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

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.

Out of season fruits and veggies are always better frozen than fresh. Fresh produce is picked long before it's ripe, and looks ripe when it gets to you. Frozen produce is ripened on the plant, then flash frozen at the peak of ripeness.

Frozen fish (as in fillets, not fish fingers lol) and seafood is as good as/better than fresh in a lot of cases as it's frozen within hours, though there is water added. 'Fresh' is often several days old. Frozen veg and fruit is optimal in terms of nutrition but may suffer from the freezing process; some do better than others. Peas, sweetcorn are excellent; Carrots, broccoli, cauliflower are OK, and spuds do well but are obv processed. Fruit-wise I think nothing really survives defrosting well but berries are good in smoothies, and banana too?

My hands don't work so great anymore so most veggies I buy are the pre-chopped, frozen variety. I'm only cooking for myself so it doesn't matter if the flavour or texture isn't quite as good as it could be.

Frozen peas and/or corn are great added to ramen. 😋

Wrong time of the year and "fresh" tomatoes are tastless bitter monsters when you can get nice sweet ones canned for a lot less

Vegetables lose properties very quick and keep them very well when frozen. They are better fresh if you consume in less than 4 hours after recollecting,, otherwise tey are better frozen

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.