago
My family has been doing this forever. i was also taught that meat should be room temp when you start cooking it. No one has died yet. I can't even remember there being more than one incidence of anyone getting sick from my family's food during my lifetime. I mean go back one generation past my grandparents on both sides, and there was no refrigerator in the house.
Krystle Deschene 2 years ago
Not truly. The exterior of any meat will come unto the 'danger zone' quicker then the internal will. The rule in food safety Is 4 hours. So the outside could be over 4°c way before the inside is and there is a potential for bacteria to grow on the outside of any such product before the inside is truly thawed. But with that all being said, my grandma used to that EVERYTHING on the counter from sun up until dinner time and we never got de*d 🤷♀️
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Maartje 2 years ago (edited)
I used to run a restaurant and also teach food safety. My reward is that every single frigging time I go into a restaurant someone tries to poison me "JINX ! HEY YOU USED TO TEACH FOOD SAFETY? Let's play "name that foodborne illness I am now slapping onto your plate" - I have had both salmonella AND e. coli (oh yes that WILL get you hospitalized) and a wild variety of the smaller ones. Also, I now recognize that all the times all 5 kids were barfing at the same time my mom PROBABLY did what they did-
Sans Serif (Sans) 2 years ago
My rule of thumb is that if frying a steak, let it warm just slightly so the center doesn't cook too quickly. When making a roast, let it come to room temperature so you're just roasting the meat and not also trying to "thaw it out". Obviously, depends on weights and thicknesses and... your mileage may vary...
Chez2202 2 years ago
Steak, lamb etc should be cooked from room temperature. It’s like working out. You warm up first or your muscles are too tight. If you cook a steak straight from the fridge it will be tough and chewy. I don’t think it’s wise for pork or chicken though. Bacteria in these can kill you.
Celtic Pirate Queen 2 years ago
Meat should be room temp before cooking, so I think you're in the clear.
#3
I scrape the bowl like I’m held at gunpoint. Those heathens on Food Network and their half a**ed wasteful scraping make my blood boil. I’m sorry we can’t all live in the Hamptons and be so rushed that we throw away half the brownie batter Ina, you selfish b+<£.
arthbach 2 years ago
My husband and children complained when I bought a new spatula. It cleaned the baking bowls TOO well, and they weren't getting any of the uncooked mixture. (I live in a place where this is safe for non-immunocompromised people to eat).
Mabelbabel 2 years ago
Are you me? My kids fight more over who gets to scrape out the baking bowl than anything else! I have silicon spatulas that clear out the bowls really well, but they are so disappointed when there's no raw dough left, so I end up deliberately leaving some.
Load More Replies... SonicAlchemy 2 years ago
I've had many chefs that would hold me at gunpoint and make sure I scraped every last bit of something out of a container, as well. I don't know how many times I've heard "Hey, man, that's like three orders still in there!" regardless of how much I actually got out. Not a sin, just good practice.
Bouche and Audi and Shyla, Oh My! 2 years ago
I bet the food they make is actually thrown away.
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Jackie Lulu 2 years ago
Measure the ingredients to the last millimeter, and then leave 1/2 of it in the bowl.
#4
I make, and eat, raw cookie dough. With eggs. Best treat. Never been sick
Firefly1617 2 years ago
The flour is more likely to make you sick than the eggs, I think, but still a pretty low likelihood
Shaunn Munn 2 years ago
Having had *Sam'n'Ella* drop in for a looooong and unwelcome stay, I wish you continued good health.
Lori T Wisconsin 2 years ago
Borrowed time. Eating raw cookie dough made with unpasteurized eggs and raw flour can give you a fun week on the toilet. Your friends E. Coli and Salmonella throw a real party! 🤡💩🤢
#5
I use salted butter and don't add salt in baking recipes. My desserts/baked goods always end up perfectly, slightly salted.
Annik Perrot 2 years ago
I always use salted butter, too. But then, I'm part Breton, and for Bretons, there is no other butter ;-))
Chez2202 2 years ago
I’ve been buying unsalted butter for baking for years and now I have to rethink all of my life choices. I never considered my own personal preference before. I love salt. I even sprinkle it on my toast if my salted butter isn’t salty enough.
Bunzilla 2 years ago
I think it really is all down to personal preference. Salt is a flavour enhancer, and if you enjoy it, you should totally use it for baking, rather than buying unsalted specially. Most baking recipes call for salt anyway. We personally use unsalted butter for everything, because we feel it has a 'cleaner' taste. That's just for our palettes.
Load More Replies... SonicAlchemy 2 years ago
Can't argue if you're happy with the results but I definitely wouldn't trust the content of salted butter against what the recipe calls for, especially in something as precise as baking should be. Wouldn't call it a "cooking sin", more personal choice.
Remi (He/Him) 2 years ago
The salted butter always has the amount of salt declared so you can calculate how much salt goes to the food because of it, if you need to know the exact amount. Of course most of the recipes here are written with the assumption that the butter is the medium salted sort, because that's the most common sort.
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Lady Miss Pie 2 years ago
I’m a professional chef and baker, and I always use salted butter. But it has to be good butter!
geezeronthehill 2 years ago
History lesson from an old guy: butter was traditionally salted to preserve it before refrigeration was reliable. Think blocks of ice in an icebox.
Earl Grey 2 years ago
And that involved a LOT of salt by today’s standards.
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JayWantsACat 2 years ago
The point of unsalted butter is that you can't control the amount of salt being included. Use whatever butter you want No one cares. And you're not some special person because you use salted instead of unsalted.
3 AM 2 years ago
And neither does going with unsalted butter make you superior.
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#6
I'll put ketchup on hotdogs and brats. I don't care what others think. I like it.
Donkey boi 2 years ago (edited)
For me, it depends on the sausage quality. High quality = no condiments. Low quality = Nose melting amounts Colemans English Mustard.
XanthippeⓐWulf🇨🇦️️🇬🇧 2 years ago
Ooh love a bit of sinus singeing spicy mustard, especially on brats with a little sauerkraut and a nice pint...damn now I'm hungry.
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MrsFettesVette 2 years ago
I like ketchup on hot dogs and I put ketchup, mustard, AND mayo on burgers.
