As an inveterate pedant who loves her 'air fryer' I f*****g salute you.

Even worse is when the recipe says "saute onions AND GARLIC for 5-7 minutes..." The onions won't be cooked and the garlic will burn.

Wash, don't soak.

Yup. Used to like cooking. After 12 years in a commercial kitchen i HATE it.

Add garlic to personal preference.

"Add half an onion" isn't remotely helpful. Onion size varies wildly from tiny cipollini onions to gigantic Spanish onions. They vary wildly in flavor too. Yellow onions are strongly sulfuric, while Vidalia onions are mild and sweet.

"Quick great meal!" Time: 2 hours. Ingredients: Everything you cannot get, located on a remote island in the middle of the Pacific.

Most people can't tell the difference in a glass never mind in the sauce

That's just unnecessary snobbery. Even in fine dining kitchens we use the "3 buck chuck" for sauces and deglazing. If you're tasting that much wine in a sauce you've used too much and didn't cook it down properly.

Having two bottles open, I accidentally poured the wrong one into the saucepan. I can confirm that a £30 bottle of claret makes a difference in the glass but not in the saucepan.

I've heard it as "use wine you are willing to drink". If you can't drink it, then concentrating it will make it worse.

Also, if a dish advertises itself as something like “Jack Daniels Chicken”, you’re not going to get a buzz off it, as all the alcohol burned off during cooking.

Poor example

The real rule is: Don't cook with "cooking sherry". As I understand it, that's sherry that has been rendered undrinkable by adding salt, to avoid liquor taxes or alcohol restrictions. I don't know if if selling "cooking sherry" is a current practice or not. I don't know if they do that with other types of wine than sherry.

Use WINE for cooking, not cooking wine!

Just don't but that stuff labeled 'cooking wine'. If you'd be willing to drink it, it will do for the sauce. I purposefully buy a cheap table wine (about $15.00CD) that I use for cooking. It's fine to drink in a pinch but I'd get something nicer for company.

Wait...it's 2 Buck Chuck...or am I that old???

I remember when it was just two buck chuck. Inflation really be out to get everybody.

I agree with this but I think the actual cooking with wine tip should be "cook with what you like to drink".

As long as it's not corked, it's fair game. Even Anthony Bourdain was all about finding the cheapest, biggest bottle of red he could when making Beef Bourguignon or Coq au Vin.

Use good wine when you're cooking because you're going to end up tasting a couple of glasses of it to see "if it's right".

I just use the wine I drink. Chardonnay is my favorite in white sauces and rose or a crisp red for red sauces.

I use mirin. Rice cooking wine, has a distinct flavor that is worlds ahead of grape wines (in my opinion, obviously).

There's already the same damn garlic post, just worded differently, in this article, so I really hope everyone gets the "tip" by now. Don't burn your garlic..

Umami! Yummy!!

You can Sauté with EVOO but you have to use a lower temp because it has a lower smoke point.

Say 'Fold it in' one more time!

It totally depends on the ingredients. Frozen peas keep more of their nutrients than fresh as they are frozen within hours of harvest.

It also saves me from having to wash so many measuring cups!

No, I like the meat falling off the bone, I cannot stand pink chicken breast, it's rubbery and sends me into salmonella anxiety. Just baste often and cover in foil for juicy chicken.

Am I the only one who's just found a fancy term for "the brown bits at the bottom of the pan"?

GROSS!!! Chicken does NOT need to be rinsed and you're probably spraying salmonella mist all over your sink area.

If you add the right amount it cuts it from SOUR to acidic.

Just keeps the sauce from sticking to your pasta.

You should use cold tap water. Hot tap water brings with it more minerals from inside your pipes and can change the taste of your dish.

Rinsing (or not) depends on what you are going to do with it. If you are serving it immediately with a warm sauce - no rinse. If it is going to sit (think potluck with separate sauce) toss in oil to keep from sticking (rinse or shake off). Macaroni salad? Rinse. As far as Italian dressing My 100% Italian grand mother would make AGLIO E OLIO which is basically olive oil and garlic and pasta, she would mix it with left over garlic bread chunks. I always thought she made that up, because it sounded like 'oily oily' to my younger ears... Nope it's a real thing ;)

Mmmm garlic 🤤

I use soap, if seasoning dissappear apply new oil and heat!

The fresher an egg, the harder it peels. Regardless of boiling method. Put eggs immediately in ice water after boiling also helps peeling and prevents overcooking

Now I have that scene from the movie "The Odd Couple" in my head when Oscar hurls the lasagne at the wall (I'm pretty sure he wasn't checking to see if it was cooked or not)

Just stop poking holes in it.

I can confirm that raising the temp is a bad idea. Ruined a batch of broccoli cheese soup over high heat. Basically turned into curds and whey

Air frying some soft tacos and adding guacamole? OM NOM NOM NOM

The Maillard reaction what happens when meat is seared. It is an interaction between amino acids and reducing sugars. The result is the food browns, and becomes very tasty. If you are cutting into meat, and there are juices running from it, then you haven't allowed the meat to rest. Leave it alone for a wee while. This will keep the juices in.