Get Premium
Dark mode theme is available exclusively for premium users. Learn more about the benefits of subscribing.
No fees, cancel anytime.
Dark Mode 
No fees, cancel anytime 
“If You Use A Glass Cutting Board, We Can’t Be Friends”: 50 People Share Their Most “Gatekeeping” Culinary Opinions
Interview
If you can’t handle the heat, get out of the kitchen! Also, if you don’t use fresh garlic, don’t frequently sharpen your knives, create low sugar desserts, or have the audacity to use glass cutting boards, you have no place in my kitchen!
Cooking can be enjoyed by anyone and everyone. But, like many other communities, the cooking world has some purists who refuse to tolerate anything less than the best. If you think it should be a felony to put pineapple on pizza or people should have their culinary rights revoked for claiming onions are caramelized after only seven minutes on a pan, this might be the perfect list for you.
Reddit users have recently been sharing their most gatekeeping culinary opinions, and they certainly did not hold back. We all have opinions we’re passionate about when it comes to food (for example, as someone who grew up in Texas, I think packaged, store bought tortillas are an atrocity), so be sure to upvote the responses that make your blood boil like pasta water. Keep reading to also find an interview with Reddit user CessnaBlackBelt, who started this conversation in the first place, to hear his thoughts on the topic.
Feel free to share what would cause you to throw a cook out of your kitchen in the comments below, and then if you’re hungry for another Bored Panda article that can help you elevate your culinary skills, check out this story next.
This post may include affiliate links.
#1
I'm of the opinion that you can do whatever the f**k you want with food *but* if you fundamentally change a dish you have to change its name.
It's all about expectations. If I go into a restaurant and order a carbonara, then when it arrives they say 'oh we make it with pepperami snack sausages and cream cheese', then it's no longer a f*****g carbonara...it's not necessarily gatekeeping but things are called things for a reason. Imagine the chaos if we just abandon this...come on people.
Sonja 2 years ago
Fully agree. If there's an established recipe and you make significant changes you also have to change the name to reflect that. And no, that's not gatekeeping. But when we hear 'pizza' we have a reasonable expectation of what we'll get and if you decide to substitute the dough with a cookie, the sauce with strawberry jam and the toppings are chocolate chips and corn flakes that's not a pizza.
Food can be a very emotional thing, and we're all entitled to our own opinions in the kitchen. Perhaps you feel passionately about the food of your culture being prepared properly or you hate when people use "taco" as a flavor for other foods. We've all got some gatekeeping culinary opinions, so to learn a bit more about this topic, we reached out to CessnaBlackBelt on Reddit, the person who started this conversation in the first place. He said it was simply a random thought that inspired him to ask this question.
"I thought about how people who don't live in Louisiana can't cook gumbo," he told Bored Panda. "I then thought, I wonder what people from elsewhere tend to gatekeep about."
RELATED:
#2
If you can't take a full bite of your sandwich or burger in one go it is a fundamental failure.
If your sandwich or burger requires a skewer to maintain integrity it has fundamentally failed.
If you want more filling scale horizontally, not vertically.
The Big Dipper ⭐️ 2 years ago
Yes. I do not want a skyscraper. I want a sandwich that I can bite, so stop putting a whole wheel of cheese, head of lettuce, and seven tomatoes on my cheeseburger, Tina!!
#3
If you change a recipe when you make it, you’re not allowed to rate it in the reviews without making the original. Nothing worse than someone rambling about the 14 changes they made to a recipe, and then giving it a 3 star…
nini 2 years ago
Yeah. I once wanted to make a meat pie but didn't have all the ingredients (they asked for a dark beer like guinness, I only had normal beer, I didn't have enough meat and decided to add some potatoes and I used different dough than what they asked for and some more). It turned out quite deliscious, but I would never dare to rate a recipe after I made so many changes to it - no matter how the meal turned out in the end. 😅
We were curious if CessnaBlackBelt considers himself a master chef. "I consider myself really good at cooking, but my 'cookbook' as I'll call it, isn't that big," he shared. "My strong suit is Cajun cuisine, such as Gumbo and Jambalaya. My most gatekeeping opinion is that people who put tomatoes in their gumbo are not making gumbo."
