Join the Fun!

Let’s face it, regardless of how fast we binge-watched Top Chef, Hell's Kitchen, The Great British Bake Off, Masterchef in all countries it aired in, we didn’t actually learn to cook better. Instead, we now know all about the drama, about the blessing and the curse of being a chef, about nurturing your talent, dreaming hard and working harder… Wait, are we still talking about cooking?

So in order to take us all back to Earth, or rather our kitchen counter, and to find out what exactly we can do to improve our cooking game, since we nailed the watching part already, we spoke with Beth Moncel, a food lover and the founder of “Budget Bytes” where she has been sharing her passion for cooking and delicious recipes designed for small budgets since 2009.

Chefs Are Sharing 30 Common Cooking Mistakes We Need To Avoid Since I didn't see it in here: instead of adding more salt, try adding an acid. A splash of vinegar or lemon/lime juice can make flavors pop without over salting.

spartankelli , unsplash Report

Final score:

360points

POST

Bardhi's Dad 2 years ago

And it's healthier, btw.

111points

Chefs Are Sharing 30 Common Cooking Mistakes We Need To Avoid Never add garlic and onions at the same time.

Onions take about 8 minutes to saute and garlic takes about 30 seconds. If you add them together you're gonna have burnt, bitter garlic.

TaloonTheMerchant , pixabay Report

Final score:

320points

POST

Bardhi's Dad 2 years ago

Vampires will never make this mistake.

177points

Chefs Are Sharing 30 Common Cooking Mistakes We Need To Avoid Clean as you go. Throw away trash, wipe up what you spill, get unnecessary utensils out of the way. If your kitchen looks like a tornado struck after you're done cooking, you f*cked up.

civil_whore , pixnio Report

Final score:

276points

POST

Kivebo 2 years ago

What if my kitchen looked that way before too?

396points

When asked what are the most common cooking mistakes people tend to make, Beth said it’s assuming that if they swap out an ingredient, they'll still get the same result. “Changing ingredients often changes both the flavor and texture of a dish, and in some cases can drastically affect the chemical reactions needed to make a recipe work,” she explained.

Salt your damn pasta water. Salt it liberally.

lothlin Report

Final score:

246points

POST

Caro Caro 2 years ago

Salt like the sea ...

129points

Chefs Are Sharing 30 Common Cooking Mistakes We Need To Avoid If you want perfect roasted potatoes (oven roasted, chopped pieces) with crispy outside and fluffy insides then boil them for about 5-10 minutes in salt water first. Then roast them.

DeliciousMalediction , unsplash Report

Final score:

244points

POST

Thorsten M. Weisner 2 years ago

And if you want them extra extra crispy you should try the belgian double roasting technic. Wash them with salt water and dry them. then roast them on a lower temperatur very short then let them cool on a paper and roast them on higher temperatur until crispy

142points

Chefs Are Sharing 30 Common Cooking Mistakes We Need To Avoid Most people suck at roasting vegetables. Brussel sprouts are the number one f*ck up and most people lose their sh*t when I serve them properly done brussels.

Toss with olive oil (more than you think), salt (more than you think), and any other herbs/spices (e.g. curry spices with cauliflower), lay cut side down on a baking sheet, and throw that sh*t into a 200C/400F oven until it's visibly browned. Depending on the veggie (e..g carrots) you'll probably want to turn over to the otherside and continue roasting for a bit. Once they're done you can toss with pepper or fresh/delicate herbs before serving (e.g. mushrooms with tarragon or parsley).

Just because it's fork tender and cooked through doesn't mean it's delicious. Yet.

[deleted] , flickr Report

Final score:

211points

POST

The Scout 2 years ago

Unfortunately, not liking brussels sprouts might be genetic: https://www.centreofthecell.org/blog/science-questions/why-do-some-people-hate-brussels-sprouts/. According to various studies, some people have a hereditary high sensitivity to phenylthiocarbamide, which leads to a very bitter taste even in trace amounts. If you have two of these genetic TAS2R38 markers, no preparation or seasoning can make brussels sprouts edible for you.

