30 “Incorrect” Cooking Methods That Members Of This Online Group Prefer

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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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.

Elephantmenstruation , ikhsan baihaqi Report

Final score:

83points

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Moë 2 months ago

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

30points

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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.

Pbpopcorn , Pixabay Report

Final score:

76points

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Firstname Lastname 2 months ago

Team smashed potatoes, for the crispy skins

31points

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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.

Granadafan , JÉSHOOTS Report

Final score:

73points

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Sofia 2 months ago

AHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH (I am italian)

35points

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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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Final score:

71points

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Mystery Kitteh 2 months ago

Many baked items ask for a pinch of salt

18points

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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.

Icy-Ichthyologist92 , Julian Jagtenberg Report

Final score:

64points

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Mystery Kitteh 2 months ago

I have to agree with the snot comment.

34points

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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.

LeftyMothersbaugh , Pille R. Priske Report

Final score:

62points

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The Doom Song 2 months ago

This is how I was taught to cook rice

13points

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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 😁.

st2826 , Michael Burrows Report

Final score:

51points

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AutumnGirl 2 months ago

Me too!!

13points

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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.

maronimaedchen , Cats Coming Report

Final score:

51points

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Justin Tyme 2 months ago

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

11points

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

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Final score:

50points

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Mystery Kitteh 2 months ago

Upvote a million

15points

Auntriarch 2 months ago

Two million

2points

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Ace 2 months ago

Err yes? What sort of monster does not prefer them this way?

11points

Angela C 2 months ago

Is this not how they're supposed to be?

9points

René Sauer 2 months ago

what other way could they probably be eaten? Whenever I read about ribs, or watched youtube videos about BBQ, Fall-off-the-bone tender was always the best everyone talked about.

3points

Jennifer Lynn 2 months ago

Is that not how they're supposed to be??

2points

Wick E. Scratch 2 months ago

I always thought that was how they are supposed to be? Maybe not 'fall off the bone' per se, but like you can pull the bone out quite easily ... fall off the bone to me means it falls off onto the plate/table/my lap before it gets to my mouth, which is sad.

2points

Patrick H 2 months ago

This is not an incorrect cooking method. That's exactly the way they're supposed to be. If a restaurant serves ribs that don't fall off the bone, don't eat there because they don't know what they're doing.

1point

Mike F 2 months ago

Let the freak outs begin: I always started by boiling them in salted water with garlic. When they start to turn gray, I take them out of the water and put them on a charcoal grill (painted liberally with my own sauce) and finish grilling them slowly, constantly turning and brushing till they're good and tender.

1point

Just-4-2day 2 months ago

Your momma taught you right. Also, If you cut down between each rib, not completely severing them, the sauce gets into every nook and cranny. (Dad would say, crooks & nannies) lol.

1point

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Mimi M 2 months ago

And extra BBQ sauce on the side to dip them in - ohellyea

1point

Anh Aline Vuo 1 month ago

Isn't how most people like them?

0points

jmdirks 1 month ago

How is this wrong.

0points

Marcel 1 month ago

how is this incorrect ?

0points

SearchingForGryphons 2 months ago

From what I understand, if rib meat is falling off the bone, it is overcooked. I'm not a big rib fan either way, but it is supposed to have some structure

0points

P M B 2 months ago

Yes! Why would I want to wrestle with the bone for a tiny piece of meat? We cook them low and slow in the oven then grill and add sauce.

0points

Cyril Sneer 2 months ago

That's how they're supposed to be aren't they?

0points

Miki 2 months ago

This is the way.

0points

Xanther 2 months ago

Literally smoking a rack tomorrow. 6 hrs or so and they better fall off the bone!

0points

El Klecanda 2 months ago

Doesn't everybody, though?

0points

Beth Wheeler 2 months ago

Riiiiiiiibs!!!!!!!

0points

Lsai Aeon 2 months ago

Perfect

0points

A.Bunneh 2 months ago

I just thought of an awesome menu item: boneless ribs.

0points

Just-4-2day 2 months ago

Boneless country style ribs.

1point

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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

extra-King Report

Final score:

42points

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Bouche and Audi and Shyla, Oh My! 2 months ago

Hot dogs, sausages, brats, burn it all, dunk it in the BBQ sauce, and hand it over!

17points

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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.

jonny7five Report

Final score:

38points

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B 2 months ago

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

25points

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#12

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

danjr704 Report

Final score:

36points

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Kylie 2 months ago

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

17points

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#13

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

vichyswazz Report

Final score:

33points

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Grape Walls of Ire 2 months ago (edited)

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.

11points

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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

carissadraws , ROMAN ODINTSOV Report

Final score:

31points

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Taryn Bailey 2 months ago

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

17points

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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.

anonymous , Faris Mohammed Report

Final score:

31points

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Westy 2 months ago

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.

40points

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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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Final score:

27points

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deejak 2 months ago

Maillard is real.

6points

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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.

curmevexas , Lindsey Savage Report

Final score:

24points

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Lydsylou (she/her) 2 months ago

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

10points

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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.

oh_please_god_no Report

Final score:

24points

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Ace 2 months ago

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.

16points

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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.

sirenwingsX , Karolina Kołodziejczak Report

Final score:

23points

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Elena Witch 2 months ago

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.

3points

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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.

NoBodySpecial51 Report

Final score:

22points

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LilliVB 2 months ago

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

15points

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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.

GoodMedium8918 , Andrés Góngora Report

Final score:

20points

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Sofia 2 months ago

dont call carbonara then...

5points

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#22

Chewy bacon > crispy bacon.

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Final score:

19points

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Bouche and Audi and Shyla, Oh My! 2 months ago

Crispy! All three of us will die on this most delicious hill.

16points

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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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Final score:

18points

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Bouche and Audi and Shyla, Oh My! 2 months ago

I love them from a can, cooked in their own juice, with bacon.

6points

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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.

mcarterphoto Report

Final score:

18points

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Ace 2 months ago

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

21points

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#25

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

spizzle_ Report

Final score:

18points

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Rachel Parker 2 months ago

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.

5points

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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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Final score:

16points

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René Sauer 2 months ago

I always thought beans in chili are normal...

47points

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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.

FoodBabyBaby Report

Final score:

14points