Cooking is as much about breaking the "rules" as it is about following them. That's why you taste the dish you're preparing even if you're following a recipe.
Even some restaurant chefs might be deemed as anarchists for abandoning convention but still have their tables booked.
So to find out what practices people have thrown out their kitchen window, Redditor ThatSpyGuy made a post on the platform, asking other users, "What commonly repeated cooking tip is just completely wrong?"
I think it's important to highlight that intention is what matters the most around cooking pots. The ability to recognize precisely what you want on your plate and how your actions impact the end results. We can't really categorize all of the replies ThatSpyGuy has received in terms of "bad" and good". What we can do, however, is appreciate the thinking and experimenting.
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Caramelized onions - 5 minutes. wtf... I see this everywhere. it's takes 20 - 45 minutes to do that
Starting to saute onion and garlic at the same time. Onion takes a lot longer to cook and adding the garlic too early can burn it which can ruin the entire flavour of the dish. So many recipes tell you to do this and I just don't get it!
The prep/cooking time in that recipe you're using is a bald-faced lie.
"Don't cook with a wine you wouldn't drink." I swear this is a rule made up by lushes planning on drinking the wine and using cooking as an excuse to buy it. What I want in a wine to drink is very different than I want in a wine to cook with.
Rinsing off chicken. I know you don't want to get salmonella, but rinsing off chicken just spreads it. Cooking it solves the problem automatically.
Break the spaghetti to cook it faster. All you’re doing is breaking someone’s Italian nana’s heart.
I never heard the cook it faster reasoning. I break it for convenience, easier both to submerge and to eat.
Not washing/cleaning after you cook because of X amount of reasons. Clean as you cook is the way.
Not a cooking tip but a drinking one: Don’t put too many ice cubes in your drink because it will melt and you will end up with too much water. Wrong, the more ice cubes you put the longer the ice will stay and not melt. If you put only one or two, they will melt VERY quickly.
(Ofc exceptions has to be made for “on the rocks” spirits)
Me and my re-usable ice cubes never have this problem :D ETA: double bonus because you can stick them in every nook and cranny of the freezer that is empty. Freezing empty air costs a fortune -and is bad for the environment- Putting some bottles of water in and sticking re-usable ice cubes in small empty spaces really helps
Myth: high heat is like fast-forward for cooking.
Still working to get my dad to understand this one.
"Add seasoning to taste" is a great tip to someone who's already a competent and experienced cook (i.e. a person who doesn't need that tip to begin with).
It is a TERRIBLE tip for an inexperienced and/or infrequent cook. Give a suggested amount of seasoning in your recipe or description.
"Cook until it's ready"
IF I AM NOT PROFESSIONAL HOW CAN I UNDERSTAND THAT IT IS READY? WTF? PLEASE GIVE ME INFORMATION HOW LONG SHOUD I COOK IT
Using extra virgin olive oil to cook. EVOO has a lower smoke point than regular olive oil, so regular olive oil is better for cooking.
When making pie crust, rubbing the butter into the flour or using a fork/knife/pasty blender to achieve "pea-sized" crumbles.
Pretty much every recipe will describe it this way, but the expanding water from the butter drives that beautiful flakiness. Use a cheese grater with moderately large holes. Use very cold butter, and handle the butter lightly so that it doesn't melt into your hands. Grate it and toss it into the flour about 1/3 of the butter at a time, tossing it to coat it with flour. Then make your dough. It will be light and flaky and heading in the direction of puff pastry.
Seriously, I use the same dough recipe I always used and the results are just staggeringly better because of this technique.
ETA Yep, this works for biscuits too.
Cookies: "bake until golden brown"
The cookie sheet will stay hot after it leaves the oven and keep baking the cookies for a minute or so. If you want soft cookies, it's better to take them out when only the edges look golden brown and let them keep cooking outside of the oven.
This is a good general cooking rule - food continues to cook after it's removed from heat, unless it's immediately cooled.
Not really a tip, but a recipe complaint.
Don’t measure flour(or other compressible powders) in volume! Use weight, a cup of sifted flour can be half of a cup of compressed flour.
Leave the burger for a long time, then flip it once.
Lots of people give this advice, including web sites and even chefs.