14points

Beth reminds everyone that the best way to gain confidence in the kitchen is to practice. “Don't let a failed recipe keep you from trying again. Try new recipes often. The more you cook, the more you'll understand the nuances of cooking and you'll build intuition,” she said. “Before you know it, you'll be cooking freestyle and you won't even need a recipe!” Beth concluded positively.

Chefs Are Sharing 30 Common Cooking Mistakes We Need To Avoid There is a really simple rule when cooking a steak: Leave the steak alone. Stop f*cking with it. Stop poking and prodding and moving it an flipping it around. Let it cook. Let the heat do what it's supposed to do. Get to know your heat source and learn to trust it. Almost everybody I know violates this rule.

guyute21 , piqsels Report

Final score:

210points

POST

Foxxy (The Original) 2 years ago

I leave my steak alone, put a timer on, used a meat thermometer, rest it and I still manage to f**k it up. Tried a few different methods and have only managed to get it right ONCE. Followed the same method a few more times without success. Have no idea what I'm doing wrong.

80points

Chefs Are Sharing 30 Common Cooking Mistakes We Need To Avoid It is the fat that carries the flavor. If your going to saute something, put the herb and spices with the butter or oil that is in the skillet. Don't put them in the flour you're using to bread the food.

FatuousOocephalus , pexels Report

Final score:

196points

POST

Caro Caro 2 years ago

Leave the fat on the meat !

89points

#10

Chefs Are Sharing 30 Common Cooking Mistakes We Need To Avoid Not having things ready and in place.

Have you ever been halfway done with a dish and realize you didnt have the cheese grated? Now everything is on hold (and over cooking) while you grate cheese?

Having everything ready to go at the start lets you add the things when they need adding and helps put dishes out at the appropriate time.

Johndough99999 , maxpixel Report

Final score:

195points

POST

Raoul 2 years ago

Depends on the dish. Sometimes things have to boil for 20 min. Lots of time to either prepare stuff or wait.

112points

#11

Don’t stare at a toaster, it will jumpscare you. (Learnt this from personal experience)

TheRagingArceus Report

Final score:

193points

POST

ZAPanda 2 years ago

Lol

83points

#12

Chefs Are Sharing 30 Common Cooking Mistakes We Need To Avoid Putting oil in the pot when you're boiling pasta. If you do that, the sauce will just slide right off your pasta. The starchier the water, the better the sauce will stick.

8004MikeJones , wikimedia Report

Final score:

179points

POST

Random Panda 2 years ago (edited)

Nah, I finish cooking the pasta in the sauce. Makes it so much tastier.

109points

#13

Chefs Are Sharing 30 Common Cooking Mistakes We Need To Avoid Sharp knives. Makes things a million times easier, and is actually sooo much safer in the end. Combined with the proper grip and a bit of practice, and suddenly cutting things for prep goes from the most hated step of everything to just another step, maybe even becomes fun for some people.

ALELiens , pixnio Report

Final score:

174points

POST

mulk 2 years ago (edited)

YEAH! For me, cutting vegetables, meat, ... is fun! ^^ (it's my "yoga time")

51points

#14

Chefs Are Sharing 30 Common Cooking Mistakes We Need To Avoid Cooking too hot to speed things up. If the recipe calls for something to cook for one hour at 350 degress, cooking it at 425 degrees for 35 minutes is not a substitute. Some things just need to be cooked slowly and gently.

TheseWereThePlaces , mapixel Report

Final score:

174points

POST

Foxxy (The Original) 2 years ago

You're more likely to undercook the inside and over cook the outside if you do that.

93points

#15

Chefs Are Sharing 30 Common Cooking Mistakes We Need To Avoid Crack your damn eggs on a FLAT surface, not the side of a bowl or pan. Cracking on a flat surface makes it easier to open as well as preserving your yolk. If you crack it on an edge it pushes shell inside the egg and is more likely to break the yolk (which sucks if you are making it sunny side up, poached or separating whites) Also, if by some chance there is bacteria or icky gross stuff on the shell it is more likely to contaminate the inside when shell gets pushed in.

treewithpants , flickr Report

Final score:

162points

POST

Shelli Aderman 2 years ago

After 50+ years of cracking eggs on the side of the bowl, I’m good. Doing it on a flat surface for me just makes a mess, actually. 🤣