Sans Serif (Sans) 2 years ago
Milwaukee German here -- do what you will with the dogs, but only mustard goes on brats (if that - good brats need nothing). Ketchup, kidding? Down vote ready... 8-)
Elizabeth 2 years ago
CA wife married to IL hubby. I know he must truly love me because I put ketchup on a hot dog. I mean, I am not stupid enough to go to a Hawks/Sox/Bears game and do it. Anymore ;-)
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Sarah Pryde 2 years ago
i really dont know why its such a sin to put ketchup (catsup?) on hot dogs and brats....
Per-Ole Sjuve 2 years ago
Didn't even know this was considered a "crime". Ketchup were made for hotdogs wasn't it?
3 AM 2 years ago
When I was a child, we put it on the very overcooked hamburgers my parents liked. If they saw pink in their beef, they would have thought they'd been poisoned. They preferred a nice hearty grayish brown. I made them prime rib once, and mom put their plates in the microwave to gray them up.
Load More Replies... #7
Using a teaspoon to scoop out some spices, then putting it back into the drawer because it was spotless.
Chez2202 2 years ago
The only thing I eat with a teaspoon is yogurt and I really don’t want that seasoned .
Load More Replies... Bunzilla 2 years ago
We use our teaspoons for more things than I think a lot of people do. I rarely drink tea, but I use a teaspoon to mix my yogurt popsicle mix, and eat ice cream. We have these tiny snack bowls we use for both (technically sauce bowls from Corelle). Sometimes if I want just a tiny bit of cereal, I'll use the same combo.
Sans Serif (Sans) 2 years ago
At a very advanced age I still have never acclimated myself to 'soup spoons' and use teaspoons for everything from cereal to chili...
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#8
I rinse my mushrooms. Ain't nobody got time for carefully wiping off the soil.
3 AM 2 years ago
A slightly dampened little brush, usually sold as a mushroom brush, or a damp paper or cloth towel work fine for the ordinary button ones.
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iseefractals 2 years ago
Rinsing is fine. It will absolutely cause some water absorption, but it's minimal (1-2% gain by weight) soaking them on the other hand, will turn them into a waterlogged abomination
D.L. Birdski 2 years ago
If it was ‘soil’ I might agree but they grow em in composted manure. I wash n cook!
DoNotGoGentleIntoThatGoodNight 2 years ago
I happily eat them raw....and my family think I'm crazy for doing so
Celtic Pirate Queen 2 years ago
AW - a little horseshit never killed anyone. Just ask American politicians.
Nitka Tsar 2 years ago
Depends on the mushrooms. Champignons should be fine but I would not do that with other kinds (don‘t know the names in English)
#9
I do a lot of ribs in my smoker, and I usually do 'em until they fall off the bone. Spare me all the mumbo jumbo about how the 3-2-1 method is c**p, or that "fall off the bone" ribs are overcooked, that's how my wife likes them, I don't mind them tender like that either, and that's just the way I'm doing them, if you don't like it, buy your own smoker.
SonicAlchemy 2 years ago
No sin here. Fall off the bone is what you should always aim for when it comes to ribs. You should never have to tear at a rib to get the meat off. That's undercooked and obnoxious.
Chez2202 2 years ago
I couldn’t agree more. Our local Chinese takeaway have lots of different ribs on their menu but they don’t have them in OK sauce so but will make them for me if I ask. The meat falls off the bone and it’s amazing.
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Janette Bruck 2 years ago
In the oven for at least 4 hours at 225 - low and slow gets them falling off the bone!
Celtic Pirate Queen 2 years ago
I give them a good rub with seasonings, wrap in foil and bake low and slow for about 2 1/2 hours, THEN put them on the grill with sauce. Yes, they fall off the bone. Isn't that kind of the point?
Dr Robert Neville 2 years ago
Usually do a 24 hour brine before smoking ribs, forgot the pork ribs the other day (did beef), did a 3 hour brine before smoking, literally no difference.
#10
I cook with butter more than oils. It tastes better. Not as healthy, but it’s worth it to me!
Austin L 2 years ago
You can take it a step further if you cook it down into ghee: excellent flavor, higher smoke point, and longer shelf life.
Jane No Dough 2 years ago
yummmm, ghee! Best way to cook mushrooms with the soil wiped off instead of washed, soooo worth the effort!
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Leesa DeAndrea 2 years ago
Butter does taste better. And I may be odd, but I don't like olive oil. Or basil.
Alicia Kessinger Bader 2 years ago
Butter, like everything else, in moderation, is VERY healthy. Especially the unsalted. Don't feel guilty-Life's too short. Use it - you ARE worth it!
Martin König 2 years ago
Put first a small amount of oil and then you can use as many butter and as high temperature (modestly) as you want. The oil prevents the butter to burn and cancerate you in a few years.
3 AM 2 years ago
I learned that somewhere years ago, and the little bit of oil really does keep the butter from burning.
Load More Replies... #11
I don’t dice onions the proper way (keeping the root end attached). I cut off both ends, slice one way, then the other. I know it’s supposedly easier, but I don’t like doing it that way.
Zedrapazia 2 years ago
Ah, you're supposed to leave the butt of the onion on when slicing it, that explains a lot! I just cut off both ends, then did as it was supposed to be done with the butt and wondered why anyone considered this more practical.
Huddo's sister 2 years ago
One good thing about not being able to eat onion any more is not having to muck around with this!
Sans Serif (Sans) 2 years ago
Having to pass on a recipe because you're just not up to onion structural mechanics is a reality -- and I love onions!
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Candid Panda 2 years ago
I thought the way you cut an onion effects how it releases the gases that make you cry. That's why you avoid cutting it near the root.
JayWantsACat 2 years ago
I think it has more to do with using a dull-ish knife, where the cells are getting crushed instead of cut.
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OneHappyPuppy 2 years ago
I chop them up and throw them in the blender. Whirr whirr with a dash of water and olive oil and there's the basis for all dishes
Chez2202 2 years ago
I do this too. There’s no shame in it. I also slice across first. I’m such a rebel.
JayWantsACat 2 years ago
Its easier to chop with the root end still attached since the layers are anchored but I almost never do it that way.
Load More Replies... I'mNotARoboat 2 years ago
Chop both ends off, peel the skin off, freeze the wet but not edible skin and the middle bit that's more like a shallot for soup stock, cut onion in half, flat side on cutting board, two chops vertically, four chops against the grain. Every time.
