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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

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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

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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

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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

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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

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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

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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

#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

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Donkey boi 2 years ago

Time for a controversial comment. I hate risotto!

124points

#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

#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

#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

#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

Zara VP 2 years ago

I never did. This is useful for anyone who does not know.

8points

barbie me 2 years ago (edited)

I learned that at age 34. Good to know!

3points

Irishwoman abroad 2 years ago

Not everyone knows it - very important to point out where a big lid or a teatowel are, before they start frying!

3points

Melissa Johnson 1 year ago

That's great...and not the norm for everyone.

1point

Chez 2 years ago

Oh dear

1point

Triv 2 years ago

Most people forgot before middle school.

1point

Rebecca Hauck 2 years ago

I did too but it's something my ex-husband didn't know until he set the house on fire.

1point

No you can't have my name 2 years ago

Along with this, always keep the pan's lid within arm's reach, even if you don't need it for the actual cooking. Many fires can be smothered out pretty quick with that.

4points

pmsfo 2 years ago

Yeah, that's a mistake you can only make once.

2points

Tinder of the SkyWings 2 years ago

LOUDER FOR THE PEOPLE IN THE BACK! A student in my high school actually managed to start a (small) fire when they tried this. SMOTHER the flames, don't ENCOURAGE THEM.

2points

Elvis Bellini 2 years ago

Throwing salt on the flames will extinguish a grease fire. A salt shaker is too small. Use the cannister the salt comes in from the store. Extinguishers come in a convenient spray can size too.

2points

Beautifullybroken 2 years ago

Baking soda works miracles as does salt pour over fire and normally smothers it right out

2points

Jo Choto 2 years ago

It's a really, really good idea to have a little fire extinguisher in the kitchen. But don't ever buy one second hand, because you can't guarantee they will work.

1point

Lucca Wenner 2 years ago

My Grandma lost vision in one eye due to grease splash. No joke!

0points

survivalrhino 2 years ago

Put a cover on it, have fire extinguisher handy in the kitchen, know how to use it-- P- Pull the pin A- Aim at the base of the fire S- Squeeze the trigger Sweep Use a cover, keep a kitchen rated fire extinguisher handy, and know how to use it (PASS method)

0points

Sarah Rose 2 years ago

or a wax fire for candles....

0points

Justin M 2 years ago

One of these tips should be: keep a full sized (10 pound) ABC fire extinguisher in your kitchen, 5 steps from your cooktop, and get it inspected or replaced every 12 years (or after a discharge).

0points

Susanne B 2 years ago

Put a lid or a frying pan on it to quench the fire

0points

Mary Dixon 2 years ago

Use salt or baking soda to smother a fire unless you've already used the lid of a skillet.

0points

Brittany Rogers 2 years ago

We spent a week of class at my high school art teacher’s apartment (school was in an old warehouse with apartments and offices) repairing after a huge grease fire. One of her guests caught something on fire, flung the pan on the counter, threw water on said pan which resulted in the fire spreading up the wall and across the kitchen. That guest never came back over. Repainting the wall was kinda fun though…

0points

Cindy Abbott 2 years ago

My mom did this when I was a child. She burned up her new remodeled kitchen.

0points

Ash Turnbull 2 years ago

My aunt did that when she was 12. Her and my mom ran out of the house screaming and a nice neighbor ran in and smothered the stove with some bedding. ...to this day, they are both terrified of house fires.

0points

Dana Ondráčková 2 years ago

My coworker accidentally turned on a fryer that had no pil in it. The machine started smoking And beeping for dear life. I had to tackle my coworker who was just about to Pour cold oil on the searing hot coil in the fryer.

0points

Eagle Girl 2 years ago

Baking Soda

0points

Saint Lynnie 2 years ago

You should toss a liberal amount of baking soda or salt to smother a grease fire, or if you have a large metal pot lid that will cover the fire entirely, you can use that. The point is to smother the flame and deprive it of oxygen

0points

Kelly Jo 2 years ago

My first fast food job I had a manager who would put ice cubes in the fryer if you were standing around talking near it. It scared me the first time.