334points

#16

My chef brother-in-law taught me how to deglaze a pan to make a sauce like a boss. Leave it hot, and douse it with a cup or more of wine, stock, or water, and you can turn even basic things into an amazing pan of goodness! The stuff in your pan that you're scrubbing off after you're done cooking is all the good sh*t, so learn to deglaze!

bradland Report

Final score:

159points

POST

The Scout 2 years ago

It is not even about LEARNING to deglace, the key is just doing it and realizing that the pan residue is your friend. You can make amazing sauces with it, often you do not even need to thicken them. Of course, this only is true if none of the ingredients are burnt, and deglacing works best with cast iron or steel pans. Sorry, but your easy-to-clean-teflon-coated skillet simply is not suitable.

85points

Dutch Swimmer Goes Viral For Super Revealing Trunks During 2024 Olympics: “Is This Legal?”

See Also on Bored Panda

Thrill-Seeking Diver Jumps Down Extreme Waterslide, Ignoring The Strict Ban For Women

#17

-Under salting your food!

Everyone is so afraid of sodium but the vast majority of sodium in your diet is coming from processed snacks and fast foods not home cooking.

-Also dry your meat before you sear or sauté it. You’re steaming it if not.

-Taste as you go.

brohio_ Report

Final score:

158points

POST

Kivebo 2 years ago

I’d say over salting is a bigger problem.

60points

#18

Being afraid of fattier cuts of meat. People are so used to that boneless skinless chicken breast that they sub them out for recipes that are 10,000x better using chicken thighs instead. If your primary concern is to reduce fat, sure, but if you're eating in moderation or going for flavor instead of low-fat, thighs thighs thighs my friend.

Much_Difference Report

Final score:

156points

POST

Sareaesque 2 years ago

plus the thigs are way cheaper

75points

#19

Chefs Are Sharing 30 Common Cooking Mistakes We Need To Avoid Practice your recipes. Don’t find one risotto you like and never make a different one. Cook 10 different risottos two or three times each over a long period of time. Doing this helps you understand the basics of how to make it and allows you to spot bad recipes, recognize good ones, and improvise without one.

Rezzone , unsplash Report

Final score:

151points

POST

Donkey boi 2 years ago

Time for a controversial comment. I hate risotto!

124points

Woman Put A Water Fountain With A Camera In Her Yard, Here Are 24 Photos Of Regular Visitors (New Pics)

See Also on Bored Panda

“Ma’am I Live Here”: Woman Refuses To Back Out Of Driveway, Learns A Lesson The Hard Way

#20

Idk if this will get buried but my dad is a chef and I know what he would say here.

Always keep trying new things, in different preparations, with different ingredients to compliment them. And if you think you hate a specific meal or ingredient but you haven't tasted it in 10 years, give it a try again.

We were never picky eaters as kids because we were always encouraged to just try things we were unsure about and it opened me up to so many great foods as an adult!

So many people get stuck with what they know for sure they like, not even realizing how much it limits you.

drunkbetta Report

Final score:

135points

POST

Donkey boi 2 years ago

Unless it Marmite! If you didn't like when you tried it 30 years ago, you're still not going to like it!

83points

#21

Leave your meat out to go to room temp before you cook it.

concretecrank Report

Final score:

135points

POST

Anonymous Female 2 years ago

My dog would snatch it off the counter the second I turn my back!

90points

#22

Chefs Are Sharing 30 Common Cooking Mistakes We Need To Avoid Way too many people over clutter their kitchen and think they need a gadget for everything. In reality, a well-crafted, sharpened French knife, a pairing knife and a peel can get you a long way.

MISE EN PLACE! Everything has a place and everything has a purpose.

Also, steak should never be cooked to more than medium.

chefblaze , flickr Report

Final score:

127points

POST

Christopher Bowers 2 years ago

Nothing wrong with a well done juicy steak. Some people know how to cook well done steaks and keep them juicy, tender and flavorful.

67points

50 Of The Most Incredible Shots That Were Submitted To The Comedy Wildlife Photography Awards

See Also on Bored Panda

French Diver’s “Jewels” In Tight Swimming Trunks Become Talk Of The Town At Olympics

#23

Chefs Are Sharing 30 Common Cooking Mistakes We Need To Avoid Not sanitizing your hands and work area after handling raw meat, especially chicken.

