Join the Fun!

#2

"Cooking Sins": 30 Home Cooks Share Their Secret Cooking Tricks And Shortcuts, No Matter How Unconventional They Are If the recipe calls for a certain type of onion, I will always use whatever onion I already have.

Hilomh , mali maeder Report

Final score:

227points

POST

Debbie 1 year ago

That means creative cooking with stuff you have on hand.

45points

We managed to get in touch with Timecoyote, the person who started this discussion. "I was making tacos and felt guilty for using that minced jar garlic, so I got curious about what other shortcuts people take when cooking," they told Bored Panda about its roots.

The responses helped the Redditor feel less guilty about the shortcuts they take while cooking. "[I was surprised to learn that] a lot of people don't rinse rice or veggies, never sharpen their knife, and just eyeball spices and such."

#3

"Cooking Sins": 30 Home Cooks Share Their Secret Cooking Tricks And Shortcuts, No Matter How Unconventional They Are I haven’t replaced several of the spices in my spice rack for years (seriously, who uses that much dill?). I’m sure they’re less pungent now, but it’s far too expensive to replace them regularly.

LaitdePoule999 , monicore Report

Final score:

182points

POST

Debbie 1 year ago

Why would you need to replace them? Indeed flavor might be less but it can still be used.

46points

#4

"Cooking Sins": 30 Home Cooks Share Their Secret Cooking Tricks And Shortcuts, No Matter How Unconventional They Are I never follow a recipe fully. I use recipes for ideas of ingredients. I never measure anything.

brian4155 , Annie Spratt Report

Final score:

152points

POST

Snack Attact 1 year ago

This I'll read like 6 different ones and piece together what I want. Mostly turns out amazing

81points

#5

"Cooking Sins": 30 Home Cooks Share Their Secret Cooking Tricks And Shortcuts, No Matter How Unconventional They Are I overcook pasta. Yes, al dente lovers, I know this is an Italian sin. But I prefer my pasta when it's super soft.

caseycatlady , Gaelle Marcel Report

Final score:

148points

POST

thurayyat 1 year ago

I never cook pasta for Italian friends. To me al dente tastes raw.

86points

"Like with many things, I think it's helpful to understand the rules of cooking first so you can break them more confidently," Timecoyote said. And they definitely have a point. Nothing beats practice.

In 2021, 71% of people in the US were certain they will continue to cook more after the end of the pandemic, according to a survey by consumer market research firm Hunter. This habit was said to be driven by the increase in home chefs’ creativity and confidence in the kitchen, as well as the motivation that cooking at home helps to save money (67%), eat healthier (56%), and feel good (56%).

#6

"Cooking Sins": 30 Home Cooks Share Their Secret Cooking Tricks And Shortcuts, No Matter How Unconventional They Are I break spaghetti in half before putting it in the pot of boiling water. Then I cut it up even more on my plate before eating it.

As for the why? It’s the way my mom did it. So now it’s the way I do it. My sisters break and then cut their spaghetti too. We’re all monsters.

LynnOnTheWeb Report

Final score:

146points

POST

Rex-a-Roni 1 year ago

At least you admit to being a MONSTER! *faints in Italian*

45points

#7

"Cooking Sins": 30 Home Cooks Share Their Secret Cooking Tricks And Shortcuts, No Matter How Unconventional They Are Unless I'm really trying to impress someone, I just use that minced garlic from the jar.

timecoyote , towfiqu98 Report

Final score:

143points

POST

Fester Sixonesixonethree 1 year ago

I don't try to impress any longer. Why bother? Eat it and like it or don't eat it and STFU.

60points

#8

"Cooking Sins": 30 Home Cooks Share Their Secret Cooking Tricks And Shortcuts, No Matter How Unconventional They Are When I cook for just myself my standards are so disgustingly low that the same people impressed by my cooking would be equally horrified.

jwalner , Carlos Fernández Report

Final score:

131points

POST

troufaki13 1 year ago

Same! I could eat a toast with cheetos and I'll be fine, but when I cook for other people I will try my best

44points

To encourage your kitchen adventures, know that even if something does not go according to plan, you're still winning. At least financially. The team at Priceonomics found that anytime we're ordering out, we're spending about five times as much, on average, compared to making a homemade dinner.

