ADVERTISEMENT

One of the best things that you can do in life is to learn how to cook. That way, you’re self-reliant, you know for a fact what goes into the food you make, and you can impress all of your friends who like take-out meals a tad too much.

However, getting started isn’t the easiest thing in the world. There are a lot of potential hiccups: from not knowing what ingredients to put into the pan first to how to use the tools, techniques and utensils any food enthusiast should know. That’s why some friendly Reddit cooks took it upon themselves to share the best kitchen hacks they know. Scroll down for some delicious nuggets of kitchen advice and upvote the ones that think everyone should know, dear Pandas. When you’re done, we’d love to hear all about your own kitchen and cooking tips and tricks.

Bored Panda got in touch with redditor u/Sunieta25, who started the thread in the first place. Scroll down for our interview with her. Meanwhile, don’t forget to read on for Bored Panda’s second interview with pie artist, the author of ‘Pies Are Awesome,’ and cooking expert Jessica Leigh Clark-Bojin. Both of them shared some advice about working in the kitchen that you Pandas might find very useful.

This post may include affiliate links.

#1

Tongs are also oven mitts, juicers, knives, spoons, and extendo-arms. Just make sure you click them at least twice before using them to make sure they are on.

ChickenMarsala4500 Report

Final score:
380points
Add photo comments
POST
View More Replies... View more commentsArrow down menu

Redditor u/Sunieta25 told us all about the inspiration behind the fun and informative r/AskReddit thread. "A friend of mine has been staying with my husband and I, and he's a good cook. We've been making recipes together but we kept debating on multiple dos and don'ts in the kitchen, so I asked the question to see professional cooks take on the kitchen. To my surprise there was a lot I didn't know," they shared.

They opened up to us about the fact that they love cooking and practicing recipes. "I feel learning new things adds to cooking skills," they said. Their suggestion for everyone is to never wash your chicken. Meanwhile, when cooking, it's best to rememeber that "you can always add but you can never take away."
#2

30 Of The Best Pearls Of Wisdom, As Shared By These Friendly Internet Cooks Clean while you're cooking. WHILE.

DarkPasta , Catt Liu Report

Final score:
342points
Add photo comments
POST
vickyz avatar
Vicky Z
Vicky Z
Community Member
2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I always do that and the kitchen is never too messy afterwards

Vote comment up
90
90points
Vote comment down
reply
View More Replies... View more commentsArrow down menu
ADVERTISEMENT
#3

30 Of The Best Pearls Of Wisdom, As Shared By These Friendly Internet Cooks You follow instructions when baking. You follow your heart when cooking (...but not too much.)

Frodo_noooo , Daria Shevtsova Report

Final score:
311points
Add photo comments
POST
View More Replies... View more commentsArrow down menu
#4

30 Of The Best Pearls Of Wisdom, As Shared By These Friendly Internet Cooks Sometimes when you think something needs more salt, what it really needs is acid — lemon juice, vinegar, etc.

Acceptable_Medicine2 , Sama Hosseini Report

Final score:
303points
Add photo comments
POST
hughcooks avatar
Hugh Cookson
Hugh Cookson
Community Member
2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Which is why us older Chefs use a 'Gastric' - basically a mix of Vinegar and Sugar or honey in order to add depth of flavour to a sauce.

Vote comment up
91
91points
Vote comment down
reply
View More Replies... View more commentsArrow down menu
#5

30 Of The Best Pearls Of Wisdom, As Shared By These Friendly Internet Cooks A blunt knife is more dangerous than a sharp one. Always keep your knives sharp.

ticklemytinypickles , Max Delsid Report

Final score:
261points
Add photo comments
POST
rebeccapatrino_1 avatar
Doyle Alan
Doyle Alan
Community Member
2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Got my first real set of good quality sharp knives this year. What a game changer!

Vote comment up
55
55points
Vote comment down
reply
View More Replies... View more commentsArrow down menu
#6

30 Of The Best Pearls Of Wisdom, As Shared By These Friendly Internet Cooks If your towels or oven mitt get wet (or your hands are wet while using them on something hot), they will NOT protect your hands.

nicholasgnames , Toa Heftiba Report

Final score:
259points
Add photo comments
POST
View More Replies... View more commentsArrow down menu

Jessica urged all cooks, amateur or professional, to have all of their kitchen tools and ingredients set up before they start cooking. That way, the entire process is far, far smoother.

