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People Didn’t Realize How Helpful These 30 Simple Cooking Tips Can Be Until They Tried Them

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Humans are creatures of habit. As our personalities grow, we also develop behaviors and routines that become automatic and can stay with us for a lifetime if we allow them. So why not install in ourselves healthy or at least useful upgrades?

To find out how can they improve in the kitchen, Redditor Rollotamassii made a post on the platform, asking other users, "What is one small thing you started doing that has had a huge positive impact on your cooking?"

From looking after their knives to using fresh herbs, people immediately started sharing tips with one another, so we at Bored Panda compiled the most popular ones to help you level up as well!

This post may include affiliate links.

#1

People Didn't Realize How Helpful These 30 Simple Cooking Tips Can Be Until They Tried Them Learn cooking techniques instead of recipes.

Don't approach recipes like they're magic spells in the Harry Potter universe. If you wiggle your nose wrong or put in a spec to much of some seasoning you're not going to end up with a completely different dish.

Alton Brown does an incredible job of teaching a cooking technique and then showing you a recipe that applies that technique. If you learn a process instead of a rote recipe you will know how to cook dozens of dishes, and it's really the only way to develop skills in the kitchen.

gkevinkramer , S O C I A L . C U T Report

Final score:

140points

GirlFriday 2 years ago

Chef John from Foodwishes.com teaches great techniques, too.

32points

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#2

If making a stir fry or other dish that involves lightly sauteed vegetables, I chop up broccoli and carrots before I start and put in a covered bowl of boiling-hot water for about 10 minutes. They're then lightly cooked by the time they're supposed to go in, and there's no messing around trying to get the broccoli cooked without mushifying all the other veg.

katie-kaboom Report

Final score:

126points

Monique Reed 2 years ago

Upvote for "mushifying"

74points

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#3

People Didn't Realize How Helpful These 30 Simple Cooking Tips Can Be Until They Tried Them Switching from breasts to thighs for chicken recipes.

StolenCamaro , e2ghost Report

Final score:

118points

Titas Burinskas 2 years ago

This. Breasts are very much tasteless.

41points

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#4

Gathering all your ingredients BEFORE you start cooking and get your eggy/meaty/floury hands all over your kitchen, or have to wash your hands 1000x.

Guyzap29 Report

Final score:

113points

Winter 2 years ago

This is very good advice, though I very seldom follow it...

31points

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#5

People Didn't Realize How Helpful These 30 Simple Cooking Tips Can Be Until They Tried Them Read more than one version of a recipe to understand what (if anything) should be precise, then tasting as I go and not worrying about measurements.

nickyoung31 , RODNAE Productions Report

Final score:

111points

Sareaesque 2 years ago

I do this a lot with some recipes. Read at least 4/5 recipes for the same dish, see what is consistent across all of them, and adjust them based on the ingredients I have.

39points

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#6

People Didn't Realize How Helpful These 30 Simple Cooking Tips Can Be Until They Tried Them Using at least a touch of some kind of acid in almost everything.

Zack_Albetta , Dominika Roseclay Report

Final score:

109points

Cody 2 years ago

So much this! If a dish I'm making seems to be missing something, but I can't quite tell what, the first thing I reach for is a type vinegar or lemon juice.

32points

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#7

People Didn't Realize How Helpful These 30 Simple Cooking Tips Can Be Until They Tried Them I started sharpening my knives more often. Makes prepping so much quicker.

Old-Significance4921 , Clem Onojeghuo Report

Final score:

109points

Hawkmoon 2 years ago

And less dangerous for you. A dull blade increases the risk of an accident because we tend to force and make unnecessary movements such as moving the blade in all directions to cut that damn nerve in a piece of meat.

41points

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#8

People Didn't Realize How Helpful These 30 Simple Cooking Tips Can Be Until They Tried Them Letting meat rest after it cooks.