But then the labs who actually test this stuff find that the burgers are better, and cook faster, if you flip more often.
Yup, I flip every 3-4 mins for 15 minutes otherwise you end up with dry burnt exterior and undercooked middle.
Adding oil to your pasta water to prevent it from clumping. Oil floats in water. Just stir it.
That mayo is superior to butter for grilled cheese. It's not. Yeah, it also gets a nice crust and is easy to spread, but butter tastes way better.
Putting in the garlic first. That's a good way to burn it.
Unless you put the garlic in the oil to flavor it. You must remove the garlic though.
“Microwaving food will destroy nutrient molecules”
Microwaves are far too long-waved to cause any molecular changes. All they do is make molecules vibrate faster. They don’t directly break up molecules.
To actually split chemical bonds you need much shorter wavelengths. UV light at least. It is true that Microwaves can INDIRECTLY cause chemical reactions because they will increase the temperature of the food. But that is no different to any other heat source.
Likely, microwaves preserve nutrients BETTER than boiling/steaming because the heat is delivered faster and the food spends less time in a high temperature state.
Great homemade salsa has to have cilantro. Half of us don’t like cilantro. You can substitute:
Celery Leaves (this is pretty good)
Parsley
Mint Leaves
Leave it out all together
You can also replace cilantro with soap and still achieve the same taste! /s
I used to taste soap when eating cilantro, at some point in life that shifted and now cilantro is one of my most treasured herbs to add, particularly to salsa, pico de gallo and anything mexican/spanish in nature.
Load More Replies...It's actually genetic. There is no way cilantro/coriander will taste good for me, it will allways be soapy. We, a couple of % of the population, over-react to a bitter substance found in corander, bell peppers (especially green ones), cucumbers, aloe, and others.
It tastes like soap to me, but I'm ok with cucumber. My husband likes coriander but can't stand even the smell of cucumber.
Load More Replies...If you don’t like cilantro that is your choice. Apparently some people taste it differently while many love the flavour. Please don’t insult the herb that is used so much in Asian foods.
I use basil in pico de gallo instead: Italian pico! Good stuff. Works for salsa or leave it out
I hate cilantro but it doesn't taste like soap to me. I also hate mint
I think cilantro tastes great but if you asked me to describe it, I couldn't tell you anything lol
OMG yes and why do all store-bought salsas and guacamole have to have cilantro already in them!?? UUUUGGHHH
There's no need to substitute an ingredient that you don't like. If it's not structurally needed than just omit. If it is structurally needed then don't cook a recipe! You won't enjoy it.
Who is “half of us”? Also, ALWAYS add habeneros to salsa instead of jalapeños. They have way more flavor. And cook them first!
Half of us is the huge portion of humans who's DNA make cilantro taste like soap.... It's not just a preference thing and no amount of "exposure" makes it better.
Load More Replies...Celery leaves are so underappreciated! "Hearts of Celery" with pale green stalks and no leaves are missing the point of the vegetable. I love buying celery at the farmer's market, deep dark green and with lots of leaves. They are spicy and fragrant, and make amazing pesto.
Celery Leaves is one of the few things I can't stand. Bring on the cilantro though.
The substitutions are awesome, especially considering my wife is allergic to cilantro
Cilantro look exactly like Italian Parsley. When I first moved to the US, I bought a bunch and used it in a salad. It was an unpleasant surprise. Now I like cilantro, but I make sure to taste it before I buy parsley.
Isn’t there different types of cilantro? I think I read that somewhere. I once got served a vietnamese meal from an asian colleague, and that cilantro tasted like soap, can’t say I’ve had the same taste of cilantro since.
I’ve always liked coriander. I wonder why some people think it tastes like soap
Often coriander means the seeds and cilantro is the leaves of the same plant. It is the leaves that can taste like soap.
Load More Replies...I love celery leaves and sometimes wish I could buy them instead of being limited to whatever is included in the bunch of celery.
If my grandma eats a lot of cilantro, it makes her really loopy and drunk acting.
Myth: Using flour makes chicken the crispiest.
Truth: Using Potato Starch makes it WAYYY more crispy.
“When cooking a hamburger patty, press down on it with your spatula to make it cook more evenly/faster.” All this does beside flatten your patty is make all the juices escape, leading to a more dried out burger with less flavour.