And the Bureau of Labor Statistics said that the average American spent $3,000 a year just on dining out in 2015. Imagine how many tacos you could make at home with that much cash!

#9

"Cooking Sins": 30 Home Cooks Share Their Secret Cooking Tricks And Shortcuts, No Matter How Unconventional They Are I never check the date on any dried good/powder/etc. Hello lentils that have been sitting at the back of my shelf for ten years until I uncovered you this morning. In you go. Oh, good to see you garlic pepper that has been open for at least three house moves and probably doesn’t taste of anything. Let’s sprinkle you in.

foodie-verse73 , alleksana Report

Final score:

128points

POST

Linda Tisue 1 year ago

Best by dates are actually best for the food company dates.

11points

#10

"Cooking Sins": 30 Home Cooks Share Their Secret Cooking Tricks And Shortcuts, No Matter How Unconventional They Are I never measure seasonings. 1/2 tsp? How about two or three shakes? Maybe more if I feel like it. If your recipe calls for a 1/4 tsp of something, go f**k yourself.

SeriouslyImKidding , stefzn Report

Final score:

115points

POST

Ace 1 year ago

"Some" is my measurement of choice. Except with baking ingredients, of course.

44points

#11

"Cooking Sins": 30 Home Cooks Share Their Secret Cooking Tricks And Shortcuts, No Matter How Unconventional They Are I don't rinse rice. Ever.

UllsStratocaster , Redzen2 Report

Final score:

110points

POST

Zia Barrett 1 year ago

Wash your damn rice. There is so much vile stuff on dried rice it is NOT funny. As a Malay I beg of you to wash your rice, for the love of everything, I have seen how vile it is and how sick it can make people. Wash. Your. Damn. Rice.

73points

#12

"Cooking Sins": 30 Home Cooks Share Their Secret Cooking Tricks And Shortcuts, No Matter How Unconventional They Are Tasting with the same spoon I use to stir.

I’m cooking for my family. I kiss em all and we all share the same germs so... whatevs...

y2knole Report

Final score:

109points

POST

Daria 1 year ago

I could never understand this rule. I get more germs when speaking with someone, so a bit of saliva in a boiling soup won't make any difference.

41points

IStillLikeBeers , Karolina Grabowska Report

#13

"Cooking Sins": 30 Home Cooks Share Their Secret Cooking Tricks And Shortcuts, No Matter How Unconventional They Are I never make my own stock or broth. I just buy Better than Boullion, dashi or kombu packets, etc.

Final score:

107points

POST

InvincibleRodent 1 year ago

For us tiny-freezer-havers, homemade stock is a type of luxury. I make it sometimes, but then it all has to be used and consumed within a few days. And an amount of stock that CAN be eaten in that time is simply not worth the time or effort.

30points

Jerkrollatex , American Heritage Chocolate Report

#14

"Cooking Sins": 30 Home Cooks Share Their Secret Cooking Tricks And Shortcuts, No Matter How Unconventional They Are I melt chocolate in the microwave. It's just so much easier and faster than pulling out a double boiler.

Final score:

105points

POST

whaaaaaaaaaa 1 year ago

Just do it for 10-20 seconds multiple times. I remember when I was 10, I set the timer for 1 minute and the plate broke because the chocolate's temperature was too high. It was also completely burned.

38points

#15

"Cooking Sins": 30 Home Cooks Share Their Secret Cooking Tricks And Shortcuts, No Matter How Unconventional They Are I buy pre-made pie crusts. I love cooking almost everything with well-sourced ingredients from scratch, but I cannot be forced to make a crust for a quiches or pies.

anon , Diliara Garifullina Report

Final score:

100points

POST

David H 1 year ago

Many people do this, in fact many resturaunts buy their crusts, because its easier than making it yourself

23points

#16

Did commit: While in college, I was responsible for cooking the turkey one Thanksgiving while my mom was working and other family were hunting. My mom left very clear instructions, number one being “wash the bird.” I did, with soap. More specifically, with Lysol because, as I head learned in a food science class, turkeys were germy. Fifteen years later I am still not allowed to participate in prepping the turkey.

Marta_Meow Report

Final score:

100points

POST

Mammie 1 year ago

Lol. I almost spit bottled water across the break room at work.