3 AM 2 years ago
Why are you freezing the skin? Do you use it for fabric dying?
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Leo Domitrix 2 years ago
I've done more stitches on people who were doing it the "proper way" than I care to recall. OK, probably not, but 'proper culinary practice' when I was an MD working near a small cooking school meant "suture kits for everyone!"
#12
I use my chef’s knife for everything. All my other knives are just there to look pretty.
SonicAlchemy 2 years ago
Not a sin, pretty common practice, especially with home cooks. I'm a career chef so I do have a serrated, boning, pairing, Japanese santoku for split cuts, slicer, etc. but my chef's knife is definitely what I use the most.
Bunzilla 2 years ago
I use my santoku knife the most, I just prefer it. But I've got a paring knife for more fine stuff, a bread knife for bread, and a big titanium... chef's knife? for cutting big, tough stuff like watermelon and squash. All three of us have our own preferred knives. Dad has a serrated tomato knife and a short paring knife, and Mom has some paring knives and a couple of smaller chef's knives.
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Zedrapazia 2 years ago
I have a very sharp Japanese Damascus steel knife that I use to cut absolutely everything except for tomatoes (those need a toothed knife or it'll slide off and I cut myself). The Japanese knife needs to be sharpened every once in a while, but it certainly keeps me safe from cutting myself.
MrsFettesVette 2 years ago
I have way too many knives and I usually only use a paring knife and a chefs knife- because those two are the ones I can sharpen the best/most easily. Sharpening a filet knife or a santoku knife is a bit dicey for me. Sometimes I want to get rid of all the extraneous ones but I'm always afraid I'll need a specialized knife for something.
Danish Susanne 2 years ago (edited)
I mostly use mine for everything too, except when slicing bread, when a bread knife with teeth is far better.
#13
My chef mother taught me NEVER to cut lettuce, only to rip. Ripping the lettuce and then rinsing/washing was my job every night before dinner, and I loathed it. Now, I only cut my lettuce with a knife, I refuse to rip it lol
SonicAlchemy 2 years ago
I'd have to go against mama on that one, too. Ripping lettuce by hand can damage and bruise the leaf and would look like s**t on any professional plate. Kale is the one exception I'd make as massaging and breaking it down by hand is beneficial. Other than that, no, use your knife and soak/wash it in ice water.
Cheryl Ramsay 2 years ago
You're supposed to MASSAGE kale???? Now I know why I don't like it.
Load More Replies... Kelly Scott 2 years ago
The reason for not using a knife is because lettuce will react to the metal and begin to turn brown. But when I buy lettuce and cut it for salad for a group of friends over to dinner, the lettuce doesn't have time to turn brown. So I'll cut it with a knife then. Much faster and easier.
Catie Cayos 2 years ago
I use a pair of designated (food) scissors to cut lettuce and such. Won't go back to cutting with a knife.
Patrick Linnen 2 years ago
As long as the stems are removed, I'm not going to care much if it is cut or ripped.
Danish Susanne 2 years ago
I would never do so, but then I like my salad rather thinly sliced and easy to mix.
#14
My cast iron is seasoned properly so it gets a quick hand wash with soap and rinsed and then dried completely. It will get touch up seasoning when needed. The hysteria is so unnecessary.
Auntriarch 2 years ago (edited)
I'm a bad person. I use non stick pans. My wrists just won't take cast iron any more. Unfortunately nobody now wants my pans
madbakes 2 years ago
I prefer nonstick, and a bonus definitely is that it's lightweight. I don't like to cook with a lot of oil, and take good care of the pans. I don't eat meat so I'm not looking to deglaze meaty bits and fat.
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Justine Ludeman 2 years ago
Agreed! I do the same thing! Mine is so seasoned that a little soap and water will never hurt it!
Zedrapazia 2 years ago
I never seasoned my cast iron, I just use it, clean it and use it again next time. Nothing has happened so far. Why is that seasoning so important in the first place?
Sans Serif (Sans) 2 years ago
I had a very good friend watch my house while on vacation. When I returned, she had scrubbed all my cast iron to shiny... 8-(
Theora Fifty-five Johnson 2 years ago
If mine needs seasoning, i make bacon. Pan is ready to use, and I have delicious bacon. Winning!
Never Snarky 2 years ago
I don’t even use soap. I have a gadangus for scrubbing the skillets that don’t harm the surface but gets them clean.
Rebekah Kelleher 2 years ago
Nothing wrong with a little soap and water on a well-seasoned cast iron pan. Just no prolonged exposure such as soaking or putting in the dishwasher
#15
I sometime use store bought chicken stock or bouillon cubes.
I know! I'm sorry!! It's just... sometimes my stuff is still frozen!!
Kel_how 2 years ago
This is exactly why stock, broth, and bouillon are sold at the store. No shame!
Chez2202 2 years ago
I absolutely love watching Guy Fieri cook and guess what? He buys his stock. If it’s good enough for Guy it’s good enough for me.
Load More Replies... Danish Susanne 2 years ago
Try bying three or more different brands, make a cup of each and taste it, then you will know, what can be the problem.
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Mini grizzly 2 years ago
Don't be sorry. I do this too a lot. I don't have time to make it properly. And I want the food to be done quick so I can do other stuff after.
Huddo's sister 2 years ago
I used to do this, and still have some on the shelf, just in case I run out of homemade
Leesa DeAndrea 2 years ago
I never make stock. Homemade stock is delicious. But I'm a lazy b***h.
Cydney Golden 2 years ago
Costco has lower sodium Better Than Bouillon. It's a life saver and tastes great.
#16
To actually answer the question rather than dragging OP, I don't care about making sure everything I'm chopping is the same size. Who the hell cares. I'm only cooking for my household, and it's not like I'm hacking food apart like an animal, so everything still cooks in roughly the same amount of time.
I also overcook pasta a little. I don't like it al dente.
Chez2202 2 years ago
No doubt about it, you should never chop all your veggies to the same size. I like to make vegetable lasagna and if I sliced carrots to the same size as peppers or courgette I would have a filling of mush with crunchy slices of carrot.
N. 2 years ago
I think they mean cut each type of vegetable to the same size.