We also asked him what his thoughts were on the responses to his post. "Most of the responses didn't quite answer the question, but I was definitely surprised by a response saying that condiments are an abomination, which I naturally disagreed with," he told Bored Panda. "The one that resonated with me the most said that you can't just call yourself a chef and that you have to earn that title. Now, I consider myself good at cooking, but I am by no means a chef."
#4
Anthony Bourdain was right: butter is the secret ingredient.
#5
I think EVERYONE (both food service workers and general public) should take a food safety course.
#6
Homemade whipped cream is and always will be better than the fake store bought stuff
The Big Dipper ⭐️ 2 years ago
One of my favorite foods is homemade whipped cream with strawberries. Mmm 😋
But even though he may gatekeep certain things in the kitchen, he's still optimistic about other people's potential. "Anyone can cook. You just need to make the effort to learn and master techniques," he shared. And he was even able to expand his own culinary knowledge from sharing this post.
"Aside from how much attention the post received, I was also surprised by how much I learned about others' cultures and cuisine, along with new advice," he told Bored Panda. "Such as using Parmigiano Reggiano instead of parmesan cheese."
#8
People who actually only like 2 foods should stop pretending they’re ‘picky eaters’. I understand people having problems with certain textures or types of flavors, for instance someone saying ‘I usually don’t like spicy things’ is fine, or if it were sour or too sweet I could accept that as well. It’s fine to not like the gritty texture of some vegetable when cooked some way or to dislike the ‘smeary’ texture that fat-rich food can sometimes have.
However, as a Midwesterner specifically, I have met so many people who literally act as if they cannot eat anything but mac&cheese, potatoes, and steak. These same people then look outward at the entire rest of food culture and say ‘I don’t like those weird things, I’m picky with what I eat’. No you are a baby sir, and you are still eating exclusively what your mother fed you as a little boy so that you stay that way. I know I have no right to be upset with what other people decide to put in their bodies, but y’all asked me to gatekeep and folks like this get to me.
Chucky Cheezburger 2 years ago
This only applies if someone won't try something. If someone gives it an honest try and they don't like it, then they don't like it.
#9
Charcuterie is cured meats.
There is no Dessert Charcuterie board.
If it has cheese, fruit, nuts, etc. It may be f*****g delicious and beautiful but it’s not a charcuterie board.
That’s like me making a Cheeseburger Board and it’s strawberries, chocolate, cookies, nuts, jams, etc.
Whether you're a master chef or a university student surviving off packets of ramen noodles and meals from the cafeteria, we hope you enjoy this list about culinary opinions that really get people heated. At the end of the day, we all just want to eat well and enjoy our food. Just try not to get too stressed about the amateurs who don't know the difference between a bread knife and a butter knife; they're trying their best too. Keep upvoting the responses that you agree with, and then if you want to check out another Bored Panda article that can help you elevate your cooking skills, we recommend reading this list next.
#10
STOP COOKING SHRIMP WITH THEIR TAILS ON IN DISHES YOU EAT WITH UTENSILS!
Am I supposed to reach into my plate with my hands like an animal, or leave half of the shrimp stuck in the tail like an animal?
JoJo Anisko 2 years ago
I just hold the shrimp steady with my fork and use my knife to press the tail end carefully until the meat is cut through but the shell is intact. Then holding the knife steady, gently tug the meat loose with the fork. Works well for me.
#11
Posting a video on social media of cooking some stupid c**p like Kraft Mac and cheese, throwing it into a pan, topped with crushed spicy Cheetos, and throwing the video on social media with a bunch of hashtags is NOT a “food hack” and it does not mean you can cook. Quite the opposite, imo.
#12
LEMON and LIME have two very different flavors. My entire family seems to think that they taste the same and will substitute one for another.
#13
Celery is not "just as good"when used as a replacement for onion, Will, you f*****g monster
#14
Wash your filthy hands. I don't want food poisoning again.
Also, if you use a glass cutting board, we can't be friends.
Mouse 2 years ago
I use a glass cutting board on my night stand to protect the wood top. Grew up with one under the toaster oven to protect the counter. Never occurred to me to use a knife on one.