35points

#17

Mine may be worse…. I opt for powdered garlic pretty frequently!

chefpain Report

Final score:

96points

POST

Snack Attact 1 year ago

I add powdered even with fresh garlic

47points

#18

I eat raw cookie dough, brownie batter and cake batter. EVERY SINGLE DAMN TIME.

And yes, I got Salmonella once and still do it. Ain’t no shame in my raw egg eatin’ game.

ConnieRob Report

Final score:

95points

POST

RoanTheMad 1 year ago

I've done this all my life and never had salmonella. (though the eggs in the UK are produced with higher standard of food safety and thus salmonella free anyway if they have the "lion mark" on the egg xP)

15points

#19

"Cooking Sins": 30 Home Cooks Share Their Secret Cooking Tricks And Shortcuts, No Matter How Unconventional They Are I’ve never in my life sifted flour.

Pump_N_Dump , Ron Lach Report

Final score:

95points

POST

CGZ 1 year ago

It's NOT about bugs! We sift the flour to incorporate air. It gives you a softer dough. You still don't have to sift if you don't want to, but there's a reason it's the right way to do it.

119points

#20

"Cooking Sins": 30 Home Cooks Share Their Secret Cooking Tricks And Shortcuts, No Matter How Unconventional They Are I don't use separate cutting boards for meat and veggies. I just do not see the point - I just cut the meat at the end of the cutting process, and it gets washed after that.

I don't use fresh tomatoes even if a recipe calls for it, just canned. I just cannot be bothered to deal with the mess that chopping up fresh tomatoes makes.

zekromNLR , Olena_Mykhaylova Report

Final score:

91points

POST

CGZ 1 year ago

Yes of course. If I need to cut onion, broccoli and chx, just cut them in that order. The board is "clean" until it gets the chicken. Duh.

59points

#21

I buy preshredded cheese unless I need the cheese to melt smoothly for a cheese sauce or something. But for everyday burritos, eggs, tacos, etc.? Pass the bag of shreds. Cleaning the box grater isn't difficult but I'm lazy.

[deleted] Report

Final score:

74points

POST

WonderWoman 1 year ago

Shredded cheese is coated with a wood-like substance so that it doesn't stick together. Nope, buy a block.

49points

#22

"Cooking Sins": 30 Home Cooks Share Their Secret Cooking Tricks And Shortcuts, No Matter How Unconventional They Are Tonight, I made gnocchi, but I used instant mashed potatoes because while I love rolling out individual gnocchi, I hate prepping the potatoes. Took half the time, and tastes great for a weeknight meal!

tangledThespian , Gábor Molnár Report

Final score:

72points

POST

InvincibleRodent 1 year ago

..... no but this? this is a fantastic idea actually. I've got to try it sometime.

44points

Lisa H 1 year ago

Especially since instant potatoes are usually SO buttery! When I make mashed potatoes I always add about two sticks of butter, but it never turns out quite like the instant in terms of butteriness. It's delicious.

6points

Load More Replies...

Wombat1985 1 year ago

Uhm. I buy gnocchi from the store. What's with you people? I am waiting for someone to "confess" that they buy their milk instead of keeping their own cow.

8points

Spocks's Mom 1 year ago

How did you find out? 🐄

5points

Load More Replies...

Gustav Gallifrey 1 year ago

Instant mash is good for shepherds'/cottage pies. Fast, easy, no peeling and mashing. Give it a pinch of salt, a dash of milk, a teaspoon of butter, and it's near as dammit to the 'original'.

3points

Benita Valdez 1 year ago

Had it been 10 years ago I would've been totally disgusted but these days instant mash tastes pretty good; they really stepped up their game

3points

unfilteredCigarette73 1 year ago

The recipe that our hard-core French chef instructor had us use in culinary school included some instant mashed potato in the dough to "add extra starches". I still use that one

3points

Brady Michele 1 year ago

You absolute GENIUS! Thank you so much 💓

3points

Nancy Lynch 1 year ago

I buy frozen when I can find it.

2points

Sue Bradley 1 year ago

Instant mash is great for thickening dishes like stews and casseroles

2points

Sue 1 year ago

The Bob Evans mashed potatoes were equal to fresh in my opinion, but the last time I tried them, they seemed more starchy & grainy, even though they had new packaging but same "same old recipe."