ADVERTISEMENT

“Working mis-en-place and having all your tools and ingredients set out, nice and tidy, before you start certainly helps cut down on the chaos later,” she said that cooks should try to look and plan ahead.
#7

a falling knife has no handle

ihoardbeer Report

Final score:
242points
Add photo comments
POST
View More Replies... View more commentsArrow down menu
#8

30 Of The Best Pearls Of Wisdom, As Shared By These Friendly Internet Cooks A good kitchen should be equipped with a plentiful supply of clean, dry towels.

Ben_zyl , Passionfruit Creative Report

Final score:
231points
Add photo comments
POST
lance-dboyle avatar
Lance d'Boyle
Lance d'Boyle
Community Member
2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

This is really important. Buy at least 20 tea towels and regularly (once a day?) pull out a clean one. Drap it over your shoulder when you start cooking and dry your hands when they are wet, whip a surface clean, dryout a recently cleaned frying pan, use it as an oven mitt to pull a tray out of the oven.... just use it all the time. Do not touch raw meat with it -- ie don't use it to pat dry meat before cooking. I often wet one and leave damp over dough that is rising or even buns or bagels out of the oven. Easily one of the most important tools in the kitchen.

Vote comment up
75
75points
Vote comment down
reply
View More Replies... View more commentsArrow down menu
ADVERTISEMENT
#9

30 Of The Best Pearls Of Wisdom, As Shared By These Friendly Internet Cooks I am not a chef but I know for a fact that you shouldn't cook something you aren't familiar with if you are having guests.

[deleted] , Martin Lopez Report

Final score:
224points
Add photo comments
POST
vickyz avatar
Vicky Z
Vicky Z
Community Member
2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Meanwhile Master chef contestants in my country: this is my only chance to enter the show! Let's cook something I've NEVER cooked before and see how it goes!🙄

Vote comment up
98
98points
Vote comment down
reply
View More Replies... View more commentsArrow down menu

Of course, one thing that puts people off from learning to cook is having to clean up a mountain of dishes later. Nobody’s really a fan of scrubbing endless pots and pans after making a delicious meal for their loved ones.

ADVERTISEMENT

One way to get around this is to incorporate your cleaning routine into your cooking process. “I absolutely recommend cleaning as you go. It gives you something to do while you wait for things to chill, boil, bake, what-have-you, and it makes your life so much easier in the end,” Jessica explained that you can save a lot of time later.
#10

30 Of The Best Pearls Of Wisdom, As Shared By These Friendly Internet Cooks Contrary to popular belief, it often doesn’t work out great if you add your chopped/minced garlic first to hot oil or butter. It burns so quickly and tastes yuck. I like to brown something else first, like onions, and then add the garlic. The onions are like a burn buffer!

thefastasleepside , Jason Sandeman Report

Final score:
210points
Add photo comments
POST
titas-burinskas avatar
Titas Burinskas
Titas Burinskas
BoredPanda Staff
Verified 2 years ago (edited) DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Add the garlic at the end of the whole process, just a few minutes before you turn off the pan. It will turn golden and have that signature garlic aroma. You may add minced garlic at the beginning of the process, but you have add some water to let it simmer rather than burn it.

Vote comment up
76
76points
Vote comment down
reply
View More Replies... View more commentsArrow down menu
#11

30 Of The Best Pearls Of Wisdom, As Shared By These Friendly Internet Cooks Baking is a perfect example of 'don't tear down walls unless you know why they were built.' If you know the chemistry at play and what each ingredient is doing, you can get creative. Keep in mind that every ingredient does something, so add-ons and substitution can change how everything works together.

ArthurBonesly , Daria Shevtsova Report

Final score:
209points
Add photo comments
POST
cshikany avatar
Poultry Geist
Poultry Geist
Community Member
2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I was making some cookies from a bag ( don’t judge me I had 3 kids asking me for desert and nothing at the house and I didn’t want to leave) but I didn’t have eggs so I used mayonnaise and everyone loved them !bi didn’t tell them about the Mayo til after they had enjoyed them 😂

Vote comment up
94
94points
Vote comment down
reply
View More Replies... View more commentsArrow down menu
ADVERTISEMENT
#12

30 Of The Best Pearls Of Wisdom, As Shared By These Friendly Internet Cooks wash your hands

A_zuma2007 , Mélissa Jeanty Report

Final score:
199points
Add photo comments
POST
View More Replies... View more commentsArrow down menu

“Having a finished lovely pie/cake/dish, but a kitchen that looks like a tornado hit it depresses me,” Jessica opened up to Bored Panda. “Not everyone is as mess-adverse as I am, so I suppose it depends on your personal tolerance for kitchen chaos.”