Vanessa Richardson 2 years ago
One under the toaster oven is a great tip! I’m actually gonna give that a try, thank you😊
Load More Replies...
Just saying 2 years ago
Doesn't a glass cutting board have less germs than a wooden one? I mean, before it is washed. Just asking.
Mary Elliott 2 years ago (edited)
Glass cutting boards will damage your knives over time. Wooden cutting boards have a natural antimicrobial quality, and won't damage your knives. Plastic cutting boards MUST be sterilized properly to prevent pathogen growth in the cuts they develop from use. Of course, any cutting board is unsafe if you don't prevent cross-contamination. But overall, wooden cutting boards are the superior choice.
Load More Replies...
Ana Ferreira 2 years ago
I bought one when I was young and stupid, because it was pretty and it seemed far more hygienic than other boards. I used it exactly once. Started cutting something on it, and immediately changed to my old board. I can still feel the sound of the knife against the glass. Ugh.
Peanut Butter Pumpernickel 2 years ago
Glass cutting boards are, as Alton Brown put it "dark lord of the Sith evil" and I agree
Laura Ketteridge 2 years ago
They blunt knives really badly, or really efficiently.... anyway, glass chopping boards and sharp knives are not friends.
Load More Replies...
grace koncsics 2 years ago
It's actually much more sanitary to use a glass cutting board for things like chicken because raw chicken is so dangerous. It gets into the wood fiber of a wooden cutting board and can contaminate the other food very easily. It's actually recommended you use a glass cutting board for sanitary reasons if cutting up something like chicken.
JLBigboote 2 years ago
It's recommended to use a plastic or wood board for all cutting. Generally two, one for meats, the other for everything else. Wood has natural antimicrobial properties, and as long as you wash it properly after use, it's actually safer than plastic boards because wood is self-healing and plastic is not. Those cuts you make into plastic stay there, and trap pathogens more than wood does because, while wood is more porous than plastic, the plastic actually traps pockets of bacteria in the cut marks better than wood does. The only time glass should be used as a cutting board is if you have literally no other option.
Load More Replies... Dog Mom 2 years ago
I don't have a glass cutting board, but I have been told that it's safer than wood or plastic. But I do have a glass tray out of an old microwave that I keep for sorta a cutting board for watermelon and such. It's big and catches all the juice because of the edges on it. Makes things easier.
Seth 2 years ago
Glass cutting boards are easier to sterilize, but holistically they're far more dangerous to have in your kitchen. Glass is harder than steel, so they dull your knives the instant you use them, and everyone knows the most dangerous knife is a dull one. I use mostly plastic boards, which take more effort to sterilize by hand but it's effortless using the dishwasher. Wood and plastic are softer than steel, so your knives stay sharp. Never cut on a surface harder than your cutting tool.
Load More Replies...
Mario Strada 2 years ago
Why do people use glass cutting boards? Do they think there is some secret advantage? I never used one, so I can't say, but I'd think it would be murder on my knives.
Angela Diefenderfer 2 years ago
I use one because I am poor and got it for free
Load More Replies... Duncan 2 years ago
Glass cutting board should be forbidden. They are an actual health risk. You have a much much much higher change to cut yourself using a glass cutting board. Also your knives get dull so fast on a glass cutting board. And the sound it makes. 😵 Wood cutting boards are still my favorite
lazyNinjaCat 2 years ago
what does meat have to do with this? Veggies usually make knifes blunt, not meat
Load More Replies... Mary Elliott 2 years ago
Wooden cutting boards have been scientifically proven to be safer than any other type. Plastic cutting boards can provide ideal growing conditions for pathogens if not properly sterilized. Glass cutting boards are an abomination unto the Lord.
RMA 2 years ago
No, it needs to be wood or certain types of plastic. If the knife can’t cut it, then it’s damaging the knife.
Load More Replies...
Celtic Pirate Queen 2 years ago
Many people use a glass cutting board for raw meat only. I use a plastic board that can go into the dishwasher.
Marilyn Russell 2 years ago
I hate when people don’t wash their hands. My husband always has sticky hands and touches the tv remote, fridge door after I cleaned it, light switches, everything - messes everywhere.