1point

Turbo the Great and Terrible 1 year ago

I've done this, too. The results are great!

1point

Terri Doss 1 year ago

I actually used instant mashed potatoes for my gnocchi the first time last year, and nobody at my family table could taste the difference, so I've been using it ever since!

1point

The crushinator 1 year ago

Yeah i might actually try making gnocchi after reading this :p

1point

Anne Van Staden 1 year ago

My gnocchi never comes out right. My dough is always a bit too sticky.

1point

SarahBee 1 year ago

Add some instant mashed potatoes!

2points

Load More Replies...

OhBlahDi OhBlahDa 1 year ago

Sounds like a solid hack!

1point

Inerv Rellüm 1 year ago

why not if it works

0points

Kim Lorton 1 year ago

Use Bob Evans mashed potatoes, home style, and you get some salt in there already and butter. Tastes great!

0points

G'ma B 1 year ago

Left over mashed potatoes!!? Never heard of it!

0points

Mammie 1 year ago

I've never even eaten gnocchi, let alone tried to make it. Is it good?

0points

Marcel 1 year ago

I hope it's not from the powdered stuff.

0points

Surfing Panda 1 year ago

I buy fresh gnocchi...

0points

Mary Kelly 1 year ago

you, madam, may be a genius...i must test this!

0points

Sue 1 year ago

I was thinking about using it for potato pancakes. The instant is much better than the old instant, but not quite as good as fresh.

0points

Vera Diblikova 1 year ago

Why not? When you like instant mashed potatoes, why not use them for gnocchi? It lesser sin than instant mashed potatoes. To gnocchi gives better appetite some sauce.

0points

#23

I cook eggs on medium and higher heat. Just rip em real quick. None of that slow cooked gooey slimy sloppy eggs like Gordon Ramsey does

Hermanvicious Report

Final score:

70points

POST

Linda Tisue 1 year ago

Uncle Rodger agree with you. Ramsey can't cook. I-E YAH.

34points

#24

"Cooking Sins": 30 Home Cooks Share Their Secret Cooking Tricks And Shortcuts, No Matter How Unconventional They Are Thawing chicken breast on the counter.
Haven't gotten sick yet, neither has anyone in my house.

pacifistpotatoes , alleksana Report

Final score:

64points

POST

Bordem Exprt 1 year ago

I do this to, but I put it on the plate

54points

#25

"Cooking Sins": 30 Home Cooks Share Their Secret Cooking Tricks And Shortcuts, No Matter How Unconventional They Are 5 second rule.

Hemingwavy Report

Final score:

63points

POST

troufaki13 1 year ago

When I'm home, yes. Everywhere else, no

54points

#26

"Cooking Sins": 30 Home Cooks Share Their Secret Cooking Tricks And Shortcuts, No Matter How Unconventional They Are I use the hell out of the tubes of garlic, basil, or ginger paste in the veggie cooler at my local grocery store when I'm in a hurry. (Gourmet Garden brand) When I'm taking my time I use the the real deal.

Maldibus Report

Final score:

62points

POST

CGZ 1 year ago

+1 for convenience. Nothing wrong with using these products.

22points

#27

"Cooking Sins": 30 Home Cooks Share Their Secret Cooking Tricks And Shortcuts, No Matter How Unconventional They Are My sin: i cook my rice like pasta. i dont want a rice cooker and cant learn the science of ratios and time so i just cook and drain.

todaystartsnow , sommai Report

Final score:

61points

POST

Paulo Freitas 1 year ago

2 cups of water, 1 cup rice, hardly rocket science lol

77points

#28

"Cooking Sins": 30 Home Cooks Share Their Secret Cooking Tricks And Shortcuts, No Matter How Unconventional They Are Most of the time I don't preheat the oven. I just stick stuff in there cold and add ten minutes or so to the time.

EvilDonald44 , Felicity Tai Report

Final score:

59points

POST

troufaki13 1 year ago

No because most of the time the stuff that goes in the oven must be "shocked" from the heat. If the meat starts cooking in cold oven it has more time to let all the liquids out and so it boils instead of roasting. Or so I've heard.