However, keeping a tidy kitchen isn’t just about looks. It also trains you to look out for possible safety issues while cooking. “I will say that keeping things tidy makes it a lot easier to spot potential safety issues, like cross-contamination with raw meat or household chemicals,” Jessica explained why it’s important to remember that cooking isn’t just about cooking.
#13

30 Of The Best Pearls Of Wisdom, As Shared By These Friendly Internet Cooks Soy sauce goes on more than just Asian foods. Try a dash in scrambled eggs or towards the end of your caramelized onions. It is a savory salt flavor that compliments many dishes.

-B-H- , Caroline Attwood Report

Final score:
181points
Add photo comments
POST
View More Replies... View more commentsArrow down menu
#14

30 Of The Best Pearls Of Wisdom, As Shared By These Friendly Internet Cooks The amount of garlic flavor is dependent on WHEN you add the garlic. Add it early for light flavor, add it late for bold flavor.

RazorRamonReigns , Cats Coming Report

Final score:
177points
Add photo comments
POST
vickyz avatar
Vicky Z
Vicky Z
Community Member
2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Also the right amount is usually ×3 of the amount of the original recipe😏😏 (garlic lovers unite)

Vote comment up
263
263points
Vote comment down
reply
View More Replies... View more commentsArrow down menu
ADVERTISEMENT
#15

30 Of The Best Pearls Of Wisdom, As Shared By These Friendly Internet Cooks Olive oil is a condiment and is terrible to fry with.

Use vegetable oil or any other 'neutral' oil, it has a higher flash point and is pretty much flavourless.

And don't be scared of salt & pepper, throw that s**t in there.

Also MSG is good.

MeMuzzta , Fulvio Ciccolo Report

Final score:
162points
Add photo comments
POST
skullinsky avatar
Skull in Sky
Skull in Sky
Community Member
2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Use Refined olive oil (without mixed in virgin olive oil). 3rd highest smoke temperature - 240°C (safflower and rice bran are higher by up to 15°C). Other vegetable oil has lower smoke point down to 205°C.

Vote comment up
40
40points
Vote comment down
reply
View More Replies... View more commentsArrow down menu

Earlier, Bored Panda spoke to Jake Butler from ‘Save the Student,’ about cooking at home. He stressed that homecooked meals will always be cheaper than going out for fast food. However, if we’ve got a craving for some takeout, we can always learn to make some healthier versions of it at home.

“The good news is that you can easily recreate your favorites at home for a fraction of the price. It's much healthier this way too. Google is definitely your friend here as you can find fakeaway recipes from a number of sites,” Jake said that some companies have made their recipes available for everyone, free of charge.
#16

30 Of The Best Pearls Of Wisdom, As Shared By These Friendly Internet Cooks 'Always be cleaning' is important to end-of-meal satisfaction. It’s such a drag to look up at the end of a great dinner and see a monstrous cleaning task ahead of you.

Djburnunit , Liliana Drew Report

Final score:
154points
Add photo comments
POST
kathrynstretton avatar
kathryn stretton
kathryn stretton
Community Member
2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I really don't mind shutting the door on the kitchen and doing it tomorrow morning, while still half asleep. Each to our own.

Vote comment up
76
76points
Vote comment down
reply
View More Replies... View more commentsArrow down menu
ADVERTISEMENT
See Also on Bored Panda
#17

30 Of The Best Pearls Of Wisdom, As Shared By These Friendly Internet Cooks Not a chef but everyone should know how to cook eggs. hard boiled. omelets, scrambled, sunny side up, cooked on both sides. Once you master the Recruit difficultly of eggs. Throw some mushrooms or tomatoes or whatever you like in an omelet or scrambled eggs. Gordan Ramsey made a video on eggs and after trying what he did and really getting better at it, my family and friends just make me, make them eggs.

ThatSmellySmelly , Nathan Dumlao Report

Final score:
143points
Add photo comments
POST
always2bfaithful avatar
DDmaybeandor
DDmaybeandor
Community Member
2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I tried the Gordon Ramsey scrambled eggs and was so disappointed! I love him and couldn’t believe how gross they were. I’ve been cooking eggs since forever and it turns out that I do not want creamy scrambled eggs.

Vote comment up
86
86points
Vote comment down
reply
View More Replies... View more commentsArrow down menu
#18

30 Of The Best Pearls Of Wisdom, As Shared By These Friendly Internet Cooks I recommend choosing an acid based on what you are cooking. Italian? Try some red wine vinegar. Mexican? Try some lime juice. Additionally, if you are working with anything cream based, add acidity literally right at the end or else your sauce/dish will curdle.

outoftuneGstring2112 , Jessica Lewis Report

Final score:
135points
Add photo comments
POST
thomashuntjr_ avatar
Thomas Hunt, Jr.
Thomas Hunt, Jr.
Community Member
2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I gotta stay away from fruit so that's outta the question. Balsamic Vinegar is good. Especially with Kale and minced garlic!