ChemGu , Emerson Vieira Report

Final score:

95points

Winter 2 years ago

And, I read on a different BP list that you should let meat get to room temperature before cooking it. I started trying it, and it really makes a difference!

55points

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#9

Cooking potatoes in chicken broth instead of regular salted water for mashed potatoes.

Game changer

Super_sassy_cakesf12 Report

Final score:

94points

Torsten 2 years ago

Vegetable broth/stock does well, too.

32points

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#10

People Didn't Realize How Helpful These 30 Simple Cooking Tips Can Be Until They Tried Them Shredding the cheese myself.

SystematicDragons , Marina Utrabo Report

Final score:

83points

Edward Shaw 2 years ago

Pre-grated cheese is awful.

36points

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#11

Sautéing onions for a long ass time. I can always tell in my curries and soups and when the onions were rushed

KidRadicchio Report

Final score:

83points

Winter 2 years ago

Yes. I am a firm believer that everything needs a base of caramelized onions.

35points

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#12

People Didn't Realize How Helpful These 30 Simple Cooking Tips Can Be Until They Tried Them I bake a lot and using a scale was a huge game changer. I also have finally figured out a good rhythm for cleaning as you go and it’s been amazing.

awesome_possumm , Lina Kivaka Report

Final score:

67points

Firstname Lastname 2 years ago

I have two sets of measuring cups, but I will always use the scale for more accurate measurements. They're more like appropriate sized scoops to ladle out the dry ingredients.

14points

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#13

People Didn't Realize How Helpful These 30 Simple Cooking Tips Can Be Until They Tried Them A chef here. Hopefully some of this is helpful. This is general stuff that applies to most people I train or speak to.

Don't watch those cooking videos on Facebook, tasty etc. Or at least don't follow them to a T. They usually don't follow good cooking fundamentals and often overcook thier meats, or have weird steps in them that a chef would probably never do. I usually see them and think they are awful.

Learn how to properly dice an onion into small and even sized chunks. Raw white onion belongs on way less food than you think it does, especially when it's cut into large uneven chunks. If you want onions on something try sweating, roasting, carmelizing, or seasoning them with some acid or salt.

Having a sharp knife and learning how to do basic cuts is very helpful. Learning to cut fresh herbs finely without damaging them, or cut consistent sizes in meats and vegetables for even cooking can help out the taste quite a bit.

Use more salt than you think you need, don't add it all too early into the cooking stage but when you are doing your final taste before you serve something make sure it's seasoned. Use different sizes of salt depending on what you are doing. Typically seared meat is better with coarse salt. Fine salt us best used when you don't want the texture of course salt or you are worried it won't incorporate properly into the food.

Once you learn to season with salt then balancing dishes with acid is another good step. Citrus juices, vinegars work well and can really take things to the next level.

Taste often, and at every stage of cooking. Make sure you taste it before you serve it.

You probably need less garlic than you think, even though it's delicious, the same goes with herbs and spices, when I was starting out at always over did it. Really good ingredients can speak for themselves.

I always try to look at three recipes before I cook something new. From there I usually free style but if you're less confident just pick one. By looking at a few you get a better idea of key ingredients and ratios.

If you overcook meat a lot. Buy a probe thermometer You should never overcook meat again.

Another meat tip. Think of where on the animal the meat came from. If it's a muscle they use a lot (legs, butt, etc) it probably needs low and slow cooking, if it's a muscle they use a little (back, tenderloin, etc), it probably needs high heat and a faster cook time. There are exceptions to that rule but that works more often than not.

Put butter on or in nearly everything. Mount it(Add it while swirling or whisking) into a sauce at the end of cooking. Baste meat or fish in it. Chefs put butter into way more things than you think.

cantbuyathrill , Sebastian Coman Photography Report

Final score:

66points

Chich 2 years ago

A pinch of salt is fine but so many use it to excess. I often find meals prepared by others to be dominated by salt. Makes me wonder if some people just have poor taste buds?