39points

#29

"Cooking Sins": 30 Home Cooks Share Their Secret Cooking Tricks And Shortcuts, No Matter How Unconventional They Are I once used mayonnaise to make pasta dough because I ran out of eggs. Actually came out really well.

elmartin93 , Jaye Haych Report

Final score:

53points

POST

Libby Tailor 1 year ago (edited)

Mayonnaise is from oil and eggs. Many receipt needs oil/butter and egg.

25points

#30

"Cooking Sins": 30 Home Cooks Share Their Secret Cooking Tricks And Shortcuts, No Matter How Unconventional They Are Not really cooking but I sometimes grind enough coffee beans for several days. Never noticed a big difference.

1cockeyedoptimist , Tom Swinnen Report

Final score:

53points

POST

The Short Lady 1 year ago

I buy pre-ground.

28points

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#31

I season my eggs while they’re still cooking.

Hesbell Report

Final score:

41points

POST

Jai Stewart 1 year ago

It's actually better that way

7points

Competitive_Lock_313 Report

#32

I use Parmesan on all pasta dishes, including those containing fish. Where there is pasta, there belongs Parmesan cheese.

Final score:

39points

POST

Daria 1 year ago

Parmesan makes everything better :-)

14points

#33

"Cooking Sins": 30 Home Cooks Share Their Secret Cooking Tricks And Shortcuts, No Matter How Unconventional They Are I rarely taste as I go. And if I'm feeling impatient, I will grossly overcrowd the pan, preventing any respectable browning from happening.

KieselguhrKid13 , Isaac Azoska Report

Final score:

36points

POST

Tim Pateman 1 year ago

Me too! I can't tell if this is living la vidal loca or anxiety, but either way I do it.

8points

#34

I use frozen diced onions, because chopping them absolutely kills my eyes.

1955photo Report

Final score:

36points

POST

TMoxraaar 1 year ago

I never understand people who think putting up with tears is a flex. The fumes from onions turn into sulfuric acid when they touch salt water. You aren't "cleaning myself out" or being macho - you are burning your eyes with acid. This is why I could never be a chef. Along with all the other hazing bllsht they are forced to torture themselves this way.

12points

#35

I soak and wash mushrooms in lots of water. I never understood the "they'll soak up the water" crowd. So you have to saute them a little longer to dry them out. Better than eating manure fertilizer.

chefjfuzz Report

Final score:

35points

POST

deejak 1 year ago

Me too

5points

#36

I measure liquids in the dry cups.

Southern-Shoe4382 Report

Final score:

34points

POST

Celia McReynolds Tinsley 1 year ago

I measure dry in the liquid cups.

18points

#37

"Cooking Sins": 30 Home Cooks Share Their Secret Cooking Tricks And Shortcuts, No Matter How Unconventional They Are I just use the marinara from Costco and add some spices and bay leaves to it. I just can’t compete with it.

grenamier Report

Final score:

34points

POST

Telepathetic 1 year ago

Anyone else read "...marijuana from Costco...." ?

29points

KindheartednessGold2 Report

#38

I always use salted butter when something calls for butter.

Final score:

33points

POST

Ace 1 year ago

Fine if you like extra salt. Using unsalted, then adding the amount of salt you actually need, if any, can cut your overall salt intake and lead to better tasting results.

5points

#39

The only Mac & cheese I like comes in a blue box.

Carol5280 Report

Final score:

32points

POST

Tardis42 1 year ago

Can't upvote this enough. I also prefer waffles that come frozen over anything you make in a waffle iron at home.

8points

#40

I don't let my steak rest after cooking it. I like eating it right away while it's still hot.

aroberto88 Report

Final score:

32points

POST

Ace 1 year ago

Resting doesn't mean letting it go cold. It relaxes the meat to make it more tender, but should still be done in a warm place. If you like tough meat then feel free to continue...

20points

#41

I absolutely refuse to make those horizontal cuts when dicing an onion.

gkal1964 Report

Final score:

32points

POST

Vera Diblikova 1 year ago

Me too.

6points

this-is-not-relevant Report

#42

I use powdered gravy mixes. McCormick makes it so damn easy, and tasty!

Final score:

31points

POST

FeelingFrisky 1 year ago

William Sonoma makes the best turkey gravy in a jar. Tastes like my grandma's! I always told my family I made it homemade but my son caught me last year lol

2points

#43

I use garlic in my carbonara. I don't care what traditional Italian chefs say — because it makes the dish taste so much better.