0points

Angie E 2 years ago

My 2nd job at 19 was the night shift in a 24 hour Denny's and on my very first shift I got sent home because the cook tried to put out a grease fire with water and caught the whole kitchen on fire and it grew fast!! I remember calling my boyfriend from the payphone across the street to pick me up after only working 2 hours as I watched the fire reaching through the roof being put out by the fire department. Couldn't start there for another 2 weeks waiting for the repairs to reopen. I'm pretty sure dude was fired after that.

0points

C.Douglas 2 years ago

Lost a kitchen because somebody didn't know this. Keep a fire extinguisher now

0points

A rat 2 years ago

I poured wine into a fire when I was 10-12 ish and it traveled up if that makes sense and yea it scared me so bad (not hurt)

0points

Kantami Blossom 2 years ago

Thankfully Darwinism usually deals with people that stupid.

0points

Cybele Spanjaard 2 years ago

Do people still do that?Grown ups?

0points

#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

#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

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#31

Even on the food network I see chefs cut the top off of bell peppers and then pull out the seeds. Bell peppers are shaped like a cube, just slice from the top down on all 4 sides and you will end up with easily chopable or sliceable pieces. The only time you chop the top off is if you need rings.

FakeAssRicky Report

Final score:

20points

POST

Fred Van Der Zee 2 years ago

Or if you want filled bell peppers.

10points

#32

Chefs Are Sharing 30 Common Cooking Mistakes We Need To Avoid Never letting meat rest... not keeping sharp knives, and just knife work in general... cooking should be simple and easy... fighting with prep work is never fun.

Wheres_the_sand , maxipixel Report

Final score:

19points

POST

Claudia Calabrese 2 years ago

Hmmmm....call the vet. That meat can revive.

0points

#33

Putting you knives in a drawer. It ruins the edge. A dull knife is a dangerous knife. (Because you can’t slice through the food and you struggle, this results in an injury.)

MorbeMaddness Report

Final score:

19points

POST

Caro Caro 2 years ago

I've got a magnet rail on the wall for my knives. It's ideal, I love it.

13points

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#34

Just finished that awesome, wholeseome, home cooked and hot delicious meal? Don't put it on a cold plate from the cabinet. Some ovens have a warm plate setting or even keeping a stack in hot water and drying them off right before plating can keep a hot meal hot. I always hated cooking an awesome dinner and then by the time I've served everyone and sat down my food is cold because its sitting on an ice cold plate. Hell even some of the newer dishwashers have a plat warmer setting.

MaybeItsJustMike Report

Final score:

18points

POST

Fat Harry 2 years ago

I heat plates in the microwave. Works fine.

6points

#35

Use fresh lemon not that cr*p in the little yellow bottle.

Redskull420 Report

Final score:

18points

POST

ZAPanda 2 years ago

depends on whether you have s**t lemonjuice in your country or not.

12points

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#36

Stop throwing away your scallion greens and broccoli stems!

rhubarbland Report

Final score:

18points

POST

Kira Okah 2 years ago (edited)

Who leaves those? Never not used them, those are om nom yummy.

5points

#37

Under seasoning.

Kinguke Report

Final score:

17points

POST

Susan Green 2 years ago

Never under season your food. It will end up tasting bland.

0points

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#38

Chefs Are Sharing 30 Common Cooking Mistakes We Need To Avoid Not using a thermometer when cooking meat.

By using a thermometer, even a novice cook can be sure that they are cooking their meat to the desired level of doneness. You may not need to use a thermometer after you've cooked a certain cut of meat a few times, but for new recipes and types of meat , a meat thermometer gives you confidence and precision.

BullGooseLooney904 , flickr Report

Final score:

17points

POST

John C 2 years ago

it's amazing how easy it is to level-up your cooking with a good set of thermometers in the kitchen. it might be the best money-to-benefit ratio of all kitchen tools. I have an instant-read probe, leave-in clamp-to-the-side-of-the-pot type, infrared gun, and leave-in probe with alarm. Example: coffee is best brewed at around 190-195F - brewing with water fresh off the boil >200F will impart extra bitterness (not the good kind). Having a good thermometer at hand makes this so easy. I'd hate to deep fry anything and have to guess at the temp: being sure that I'm in that 350-375F sweet spot gives me consistent and repeatable results every time.