Can't count the number of times I've been cooking with friends or family and have to stop them from chopping salad veggies on the same cutting board as raw meat, or running their hands under cold water for a second to 'clean them' before going to grab stuff out of the fridge or drawer or even just going about their day.

Same goes for giving your slimy raw-chicken cutting board a quick scrub to wash it using the same sponge you use for everything else.

If it's touched raw meat, it needs to be throughly cleaned and sanitized with hot water and either soap (your hands) or bleach (everything else).

Pitchesotoole02 , pexels Report

Final score:

116points

POST

Jiminy 2 years ago (edited)

Yeah. No. That's nuts. (I mean the bleach, not the soap.)

70points

#24

Don't buy tomatoes that are pink and have no smell. Fresh, good heirloom tomatoes should have a distinct smell and be nice and red/solid yellow. The walmarts and safeway's of the world are selling you these horrific non-tomato tomatos....devoid of flavor and frequently unripe. Don't do it.

BestGarbagePerson Report

Final score:

114points

POST

Kira Okah 2 years ago (edited)

Never seen a pink tomato, or a smell-less one. Also not everyone can afford or in some cases even find an heirloom variety.

91points

Woman Moves Out Of Parents' Home After They Asked Her To Give Her Space To Brother, They Freak Out

See Also on Bored Panda

Mom Leaves $250k Inheritance To Son, Throws A Fit When Daughter Stops Looking After Her

#25

Chefs Are Sharing 30 Common Cooking Mistakes We Need To Avoid If you have to drain your rice after cooking it, YOU'RE DOING IT WRONG!

You should be measuring your rice:water as 1:2 ( 1 cup rice : 2 cup water. Get proper measuring cups, don't use a coffee mug...) and you should no liquid left if cooked properly. Simmer on low after initial boil, lid closed, fluff with a fork about 3/4 of the way, that's it.

And wash the rice until water runs clear. Othersie you're eating dust and bug poop ( Basmati and Jasmine rice mainly...don't wash arborio rice)

MY entire process is:

-Wash rice thoroughly under cold water

-Place washed/drained rice in clean pot and set on stove on low-med heat to slowly dry and toast the rice.

-Add 2bsp oil to the hot dry rice and make it sing, but should not get any color!

-Boil water in your kettle; add salt, pepper and other seasoning(Chicken stock powder is great for rice..or you know, MSG) to your measuring cup, dissolve with the water.

-Dump all the liquid in the pot; it will boil virgorously for like 5 seconds, don't be scared.

-Lower heat to a simmer, cover with the lid ( Big plus if it has a small vent)

-Fluff with a fork at 10mins in, then about 5mins later it should be ready to serve.

derpado514 , wikimedia Report

Final score:

104points

POST

Raoul 2 years ago

Both methods (exact amount of water & too much (flavoured) water with exact cooking time) work perfectly fine.

41points

Woman Refuses To Chip In For Babysitting Because She Doesn’t Even Have Kids, Asks If She’s A Jerk

See Also on Bored Panda

“This Breaks My Heart”: People Stunned—And Angry—After Woman Buys Lost Luggage From Airport

#26

Chefs Are Sharing 30 Common Cooking Mistakes We Need To Avoid Pressing/squashing burger patties down as they cook on the BBQ (you're just making them drier by squeezing out the juices IMHO)

Jdmisra81 , wikimedia Report

Final score:

99points

POST

Sam 2 years ago

I personally love steak and shake's squashed flat burger patties. The crispy edge bits are the best

42points

#27

Ex-chef here, and this is a dumb one but I've seen it so many times in student halls. Don't microwave a f*cking steak, or eggs, to cook it.

small_but_lazy Report

Final score:

98points

POST

The Scout 2 years ago

Even the thought of microwaving a steak sends shivers down my spine... But I never understood the american obsession with microwaves. A microwave is a tool for the quick re-warming or thawing of food, not for cooking.

94points

#28

Pouring water into a grease fire. That's actually SUPER dangerous.