Babayaga20000 Report

Final score:

31points

POST

Vera Diblikova 1 year ago

I think in Italy they put garlic in every meal (maybe in some sweet meals too).

7points

#44

I always buy canned Hunt’s (sometimes DelMonte) spaghetti sauce and doctor it up with meat and veggies.. whatever I have. Never make sauce from scratch.

NotTeri Report

Final score:

28points

POST

deejak 1 year ago

Oh, that's not scratch?

16points

#45

I use a cornstarch slurry instead of making a roux to thicken my food. It turns out smooth every time and takes minimal effort.

Cookie_Brookie Report

Final score:

28points

POST

InvincibleRodent 1 year ago

Both have different applications, there is no sin in this. :)

12points

#46

I don’t sharpen my knives half as often as I should.

Mange-Tout Report

Final score:

27points

POST

ADHORTATOR 1 year ago

----so does my wife...she uses dull knives because so she won't cut herself - it drives me crazy.

10points

#47

I leave the thyme sprigs and rosemary sprigs and bay leaves in the food.

I like the way they look.

If you're dumb enough to eat it, that's your problem.

mcburgs Report

Final score:

26points

POST

Vera Diblikova 1 year ago

Atta girl!

9points

#48

I put my knives in the dishwasher. Yes, I'm pure evil in human form.

HotBananaSlurpee Report

Final score:

25points

POST

troufaki13 1 year ago

I am my own dishwasher so... 😂

14points

#49

Almost afraid to type this...

We used more grated Parmesan in our house than shredded. Yes, I know shredded tastes good, but I grew up on grated, and it tastes good, too.

Sorry, not sorry.

mhiaa173 Report

Final score:

25points

POST

SarahBee 1 year ago

It helps if you think of "sprinkle cheese," the stuff in the green can, as really tasty salt.

5points

#50

"Cooking Sins": 30 Home Cooks Share Their Secret Cooking Tricks And Shortcuts, No Matter How Unconventional They Are I don’t mix together all the dry ingredients and wet ingredients in separate bowls when baking. I just throw everything together and mix it with an electric hand mixer.

YRMOAGTIOK , Monika Grabkowska Report

Final score:

25points

POST

Panda Boi 1 year ago

Difference between a pound cake and an angel cake.

20points

#51

I prefer Miracle Whip over Mayo on sandwiches. (most of the time) I grew up with it. Blame my upbringing.

Simplekin77 Report

Final score:

23points

POST

Jods 1 year ago

Miracle whip? Guess where I’m from. Actually used to make mayonnaise from scratch at the restaurant. Trying not to pour the oil in too fast was hard.

5points

#52

I don't use parsley, I'll tell you that right now. It's a bunch of b******t is what it is.

YOLO4JESUS420SWAG Report

Final score:

22points

POST

N. 1 year ago

I normally don't, but I just recently made a recipe with a gremolata. Apparently the Italian parsley is significantly different than the other, and it tasted amazing.

8points

#53

I purposely over cook my eggs because I like them crispy and hard yolk is delicious to me.

YRMOAGTIOK Report

Final score:

22points

POST

Paulo Freitas 1 year ago

Yup, same for me, if i wanted something " melting " i would get cheese.

6points

#54

I use pre-ground black pepper. Yes, I know fresh ground is better. I just don’t want to stand there and grind out pepper while I’m trying to cook dinner. If you want fresh ground, you can do it at the table!

Onlyplaying Report

Final score:

21points

POST

InvincibleRodent 1 year ago

Actually, it doesn't take long to grind pepper at all- freshly ground is so much more pungent, so you don't need nearly as much of it, AND sitting on the shelf doesn't impact its quality, so there are no surprises there and gives much more consistent results. I HAVE had meals where the pepper was the most overpowering flavor because grandma had just opened a new pack, and put in as much fresh pepper as she did from the end of the old bag- I'll not make that mistake myself :)

9points

#55

I use extra virgin olive oil all the time when cooking and I don't care who knows it.

mulvythrill Report

Final score:

21points

POST

Paulo Freitas 1 year ago

Só? ( Portuguese here, i don't understand this person Logic, we practicly drink the stuff )

21points

#56

I don't use a knife to slice mushrooms, I just tear them into chunks with my hands. I don't peel them either.

geekgirlnz Report

Final score:

21points

POST

Ace 1 year ago

Mushrooms don't have any 'peel'. If you're removing the top surface then you're simply throwing away half of the mushroom. Slicing is better if you want to pan fry them, preferably without any fat at least until they've released their moisture.