23points

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#14

People Didn't Realize How Helpful These 30 Simple Cooking Tips Can Be Until They Tried Them Adding finishing salt to certain desserts such as cookies and brownies.

Darwin343 , Pixabay Report

Final score:

58points

Pittsburgh rare 2 years ago

Anything with chocolate will benefit from a tiny pinch of salt

19points

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#15

Understanding the importance of balance between fat, salt, sweet and acid, and being able to taste and adjust accordingly

Surikatt1843 Report

Final score:

57points

Remi 2 years ago

Don't forget the umami

18points

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#16

People Didn't Realize How Helpful These 30 Simple Cooking Tips Can Be Until They Tried Them Spices:

(1) Using whole spices and not pre-ground;

(2) Toasting them before grinding; and/or

(3) Frying them in oil to let the the flavors bloom.

LeicesterHoult , Shantanu Pal Report

Final score:

51points

Auntriarch 2 years ago

Fabulous picture

26points

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#17

Clean as you go. If you leave all the dirty dishes cluttering up your kitchen then the last 10 minutes of cooking and plating will be a frantic disaster. You'll forget things, burn yourself, be unable to find free counter space, take shortcuts, and generally just be miserable. The food will reflect it.

If your kitchen area is tidy and clean before everything's ready to be plated you're going to feel better, do a better job at plating, remember those last few finishing touches, and be able to relax and enjoy the meal you worked so hard on.

dbc13543 Report

Final score:

50points

Kahna Wanna 2 years ago

Baby steps. lol

7points

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#18

I stopped multitasking. I used to do a bunch of other crap while cooking and the results showed my lack of focus. Now I stay in the kitchen and put on music. I think I went from a B minus to an A minus cook.

red-licorice-76 Report

Final score:

47points

Edward Shaw 2 years ago

Plus a glass of wine helps to remain focused I find.

18points

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#19

People Didn't Realize How Helpful These 30 Simple Cooking Tips Can Be Until They Tried Them Add fresh herbs always

Economy-Cut-7355 , Suzy Hazelwood Report

Final score:

47points

Ian Milne 2 years ago

Oregano is the exception, in my opinion.

21points

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#20

Using a bowl for disgarding of leftovers/compost while I cut veggies etc. I can’t stand having clutter on my cuttingboard.

Also mise en place.

Princess_pivot Report

Final score:

44points

Mindy Keys 2 years ago

I have a little kitchen garden right out back kitchen door. All winter long everything scrap-wise that is compostable goes directly in. What the squirrels don't at gets turned over in the spring and it's the best soil in my whole garden. Eggshells, veg bits, even the cooking water from pasta or veggies. It looks a bit of a mess, but in winter - who cares! Super easy compost.

15points

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#21

People Didn't Realize How Helpful These 30 Simple Cooking Tips Can Be Until They Tried Them Finishing sunny side up eggs by steaming to get a perfectly soft yolk.

davidsverse , Jenna Hamra Report

Final score:

43points

AW 2 years ago

The runny yolk is the best part of an egg

31points

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#22

Reading recipes all the way through before starting, even if I've made the recipe before. Also mise en place-ing my ingredients

Consistent-Ad5036 Report

Final score:

42points

Phil Vaive 2 years ago

I don't like mise en place at all. It creates extra clean up from all the extra little bowls and dishes you use, and also wastes time - I am perfectly capable of multitasking!

3points

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#23

For me it was the day I learned about mirepoix and soffritto. Adds a whole layer of flavor to my soups, stews and red Italian sauces.

Position_Extreme Report

Final score:

37points

Kona Pake 2 years ago

Don’t know what it is and I’m not going to look it up.

24points

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#24

Stop obsessing about everything being piping hot when served. I used to overcook things from keeping them on the heat while I finished up sides.