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JayWantsACat 2 years ago
Just say it's "rustic" and call it a day! lmao Also, i can't stand al dente noodles. Call me a heathen but it's not enjoyable to me.
Jessica Jones 2 years ago
ugh. my husband makes me overcook his pasta. He hates it al dente. Worse yet, he's corrupted the kids.
Leesa DeAndrea 2 years ago
I remember when they started that al dente business. About the same time as cooking your veg tender crisp. I tried both. Didn't like either. To hell with that!
April Pickett 2 years ago
Yeah, any pasta is overcooked in my house. I don't care for al dente, I prefer mushy, especially mac & cheese.
iseefractals 2 years ago
But it's not cooking in "roughly the same time" some is overcooked, some is undercooked, which changes the flavor and texture of the dish. Different ingredients? Of course every ingredient should be chopped, sliced, diced, or julienned to the appropriate size....but every individual ingredient should be uniform. Overcooking pasta, increases the glycemic index, while making it more difficult for your body to absorb beneficial nutrients. It's also why so many people complain about bloating after eating pasta.
#17
Sometimes, I salt the water *before* it is boiling.
SonicAlchemy 2 years ago
It technically doesn't matter when you add the salt when it comes to seasoning water for boiling pasta, etc. The water temperature doesn't change the salt content or make it dissolve any sooner or later, as long as it's done before adding the food.
Chez2202 2 years ago
I always add the salt when the water is cold. As you say, the salt content is the same whichever way you do it.
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Sans Serif (Sans) 2 years ago
ONLY time I've ever seen a virtual consensus on anything on BP. At least so far..
OneHappyPuppy 2 years ago
For everyone saying it doesn't matter when you put the salt in - it does. But not for the reason you think. In thermodynamics, there is a law that in a very complicated way states that anything that dissassociates in water heightens the boiling point of it (paraphrasing here, it is not 100C, it'll be maybe 101C) which makes the time you're waiting for the water to boil longer. Note that I said dissassociates, not dissolves, because while sugar dissolves in water, the molecules of sugar do not dissassociate. Table salt does. And also, heightening the pressure will make the water boil quicker, also known as - put a lid on in.
Manuel Delgado 2 years ago
It will make a difference on a science experiment. On the kintchen? Nahh.
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#18
When I bake I don't weigh anything, and just scoop up the flour in the measuring cup. I know it packs down, but whatever. My cookies always come out great anyway.
Donkey boi 2 years ago
My mam does this and there seriously isn't a better baker in the county. She's an artist that's been doing it for so long she can see the weight, whether it 0.5g or 25kg.
iseefractals 2 years ago
There's a strong contrast between someone who learned how to make something properly and has been doing it so long their skill has surpassed the need for measurement, and someone who's just too lazy to do thing properly. Even then, experience will only take you so far depending on the dish and the ingredient you're trying to eyeball. My mother in law refuses to measure anything, and as much as everyone "liked" her baked goods, that's shes made for 40 years, everyone now pesters me to make this that and the other because i actually measure everything by weight, so not only does it come out perfect but it comes out the same every time.
Load More Replies... iseefractals 2 years ago
Baking, is chemistry. If you aren't weighing things, you're doing it wrong and just haven't made the effort to learn the difference between doing it your way, and doing it properly.
Zedrapazia 2 years ago
I once made bread this way and it came out flat and soggy looking like a cow patty. Never again.
WindySwede 2 years ago
I measure (at least pizza dough) to the gram! Even knowing flour sometimes need different amount of water, depending on [add thing].. 🙃
Load More Replies... Hakitosama 2 years ago
Cookies are fine... The moment you make anything more advanced though... As we say, cooking is an art, baking is a science
Danish Susanne 2 years ago
When you are experienced you may not need to weigh things, but until then it is safest do to so.
IndigoViolent 2 years ago
There's also the fact that if I make cookies the way my grandma taught me, from her recipe, then of course I do what she did (scoop in the measuring cup and level it with a knife). I could do it by weight but then I'd have to convert all the measurements, and it doesn't make any particular difference.
Cynthia Carter 2 years ago
I quit sifting flour decades ago, only do it occasionally with a wire colander like my mother did.
Angela Castro 2 years ago
I never weigh anything, and I've been baking all my life. I'm a great baker. I just scoop and level.
#19
I don't do "mise en place"
It's more like a mess in place, but as long as the food turns out good, I'm okay with that lol
devotedtodreams 2 years ago
I've found it impossible to cook Asian food without the mise en place method - actually cooking usually takes very little time, whereas chopping stuff up/other preparations take quite a bit longer.
Kyle Simonson 2 years ago
Mise en place also assumes you have unliimited counter space to put everything out. I don't have that kind of space in my apartment kitchen.
The Scout 2 years ago
It totally depends. When many different things have to be added soon one after another to reach their cooking point, I do prepare them before. But often the time the onions need to caramelize are more than enough time to cut the garlic, and the exact order of mushrooms or beans do not matter, so I can cut them up while the rest is simmering.
Rocket Surgeon 2 years ago
I call both methods "clean as you go." Others use a plate/dish/pan/utensil, then clean it immediately. I clean a plate/dish/pan/utensil, then use it immediately.
I'mNotARoboat 2 years ago
I get everything out, make sure I have the dishes I need, prep what I can, and I clean as you go. I used to live with someone who would destroy the kitchen making more dishes than necessary and it was obnoxious.
Auntriarch 2 years ago
Depends. Himself puts butter in the pan and only then starts chopping onions
#20
Using dry measuring cups for liquids.
Lil Miss Hobbit 2 years ago
Wait...there are people who use the proper ones? Haha, I just use the same measuring cups for the whole recipe.
WindySwede 2 years ago
That's a good way! No need for anything more than the bowl(or so) to end up in dishes also. And to measure in grams rather than "1 dl of this super fluffy stuff" is more precise.
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Catharina Geerts 2 years ago
What's wrong with that??? Every cup is dry before a liquid gets in it.
Danish Susanne 2 years ago
But if you look at some of them, they have one scale for liquids and other scales for say flour.