2points

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#39

Do not EVER put a good knife through a dishwasher.

UnsaltedPasta Report

Final score:

16points

POST

Rachel Peterson 2 years ago

Agree! Don't put any wooden-handled utensils in the dishwasher!

4points

#40

Chefs Are Sharing 30 Common Cooking Mistakes We Need To Avoid Never put knives under soapy water EVER. I once saw someone put one in and they sliced their hand pretty deep, don’t know how.

Diamonds4days1 , flickr Report

Final score:

15points

POST

ZAPanda 2 years ago

I do this but I have a method: put the cutlery to the side in the corner of the sink and wash them last. That way you know where they are lying.

4points

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#41

Iodized salt (table salt) is not the same grade as kosher salt. Makes things taste way salty and metallic. Go for either Morton's kosher salt which is a dense salt or Diamond Crystal which is a lighter flaky salt. And keep the salt in a bowl, makes it easier to just grab a pinch and season whatever you're cooking with

icycubed Report

Final score:

15points

POST

Not A Panda 2 years ago

Say the people who don't understand WHY salt is iodised.

11points

#42

Don't put raw onions in a casserole or meatloaf and expect them to cook properly.

[deleted] Report

Final score:

15points

POST

Elsie Ethel 2 years ago

so where should i put them?

10points

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#43

Food safety.

I don't know how many times I've seen folks cross-contaminate, not wash their hands, leave ingredients (or finished product that is perishable) out too long, etc.

ToastyCrumb Report

Final score:

15points

POST

Kate Jones 2 years ago

I'm such a stickler for handwashing and sanitizing. I used to work in a restaurant and I went to a trade high school for Culinary Arts for 4 years, so I understand the importance. But I have to admit I cross contaminate at home all the time. I don't think twice about cutting stuff all together. And it's so crazy because I know better and like I said, at work, I used to be so cautious. I do still wash my hands like a doctor at home because it just became such a habit but I'm so bad when it comes to using the same cutting board and knives.

1point

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

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#44

Not a chef, but cover the pan when you're frying eggs and you get perfect sunny side up.

graebot Report

Final score:

14points

POST

Peej Maybe 2 years ago

A good tip is also to turn up the heat until the yolk / white begins to solidify then turn the heat right down

5points

#45

If you don't have a stove powerful enough to cook Asian food (most aren't) put the wok in a really hot oven (450-500+) for 10-15 minutes. The residual heat should be enough to stir fry properly.

A cast iron wok is even better because it holds the heat longer.

kirbyderwood Report

Final score:

14points

POST

ZAPanda 2 years ago

I am assuming these numbers are fahrenheit? unless you're planning to forge metal or something?

24points

#46

When you add fresh basil leaves or sun dried tomatoes to a pizza or something similar, don’t put them on top. Both of these items burn very easily and unless you want them charred, don’t put them on top of the dish.

Also, if you want to cut onions without having the juices make you cry, chill them first, then chop them while they’re chilled. Not exactly a ‘what you’re doing wrong’ fact, but it’s a neat tip.

MetaGigaZ Report

Final score:

14points

POST

Marco Malavolti 2 years ago

Add basil (and a bit of some really good olive oil) when you bring the pizza out from the oven

10points

#47

Chefs Are Sharing 30 Common Cooking Mistakes We Need To Avoid When scraping ingredients off the cutting board use the non-bladed edge. Fresh pasta tastes 1000% better than boxed and takes a fraction of the time to cook and is probably a dollar more than boxed pasta. Adding salt & pepper to even the sides of the meal can really improve the flavor. Let the meat rest the same amount of time it was cooked. Most meat can be cooked on medium-high in a pan (best temp)

Jarek86 , pexels Report

Final score:

12points

POST

Monday 2 years ago

Where are you finding fresh pasta that's only a dollar more? For the price of 500g of fresh spaghetti I can buy 1.5kg of regular bag spaghetti. Even if I buy both from the same overpriced grocery store fresh is double the price.