Missus_Aitch_99 Report

Final score:

33points

You kidding me 2 years ago

This

12points

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#25

Not automatically turning the burner to high heat (I know, crazy)

Final score:

32points

GirlFriday 2 years ago

I have this problem with my manfriend. He thinks that everything needs to be cooked on the highest flame possible for the entire cooking time.

13points

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#26

Cooking pasta in salted water

Grenachejw Report

Final score:

29points

Šimon Špaček 2 years ago

What else? Does anyone use just water?

15points

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#27

Getting an accurate cooking thermometer, and using it for everything in the oven including cakes.

cantbuyathrill Report

Final score:

28points

Jennifer Herron 2 years ago

I rely on my sense of smell to know when something is done. It works for meatloaf, steak, chicken, bread, other baked goods, you name it!

9points

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#28

Tasting as you go

lightgray24 Report

Final score:

28points

Lisa Valen 2 years ago

Yep. But by the time everything is ready to serve, I'm full! :)

13points

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#29

While making white sauce/ bechamel using a whisk and not a fork or anything else other than a whisk. This way you get smooth and creamy sauce. This also means your pot can’t be nonstick otherwise you can’t use the whisk as you need to.

Sartorialie Report

Final score:

21points

GirlFriday 2 years ago

Silicon whisks are a thing and they are wonder.

35points

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#30

People Didn't Realize How Helpful These 30 Simple Cooking Tips Can Be Until They Tried Them Heating pans slowly. If I know I'm going to use a frying pan, cast iron and otherwise, or my cast-iron grill that I use for tortillas, I put it on the stove at a low temperature for about half an hour, and then bring it up to whatever while I'm prepping the food. I use cast iron and stainless steel, and they are all made non-stick by pre-heating.

diavirric , Andrew Valdivia Report

Final score:

16points

shodokai 2 years ago

half an hour? nope

48points

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#31

Setting out all the ingredients, measuring and possibly chopping ingredients before starting to cook/bake. It not only keeps things flowing smoothly and in a timely manner with much less stress but I also know before starting if I am unexpectedly low or out of stock of an ingredient.

salivatious Report

Final score:

12points

Memere 2 years ago

Scan the recipe. Set out the ingredients. Realize I don't have that ONE crucial ingredient. Hop in the car & go to the store. Get back home & either start measuring & mixing, or just give up & go read a good book.

3points

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#32

Cook your spices in oil (like with the onions) before adding in the liquid ingredients.

PlantedinCA Report

Final score:

11points

BasedWang12 2 years ago

especially ginger, garlic and green onion for asian dishes. I can't eat alot of oil (fats), but makin some szhechuan fish, ya need that oil

0points

#33

if its a salty/savoury dish. add a pinch of sugar in.

if its sweet dish. add a pinch of salt in it.

the contrast will bring umami flavor

PotentialProper Report

Final score:

10points

Kahna Wanna 2 years ago

Hey! Thanks!!!

2points

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#34

Scrambled eggs also do this. Take them off the stove well before they reach the desired consistency.

Final score:

10points

Kahna Wanna 2 years ago

Right!?

0points

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#35

Brining chicken, letting meat rest after cooking, buying better ingredients

soon_zoo55 Report

Final score:

9points

#36

Most of the time, use a lower setting on the burner than you think you need. Varies based on your own equipment, of course. But I find it often makes a huge difference.

Substantial_Layer_13 Report

Final score:

8points

CrunChewy McSandybutt 2 years ago

My mother, the worst cook in the history of food, would cook everything on high and in no less than a cup of shortening.

1point

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#37

My house burger game changed recently when I started making smash burgers. My kids aren’t begging for McDonald’s anymore...No more big thick ass house burger patties around here!

Prize_Huckleberry_79 Report

Final score:

7points

Phil Vaive 2 years ago

I never loved really thick patties - smash burgers really are a game changer!