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Jeffree Inferus 2 years ago
One of the good things about metric is that there is only one sort of measures. None of this liquid or dry nonsense: volume is volume. ...and yes: there are metricated versions of all the Imperial measures, so you can still use your old-fashioned teaspoons/tablespoons/cups, but bigger than than, be careful if using pints, because Imperial pints are 25% bigger than US Customary pints.
iseefractals 2 years ago
Dry ingredients should never, ever, ever be measured by volume, and if you're baking then your doing it wrong and your food is bad. Learn metric measurements and use a digital scale. Cheap, easy and means you can actually replicate your results.
#21
I don't curl my fingers when cutting things. I've been cooking for 50 years and have only cut myself a few times and usually not when slicing. I feel I get a better grip not curling.
Chez2202 2 years ago
I’ve sliced through the occasional finger nail when chopping things but my fingers have remained intact. Washing glasses is a different matter. More than once I’ve had a glass break whilst washing it and my knuckle has some pretty amazing scars. They look like my initials!
Sans Serif (Sans) 2 years ago
While self-catering my daughters 'cotillion', I cut into a finger joint while de-boning a 7-bone roast. I was being caviler and it was very much my fault. Hand swelled like a balloon and I still had five days before the event...
Load More Replies... Rocket Surgeon 2 years ago
I have never cut my finger when slicing, but when I tried curling my fingers I almost cut my knuckles. No thank you, back to the way I know how to do it.
Leo Domitrix 2 years ago
Same. I only needed stitches when I was *washing8 my knife, not using it!
Zedrapazia 2 years ago
I've cut myself into the curled fingers several times when doing that. Never when I leave the fingers normal. I think it depends on your hand intelligence if you can do this or not. Mine is low
Lynette Hannan (Lyn) 2 years ago
I have arthritic fingers, several of them simply won't curl anymore so have stopped trying to - I'd rather have a better grip.
Melinda Flick 2 years ago
Slicing with a knife - fine. Using a cheese grater - not fine. I've lost nails and flesh over the years. I am way more fearful of that grater.
Martin König 2 years ago
Something like: "I never fasten my seat belt and I drive for 50 years with no accident." Well, we have time, we'll wait.
Mary Kelly 2 years ago
i just cannot get a good grip with the curling...never cut myself doing it your way
#22
I remove shrimp tails before cooking. Apparently you’re not supposed to but the tails are disgusting
Vinny DaPooh 2 years ago
Who wants to have to remove the tails from your cooked seasoned food? Shrimp boil? Yes. Any other meal? No.
Huddo's sister 2 years ago
I hate having to take them off when covered in the food, so forgo the extra flavour and take them off before cooking.
I'mNotARoboat 2 years ago
I've read a lot of the comments and it made my distaste for shellfish even stronger.
Shaunn Munn 2 years ago
Save & freeze 'em along with their shells. When you get enough, make a tasty broth!
Philly Bob Squires 2 years ago
Tails and shells... and if you get the heads, use them as well. Nice stock for a seafood bisque!
Load More Replies... Mary Kelly 2 years ago
i hate having to take de-tail shrimp after they have been cooked in a sauce...why?!...just why?!
#23
🫣 You can cook rice on the stovetop just like you would in a rice cooker. No need to do it pasta style lol. You'd just need to adjust the water to rice ratio and let it go.
I don't taste as I cook. I just season with my eyes.
SonicAlchemy 2 years ago
You can most certainly cook rice on the stove top but the water to rice ratio doesn't change and I'd never cook it "pasta style", that doesn't work.
Chez2202 2 years ago
I can cook sushi rice perfectly. I cannot cook long grain rice. I’ve been trying for decades. I’ve rinsed it for half a day (that’s how long it felt but may be a slight exaggeration) and it’s just foul. How should I do it? I hate being defeated by a grain.
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Appalachian Panda 2 years ago
I didn't know that cooking rice on the stovetop was controversial.
Elizabeth West 2 years ago
I've only ever cooked rice on the stove top. Every person in my family for generations cooks it this way. Why is it a big deal?
Zedrapazia 2 years ago
I never needed a rice cooker because of that. For adjustment, one cup of rice needs two cups of water, always twice the water that there is rice. When all the water has vaporized, the rice is usually good. My rice sin is that I don't rinse it at all.
Jo Davies 2 years ago
The water to rice ratio will deoend on the type of rice. LONG- GRAIN WHITE RICE: 1 cup rice – 2 cups water MEDIUM-GRAIN WHITE RICE: 1 cup rice – 1 1/2 cups water SHORT- GRAIN WHITE RICE: 1 cup rice – 1 1/4 cups water JASMINE RICE: 1 cup rice – 1 1/2 cups water BASMATI RICE: 1 cup rice – 1 3/4 cups water BROWN RICE: 1 cup rice – 2 cups water SUSHI RICE: 1 cup rice – 1 cup water. And keep the heat low and don't stir.
Dr Robert Neville 2 years ago
When it gets towards the end remove the kid and put baking parchment over the rice, let it steam itself out.
Manuel Delgado 2 years ago
I didn't know you have to put a kid. I rather stick to my old ways. Thank you, Dr. Creepy.
Load More Replies... Theora Fifty-five Johnson 2 years ago
I cook it in a lot of water, drain and rinse 1/2 way though, leaving enough water to finish, because rice has arsenic from being irrigated.
Toni Ahlgren 2 years ago
I just put plenty of water, cook the rice and strain the water off when it's done.
#24
I made homemade jambalaya a bunch of times until I really had it down, then decided that except for special occasions, it's generally not worth the effort to make from scratch. So these days I'm back to starting from a box of Zataran's and doctoring it up.
Mario Strada 2 years ago
It's not the cousine I grew up with, so excuse my ignorance, but isn't jambalaya one of those "put all the leftovers in a pot" type dish? Obviously, if there are no leftovers it gets a lot more involved.
#25
My secret ingredient is msg.
Jade (she/they) 2 years ago
I don't understand why it's bad. It's pretty much just chemically made salt.
I'mNotARoboat 2 years ago
Racist propaganda against Asians, notably Chinese.
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Mental Liberals 2 years ago
Migraine trigger for me! I don't use chemicals as much as possible!
iseefractals 2 years ago
The number of people who claim to have "msg allergy/intolerance/sensitivity" who then sit there and suck down any number of fast/processed foods with zero effects is STAGGERING. It only seems to be an issue when they "know" that it's there. MSG makes EVERYTHING. better.