JLBigboote 2 years ago
It's recommended to use a plastic or wood board for all cutting. Generally two, one for meats, the other for everything else. Wood has natural antimicrobial properties, and as long as you wash it properly after use, it's actually safer than plastic boards because wood is self-healing and plastic is not. Those cuts you make into plastic stay there, and trap pathogens more than wood does because, while wood is more porous than plastic, the plastic actually traps pockets of bacteria in the cut marks better than wood does. The only time glass should be used as a cutting board is if you have literally no other option.
Ryan White 2 years ago
Glass cutting boards are a thing? Wouldn’t that just wreck your knives?
Scott Crosby 2 years ago
Glass cutting boards are not safer because they are easier to wash. It's the germs on your hands that are dangerous. That is what you need to wash. That said, a sponge carries more bacteria than anything... is that a reason to switch to steel wool?
MygrandsonscallmeNia 2 years ago
I used one for over 30 years. It doesn't hold bacteria like: wood, and plastic. Yes, it's noisy, but, I don't have to disinfect it after cutting meat. Yes, my daughter says, mom I know when your cooking without opening my door. Why? I can hear you cutting on it. People, have you tried using glass? When cutting veggies, it goes through them easier too. So, banish me!
Ingmar Sweep 2 years ago
What is wrong with glass cutting boards, you spoiled little handwasher.
#15
Shepherd's pie with beef isn't shepherd's pie. It's cottage pie.
#17
Most people's knives are so dull as to be next to useless
Green Tree 2 years ago
You can get a basic small knife sharpener for like $10. Sharp knives are safer than dull knives. Get a sharpener and use it often!
#18
Desserts should not be healthy or low sugar. They're dessert damn it! Yes, it can be healthy but when you're changing texture by removing sugar itself... Urgh
Duane Ringlein 2 years ago
As a type 2 diabetic who loves sweet things I tried the "sugar free" stuff, the taste is terrible, and the side effects are worse. Especially the taste of sugar free ice cream, and I loved ice cream before it.
#19
Please scrape the food off your chopping board with the non cutting edge of your knife.
That is all.
#20
The dark meat of the chicken is infinitely better than the white meat. No exceptions.
Ray Ceeya (RayCeeYa) 2 years ago
Boneless Skinless Thighs are the absolute best! Slow broiled in teriyaki and served over rice. One of my favorites.
#21
While recipes are useful, folks should prioritize WHY things work in a recipe over just memorizing a recipe.
#22
You are not a chef if you have not ever worked in a professional kitchen or had formal training.
I know someone who thinks she's an influencer and calls herself the Rachael Ray of our city. She refers to herself as a chef even though she's never even been a server at a restaurant, let alone work in a kitchen under a chef or pro.
It prob shouldn't annoy me as much as it does.
#24
Blending a tub of Cool Whip with a block of cream cheese and throwing it in a pie crust does not make cheesecake. Call it something else. That s**t ain't cheesecake, full stop.
#25
Freshly ground black pepper is so much better than pre-ground (like the stuff in shakers at restaurants).
simply.Taz 2 years ago
ONG! My ex-SO introduced me to ground pepper. The flavor from fresh ground pepper versus "shaker" pepper, is unreal. I never realized how good pepper can actually taste. It's now only ground pepper for me. I've been through three mills already! Lol
#26
People who refuse to try new tastes, foods and dishes suck.
Duane Ringlein 2 years ago
My grandson, who is a picky eater, stayed with us once and we made beef roast with potatoes, carrots, and other veg. He didn't want to eat anything until I told him that the roast was the same type of meat he was eating as jerky, which he loved. He had several helpings of roast that day.
#27
There is no shame in using a meat thermometer to get the temp you want.
#28
Preoccupation with dish authenticity is toxic. The authenticity of a dish varies by geography and culture so for example something like 'street tacos' will never be authentic because they are different depending on where you are. Snobbery takes away the pleasure of experiencing food.
Tristan J 2 years ago
A complete disregard for authenticity takes away from the experience too - I would prefer to cook with authentic ingredients and methods where possible to experience new flavours, whereas having a British or American take on Asian food tends to make it nothing like the original dish. 'Pan Asian' restaurants also bug me, as they tend to make a generic Asian food type for all their dishes with little difference between them.