4points

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#38

Thinking about each ingredient and how I want it to be in the end. Helps decide what size to chop, when to put in, heat temp to use, etc. (For stir-fries and soups)

OLAZ3000 Report

Final score:

7points

#39

Small half brick of butter in everything

tyomochka Report

Final score:

6points

Edward Shaw 2 years ago

totally agree, from mash to stock it adds so much flavour, I also like to add a k**b of butter when I'm boiling rice.

2points

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#40

Individually seasoning and taking care of each ingredient in a recipe. Especially with veggies.

Pleasant-Taste-1229 Report

Final score:

6points

CrunChewy McSandybutt 2 years ago

This is especially true with stir fry. It's a bigger hassle, but the end result is so much better.

1point

#41

Using an instant read digital thermometer instead of guessing when meat was done. For Baking, weighing ingredients instead of using the cup measures. I would say weighing ingredients has had more impact than using the digital thermometer.

TadnJess Report

Final score:

6points

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#42

It was ignoring cooking myths.

Like letting meat come to room temperature before cooking it.

Thisoneissfwihope Report

Final score:

5points

Mark Alibozek 2 years ago

This is kinda subjective. I watched a video on this where they tested how long it took for the middle of a steak to come to room temperature. After two hours they decided it was pointless and that the outside would end up slightly over cooked before middle was at a proper temperature.

1point

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#43

Switched to cast iron a good 6 or 7 years ago.

I cook everything except pasta in it now.

It’s one of my top five.

1.) Cast Iron

2.) iGrill Thermometer

3.) Sous Vide

4.) Mortar and Pestle for whole spices

5.) Sifter (regarding making my gravies)

SSG_Vegeta Report

Final score:

5points

CrunChewy McSandybutt 2 years ago

Sous Vide is not my favorite. I do not get the appeal.

2points

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#44

Hot pan, cold oil. Salt the building blocks of a dish (ie garlic and onion, usually for me.) So you don't forget, get a salt pig.

pennypenny22 Report

Final score:

4points

#45

Switching to cooking with maldon salt. I know it’s technically a finishing salt, but cooking with it makes everything achieve a deeper deliciousness

Significant_Pop_6543 Report

Final score:

4points

Edward Shaw 2 years ago

I've switch from cooking oil / olive oil to coconut oil and never looked back, cheaper with added health benefits.

-3points

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#46

For me it's just about having the right tools. There are substitutes sometimes. But if you're gonna do anything "right", it's better to invest in the right tools. I recently purchased a rolling pin. Me! It's crazy.

Puzzleheaded_Fish_78 Report

Final score:

4points

Cicimelia 2 years ago

I just bought one too, but now I'm wine-drunk and my rolling pin is empty. Is it just me, or does this happen to other people as well?

7points

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#47

Wash and properly store all produce as soon as I get home from the grocery store. Everything lasts longer, and I can immediately use things whenever I'm ready to cook.

RedSpaceMagic Report

Final score:

0points

Adrienne Mcginley 2 years ago

Never store tomatoes in the fridge. The difference in taste is notable. Buy your produce locally from as small a grower as possible.

1point

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#48

How does letting meat come to room temperature help? I know a lot of chefs say it makes meat cook evenly but I've never felt any differences myself.

Datbriochguy Report

Final score:

0points

JessG 2 years ago

It isn't about flavor of the meat, it's about letting all the juices out. When it sits, you keep its juiciness

0points

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Rokas Laurinavičius

Rokas is a writer at Bored Panda with a BA in Communication. After working for a sculptor, he fell in love with visual storytelling and enjoys covering everything from TV shows (any Sopranos fans out there?) to photography. Throughout his years in Bored Panda, over 300 million people have read the posts he's written, which is probably more than he could count to.

Rokas is a writer at Bored Panda with a BA in Communication. After working for a sculptor, he fell in love with visual storytelling and enjoys covering everything from TV shows (any Sopranos fans out there?) to photography. Throughout his years in Bored Panda, over 300 million people have read the posts he's written, which is probably more than he could count to.