[deleted] Report

Final score:

91points

POST

Jar of Pickles 2 years ago

We'd learned that in the elementary school

59points

#29

NOT using a mandolin for all your veg. A good one, not the cheapo plastic ones.

Where it can take a good 45 minutes to matchstick fine dice your carrots, courgette, red onion, garlic, red, green & yellow bell pepper & ginger.... All this will take about 15 minutes with a nice quality mandolin.

Make sure you get a finger guard and use it, and always use the utmost caution with the beast & go slowly until you gain confidence through repeated uses.

Once you've mastered the mandolin, your knives won't leave the butcher block as often as they used to.

Get one with the V configuration, not one that's just a slant, those are rubbish.

Seriously, mastering the mandolin changes everything in terms of prep time. It's amazing how fast tomatoes get sliced, how blissfully paper thin fine you can get your onions in just a few seconds!

I love that thing. I have one with a handle & a knob that adjusts the depth of the blade, all in one. I think it cost about 70 bucks.

Wwwweeeeeeee Report

Final score:

86points

POST

Kate 2 years ago

I've never thought of a mandolin as a kitchen implement. Does a balalaika have a use, too? What about a guitar?

126points

"I Didn't Start The Dryer": Karen Gets Taught A Lesson After Throwing Out Neighbor's Wet Clothes

See Also on Bored Panda

College Student Does Exactly As Told After Roommates Demand They Keep Their Stuff In Their Room

#30

Toss your hardboiled eggs in an icewater bath right when they're done to make them peel easier.

bigheyzeus Report

Final score:

73points

POST

Jiminy 2 years ago

Nope, this is an urban legend. It depends on how old the egg is, not if you put it in cold water or not.

72points

Note: this post originally had 64 images. It’s been shortened to the top 30 images based on user votes.

Liucija Adomaite is a creative mind with years of experience in copywriting. She has a dynamic set of experiences from advertising, academia, and journalism. This time, she has set out on a journey to investigate the ways in which we communicate ideas on a large scale. Her current mission is to find a magic formula for how to make ideas, news, and other such things spread like a virus.

Read less »

I'm a visual editor at Bored Panda. I kickstart my day with a mug of coffee bigger than my head, ready to tackle Photoshop. I navigate through the digital jungle with finesse, fueled by bamboo breaks and caffeine kicks. When the workday winds down, you might catch me devouring bamboo snacks while binging on the latest TV show, gaming or I could be out in nature, soaking up the tranquility and communing with my inner panda.

Read less »

What do you think ?

POST

Jo Choto 2 years ago

My grandmother taught me to always put a little bit of salt in sweet things and a little bit of sugar in savoury things. It does really help bring out the flavours of both.

27points

Incitatus 2 years ago

My mum (rip) always put 2 chocolate chips in with any beef-based sauce. She was the best.

19points

Kimberly Wiltshire 2 years ago

Add a pinch of bicarb to your tomato sauces and you wont need sugar, it cuts the acidity and lightly sweetens at the same time.

5points

Stoopham McFernybabes 2 years ago

My grandmother did that with her cooking, too. Everything, EVERYTHING got a punch of salt because “it made it taste better” (I agreed completely with her on chocolate cake and chocolate icing…still don’t agree with it in porridge).

2points

Rainbow Dash 2 years ago

Smart

0points

Kai David 2 years ago

Heart disease runs in my dads family, so grew up on a low to no salt diet. I continued this into my adult hood. As a consequence I now have a salt deficiency that is worse than someone who has too much salt. I have to take a prescription grade tablets of a type of sodium chloride daily since my system can no longer absorb and maintain sodium levels.

23points

Kelly Jo 2 years ago

I can relate, but my doctor figured out what was going on before I had to take pills. Just adjusting my diet.

4points

Amber 2 years ago

I also grew up not eating salted things because of a parents health and now take sodium supplements- over the counter though for me.

2points

Kimberly Wiltshire 2 years ago

And goiters for lack of iodine.

2points

Phyzzi 2 years ago

I spent some time as a young adult drinking enough water and eating enough salad that I was dangerously low on salt. I ended up drinking tomato juice to get my sodium back up (they pour a ton of salt in that stuff if you get the normal version). I'm realizing I got lucky that this was a passing thing. Heart disease runs in my family too but I have eliminated cholesterol, not salt, from my diet, and I'm doing pretty okay for turning 40 this year.