23points

#57

I cut my onions unevenly.

I like the taste of darkly-browned ones, golden-sauteed, and barely-sweated all together.

japaneseknotweed Report

Final score:

20points

POST

DuchessDegu 1 year ago

I do the same!

5points

#58

I put frozen meat right into the crock pot. I have been doing it for over 25 years and not one person sick.

lisasimpsonfan Report

Final score:

19points

POST

Ace 1 year ago (edited)

Why would you even think it might make anyone sick?

17points

#59

If the recipe has me mix in like 5 ingredients, but has me adding them each individually and fully incorporating them before adding the next… I’m just dumping all 5 in at once.

ThrowingChicken Report

Final score:

19points

POST

#60

Sometimes I take the plastic entirely off the lasagna even though the box says just to make a slit.

Slachronald Report

Final score:

18points

POST

Shark bait hoo haha 1 year ago

Such the rebel!!!

10points

#61

I always chop bacon before pan frying.

Fartin_Scorsese Report

Final score:

17points

POST

Jen Mart 1 year ago

good idea Will have to try

2points

#62

I use those little containers of garlic butter you get from the pizza place sometimes to make garlic bread in a pinch.

CaterpillarHookah Report

Final score:

17points

POST

Jods 1 year ago

My mum’s fridge is full of little butter pats she gets with croissants at the cafe. And the little pots of jam and marmalade that come with them too. She (and me) don’t like anything contaminating the croissants.

4points

FamousOhioAppleHorn Report

#63

The one about adding milk or crème fraîche to scrambled eggs. It works great for me.

Final score:

17points

POST

CGZ 1 year ago

I've found that cream or whole milk offer just a little bit more flavor than water does.

6points

#64

Speghaccos. You heard me. Spaghetti with meatballs in a taco shell.

IGotSkills Report

Final score:

16points

POST

Todd 1 year ago

Interesting, hard or soft taco shell?

7points

KeepCalmAndBaseball Report

#65

Is not peeling carrots a sin? I don’t peel carrots.

Final score:

15points

POST

Beck 1 year ago

My grandma used to peel potatoes then fry the peel. Sounds crazy but it is good.

12points

#66

I eat off my cutting board far more often than I should.

kooroo Report

Final score:

15points

POST

Paulo Freitas 1 year ago

Yea, a lot of high end restaurants até going with that presentation as well, not the cutting board per say, but a wooden board as a plate.

8points

#67

I put mayonnaise in my udon :/ It immediately gets all weird and clumpy but I did it back when I had no money to add other flavors in there, and honestly I still like the taste...

alexds1 Report

Final score:

14points

POST

Max PePel 1 year ago

Thank goodness we can't argue about taste. You eat it how you like it. Someone told me to add mustard to the pan after frying sausages/porkchops/meatballs so it mixes with the meat-juice and gives flavour to the meat, and it's delicious. I knew of mayonnaise or cream cheese, but never thought of adding mustard. And then one day I used all 3... cause why not?! Yum! Also, for 2 chicken-thighs: raw and salted in an oven bag with a mix of 2 cups mayo, 1 cup ketchup, 1/2 a cup mango-chutney and a teaspoon of apricot-jam, close bag, massage chicken-thighs, bag in oven-dish, 200 degrees Celsius, 1 hour in oven. Remove bag whilst in oven-dish et voilà. Goes together with raw medium potatoes in an oven-bag with salt and a bit of oil, close bag, massage potatoes, bag in oven-dish , 200 degrees Celsius, 1 hour, turn half way. Itadakimasu/kali orexi/pofta buna/afiyet olsun/dobro chut!

0points

#68

I started washing my cast iron pans. I understand it takes the seasoning off, but I’d rather have a clean and sanitary pan. Also I usually reseason on the pan with some oil after it drys.

motorhomosapien Report

Final score:

14points

POST

The Short Lady 1 year ago

I read somewhere that the rule comes from when soap used to wash pots had lye in it and since it doesn't now you can wash cast iron with dish soap. I haven't tried it though.