Mantas Kačerauskas

As a Visual Editor at Bored Panda, I indulge in the joy of curating delightful content, from adorable pet photos to hilarious memes, all while nurturing my wanderlust and continuously seeking new adventures and interests—sometimes thrilling, sometimes daunting, but always exciting!

As a Visual Editor at Bored Panda, I indulge in the joy of curating delightful content, from adorable pet photos to hilarious memes, all while nurturing my wanderlust and continuously seeking new adventures and interests—sometimes thrilling, sometimes daunting, but always exciting!

What do you think ?

Phil Vaive 2 years ago

Honestly, I don't love taking daily cooking advice from chefs. They aren't (usually) trained on how to cook meals that we should be eating on a day to day basis. The amount of salt, butter, and sugar they use is significantly more than we should be eating on a regular basis, and the amount of food waste is both terrible for the planet and for the average person's wallet. Professional chefs who cook in restaurants are trained to make food that people can't help but eat. Usually that means making it pretty unhealthy.

11points

Carney 2 years ago

Huh? Guess you haven't known too many chefs have you? The idea that pro chefs and cooks are oblivious to food waste; that they do not cook healthy or that they cook food that you cannot help but eat....yeah, not true, not true at all. I have no idea where you live, but around my part of the world the really good chefs heavily rely on fresh foods, herbs and spices. Heard of farm to table? Biggest trend in the industry. The idea that chefs have some magic whereby they force you to eat...comical and so very, very wrong.

6points

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D20 Games 2 years ago

I use scissors to shred/cut herbs and lettuce, leafy stuff. It's quick and easy, and I can cut just what I need without over doing.

7points

Love it or leave it 2 years ago

Oh yeah, I have three dedicated kitchen scissors. If they're in the knife rack they are fresh clean from the dishwasher. I have cut up meat for the grandkids, herbs, all sorts of things! A kitchen scissors is SO handy.

4points

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Šimon Špaček 2 years ago

My best advise is if you are going to bake some pork and you want to add some wine to make a great sauce, don't. Put there apple juice. And some vegetables, I would say carrot and cellery. Pork just loves apple juice.

4points

Edward Shaw 2 years ago

What about apple cider?

2points

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Phil Vaive 2 years ago

Honestly, I don't love taking daily cooking advice from chefs. They aren't (usually) trained on how to cook meals that we should be eating on a day to day basis. The amount of salt, butter, and sugar they use is significantly more than we should be eating on a regular basis, and the amount of food waste is both terrible for the planet and for the average person's wallet. Professional chefs who cook in restaurants are trained to make food that people can't help but eat. Usually that means making it pretty unhealthy.

11points

Carney 2 years ago

Huh? Guess you haven't known too many chefs have you? The idea that pro chefs and cooks are oblivious to food waste; that they do not cook healthy or that they cook food that you cannot help but eat....yeah, not true, not true at all. I have no idea where you live, but around my part of the world the really good chefs heavily rely on fresh foods, herbs and spices. Heard of farm to table? Biggest trend in the industry. The idea that chefs have some magic whereby they force you to eat...comical and so very, very wrong.

6points

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D20 Games 2 years ago

I use scissors to shred/cut herbs and lettuce, leafy stuff. It's quick and easy, and I can cut just what I need without over doing.

7points

Love it or leave it 2 years ago

Oh yeah, I have three dedicated kitchen scissors. If they're in the knife rack they are fresh clean from the dishwasher. I have cut up meat for the grandkids, herbs, all sorts of things! A kitchen scissors is SO handy.

4points

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Šimon Špaček 2 years ago

My best advise is if you are going to bake some pork and you want to add some wine to make a great sauce, don't. Put there apple juice. And some vegetables, I would say carrot and cellery. Pork just loves apple juice.

4points

Edward Shaw 2 years ago

What about apple cider?

2points

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