1point

Adrian Lopez 2 years ago

Dude, that really sucks. I'm proud that you took preemptive steps but I'm saddened that it backfired. I wish you well.

1point

GirlFriday 2 years ago

My grandmother gave me these five rules for cooking and they have served me very well my entire life: 1. Sharpen your knives; 2. Fresh is best; 3. Season high; 4. Taste everything at every stage; 5. Clean as you go.

16points

Nathaniel 2 years ago

All the comments about salting foods. My Dad has had several strokes, salt is a major no no, food should reflect dietary needs and health concerns but you see all these television chefs cooking "healthy" food and throwing in handfuls of salt.

12points

Jo Choto 2 years ago

The latest research shows that salt doesn't have that much effect on health after all. In terms of heart disease, strokes, blood pressure, etc. the difference between a low salt and a high salt diet makes <5% difference.

17points

No you can't have my name 2 years ago

Thing is, most of the salt in an average American's diet comes from processed foods, not the stuff you cook yourself.

6points

Willow Bish 2 years ago

It's the salt based preservatives in processed food that are the issue! Meanwhile, people be drinking Gatorade to get electrolytes.... which you would otherwise naturally get in salt. Eat salt. Drink water.

2points

Cathy Hurd 2 years ago

I eat the way I want. If it needs salt I salt it, if it doesn't, I don't.

1point

Dillon Sizemore 2 years ago

Different salts have diffrent sodium values IE. If you use sea salt you use more salt for less sodium alot of time on TV they use a high grain salt with low sodium so it blends better salt and sodium are NOT the same thing

1point

Bill Tirrill 2 years ago

All of the problems with salt come from blood pressure. If your bp is ok, don't worry about salt.

0points

Andy V 2 years ago

The problem is not the salt, it's the meat, with all the fats... And the lack of fiber in the diet. Change to veganism, you'll see a real difference 😏

0points

Kelly Wanklin 2 years ago

There are low sodium nori flakes you can get that, while not perfect replacement for salt, will add a bit of salty flavour without the spiking your dad sodium level. Learned about them when researching for my my FIL sodium issues.

0points

epiccollision 2 years ago

You have kidneys, and as long as they work sodium is not a health issue. Unless you are trying to pickle yourself.

0points

Nikole 2 years ago

I remember reading that turmeric can be used in place of salt effectively.

0points

MzFitz1215 2 years ago

One of the important ones I didn't see listed, NEVER TRY TO CATCH A FALLING KNIFE!

6points

Liz 2 years ago

And don't take a perfectly good nicely seasoned cast iron skillet and ruin it with dish soap and steel wool

5points

epiccollision 2 years ago

You’re half right, try again.

0points

Ilvana Babic 2 years ago

Don't blame it on the salt while you are eating like 10 burgers/day! Salt is a very important for our health, specially iodine in it .Keeps our organs to funktion properly.

5points

Susie Elle 2 years ago

God, I dislike cooking :')

5points

Grant Clemons 2 years ago

This list is presented as objective facts from professionals, but for the most part they're just differences in style or taste preferences.

3points

CanidaeVulpes 2 years ago

Seems like Liucija is having writer’s block. Wasn’t this very same thing posted just a few months ago? And the one about different architecture? Usually there’s some new content, but it all looks the same to me

2points

vita ariztegui 2 years ago

my fav list so far. thanks for sharing!!!

1point

Irma 2 years ago

I like the one about trying thing you didnt like before again. My coworker (also a chef) didnt eat fish. He and his wife didnt like it so they never ate it. When cooking fish at the restaurant he was always unsure about it. When we had leftover fish, he ate it and realized he actually likes it. Makes creating new dishes a whole lot easier

1point

Bon Ofasitch 2 years ago

As a chef myself I find these useless rules are meant for regular folk who don't know how to cook. Or maybe for 10 year Olds.

1point

Bill Tirrill 2 years ago

"Regular folk who don't know how to cook" is redundant. --A Regular Person

2points

Erik Granqvist 2 years ago

The difference between a meal that's taste "meh" and great is often salt and seasoning.