Vote comment up
21
21points
Vote comment down
reply
View More Replies... View more commentsArrow down menu

“The good news is that the ingredients for most of these recipes aren't too pricey and you can still hunt for bargains to make the dish cheaper. Buying in bulk is always a winner too when it comes to saving money so it's a great idea to get together with friends and maybe take it in turns to make your favorite fakeaways.”

ADVERTISEMENT

According to Jake, the secret to a good meal lies in the seasoning. “Salt and pepper won't break the bank, but they can make or break a meal. Don't forget that sugar can take a dish to the next level too.”
#19

30 Of The Best Pearls Of Wisdom, As Shared By These Friendly Internet Cooks Taste as you cook, and do it at various stages of cooking (while safe, please don't taste raw meat). Not only does it let you know if you have too much or little of something, but it also helps you develop your palette for what different seasonings do.

lloydimus87 , Juan Pablo Serrano Arenas Report

Final score:
133points
Add photo comments
POST
bludragonfly63 avatar
Mika N
Mika N
Community Member
2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

In movies they always have someone serving food to another person, who then proceeds to choke and cough because something is wrong with it (usually being super salty it seems), and I'm always thinking, how did the person cooking manage to not taste any of it at all while making it?? That annoys me more than it should lol!

Vote comment up
69
69points
Vote comment down
reply
View More Replies... View more commentsArrow down menu
#20

30 Of The Best Pearls Of Wisdom, As Shared By These Friendly Internet Cooks Massively improve the quality of your proteins (chicken, beef, tofu, anything) with fond. Fond is the dark brown stuff that sticks to your pan when you're cooking. It's not burnt unless its actually black. To get it off the pan and on the food, pour in either an alcohol or acid to dissolve it and get the now-brown liquid to coat your protein.
Different proteins work best with different alcohols. Good rule of thumb — dry white for chicken or any lighter meat. Red for beef. Lemon juice works great for almost everything.

maverickmain , Denniz Futalan Report

Final score:
131points
Add photo comments
POST
jamessmith_23 avatar
germs
germs
Community Member
2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Sometimes I scrape this and eat it. It sounds disgusting but it is soooo good. Glad to know it has a use (and name)!

Vote comment up
137
137points
Vote comment down
reply
View More Replies... View more commentsArrow down menu
ADVERTISEMENT
See Also on Bored Panda
#21

MSG doesn’t give you headaches. That myth is based upon one very flawed study a long time ago. Glutamates are found in many foods already (include almost every vertebrate.)

MSG is sold under the name “Accent” and a tiny bit can really bring out that umami taste in all foods.

AndyBernardRuinsIt Report

Final score:
129points
Add photo comments
POST
monscul avatar
Monica
Monica
Community Member
2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

The MSG original "Chinese Restaurant Syndrome" article was a hoax. Fascinating story uncovering the the whole thing on This American Life (NPR).

Vote comment up
80
80points
Vote comment down
reply
View More Replies... View more commentsArrow down menu
#22

30 Of The Best Pearls Of Wisdom, As Shared By These Friendly Internet Cooks Cooking bacon in the oven is exponentially easier to perfect and clean up than on a stove top.
Set the oven to 405º, line a baking sheet with tin foil, and lay your bacon flat on it. Cook it for 13-15 minutes. It's perfect every time, and you can cook a lot more at once this way. Also, the fat hardens on the foil, so you can just throw it away with no mess.

apeanutbutterpopcorn , Polina Tankilevitch Report

Final score:
125points
Add photo comments
POST
nikkisevven avatar
Nikki Sevven
Nikki Sevven
Community Member
2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Throw it away? Throw away bacon fat? Are you insane?! Put that bacon directly onto the sheet pan. When it's done, let the fat cool, then spoon portions onto plastic wrap. Wrap it up and freeze it for later use. Yeah, you'll have to wash the sheet pan. That's a small price to pay for half a cup of liquid gold.

Vote comment up
211
211points
Vote comment down
reply
View More Replies... View more commentsArrow down menu
#23

30 Of The Best Pearls Of Wisdom, As Shared By These Friendly Internet Cooks For thick and nice sauces, use the water you cook your pasta with.

IZiOstra , Klaus Nielsen Report

Final score:
121points
Add photo comments
POST
evancellcooper avatar
indiecognition
indiecognition
Community Member
2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I keep a mug by the pot to remind me, and use it to scoop out some pasta water right before draining the noodles. Then you can add however much you need to the sauce.