#26
Unless it’s going to stay in a dish uncooked, I rarely bother with fresh garlic these days. It’s good enough for weeknight cooking when I mostly just want to make something fast but decent. I chop and freeze onions and buy canned beans for the same reason.
I take a lot of shortcuts like that due to health issues, honestly. Reducing the number of steps until done is helpful in getting myself to actually cook.
Mabelbabel 2 years ago
We eat a lot of garlic in our house-I make a batch of garlic puree for convenience (3 bulbs of garlic, peel the cloves, put in a mini blender, add a bit of oil-I use rice bran-blend until porridgy). It only takes a few minutes and keeps in the fridge for a couple of weeks. It tastes smoother and less harsh this way.
Vera Diblikova 2 years ago
Try to add a bit of lemon juice, better taste and colour.
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Rachel R 2 years ago
I am all for the jars of minced garlic! Anytime I buy actual cloves of garlic they end up just going to waste
KittyMommy 2 years ago
Stores up here carry squeeze tubes of pureed garlic. Love the stuff, makes cooking with garlic so much easier
Load More Replies... Catie Cayos 2 years ago
We peel and separate a couple of garlic cloves and keep them in a jar in the fridge so when I need to add garlic to whatever I'm cooking, it's there ready to be used. Keeps in the fridge a couple of weeks.
ILoveMySon 2 years ago
Likewise. I also keep a few roasted cloves in the refrigerator.
Load More Replies... Rocket Surgeon 2 years ago
I buy a huge (1 quart I think) minced garlic jar a few times a year and use that for pretty much every meal. Recipe calls for 3 cloves I put in 3 spoon-fulls. Or more :D
Rebecca McManus 2 years ago
In summer I roast a whole load of garlic cloves in olive oil and then pop them into jars, with the oil. Lasts a year, no bulbs going dry and sprouting in the fridge, plus the garlic oil is great for mayonnaise etc.
Danish Susanne 2 years ago
That sounds like something I am going to try next time I find garlic on sale
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Anna Drever 2 years ago
I know I’m a peasant but I use dehydrated garlic granules. I have fibro and anything that will get the dinner made faster and with less effort is a godsend.
Mental Liberals 2 years ago
I grow my own garlic - by the hundreds of bulbs per season. I use a ton! :) Love it!
Kelly Scott 2 years ago
Agreed. Standing is hard for me these days and I don't want to stand and chop any more than I have to. Spice World has something called "Easy Onion" and it's minced onion in a squeeze bottle the same as their garlic. I'm going to buy that next time I go to the store.
#27
I overcook my eggs, eggs over-hard and scrambled over high heat until they are rubber. It’s probably mostly just because that’s how my mom prepared them and it’s nostalgia. I know how to properly cook an egg and that they are supposed to be at least somewhat runny. I will also never cook them that way.
Kel_how 2 years ago
Exactly. I like my scrambled eggs well done. Do not give me runny.
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Bouche and Audi and Shyla, Oh My! 2 years ago
I like the yolk runny, but the white fully solid. Nothing is better than dipping crispy bacon in egg yolk.
Dr Robert Neville 2 years ago
That's were over easy comes in, makes sure that mucous like white is cooked. And yes, bacon and yolk are designed for each other, even my cats agree.
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Celia McReynolds Tinsley 2 years ago
If I'm eating fried eggs I want my yoke runny and the whites crispy around you the edges. Scrambled I want them dry even a bit brown is perfectly fine. When I was a grill cook some of the egg orders sounded and looked disgusting. One regular would only eat basted eggs and they had to be plated right when the whites were just beginning to set; I honestly have no idea how anyone could see that on their plate and think, "yummy."
Bouche and Audi and Shyla, Oh My! 2 years ago
You and I like our eggs the same. Odd, though, because most people like their scrambled and fried eggs at the same consistency.
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kath morgan 2 years ago
They’re “supposed” to be cooked the way you like them. Runny egg is rank.
Zedrapazia 2 years ago
I usually make the egg until it looks nice. I have no idea what state that even is.
Bunzilla 2 years ago
I can't eat fried eggs if they're fluffy. I can't stand the texture. So I do mine the opposite of the OP's eggs: Cooked just enough to stop jiggling, over low heat. I call mine "stormy side up" eggs, because I break the yolk and stir it very slightly. There's still distinct yolk and distinct white, in patches. They look like storm clouds, hence the name.
#28
I use a garlic press. Sorry, not sorry.
Fat Harry 2 years ago
I used to... then I realised it was such a pain to wash up that it's easier just to crush with the flat of the knife and finely chop it.
Definitely a Human 2 years ago
Hard to wash up? I just rinse it in water for about 5 seconds.
Load More Replies... Zedrapazia 2 years ago
That bad boy can fit so many garlic cloves inside!
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Danish Susanne 2 years ago
I have read that garlic tastes different if pressed than if it is chopped, so if you like it keep doing it. I have bought a garlicpress, that is quite easy to clean, made by a Dane called Holm.
IndigoViolent 2 years ago
My objection to them is that they're an itch to clean. If someone else is doing the dishes and I need a lot of garlic, then I'll use one.
Catharina Geerts 2 years ago
In the beginning I did use a garlic press a few times, but it was so difficult to clean them. So, soon I got used to just cutting them. Never got the trick with the blade of the knife, though
Dr Robert Neville 2 years ago
I don't mind chopping garlic, but peeling it's a pain in the hole.
#29
I'll keep bread in the refrigerator. Especially for grilled cheese where it'll be reheated in butter anyway.
Sera 2 years ago
I freeze mine. I'm going to make toast with it anyway so it doesn't much matter.
WindySwede 2 years ago
YES! Keeps fresh until you need them, no risk of mould if a slow eater, super easy to spread the butter as a plus :P
Load More Replies... Mini grizzly 2 years ago
Omg that's the 3rd comment on this topic. And this one I do too. It's for toasties. If it's works it's works. :D
Barbara Kayton 2 years ago
I freeze mine. It does get stale in the fridge, but seems to be fine if frozen and defrosted. It only takes a few minutes for a slice of bread to defrost.
Alicia Kessinger Bader 2 years ago
Being single, a loaf of bread left at room temp always spoils before I can finish it. I can't afford to waste that kind of money considering my wheat and/or rye breads are over $3 now!
