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Food can be quite a controversial topic sometimes. It's all about preference, you see: some might want a steak well-done, and others want their meat to be practically mooing on their plate.

Hana Zickgraf, Ph.D., an assistant professor of Psychology who specializes in eating behavior and disorders, claims that about 30% of the population identifies as picky eaters. But is it possible that sometimes people just like food done a certain way?

Some food snobs would have you think that there's only one way to cook pasta, sear a steak, or cook an egg. But these people would like to prove you wrong. At the risk of becoming enemies of the foodie world, these folks were brave enough to share the foods they prepare differently on purpose. So, when one user asked: "What food do you intentionally cook 'incorrectly?'", over 2,000 home cooks rushed in with their hot takes.

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#1

30 “Incorrect” Cooking Methods That Members Of This Online Group Prefer Ramen noodles. I never leave it like soup. I leave just enough water to let the seasoning be able to spread around and then say goodbye to the rest of the water.

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Moë
Moë
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4 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Drain 99% of the water and add butter and Parmesan for me and butter and the seasoning packet for the wife

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#2

30 “Incorrect” Cooking Methods That Members Of This Online Group Prefer Mashed potatoes with skin on. I love potato skin and refuse to peel them and throw them away. Luckily most of time I’m making it just for myself anyway.

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#3

30 “Incorrect” Cooking Methods That Members Of This Online Group Prefer I break my spaghetti and other long pasta in half before putting in boiling water. I still have no problem picking up the pasta with my fork. This "rule" about not breaking pasta is super gatekeepery and absurd. Come at me, Italians.

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#4

I use salted butter for everything. It has a longer shelf life at room temperature (where butter is most useful) and the extra salt has never meaningfully changed a recipe aside from making baked goods a million times better.

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#5

30 “Incorrect” Cooking Methods That Members Of This Online Group Prefer Eggs. I grew up eating overcooked eggs and somehow settled into that modality?


I hate hate hate eating out for breakfast because it doesn’t matter how many times I tell the staff that I want them OVERCOOKED, nor how many different ways I order them, I always get soft, somewhat liquidy eggs.


Sorry to everyone that may be offended, but there is absolutely nothing appealing about a clear snot/mucus that surrounds a barely cooked yolk. “Fluffy” scrambled eggs that still jiggle and have the texture of hot jello? Absolutely not.

Please, just please scramble the eggs until they’re browned. I want texture and no snot.

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#6

30 “Incorrect” Cooking Methods That Members Of This Online Group Prefer I cook rice the way most people cook pasta: Boil it it a big pot of salted water, and drain in a colander.
I have been absolutely *pilloried* online for admitting this. One person actually called it "sacrilege."

But my rice comes out perfect every time. Cooked to a turn, lovely discrete tender grains, no starchiness, no gumminess.

When I tried to cook rice the "right" way, for years, it seemed to always come out either crunchy in the center or tapioca.

Now I never worry about my rice.

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#7

30 “Incorrect” Cooking Methods That Members Of This Online Group Prefer Mashed potatoes, I don't mash them untill they're smooth-i like lumpy mash 😁.

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#8

30 “Incorrect” Cooking Methods That Members Of This Online Group Prefer Broccoli! I love steaming it until it's very soft and tastes buttery! I don't want my broccoli to be a lil crunchy, it needs to melt in my mouth.

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Justin Tyme
Justin Tyme
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4 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I steam broccoli until it is tender (but not quite extremely soft). It is awesome.

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#9

Smoked ribs. I love it when they're so tender they fall off the bone.

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#10

30 “Incorrect” Cooking Methods That Members Of This Online Group Prefer Burnt hot dogs. I love an over cooked grilled hot dog.\

MAK3AWiiSH: The only way I can eat a hot dog is if it’s charred to a crisp as if it just ascended from the depths of hell

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#11

The ‘experts’ say sausages should be cooked in a frying pan over a low heat. But it’s impossible to get an even colour and you end up with brown stripes mixed with pale wobbly skin.

I like my sausages cooked in the oven and dark brown all over. No trace of pale wobbly skin thank you.

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B
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4 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I've eaten so many sausages in my life that I now have pale, wobbly skin too. :'(

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#12

I always undercook cookies. I don’t like crunchy at all.

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Kylie
Kylie
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4 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I like mine soft & chewy unless they're for dunking

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#13

I dont peel potatoes and carrots. That's where the flavor lives. Nutrition too.

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Grape Walls of Ire
Grape Walls of Ire
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4 months ago (edited) DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Potato skin has fiber, but otherwise the whole potato is quite nutritious. Carrots have no skin, so clean the dirt off and you're golden. This is coming from a registered dietitian.

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#14

30 “Incorrect” Cooking Methods That Members Of This Online Group Prefer Bacon. I like more of a chew to it than a crunch.

Intelligent_Break_12: Crispy bacon is fine for a topping but if I'm eating it as a side or even on a sandwich of some kind, I don't want it so crispy that it falls apart. I want to chew through that fat and have a crisp edge

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Taryn Bailey
Taryn Bailey
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4 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I make people laugh when I tell them I like my bacon cooked semi -flaccid. It's meat. It should taste and feel like meat

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#15

30 “Incorrect” Cooking Methods That Members Of This Online Group Prefer I don't wash my rice. I've literally done it batch washed/unwashed side by side when arguing this point with my wife, she finally agreed. I must be missing something, but I can't figure out what it is.

