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.

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!

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.

If it is cooked right after it became to room temp it is ok :)

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...

Meat should be room temp before cooking, so I think you're in the clear.

Meat pan grills best when it's room temperature.

I put mine in the sink, in a Ziploc bag and cover with cold water. Works great.

Totally normal etiquette; maybe somebody tried to spoil you with some rumors (yo'ma), but this is how to defrost meat for future use,

My dog wants to visit.

The only thing I thaw in the fridge is ground beef for hamburgers because my burger mix grills best from cold.

this is fine just cook it to the right temp, I will leave a steak out in the morning ready for cooking in the evening,

I do this too unfortunately but I keep a better eye. I'll just leave on counter to get it started defrosting maybe hour or two

There's nothing wrong with meat coming to room temp. Most recipes tell you to do this for beef. The issue is it sitting out at room temp for a length of time where it can develop pathogens. If you're cooking the meat you'll probably be fine. The problem is eating it raw at that point (or leaving cooked food out). We're typically told to defrost overnight in the fridge to to help prevent us from forgetting we left it out on the counter.

Um, why not just defrost it in the fridge...if you're apparently going to put it in there, anyway?

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).

The flour is more likely to make you sick than the eggs, I think, but still a pretty low likelihood

I always use salted butter, too. But then, I'm part Breton, and for Bretons, there is no other butter ;-))

For me, it depends on the sausage quality. High quality = no condiments. Low quality = Nose melting amounts Colemans English Mustard.

... after a wipe with clean tea towel...

I thoroughly rub off the soil under running water.

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.

You can take it a step further if you cook it down into ghee: excellent flavor, higher smoke point, and longer shelf life.

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.

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.

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.

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

Better Than Bouillon is a lifesaver.

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.

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.

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.

I'm somewhere in the middle. I'll often get all my chopping done before I start, but no way am I dirtying an individual dish for every ingredient and spice

Wait...there are people who use the proper ones? Haha, I just use the same measuring cups for the whole recipe.

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!

Who wants to have to remove the tails from your cooked seasoned food? Shrimp boil? Yes. Any other meal? No.

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.

Zataran's is good stuff.

Uncle Roger?

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.

I cannot stomach a runny egg. I *will* blow chunks.

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.

I freeze mine. I'm going to make toast with it anyway so it doesn't much matter.