#30
If your middle eastern/Mediterranean place serves bad or bland hummus I’m not even going to bother with the rest of your menu. If you can’t get the basics right don’t waste my time.
Ace Girl 2 years ago
Once I went to a Mediterranean falafel place and ordered a Greek salad. It was literally a shredded head of iceberg lettuce,a few slices of tomato, and a few slivers of onion. I was like, "is this a joke." Later the chef came out and asked me how I'm enjoying my meal and I thought he was making fun of me. I wanted to gesture to the shredded iceberg lettuce in front of me and be like....
#31
Burn marks from taking food out of the oven with just a thin towel/your bare hands are not “badges of honor”. Protect yourself and wear some damn gloves.
#33
If you say white folks can’t cook. You been eating the wrong food.
#34
People eat the "fast" versions of food for different reasons then the authentic versions of food. People don't eat Kraft mac and cheese and expect it to be the best they've ever had, they eat it because it's easier to make then an actual homemade Mac and cheese. Sometimes your brain just craves the weird powdered cheese flavor from Kraft and sometimes it wants the real cheese flavors that come from homemade Mac and cheese. Both can be good in their own categories but shaming people for eating "non-authentic" versions of food is just weird and elitist.
Edit cause people keep saying it - I'm aware that this isn't gatekeeping. I typed this out and posted it without realizing that I mixed up gatekeeping and controversial, both questions come up on this sub so often that I didn't even think about the difference until a few people pointed it out.
#35
I have a few about cajun food.
Jambalaya is a dry rice dish. If someone is serving a sauce over rice and calling it jamabalaya, they have no idea what that dish should be.
Cajun does not equal so spicy it can't be eaten. Most cajun food is full of flavor and not all that spicy.
I have been to a few restaurants and seen dishes to the effect of "Pasta with cajun sauce" I don't know WTF cajun sauce is, but in all my years, no one in my family ever made it or heard of it.
Dana Trahan 2 years ago
I’m from south LA so YES!!! WTAF is that “sauce” they speak of? I certainly don’t want any!
#36
Washing your meat just spreads germs in your sink. It’s gross and a waste of time
#37
Fresh garlic that you peel and chop yourself is SO much better than the c**p in a jar. Yes it's more work but it's so worth it I don't get why anyone complains.
Green Tree 2 years ago
Cut off the little stem end of the clove, smash the clove with the flat side of your knife - now the peel comes right off and your already half way to chopped. Easy peasy.
#38
MSG makes average food delicious, and takes delicious food over the top.
SealOfDisapproval 2 years ago
MSG is sort of like salt: a little too much of it, and you ruined the dish. Personally, I don't like MSG, the shape of the taste is somehow wrong.
#39
Kind of the opposite of gatekeeping, but to quote a time honored classic movie about a rat cooking, "Anyone can cook".
It is worth it in every possible way to learn how to cook, if even just for yourself.
Sonja 2 years ago
People who claim they absolutely cannot cook are prime examples for weaponized incompetence. It's just a lie. Everyone can cook at least a simple dish if they just want to. You need zero talent for some fried noodles or a pot of potatoes and dip. If you can't do that, you're messing it up because you don't want to.
#40
Tin foil can be used both ways. It makes no difference. The smooth and matt sides are from the manufacturering process.
#41
If something’s missing and you can’t put your finger on it, it’s acid. Add lemon, vinegar, etc.
Edit: missed the point on gatekeeping, still true tho
#42
People need to taste their food. I can't count how many times I've had under-salted food. People just follow a recipe without even tasting anything and expect things to be perfect. You gotta taste it first people!
#43
YOU CANT F*****G CARAMELISE ONIONS IN LESS THAN 20 F*****G MINUTES. I DON’T GIVE A FLYING F**K WHAT THE F**K YOU THINK YOU’RE DOING OR HOW YOU F*****G THINK YOU’RE GOING TO “HACK” THIS, ITS NOT F*****G CARAMELISED. IT JUST F*****G ISN’T.
Marleinah Smith 2 years ago
Okay, calm down.......breathe.....in through your nose, out through your mouth.