17points

#48

Chefs Are Sharing 30 Common Cooking Mistakes We Need To Avoid Don’t cook with extra virgin olive oil.

It’s an oil with a low burning point that when it reaches a certain temperature it turns it from a mono-saturated fat to a poly-saturated fat. So it is no longer healthy and you’ve just bought expensive oil that is no longer having any health benefits.

Also, when it reaches the temperature that turns it unhealthy, it actually creates an acrid flavoured which most people don’t realise that’s where the acidity flavour is coming from in their food.

halhallelujah , pxhere Report

Final score:

12points

POST

The Scout 2 years ago

Cooking with olive oil is fine - frying is not. The smoking point of olive oil is low, so it is poerfect to sauteé your veggies in - but not to fry your steak.

9points

#49

Home made Chips (or fries) I cut them then salt them and pop them in the fridge, take them out after a while then pat them down to get any excess water so when I shallow fry them for my kid they're crispy on the outside and fluffy inside.

Pre-salt your chips .. or fries before frying it draws out excess water from the spuds.

ThatBritishWoman Report

Final score:

12points

POST

The Scout 2 years ago

Evene better results are archieved by two-step-frying: After cutting the potatoes, fry them at a lower temperature, then take them out and let them cool. Fry them for a second time - very hot this time, and they will be very crunchy while retaining their inner softness. Pre-salting fries is not a good idea, though, as it ruins the frying grease.

5points

#50

Thinking that the truing-rod/truing-steel in your knife block is a sharpener.

No, it does not sharpen the knife. A sharpening block does that. The rod is for truing - which is correcting the edge alignment to the center, but this doesn't actually sharpen the knife, which involves grinding off small amounts to form the edge.

Meschugena Report

Final score:

11points

POST

ZAPanda 2 years ago (edited)

err no, it definitely works for me. and yes, small bits of steel come off. Maybe post a picture of the thing you are saying is not a sharpener so we can be sure we're talking about the same thing.

5points

#51

Pâtissière here, not working in the field anymore because started college, but yay, I have some mild experience. Keep the receipt near you. It doesn't matter if you know it by heart, just keep it near you, because bakery and pastry are a hit or miss: the moment you f*ck up, there's no going back, you have to do it all over. Many people think that keeping the receipts near is "unprofessional" and it's better to just know them by heart (what's actually a big plus, I truly recommend you to know stuff by heart as well) but trust me, when you have to bake and decorate over 20 different desserts before the day even start, it's better to be safe than sorry. You don't want to f*ck up royally and have to redo a whole loaf of sweet bread when you are about to open/your relatives are coming to a family reunion, because baking takes a lot of time.

[deleted] Report

Final score:

11points

POST

Shelli Aderman 2 years ago

Ah… *recipe, not receipt… 🤣

11points

#52

Add herbs and spices during the frying stages, always let your food simmer before serving, lid off low heat.

When adding chilli's to dishes the heat will draw out over time, if you can't taste it immediately wait for the dish to simmer for a while.

rhubarbland Report

Final score:

11points

POST

SusanS 2 years ago

Found out the latter the hard way. Twasn't pretty or appetizing.

2points

#53

Chefs Are Sharing 30 Common Cooking Mistakes We Need To Avoid You're probably not using proper knives for what you're cutting, I always catch my wife trying to cut meat with a bread knife. Also sharpen hone them b*tches EVERY TIME you use it.

RandellX , pxhere Report

Final score:

9points

POST

Wang Zhuang 2 years ago (edited)

One of my friends was visiting with me once and noticed that I had a variety of knives. She asked me why I have so many. I told her that I used them for cutting different things, like a serrated knife for bread, for example. She grabbed my cleaver and told me in her home (she's from Xinjiang in China), the cleaver is the only knife her mom has ever had, and she can cut everything with it. She then used the cleaver to cut the baguette I had bought to have with dinner. She made it look easy.

