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Learning how to cook is a never-ending journey. You can't perfect it. You just get better at it. If you are willing to put in the hours and burn a few pans, of course. However, eager students of the craft often run into a big problem: inconsistent or even misleading information. What makes matters even worse is that when you're just starting out, you can't distinguish it from practices that are actually helpful and develop bad habits. So in an attempt to straighten things out, Reddit user u/Swimmin_Duck made a post on the platform, inviting everyone to share what they think is overhyped and useless cooking advice.

In order to understand how we can find our way around the pots quicker, we also spoke with Kacie Morgan, the creator of an award-winning blog called The Rare Welsh Bit, where she covers, among other things, bespoke recipes, restaurants, local cuisines, and food travel destinations.

So continue scrolling to check out how Reddit users contributed to the discussion and Morgan's thoughts on the subject.

#1

30 Cooking Tips These People Refuse To Follow Measuring things like chocolate chips, you measure that with your heart, not a spoon

lysthequeen , Anton Report

"I have come across a number of instances of misinformation around cooking in the media in the past," Kacie Morgan told Bored Panda.

"Personally, I believe one of the issues that have caused this to spiral is the increasing prevalence of social media influencers claiming to be 'experts' in food or cooking, despite not having any real experience in the food and drink industry. While this certainly isn't true of all content creators and I don't wish to tarnish all of my peers with the same brush by any means, as an experienced food writer with over 11 years of experience in my field, I often pick up on flaws or inaccuracies in some of the claims made by others within my niche."

#2

30 Cooking Tips These People Refuse To Follow Some people discard the whole brick of cheese when there is mold on a bit of it.

I generally chop off the chunk of the mold with some buffer and carry on.

squeevey , Alexander Maasch Report

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Bunzilla
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

It depends on what kind of cheese it is. With a 'hard' cheese (like cheddar), cutting the mouldy area off is fine. But if it's a soft cheese? Nope. That's not going to work. Toss it if you see mould on a soft cheese. (Brie, ricotta, cream cheese, etc.)

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"Furthermore, misinformation around cooking in the media can also be linked to cultural appropriation, in the sense that an authentic dish from a given culture could lose its true essence or authenticity when prepared by a chef or cook from a different culture, who may not be aware of the traditional ingredients and cooking methods required to recreate the original dish," Morgan explained.

If you want to see this phenomenon in action, just open this YouTube video where master Italian chefs react to popular internet personalities and publishers making spaghetti carbonara. You'll immediately realize that buzzwords such as "classic" are often thrown around just to entice clicks. Viral videos produced by charismatic hosts can definitely inspire someone to cook, but they can also, for better or worse, make people form unrealistic opinions about dishes from all over the world.

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"It's interesting to hear that Jamie Oliver has recently appointed cultural appropriation specialists to advise him on his new cookbooks," Kacie Morgan continued. "Only four years or so ago (back in 2018), I was completely astounded (as someone who has spent a few months living in Jamaica and exploring the local culinary scene) to hear about the launch of his microwaveable 'jerk rice'. In actual fact, this 'jerk rice' bore very little to no resemblance whatsoever to the concept of jerk. In fact, according to this BBC article, it didn't even contain any of the ingredients found in authentic Jamaican jerk marinade."

By the way, Oliver appears in the aforementioned YouTube video as well. I'm not saying he's a lousy cook. I just want to illustrate that those with multi-million followings are making mistakes too.

#3

30 Cooking Tips These People Refuse To Follow "cook onions for 3 minutes until translucent" lol ok, I'll comes back to you in 10 minutes when they start getting there

Adelineslife , Simona Sergi Report

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Lousha
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

The biggest offender for cooking time in my cookbook is something we eat at Christmas with roasted duck: sauteed red cabbage with onions. Every recipe says saute it for 3-4 minutes. CABBAGE. It takes a LONG time for that to even start getting softer. In 3-4 minutes it doesn't even warm up. When I first encountered it I was sure it was a typo. But no, tons of recipes say the same thing.

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"If you want to take your home cooking to your next level — while also ensuring that the medium you're learning from is both trustworthy and authentic — I recommend reading reputable, specialist cookbooks and/or niche blogs focusing on the cuisine you're looking to cook and following trusted, experienced food and drink bloggers, as opposed to the latest trending Instagram or TikTok influencers, who are often not the people who are really 'in the know' when it comes to food preparation," Kacie Morgan said.