#44
My friend was in Maine. Stopped at a place and their chicken parm was… chicken nuggets with ketchup and American cheese. If he told me the name I would Molotov cocktail that place so that culinary abomination could never be made there again.
#45
A s**t ton of condiments on burgers doesn’t = better tasting
Ray Ceeya (RayCeeYa) 2 years ago
The worst are the goopy condiments. I'll take a real fresh LTO over any amount of ketchup/mayo/mustard any day of the week.
#48
If you add olive oil to the water when making pasta you’re a monster. No idea why I’ve met so many people who do this
InvincibleRodent 2 years ago
It's an urban legend of sorts that it'll make it so that the pasta doesn't stick. My mom also does it, although it literally just floats at the top of the pot...
#49
Buy the best knives you can afford. You only need three- chef's, bread, and paring. Keep the chef'sand paring sharp.
#50
Casserole is a perfectly fine way to meal prep, and while some can be bland or TikTok bait, they're often hella good.
What do you think ?
Pamela24 2 years ago
Weight measurements are superior to volume measurements. Grams all the way and always.
RMA 2 years ago
Not for liquids. Full fat milk, for example, weighs more than skimmed milk.
Load More Replies...
Seedy Vine 2 years ago (edited)
My pet peeve is when cooks wipe ingredients from a spoon into the mixing bowl with their fingers. I gag a little every time I see it. Spatulas are wonderful tools - use them instead! And if you're going to finger-wipe your way through a recipe, please don't make a youtube about it.
T5n 2 years ago
Here’s one from a friend of mine :cooking a steak/burger to be well done is killing it twice. They are a chef (who is pescatarian) and hated seeing people order “well done” items.
William Bennett 2 years ago
See I can't stand the side of pink meat or blood in meat. It really makes me sick to my stomach. I've had food poisoning because they're like a little pink is okay blood is okay. And you can have well done meat without it being a hockey puck or something like that. Well done just means it's cooked all the way through with no partial or raw meat in it.
Load More Replies...
Nikki Sevven 2 years ago
Manhattan Clam Chowder is NOT a chowder. A chowder is a cream-based soup, usually including potatoes. New England Clam Chowder is a chowder. Corn Chowder is a chowder. Manhattan, get outta here with that thin-a*s tomato broth and calling it a chowder.
Jackie Lulu 2 years ago
Depends on where you are in NJ. North, it's Taylor Ham; South, it's pork roll.
Load More Replies...
Pamela24 2 years ago
Weight measurements are superior to volume measurements. Grams all the way and always.
RMA 2 years ago
Not for liquids. Full fat milk, for example, weighs more than skimmed milk.
Load More Replies... Seedy Vine 2 years ago (edited)
My pet peeve is when cooks wipe ingredients from a spoon into the mixing bowl with their fingers. I gag a little every time I see it. Spatulas are wonderful tools - use them instead! And if you're going to finger-wipe your way through a recipe, please don't make a youtube about it.
T5n 2 years ago
Here’s one from a friend of mine :cooking a steak/burger to be well done is killing it twice. They are a chef (who is pescatarian) and hated seeing people order “well done” items.
William Bennett 2 years ago
See I can't stand the side of pink meat or blood in meat. It really makes me sick to my stomach. I've had food poisoning because they're like a little pink is okay blood is okay. And you can have well done meat without it being a hockey puck or something like that. Well done just means it's cooked all the way through with no partial or raw meat in it.
Load More Replies... Nikki Sevven 2 years ago
Manhattan Clam Chowder is NOT a chowder. A chowder is a cream-based soup, usually including potatoes. New England Clam Chowder is a chowder. Corn Chowder is a chowder. Manhattan, get outta here with that thin-a*s tomato broth and calling it a chowder.
Jackie Lulu 2 years ago
Depends on where you are in NJ. North, it's Taylor Ham; South, it's pork roll.
Load More Replies... You May Like Woman Refuses To Host Any Family Gatherings As Intrusive SIL Ruins 40lb Of Homemade Tomato Sauce 50 Stunning Food Pics To Make You Cry Into Your $2 Packet Ramen Tonight (Best Of All Time)
Rūta Zumbrickaitė
Justinas Keturka
Related on Bored Panda