1point

Century Foods 1 year ago

Delicious and easy.

0points

Klara Lorinczi 1 year ago

I grew up on salty, Spicy (but not hot spice) foods - Hungarian - and I can tolerate salt very well. I’ve never had heart disease or high blood pressure and I eat salty food everyday.

0points

Cathy Hurd 2 years ago

What recipe?

0points

Violet Vapor 2 years ago

Would've been better without half of the chefs swearing unnecessarily like unsupervised preteens. Makes it hard to take one seriously.

-1point

Nancy Lipari 2 years ago

Would have been a much better article without all the profanity. Not sure the cooking mistakes rose to the level requiring so much anger and vulgar language.

-1point

POST

Jo Choto 2 years ago

My grandmother taught me to always put a little bit of salt in sweet things and a little bit of sugar in savoury things. It does really help bring out the flavours of both.

27points

Incitatus 2 years ago

My mum (rip) always put 2 chocolate chips in with any beef-based sauce. She was the best.

19points

Kimberly Wiltshire 2 years ago

Add a pinch of bicarb to your tomato sauces and you wont need sugar, it cuts the acidity and lightly sweetens at the same time.

5points

Stoopham McFernybabes 2 years ago

2points

Rainbow Dash 2 years ago

Smart

0points

Kai David 2 years ago

23points

Kelly Jo 2 years ago

I can relate, but my doctor figured out what was going on before I had to take pills. Just adjusting my diet.

4points

Amber 2 years ago

I also grew up not eating salted things because of a parents health and now take sodium supplements- over the counter though for me.

2points

Kimberly Wiltshire 2 years ago

And goiters for lack of iodine.

2points

Phyzzi 2 years ago

1point

Adrian Lopez 2 years ago

Dude, that really sucks. I'm proud that you took preemptive steps but I'm saddened that it backfired. I wish you well.

1point

GirlFriday 2 years ago

16points

Nathaniel 2 years ago

12points

Jo Choto 2 years ago

17points

No you can't have my name 2 years ago

Thing is, most of the salt in an average American's diet comes from processed foods, not the stuff you cook yourself.

6points

Willow Bish 2 years ago

2points

Cathy Hurd 2 years ago

I eat the way I want. If it needs salt I salt it, if it doesn't, I don't.

1point

Dillon Sizemore 2 years ago

1point

Bill Tirrill 2 years ago

All of the problems with salt come from blood pressure. If your bp is ok, don't worry about salt.

0points

Andy V 2 years ago

The problem is not the salt, it's the meat, with all the fats... And the lack of fiber in the diet. Change to veganism, you'll see a real difference 😏

0points

Kelly Wanklin 2 years ago

0points

epiccollision 2 years ago

You have kidneys, and as long as they work sodium is not a health issue. Unless you are trying to pickle yourself.

0points

Nikole 2 years ago

I remember reading that turmeric can be used in place of salt effectively.

0points

MzFitz1215 2 years ago

One of the important ones I didn't see listed, NEVER TRY TO CATCH A FALLING KNIFE!

6points

Liz 2 years ago

And don't take a perfectly good nicely seasoned cast iron skillet and ruin it with dish soap and steel wool

5points

epiccollision 2 years ago

You’re half right, try again.

0points

Ilvana Babic 2 years ago

Don't blame it on the salt while you are eating like 10 burgers/day! Salt is a very important for our health, specially iodine in it .Keeps our organs to funktion properly.

5points

Susie Elle 2 years ago

God, I dislike cooking :')

5points

Grant Clemons 2 years ago

This list is presented as objective facts from professionals, but for the most part they're just differences in style or taste preferences.

3points

CanidaeVulpes 2 years ago

2points

vita ariztegui 2 years ago

my fav list so far. thanks for sharing!!!

1point

Irma 2 years ago

1point

Bon Ofasitch 2 years ago

As a chef myself I find these useless rules are meant for regular folk who don't know how to cook. Or maybe for 10 year Olds.

1point

Bill Tirrill 2 years ago

"Regular folk who don't know how to cook" is redundant. --A Regular Person

2points