Yet there are so many sources that say wash your rice, and so folks even do it like half a dozen times because they want the water to perfectly clear.

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Westy
Westy
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4 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I don't see what the big deal is to just wash it. All it takes is a tweezer, magnifying glass and a little tiny brush.

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#16

I like to slightly char some things, like veggies. I justify it by saying it’s a real cooking method, but actually I am just intentionally burning things a little bit. I like my sausages like that too.

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#17

30 “Incorrect” Cooking Methods That Members Of This Online Group Prefer My family's chocolate chip cookie recipe is a masterclass in what not to do. I overbeat the sugar and butter, add way too little flour, and bang the trays on the counter (mid-bake and as they come out of the oven). The entire goal is to collapse them and ruin any internal structure so they become super thin and chewy.

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Lydsylou (she/her)
Lydsylou (she/her)
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4 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

If you want them chewier add a ton of golden syrup. It gives flavour as well

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#18

30 “Incorrect” Cooking Methods That Members Of This Online Group Prefer Chicken thighs. I know there’s an ideal temperature to cook them at but I find them rubbery when “perfectly cooked” so I overcook the s**t out of them so they may not be as juicy but they still aren’t dry and are sticky and succulent and that rubbery texture is gone.

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Ace
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4 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Undercooked chicken seems to be shown on so many cookery shows. NO. It needs to be cooked through, I don't want it 'juicy' if that means it's still chewy.

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#19

30 “Incorrect” Cooking Methods That Members Of This Online Group Prefer Bacon in carbonara. I made it with guaciale and it is good. But that sort of meat is extremely hard to find in the states and can only be ordered online. And to me the bacon is yummy. I'm not a fan of pancetta. Tbh, I don't care for it at all.

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Elena Witch
Elena Witch
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4 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Well. The first printed carbonara recipe was published in Chicago in 1947. And it had scrambled eggs, not a cream. Italian culinary history is mostly a sham created around the eighties.

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#20

I love to make pizza at home from scratch. Make the dough, too. But I do one thing wrong intentionally. Italians, cover your ears. I use a rolling pin to roll out my pizza dough. It works, it’s fast, and I can get it to fit the pan pretty easily. I’m sorry.

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LilliVB
LilliVB
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4 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

This isn't the worst crime you can do against Italian pizza actually. It can seem easy, but it's actually not the simplest task to work the dough with your hands. If you are doing a better job with a rolling pin, keep going, you are forgiven

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#21

30 “Incorrect” Cooking Methods That Members Of This Online Group Prefer I use heavy cream in my carbonara. I'm sorry to all that might feel offended, but I just like it better that way. Just the cheese and eggs is too acidic for me.

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#22

Chewy bacon > crispy bacon.

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#23

I hate this new trend of serving crunchy green beans. I want mine soft, and preferably with some ham or bacon in to season them.

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#24

When I make scrambled eggs, I salt them when I beat them. The "don't ever salt eggs before cooking" is some kind of old wives tale. A reasonable amount of salt doesn't affect the texture or make them "tough". If you want really fluffy eggs, use a fair amount of fat (butter, back grease) and cook them slowly over low heat.

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Ace
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4 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Who the hell has ever said not to salt eggs before cooking? Add white pepper too, and a little milk, for scrambling.

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#25

When making fried rice I take it to the point of crunchy rice.

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Rachel Parker
Rachel Parker
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4 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

That’s really good, tho! Pretty sure you get that in Asia too. The Spanish go to great trouble to get crunchy edges on their rice dishes.

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#26

I put beans in my chili.

Edit so I don't have to keep answering the same couple of things:

* I'm in Texas and beans / no beans is a very big deal among chili purists. The definitive book on chili history, by Joe E. Cooper, is even called 'With or Without Beans'. * [This is a good all around, no-beans-included, traditional chili con carne recipe.] It's like a spicy pot roast, usually more *warm* spicy, not Hot Ones Last Dab spicy. The ancho / poblano chile peppers that usually make up most of the chile flavoring are not terribly spicy though they are delicious and pungent!

(As I understand it, the chili queens - that's what they called them! - of San Antonio served frijoles as a standard side dish with chili con carne. When cowboys and other folks were out on the trail, the chuck wagon cooks would do the same, but since the cowboys weren't eating off of cafeteria trays, the beans and chili would just get all mixed together and lots of them learned to prefer it that way! That's almost certainly apocryphal in whole or in part, of course, but it makes as much sense as anything.)

* Cincinatti chili is it's own separate thing, and is just a name that an otherwise tasty meat sauce got saddled with.

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#27

Ratios for vinaigrettes - I’m not doing 3 to 1 oil to vinegar. Depending on other factors it could be anywhere from more vinegar than oil (in sweet dressings) to equal parts to at max 2 to 1 oil to vinegar. I also love adding a little water to vinaigrettes instead of more oil to bring out the water soluble flavors and temper acidity.

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Westy
Westy
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4 months ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I'm more like 2:1 vinegar to oil. (Can't help it. I'm an acid addict)

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#28

Spaetzle. Mine are much bigger chunks than traditional and I love it that way.

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#29

I pan-fry my gnocchi although this is becoming an acceptable thing now. And i also like my pasta on the softer side!

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#30

30 “Incorrect” Cooking Methods That Members Of This Online Group Prefer Popcorn...just slightlyyyyyy burnt is the best.

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