Catharina Geerts 2 years ago
I freeze mine, after slicing it, and each morning I take out the amount I'll eat for that day. So it's always fresh like it was newly made
Nae Nae BB 2 years ago
Bread keeps longer in the fridge. I also freeze bread, perfectly good once it's defrosted
Jenn Olges 2 years ago
I always keep my bread in the fridge! If I leave it on the counter, it won't last a week before it molds. In the fridge, it will keep for a month. When the edges start to dry out, it's fine - that just means it's time for french toast!
Angela Castro 2 years ago
I keep bread in the fridge. I like having several different types, and I, for sure, don't want to be throwing away moldy bread. I just lightly toast it, grill it, pop it in the oven, or make paninis!
#30
I crowd the pan 🤷🏾♀️
Leesa DeAndrea 2 years ago
I was watching someone pan fry fish in a video on YouTube. Before they started, they warned viewers not to crowd the pan. Then proceeded to jam all the fish pieces into the pan. Even cut one piece in half in order to fit it in!
Danish Susanne 2 years ago
Doesn't that mean you rather boil than fry whatever you put into the pan?
iseefractals 2 years ago
then you may as well just stick everything in a steamer basket, it will probably cook more evenly.
#31
I crowd the pan with mushrooms. I know they taste better if you cook them in batches and let them really brown, but who has time for that?
I also don’t rinse my rice. I usually cook jasmine though and I’ve heard it’s less starchy and you might not need to….but idk if that’s true.
Mabelbabel 2 years ago
I only rinse long grain rice if I'm doing over-night rice for stir-fry. If its going to be eaten immediately after cooking, I don't bother with rinsing.
Lori T Wisconsin 2 years ago
Soaking and rinsing rice removes arsenic pesticides, and also phytic acid that reduces the body's absorption of iron, zinc, and calcium. I love rice, especially Basmati rice, it smells like popcorn to me. One thing you need to remember after soaking is reduce the amount of water when cooking the pre-soaked rice by 1/6 or it will be mushy.
Krizzy Wilde 2 years ago
I love mushrooms and sometimes I use them to 'bulk ' out meals that I haven't enough meat for
Mental Liberals 2 years ago
Rinsing also helps to get out some of the arsenic that is in a lot of rice! Especially brown!
ConfusedCub 2 years ago
I cannot stand rice that won't stay on my dang fork. Sticky rice with butter is my jam. Now if I'm making red beans and rice I will give it s rinse but that's cuz the sauce does its job.
WonderWoman 2 years ago
I started rinsing my rice and wow! what a difference it makes. Well worth the effort.
Candid Panda 2 years ago
I do rinse rice but that's because I'm trying to avoid some of the carbs in the starch.
#32
I put pots, pans, and ovenware in the dishwasher.
Also, I don't normally wash my cutting board if I just cut veggies on it. I just wipe it off with a towel.
SonicAlchemy 2 years ago
Vegetables can still be dirty with soil, pesticides and other bacteria. Wash the damn cutting board, that's just lazy.
Sans Serif (Sans) 2 years ago
You don't wash the vegetables before you move them to the board?
Load More Replies... Rocket Surgeon 2 years ago
A wise friend of mine once said, "Everything is dishwasher safe if you don't care enough."
Chez2202 2 years ago
WTF? Why would you not wash a cutting board when you’re finished with it? It’s not hard. I use different coloured boards for different foods as you’re supposed to but they all get properly scrubbed with antibacterial washing up liquid and a brush before going back on the rack.
Maartje 2 years ago
I used the different coloured boards in my restaurant and still use it at home
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Bruce Horton 2 years ago
I did once, the glue melted and I ended up with kindling
Load More Replies... kath morgan 2 years ago
I only dust off the chopping board like that if I was cutting something dry, like a piece of bread. Vegetables still leave a moist residue.
ιξε τραωαντι 2 years ago
i guess you didn't hear about the outbreak of E Coli in Germany? The E coli came from cucumbers...
Maartje 2 years ago
Clostridium perfringens is a bacteria that thrives on vegetables. You don't want it. It makes you have diarrhea and fart like crazy. Yeah that is one of many I managed to catch from sloppy, lazy cooks. Then there are E.coli, Listeria, Norwalk virus, hepatitis.. wash your s**t. Literally.
#33
As someone who’s eaten a lot of rice my whole life, and despite my family even owning one for a bit, rice cookers are not necessary. Also we used our cast iron pan basically like any other one with almost zero special treatment and it’s still going strong. Didn’t even know what seasoning was until college.
Mike Fitzpatrick 2 years ago
I've been making rice for over 40 years and never used a "rice cooker". I feel like they're just another gimmick.
Rachel R 2 years ago
Agreed. I can't reason using valuable space and money on something that I can easily do on the stove top with tools I already own.
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Remi (He/Him) 2 years ago
I love the rice cooker, because it's just load the thing and let it do it's thing so you can concentrate on everything else. Also less crowd on the stovetop and it's actually the easiest pot I have when it comes to cleaning.
Howl's sleeping castle 2 years ago
I can cook rice in pan too but mostly I used the pressure cooker to cut down on the time.
#34
Idk if a sin but i was a microplane for grated parm and a potato peeler for shaved. Screw a cheese grater!
SonicAlchemy 2 years ago
Microplane is the name of the company, not the tool. They're all graters.
WindySwede 2 years ago
Yes, but microplane is really good and sharp. Makes really fluffy greatings. (If greatings is the word??)
Load More Replies... Zedrapazia 2 years ago
I used prepacked shredded cheese until I started shredding cheese at home. So much better, I only do that now
#35
I use both chicken and seafood in my gumbo, and sometimes only let the roux go to a dirty blonde before continuing to make it 😭
SonicAlchemy 2 years ago
Flour needs to be fully cooked In a roux regardless of the end of result or personal preference. Don't want to make anyone sick and it can happen. That is all on this one.
Squirrelly Panda 2 years ago
If you are making a roux to thicken a liquid, or gumbo, the main thing is to get the flour grains coated with butter. So you wont get flour lumps in your liquid. Additional cooking for a darker roux means additional flavors at the cost of some thickening power. Even with a completely blond roux, the flour will fully cook in the liquid.
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#36
I put my knives in the dishwasher
SonicAlchemy 2 years ago
Nope, definitely a sin, professionally and at home. You don't put someone in a situation where they're unaware of a blade and can harm themselves and the bleach and other chemicals can damage the knife. Always wash by hand with soap and water, get it rinsed off and dry ASAP and put it away safely yourself.