8points

#54

not a chef but

use a piece of aluminum foil or cling film to cover the surface of your guacamole if you have some leftover in a container. don't just wrap it around the rim, actually place it on the guacamole. it goes brown with exposure to air, so if it's covered directly it will last far far longer than just putting the lid back on.

ilcowy Report

Final score:

8points

POST

Shelli Aderman 2 years ago

Put the pit in the guac, and only use plastic wrap. Tin foil will react with acids.

6points

#55

Adding oil to a cold pan.

Heating up the pan before you add oil prevents food from sticking.

BOS-RD Report

Final score:

8points

POST

Caro Caro 2 years ago

How? I call bs on this or is there a chef here on BP who knows this??

17points

#56

Asking me tons of questions about my job when I'm off and sitting at the bar. This isn't the food network. Most of us only eat hotdogs, hotpockets and pizza when we get off. It isn't glamorous, don't go to culinary school, just wash dishes somewhere. Season at every step, butter makes things good, don't try to skimp there, that isn't why you're fat. Sharp knives(victorinox is a good start). People lose their mind over risotto, its easy to make. You like onions, stop omitting them.

RandomFish3 Report

Final score:

7points

POST

BigFootToo 2 years ago

Global knives are probably one of the best knives on the planet for the home chef or professional. They're all stainless steel, including the handle and start super sharp. Good knives aren't cheap and cheap knives will only hurt the user.

2points

#57

Duck in a cold pan and heat it up so the skin renders and goes crispy.

Cockwombles Report

Final score:

7points

POST

Debbie Barnes 2 years ago

I thought the rule was to put duck, skin down, in a hot pan to crisp up the skin.. How would a cold pan, slowly heating up do that?

5points

#58

Don’t make croissants before everything else. My mama thought me that also, there is such thing as too much cheese.

abby_the_trashcan Report

Final score:

7points

POST

Blurryface 2 years ago

I beg to differ. (As long as we’re talking real cheese, not Organic American Play-doh cheese.)

8points

#59

To cook bacon in the oven, start with a cold oven. Then rotate the baking sheet halfway through cooking for delicious, crispy bacon.

ReadontheCpper Report

Final score:

7points

POST

Kate Jones 2 years ago

I've tried cooking bacon in the oven but I'm not sure if it's just not a good idea in electric ovens or what...it's always either too rubbery or really over done. It's not a timing issue... I've tried putting another pan on top to keep it flat, I've tried taking it out earlier or later to compensate but it just doesn't taste right. It seems like this method works best in a convection or gas oven.

2points

#60

How about simply chopping onions. It’s literally one of the easiest things to do if you use the natural anatomical structure of the onion in your favor. Most people hack it into oblivion, which not only takes much, much longer, but also results in unnecessarily sad-looking onions. Plus it makes you cry.

ChanceGuest Report

Final score:

6points

POST

ZAPanda 2 years ago

This tells us to use the structure in our favour without saying HOW.

10points

#61

Chefs Are Sharing 30 Common Cooking Mistakes We Need To Avoid Overcooking eggs. If the water comes out of it, they are overcooked. Some people see wetness and think. Oh lemme cook that out.

TrayThePlumpet , unsplash Report

Final score:

6points

POST

Sergy Yeltsen 2 years ago

Water in eggs? Am I missing something? I thought an egg was shell, yolk, white and air.

13points

#62

Using a microwave.

If you do have to use one half the power and double the time but check its hot all the way through before serving.

privateTortoise Report

Final score:

5points

POST

Not A Panda 2 years ago

Nothing wrong with using a microwave.

7points

#63

The most important thing when boiling eggs is to put them in water that's already boiling, not cold water. This way, the skin doesn't fuse the shell and insides together.

emmyjoe311 Report

Final score:

0points

POST

Rai Grant 2 years ago

Eh, no... Put them in boiling water n the shell cracks n you end up with messy eggs! However, a drop of vinegar in the water can stop whites escaping if the shell does crack before it starts to cook.

17points

#64

That thing you call a spatula isn't a spatula, it's a turner.

Florida-Man8112 Report

Final score:

-2points

POST

ZAPanda 2 years ago

OK mister I only use my local vernacular... bet you call pans skillets as well.

11points

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.

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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.

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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 2 years 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