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"This isn't to say that you can't find trusted information around food or cooking on these platforms, but only too often, the information I come across on these channels is incorrect, poorly researched and published by people who lack any genuine credibility or expertise in what they say they do."

"If you're keen to improve your cooking skills, you could also consider enrolling in cookery classes, whether online or in person, ideally held by an experienced chef or cook within the cuisine you're looking to specialize in," the foodie added.

One of the joys of cooking is the thrill of eating dishes you created. But serving food to others and watching a smile take over their face feels just as (if not more) gratifying. The ability to prepare a tasty meal can take time to master but it's well worth the effort on so many levels. Setbacks are natural, but if you focus on the process, the results will eventually come. And hey, you're going through this post, so you're already on the right track!

#4

30 Cooking Tips These People Refuse To Follow When a recipe calls for “two cloves of garlic” I usually add 5-10.

lavender_salamander , team voyas Report

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Lousha
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

That's because garlic these days is s***. I come from a country that used to be famous for its onions and garlic before our agriculture was destroyed. Now if I go to a store I have to look very closely to find garlic that did not come from f*** China. Not that I don't think China can produce some wonderful stuff but garlic sure ain't one of them. It's weak, has barely any flavour. I can't wait for the weather to let up a bit so I can plant my own and enjoy some proper garlic again.

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#5

"save the bones for stock"

Nah man, I ain't got room for that in my freezer. I like Ice cream.

DragonLass-AUS Report

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#6

30 Cooking Tips These People Refuse To Follow I never ever add garlic at the same time as my onions to saute. I only saute garlic for 30 seconds.

BelliAmie , Dennis van Lith Report

#7

30 Cooking Tips These People Refuse To Follow When you render fat from ground beef or something and use the same pan to cook something else, they always say "drain the fat". f**k that! fat is flavor! when I make chili I always cook my celery and onions in beef fat.

Waterstealer , Andy Melton Report

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Bunzilla
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Fat is not evil. Fat is not bad for you (in moderation). Fat helps things taste better, and helps you feel fuller for longer. Fat can help you absorb nutrients. There's a reason why we crave fats.

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#8

30 Cooking Tips These People Refuse To Follow Times for meat on the stovetop. "Cook the chicken for 2 minutes, then turn and cook for 2 minutes more...." What kind of stove do you have, guy? My burners at home certainly aren't going to cook a breast all the way through in 4 minutes.

9_of_wands , Krzysztof Hepner Report

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#9

30 Cooking Tips These People Refuse To Follow I always use salted butter, I find that it tastes better, specially in sweet baked goods.

I always take away 1/3 of the sugar in cake recipes, i find that gives more of a balanced flavour and the finished cake is less sickly sweet so you can eat more of it

Frequent_Artichoke , Sorin Gheorghita Report

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Caro Caro
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I never use salted butter for cooking. Salted butter is great on fresh bread tho...

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#10

30 Cooking Tips These People Refuse To Follow When cutting onions, I do not make the horizontal cross-cuts on the “face” of each onion half. I only make the vertical cuts and then the final, perpendicular chopping cuts. I figure those face cuts are redundant because the onion is layered already. Right?

Transgojoebot , Caroline Attwood Report

#11

30 Cooking Tips These People Refuse To Follow Mise En Place. I'm just going to get the water boiling/pan heating/oven preheating and then prep as I go. Separate little dishes for all of the components? Do people cook on the weekdays? Do people do dishes?

Remy1985 , Rudy Issa Report

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Caro Caro
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Sometimes mise en place is necessary. If you have a recipe that is fast and you need to add real quick.

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#12

30 Cooking Tips These People Refuse To Follow I can't be bothered to rinse my rice. I know, I know, I'm going to hell.

yels0 , Quiet Hut Report

#13

30 Cooking Tips These People Refuse To Follow My mom used to be the operations manager at a culinary college. They specifically told the students not to use expensive wine. They recommended boxed wine like Franzia because the wine stays sealed from the air and stays good for longer. By the time you're done cooking with it, anything that would make an expensive wine taste better will be destroyed, and your expensive wine will be ruined.

PlanetMarklar , drinkdivino Report

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Something
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

You shouldn't use expensive wine, but you should use cheap wine that is drinkable.