WindySwede 2 years ago
All knifes goes in the dishwasher. Ff they end up dull. I will sharpen them with something.
Load More Replies... JMil 2 years ago
I have my "good knives" which never go in the dishwasher and my "meh knives" that I put in the dishwasher (used for easier to cut food and non-meticulous needs). Still sharpen all of them once in a while.
Vera Diblikova 2 years ago
I wash big ones, smaller I put in dishwasher. My opinion is - the care about knives is a manly thing, women rare care so much. My big knives are gifts from my men (hubby, sons etc.). I bought only smaler ones, they are handier, and tools like potatoscrapers.
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Xenon 2 years ago
Might be an urban legend but I read somewhere that a little girl tripped and got stabbed with a knife in the dishwasher and died.
Fat Harry 2 years ago
Not in my dishwasher - the cutlery goes in a tray, so it all lies flat (in grooves in the tray)
Load More Replies... #37
I turn things up to high to make them cook faster
Zedrapazia 2 years ago
I did that when I was 14-16 and burnt literally everything. I now cook medium heat
Gustav Gallifrey 2 years ago
'...turn things up to high to make them cook faster ON THE OUTSIDE'. There, fixed.
#38
I use steak knives to cut cheese. I hate those cheese slicers that are solid metal with a hole in them. And the metal thread ones, while nice, all the ones I’ve tried break after a few months. If I got a nice one that I could trust to last longer than a year, I might change my ways.
Sky Render 2 years ago
I use steak knives for all cutting, honestly. Mostly because every "good" knife has a right-handed bias built in that is a big problem for a sinistral like me! Left-handed bias blades should not be so hard to find, nor so expensive, damn it!
Mental Liberals 2 years ago
I have a cheese knife. I don't like the cheese slicers and can never get an even cut - I'm sure it's a Me problem! :)
#39
I eat my Spaghetti Os cold out of the can instead of cooking them
Gustav Gallifrey 2 years ago
What you do with your Spaghetti Os in the privacy of your own home is no-one's business but yours.
David A Paterson 2 years ago
Add canned spaghetti, canned baked beans, Heinz meal in a can, and Tom Piper braised steak and onions to that.
The Scout 2 years ago
If you already have confessed eating canned spagetti-os, the fact you eat them cold out of the can does not hold any additional shock value...
ILoveMySon 2 years ago
Lol. Although, I had some after a hurricane and at that point they were a delicacy.
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Lori T Wisconsin 2 years ago
Grew up eating canned pork and beans room temp that way. Never ate the gross, fatty "Queen Bean" though.
Load More Replies... #40
Our week night salads are usually just torn lettuce tossed in my favorite store bought dressing (Garlic Expression). If I am putting time into making a main dish, I am often too lazy to make up a real salad but do want to get those leafy green into my family’s bodies. I would never serve this to guests of course. I make fancier salads when having people over or if I am bringing one to someone’s house.
Zedrapazia 2 years ago
This is no shame, my mother also feeds store bought dressing to the guests.
Mental Liberals 2 years ago
I make a BAS (Big A*s Salad) on the weekend that lasts all week! :) I don't put in tomatoes & cucumbers though as they get too watery. Those are added as needed.
MrsFettesVette 2 years ago
Upvoting for the mention of Garlic Expressions salad, it's freaking delicious (and also makes a great marinade for chicken).
#41
I know it's unconventional, but I love the slightly sticky texture of rice cooked like pasta!
Zedrapazia 2 years ago
Do they mean cooking with excess water and draining it, or making the rice Al dente?
IDK_Something 2 years ago
I understood it as using excess water, stirring occasionally during cooking, and draining. Sounds like they don't rinse before cooking either, with the "sticky texture".
Load More Replies... What do you think ?
Ace 2 years ago
Do any of these people really think that what they're doing is generally regarded as a 'sin'? Many of them sound more like they're posted as 'hacks', almost none actually sound like bad things. Except the overcooked eggs. That's just barbaric;-)
Silver5trike 2 years ago
I legitimately can't eat runny eggs so I only eat over cooked ones lol.. that's why Korean omelettes are so good
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The Original Bruno 2 years ago
I commit all fourteen top sins constantly. I do get ingredients out ahead of time so I don't have any unpleasant surprises (like the cheese is moldy, or we're out of butter) but my mise en place is still a messy place.
David A Paterson 2 years ago
I had no idea that I committed so many cooking sins. I do at least half of these. Bless me father for I have sinned. Interesting that no-one lists using the microwave instead of the oven as a cooking sin, so I'm safe there.
Mike Fitzpatrick 2 years ago
You do you. If you've found something that works stick with if FFS. Don't fix what ain't broke just because some "celebrity" does it differently.
Sara Wilson 2 years ago
I eat most everything with a spoon. I just find it easier. Not sure if this counts
The Starsong Princess 2 years ago
I stuff the turkey and cook it. The dressing tastes so much better that way. No one has died yet.
Ace 2 years ago
Do any of these people really think that what they're doing is generally regarded as a 'sin'? Many of them sound more like they're posted as 'hacks', almost none actually sound like bad things. Except the overcooked eggs. That's just barbaric;-)
Silver5trike 2 years ago
I legitimately can't eat runny eggs so I only eat over cooked ones lol.. that's why Korean omelettes are so good
Load More Replies... The Original Bruno 2 years ago
I commit all fourteen top sins constantly. I do get ingredients out ahead of time so I don't have any unpleasant surprises (like the cheese is moldy, or we're out of butter) but my mise en place is still a messy place.
David A Paterson 2 years ago
I had no idea that I committed so many cooking sins. I do at least half of these. Bless me father for I have sinned. Interesting that no-one lists using the microwave instead of the oven as a cooking sin, so I'm safe there.
Mike Fitzpatrick 2 years ago
You do you. If you've found something that works stick with if FFS. Don't fix what ain't broke just because some "celebrity" does it differently.
Sara Wilson 2 years ago
I eat most everything with a spoon. I just find it easier. Not sure if this counts
The Starsong Princess 2 years ago
I stuff the turkey and cook it. The dressing tastes so much better that way. No one has died yet.
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