8points

#69

I use my knife as a bench scraper constantly. I know I know, but I'm not gonna stop doing it either.

potatolicious Report

Final score:

13points

POST

kate h 1 year ago

I simply use the back of the blade.

10points

#70

I never brown my meat before making beef stew. I do use an instant pot and it does not seem to make any difference in taste (after initially trying both ways).

ffwshi Report

Final score:

13points

POST

CGZ 1 year ago

A good hard sear makes a huge difference. All those dark bits are where the flavor is.

16points

#71

I cook acidic food in my cast iron.

TapSea2469 Report

Final score:

12points

POST

NotTodaySatan!! 1 year ago

Is this even a thing?

1point

#72

I use such a c**p knife sharpener I'm mad at myself about it but I still haven't taken the plunge and gone over to a proper whetstone. My knives just don't hold up the way they should though and I've definitely ruined a pretty good Japanese chef's knife on this thing and yet I still keep using it.

metaphorm Report

Final score:

12points

POST

ADHORTATOR 1 year ago

Aaaaaahhhhhhh!!!! Call an Exorcist - now!!!

4points

#73

My fettuccine Alfredo is nothing similar to an authentic recipe but mine is better. Wine, mushroom, shallot, onion powder, garlic powder, butter, garlic butter, parmigiana, mozzarella, heavy cream, flour roux, parsley. It’s absolutely the most delicious sauce ever, lick your plate good.

The secret to an amazing sauce with incredible flavour is using a rose wine, not white. It’s the kind of flavour that you’d spend years trying to identify and never getting it right. Pink wine does the trick!

janesfilms Report

Final score:

10points

POST

Vera Diblikova 1 year ago

It´s not Alfredo, it´s Yours.

21points

#74

I wash chicken. I have to, there’s so much slime and stink

curryp4n Report

Final score:

10points

POST

Telepathetic 1 year ago

if it stinks your chicken has turned

33points

#75

Cream in my risotto. It doesn't *need* it. But sometimes you want double-creamy.

riverrocks452 Report

Final score:

9points

POST

Auntriarch 1 year ago

Oh dear, I feel so dirty now...

1point

#76

Okay, I love making pancakes some weekends & had pulled most everything out when I realized I didn't have vinegar. I make buttermilk when I make pancakes, so I dug around & found balsamic vinegar. Well, I figured, 'why not?'

Now I only make buttermilk using balsamic vinegar & it goes over very well.

Doctorsol0 Report

Final score:

9points

POST

Jon Steensen 1 year ago

how does vinegar and pancakes combine? I have never come acrose a pancake recipy that mentions venegar.

8points

#77

Kraft singles are the only type of cheese one should use for grilled cheese sandwiches (and of course, it should all be dunked in the required tomato soup on the side).

Anon Report

Final score:

9points

POST

Peppy 1 year ago

Gruyère forever

13points

#78

I know about cutting on the bias, the optimal way to cut meats to be tender, seam butchering the different muscles down to be cut to *chef's kiss*

If I'm cooking a steak for myself these days I'll usually just get it to rare/medium rare and go at it with my hands and teeth like an animal.

themadnun Report

Final score:

8points

POST

Lakota Wolf 1 year ago

For me, you don't even have to get it to "rare". Just wave it over a flame a few times and hand it over.

4points

#79

I don't usually bother blanching meat prior to stewing or skimming stock.

In Chinese cooking, this is basically "how cook 101"

HardLithobrake Report

Final score:

8points

POST

Sue 1 year ago

I've heard it seals the juices in, but I've never noticed the difference.

0points

#80

When a recipe calls for diced carrots and it's just me, instead of getting the cutting board & knife out....I just 'dice' them by biting them with my teeth and letting them drop into a bowl.

Savagecvnt Report

Final score:

7points

POST

BG 1 year ago

Username checks out.

21points

#81

I leave my leftover food out on the counter overnight all the time, never gotten sick.

DrDoozie Report

Final score:

6points

POST

Paulo Freitas 1 year ago (edited)

If you live in a very cold área, yea, if you live in a tropical country lol, you may be answer that age long question of " where will you be when diarrhea strikes "

18points