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#14

30 Cooking Tips These People Refuse To Follow Most recipes online targeted at an English audience (e.g. U.K./USA) which originate from elsewhere are extremely stingy with herbs and spices. “Half a teaspoon of oregano”, “a pinch of paprika” etc. bollocks to that. My Italian wife calls it “Italian food for English people”. It takes a lot of experience to know herbs and spices intuitively but start by increasing the amounts they suggest if they’re small and go from there.

stesha83 , Andy Holmes Report

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Caro Caro
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Oh yes. My grandmother taught me how to cook Indonesian food. The so called recipes are for "white" people. When she cooked she used original indonesian recipes and the taste was incredible. She herself learned in Indonesia from friends and family. Some of my best memories are in my grandmothers kitchen ...

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#15

30 Cooking Tips These People Refuse To Follow I use cornstarch as a thickener. I’m never too fancy for cornstarch.

mariners2o6 , sunny mama Report

#16

30 Cooking Tips These People Refuse To Follow No use of soap on cast iron !!

That one is a classic, “no soap” thing is an old rule from way back when soap contained lye and other harsh stuff

electric4568 , Helinton Fantin Report

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Mistralok
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2 years ago (edited) DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

No, it is today's hardcore rule as well. Never EVER use soap in cast iron. It will damage the seasoning and cause it to rust and stick. Proper seasoning and use of the pan will stop any sticking.

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#17

30 Cooking Tips These People Refuse To Follow Most measurements, especially where garlic or salt is concerned.

And whatever color the onion needs to be since I plan on using whatever onion I have available.

Anitsirhc171 , Kelly Common Report

#18

30 Cooking Tips These People Refuse To Follow "Don't cook with a wine you wouldn't drink"... honey I'll drink pruno if that's what you've got, it's not a high bar

EatBangLove , Klara Kulikova Report

#19

30 Cooking Tips These People Refuse To Follow My spices get poured from the jar. Sometimes it ends up as an "oops, guess this one's gonna be extra paprikaey"

Dartser , Darío Méndez Report

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Johnny
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I pour into the lid of the spice jar first, then dump from the lid into whatever I'm cooking -- so that way if it all comes out in a clump, I can just dump it back in the jar.

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#20

30 Cooking Tips These People Refuse To Follow For any spices in my dishes, a teaspoon is some in my palm, a tablespoon is more in my palm, a pinch is whatever I pinch, and anything less than a teaspoon either doesn't exist or gets rounded up to whatever I pour out into my hand.

People rave about "how well seasoned" my cooking is, so who the hell even cares. The only thing I'm careful about is salt because oversalting is a thing and will ruin a dish. MSG though...I've never heard anyone call my dishes too umami!

Straydapp , Karin Hiselius Report

#21

The number of servings. As I usually cook one main dish, if the recipe says it serves 4 people, it usually serves 2, if it serves 6 and we're 3 there might be a chance of "some" leftovers... sometimes.

Yupyup_o_O Report

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Loty
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I do the same thing. I always double all the measurements. Worst case scenario I'll have leftovers to eat for lunch tomorow.

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#22

Adding oil to your pasta water will not prevent the noodles from sticking. The oil will remain separated from the water instead.

ClashBandicootie Report

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Jaguarundi
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I found that adding oil kept the sauce from clinging to the pasta properly.

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#23

30 Cooking Tips These People Refuse To Follow Salad dressing recipes will tell you to stream in the oil while whisking. Nah, just throw it all in a jar and give it a shake

prawn69 , Alexis Antoine Report

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#24

30 Cooking Tips These People Refuse To Follow I rinse my mushrooms with water

(Comes from prep in commercial kitchens. If you are using them right away, rinsing with water is fine. If they’re going to sit in a pan for hours or days before being used, they’re going to get slimy and gross.)

ow_my_balls , Waldemar Brandt Report

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Lousha
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I'm with the op on this one. Wash them in running water quickly, wash off any dirt, job done, into the pan they go. No water sucked up unless you let them sit in water for a long time. When I was a kid I was also taught that you're supposed to peel them. As in break off the stem, then with the back of a knife hold a piece of the their outer layer to your thumb, and peel it off. Repeat until all the "skin" is off. My mom hated doing it because it takes forever so I was the "lucky" one to always get this task. When I started cooking myself I got brave one day and said fudge the peeling! Nobody noticed the difference. So I never peeled again and later started thinking my mom actually got this wrong, misunderstood something when she started learning to cook or something. But no, I recently asked a bunch of people who are my mom's age and they all peel to this day. Some of them were quite socked when I told them it's totally unnecessary.