Every baking recipe I've seen has you add spices with the dry ingredients. It's so much more flavorful if you add them with the butter and even more so if toast or gently fry them first. You can even use the microwave for this, cook just until fragrant.
Also, all my chocolate stuff got better when I realized that cocoa is a spice. Oil-soluble flavenoids.
That you can't ever have too much garlic. I’ve heard this so many times. My wife made a babaganush one time with so much garlic it burned our mouths. Too much garlic can be a thing.
This one is cooking related.
Myth: never use soap on cast iron.
Reality: you absolutely can use soap and scrub a well seasoned cast iron. Just don't soak it.
No this is not accurate. If you use soap you lose the seasoning. Seasoning is oil that coats and gets in the crannies of the cast iron. Soap dissolves oil, ergo it will remove the seasoning. If for some reason you want or need to put in a drop of soap it will not harm your pan, but it will remove some seasoning. A properly seasoned and maintained cast iron pan will wipe clean under hot water (and a little elbow grease if needed). If you clean with soap you will need to reseason the pan regularly. I've seen this 'myth busting' claim many times here and it's BS. Follow it at your pans peril.
People think you can just use eggs and butter at fridge temp for baking but it’s so much better if you do room temp
Use aluminum foil shiny side in.
Reynold's says the shiny side is a result of the manufacturing process and not intended to speed up cooking. The impact of having the shiny side in is so minimal and negligible you will not notice a difference.
This one has been disappearing lately but ...
Don't overcook mushrooms and don't rinse them.
It's nearly impossible to overcook mushrooms. Chitin is hard to break down so just keep cooking them. Rinsing may add water, but it's just more liquid to cook off and may in fact help steam them which helps them release more water. Besides, you should wash all produce before use, especially mushrooms. Doubly so if they are wild.
More heat cooks things faster.
Used to believe it but found out the hard way when shallow frying chicken schnitzels. The outside was burnt and the inside was raw. Now I cook them at the lowest heat and always perfectly cook them.
Note: this post originally had 56 images. It’s been shortened to the top 30 images based on user votes.
Always use a temperature probe or thermometer. Many recipes tell you to cook for a certain time but I take the temperature and it's undercooked. I make an air fryer meatloaf that says it's done in 20 minutes.it always takes 45 minutes till it's cooked in the middle.
One of the best things I ever bought for cooking is a probe thermometer on a cable that attaches to a programmable timer. Thermometer in roast, cable gets closed in the oven door and attached to the timer. Set the temperature and the timer goes off when that internal temp is reached.
Load More Replies...I'm kind of a new cook myself (single guy in an apartment), and I always try to season my food before cooking or while cooking, but I always feel the need to season afterwards. Maybe it's because I'm not using enough salt/pepper. I also don't really tend to use much olive oil when pan-frying my food. I usually lean more towards butter.
The one thing that my mom taught me that his stayed with me is that you can always add more seasoning you can't take it out. This is especially true with salt.
Load More Replies...You DON'T wash chicken as raw chicken within the water it is washed in gets splashed elsewhere which can contaminate other food. Raw chicken whether in water or not is still not something to mix with other food.
Always use a temperature probe or thermometer. Many recipes tell you to cook for a certain time but I take the temperature and it's undercooked. I make an air fryer meatloaf that says it's done in 20 minutes.it always takes 45 minutes till it's cooked in the middle.
One of the best things I ever bought for cooking is a probe thermometer on a cable that attaches to a programmable timer. Thermometer in roast, cable gets closed in the oven door and attached to the timer. Set the temperature and the timer goes off when that internal temp is reached.
Load More Replies...I'm kind of a new cook myself (single guy in an apartment), and I always try to season my food before cooking or while cooking, but I always feel the need to season afterwards. Maybe it's because I'm not using enough salt/pepper. I also don't really tend to use much olive oil when pan-frying my food. I usually lean more towards butter.
The one thing that my mom taught me that his stayed with me is that you can always add more seasoning you can't take it out. This is especially true with salt.
Load More Replies...You DON'T wash chicken as raw chicken within the water it is washed in gets splashed elsewhere which can contaminate other food. Raw chicken whether in water or not is still not something to mix with other food.