Vote comment up
44
44points
Vote comment down
reply
View More Replies... View more commentsArrow down menu
ADVERTISEMENT
See Also on Bored Panda
#24

30 Of The Best Pearls Of Wisdom, As Shared By These Friendly Internet Cooks Cinnamon isn’t just for sweet foods. It can be really, really good in savory foods, too.

The-one-true-hobbit , Daria Shevtsova Report

Final score:
118points
Add photo comments
POST
pavelkrusstev avatar
Pa4040
Pa4040
Community Member
2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I always add some to my butternut squash-sweet potato-peanut butter cream soup.

Vote comment up
32
32points
Vote comment down
reply
View More Replies... View more commentsArrow down menu
#25

30 Of The Best Pearls Of Wisdom, As Shared By These Friendly Internet Cooks Salt your boiling water.

BigWingWangKen , Teona Swift Report

Final score:
117points
Add photo comments
POST
evancellcooper avatar
indiecognition
indiecognition
Community Member
2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

But not if you're making tea. Or enjoy your salty tea if that's how you like it.

Vote comment up
127
127points
Vote comment down
reply
View More Replies... View more commentsArrow down menu
#26

30 Of The Best Pearls Of Wisdom, As Shared By These Friendly Internet Cooks Adding is easy, but removing is hard. People like to argue that you should liberally add butter and seasoning, but tastes differ. It's totally fine to put in less if that's what you fancy.

0x53r3n17y , Emmy Smith Report

Final score:
111points
Add photo comments
POST
nadinebamberger avatar
Nadine Bamberger
Nadine Bamberger
Community Member
2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

And it's no shame to put salt and spices on the table so everybody can season to their liking.

Vote comment up
72
72points
Vote comment down
reply
View More Replies... View more commentsArrow down menu
#27

30 Of The Best Pearls Of Wisdom, As Shared By These Friendly Internet Cooks Time is the best and most expensive ingredient.

JimBones31 , Jason Briscoe Report

Final score:
110points
Add photo comments
POST
View More Replies... View more commentsArrow down menu
#28

Salt is seasoning. It makes food taste more like itself. Acids, like citrus or vinegar can also do this. If your food tastes flat, or like it is missing something, try some salt or acid. Acid is also critical for balancing very rich fatty foods. The reason Americans love tomato ketchup so much is the fact that it adds acid and salt to their food. Adding a bit of "heat" like a pinch of cayenne can also accentuate a the flavor of a dish. Spices are something else. They bring a new and different flavor to the dish.

In sweets, sugar often takes the place of salt and is usually balanced by acid - see passionfruit, raspberry, citrus, etc. But salt plays an important role in sweets as well - often in unexpected ways. Try putting a pinch of kosher salt into your next batch of whipped cream.

I could keep going but I'll leave it there. If you can master these concepts you will have a big advantage over most home cooks.

therealdxm Report

Final score:
109points
Add photo comments
POST
View More Replies... View more commentsArrow down menu
ADVERTISEMENT
See Also on Bored Panda
#29

30 Of The Best Pearls Of Wisdom, As Shared By These Friendly Internet Cooks If you’re getting annoyed because it’s taking you too long to peel garlic, place an unpeeled garlic clove under the flat side of your kitchen knife and press on it with your hand. The garlic peel will separate easily and your garlic will be crushed.

FinanceGuyHere , Kjokkenutstyr Net Report

Final score:
93points
Add photo comments
POST
lisa-mahoney1975 avatar
The Deez
The Deez
Community Member
2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I have one of those garlic peelers that's basically a rubber cylinder that you roll the cloves in and they come out all nakey! It's awesome!

Vote comment up
89
89points
Vote comment down
reply
View More Replies... View more commentsArrow down menu
#30

30 Of The Best Pearls Of Wisdom, As Shared By These Friendly Internet Cooks If you want crispness on the outsides of your meats, you should pat them dry before seasoning and putting them in oven or over heat.

apeanutbutterpopcorn , Los Muertos Crew Report

Final score:
90points
Add photo comments
POST
guineveremariesmith avatar
Gwyn
Gwyn
Community Member
2 years ago (edited) DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Good advice for steak you have marinated (patting it dry, I mean.... Please don't cook it in the oven)

Vote comment up
22
22points
Vote comment down
reply
View More Replies... View more commentsArrow down menu

Note: this post originally had 89 images. It’s been shortened to the top 30 images based on user votes.

Anyone can write on Bored Panda. Start writing!

Follow Bored Panda on Google News!