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More!
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

The ones I buy have always got dirt on them, who wouldn’t rinse them first?

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Vetus Vespertilio
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I learned decades ago from a TV chef called The Galloping Gourmet never to wash mushrooms in water. Instead, I put a quarter cup of flour in a paper bag, dump in the mushrooms, then throw another quarter cup on top. Close the bag and shake them madly for a minute or so. Then dump the whole shebang into a sieve and shake the flour off. The dirt will shake off at the same time, and leave a thin film of flour that sucks in a little extra butter when you cook them.

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Mistralok
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Graham Kerr is a great guy. Shame what happened to he and his wife in that car wreck. I wish he'd come back.

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Mishte Tine
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I grew up learning that mushrooms should never be washed with water but gently scrubbed with a paper.i feel so guilty. When I rinse mushrooms. The logic behind it water content. I dry them thoroughly but they atre not as good as “paper scrubbed” ones for cooking. Ever.

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R L
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I rinse them, then end up eating half the punnet before they dry, and have to change my recipe. I'm a sucker for raw mushrooms.

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Peej Maybe
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Totally agree. I am also weirded out by folk who throw the stalks away, they're just as tasty on white or button mushrooms as the rest of it. What a waste.

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Nikki Sevven
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Alton Brown did a "Good Eats" episode on this. He rinsed one batch of mushrooms and wiped the second batch with a damp cloth. Both batches weighed the same, so mushrooms don't absorb water. Rinse all you like.

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Loty
Community Member
2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Wow, learned something new today. Is the reason against water that mushrooms will absorb some of it? So if you wash them in water and then let them dry for 15 minutes all is good in the world again?

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Flore Daï
Community Member
2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Same. Everyone tells me mushroom shouldn't be washed but 1° they're grown in horse dung, I'm not going to let any horse s**t in my food, and 2° I don't have time to tenderly wipe each of them with a moist paper towel. They get the same washing as other vegetable and hop in the pan right after.

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aaaggg hhh
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I always take my fresh mushrooms, put them into a large food container, fill with cool water, pop on the lid and give it a shake. Drain the water and repeat a few more times and by around the third time you've got them clean.

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Cynthia Carter
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I peel mushrooms with a damp paper towel, right before chopping or slicing and cooking. We also never buy mushrooms more than 2 days before using, wrap them in dry paper towels or a clean kitchen towel and refrigerate until use. Learned that tip from Julia Child.

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Ann Coffman
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Good info, if they are sealed up that's when they rot. Mushroom need air flow, and if they dry up a little, it doesn't hurt.

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Bob Standen
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I hate seeing mushroom's being pealed. What a waste of time and mushrooms.

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Brittany O'Brien
Community Member
2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I don't wash mine at all. If there's clumps of dirt I gently brush off. Beyond that, I rely on the heat cleaning the dirt and making it edible. Probably very incorrect but we're all still alive so far...

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Evelyn Haskins
Community Member
2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

WHO ever lets mushies sit in water???????????? PS you do NOT need to peel farm grown mushrooms. The only reason for peeling wild mushrooms is because the outer 'skin' is higher in toxins so it helps prevent you from poisoning from wrongly identified mushrooms

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Cymruman
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Mmm I never wash or peel mushrooms, I use them as they are, straight from the pack

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Batwench
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I just brush the worst of the dirt of, take off the stem and use them. No one has complained or died so far.

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Donna Leske
Community Member
2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Growers MAY vary but I visited a commercial mushroom grower once. That is not 'dirt'. Mushrooms are grown in sterilized horse manure. Sure, it's sterilized - but I'm gonna keep rinsing my mushrooms, thanks.

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Vex Boxx
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Is this.... not a thing? I know they get gross if you wash them ahead of time, but I've always rinsed them right before cooking.

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CD King
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I also keep my mushrooms in a plastic bag in the fridge . They dry our way too fast in a paper bag.

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Kai David
Community Member
2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I have never heard of anyone peeling mushrooms. Is this a real thing?

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Daniel (ShadowDrakken)
Community Member
2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

yup, quick rinse with cool, but not cold, water right before using them is perfectly fine. Just dab them dry and toss in the pan right away.

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June
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I spray white vinegar then rinse with water. Prevents / removes the "slimy" texture.

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Mama Penguin
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2 years ago (edited) DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I used to wipe each mushroom with damp paper towel, but it quickly becomes a taxing job if there's a big amount of it. Now I just rinse them with water, chop if need be, and into the pan they go. Whatever I don't use, I don't wash them immediately. I just wrap them in paper towels, chuck into a ziploc bag and they'll be good for another few days in the fridge.

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Piet Puk
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I actually start with boiling my mushrooms untill all water evaporates. Then I add oil or butter and fry them. Love the taste and texture.

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Nimitz
Community Member
2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

If they're foraged you're supposed to brush them off and keep a little "flavor of the earth." However, the white button and crimini mushrooms you find at the supermarket are grown in pasteurized horse manure, for the most part. There's nothing wrong with washing them.

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Jihana
Community Member
2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

The only kind of mushroom I wash is sparassis crispa, the cauliflower fungus. It does not soak up the water, and it's nearly impossible to clean with only a brush. It still is a lot of work to clean it properly, but it is worth it, it is sooo delicious!

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Foxxy (The Original)
Community Member
2 years ago (edited) DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Yeah, your not really supposed to wash mushrooms in water because they are like a sponge and absorb the water making them less flavoursome and waterlogged. But a quick rinse, pat dry and straight in the pan shouldn't be too much of an issue. Just wash as you go. Better to pat wipe with damp paper towel.

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#25

30 Cooking Tips These People Refuse To Follow I’ve heard to never wash your mushrooms in water and instead wipe off the dirt. I also know that mushrooms are grown with animal feces… I always wash my mushrooms.

Superb_Geologist_474 , Joanna Kosinska Report

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Mistralok
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Contrary to popular belief mushrooms are not grown in manure. ... Mushrooms are in fact grown in a pasteurized substrate, which yes does contain manure, but once the whole process is finished it is not even close. But yes, always wash them and all fruits and vegetables before use.

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#26

30 Cooking Tips These People Refuse To Follow Using pre-shredded cheese isn't always going to ruin whatever you're making.

allmilhouse , Willis Lam Report

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Mistralok
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Just remember that pre-shredded cheese has been tossed with cornstarch to keep it from sticking together. Keep this in mind when doing sauces.

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#27

30 Cooking Tips These People Refuse To Follow Follow the recipe. My opinion: it only really matters in beginners baking. Once you get the feel for the food and how you want it to taste, the rest is up to you.

wordsinverse , Dan Gold Report

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Mistralok
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Baking is a dramatically different art than cooking. Measurements must be absolutely precise, even taking in account temperature and humidity.

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#28

30 Cooking Tips These People Refuse To Follow Sugar measurements. I routinely use half or a third of what is called for and NEVER miss it.

Mezcalier , Sharon McCutcheon Report

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Mishte Tine
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Baking is chemistry though, no? I don’t bake because ima clutz and favor savory over sweet, but sugar is n a ton of non-baked foods. I love food.

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#29

30 Cooking Tips These People Refuse To Follow I refuse to omit salt, ever.

I know every baby boomer mom and cardiologist is probably frowning at this comment too.

kimberdots , Anastasia Zhenina Report

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Johnny
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

My wife and I rarely add salt when cooking, and now restaurant food always tastes too salty.

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#30

30 Cooking Tips These People Refuse To Follow I rarely bother making my own stock. It's just not practical for me; I don't have the space to freeze big batches of it and I don't have the time to regularly make smaller batches of it.

Most of the time, I find stock cubes work fine. They taste fine in most applications. The only thing I tend to miss in stock cubes is the gelatin, but in cases where I want that I just sprinkle some powdered gelatin into the stock.

ConsiderablyMediocre , Tom Small Report

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Jacqui Howe
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2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I've never seen stock cubes with gelatin, why is it in there? I make my own stocks usually overnight in a slow cooker. Meat bones from a roast, bacon rind, washed veg peels, water and seasoning. Slow cook overnight, strain and freeze. Old leftover bagged salad like coleslaw is perfect for this and better than throwing it out. If I have some, I'll chuck in leftover wine. I keep veg peelings, bacon rind, meat fat etc in small food bags in the freezer just to make stock. Maybe I'm old fashioned but I also buy reduced veg when I can and blanch and freeze them for winter soups. Saves me lots of money and I know what's going in my meals.

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