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Article created by: Larsas Jaseliūnas
Every one of us has cooked food at least a few times during our lives. And it doesn’t matter if your cooking was just making ramen from a store-bought pack or making a complicated meal from scratch. It’s still cooking in some capacity.
And a lot of us have committed some cooking sins. Some of us even did it knowingly. Recently, Reddit users in a thread on the community r/Cooking shared what cooking sins they commit knowingly and shamelessly. Let’s take a look.
More info: Reddit
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#2
I let my meat defrost on the counter, and if I pay enough attention I´'ll put it in the fridge when its defrosted, but sometimes I totally forget about it and it comes to room temp. My family is still alive.
Bacon Tentacles 8 months ago
As my mother in law says, "You gotta eat a lot of s**t in your life before it kills you."
#4
I use salted butter and don't add salt in baking recipes. My desserts/baked goods always end up perfectly, slightly salted.
Bacon Tentacles 8 months ago
We are just gonna stop keeping unsalted butter in the house, because we end up salting everything anyway. Why confuse ourselves?
#5
I'll put ketchup on hotdogs and brats. I don't care what others think. I like it.
Bacon Tentacles 8 months ago
Anybody who is offended by me putting ketchup on a hot dog can mind their own f*****g business. I don't put pineapple on pizza, but if someone else does, I'm not gonna have a conniption fit and act like they just shot the pope. You do you, bro.
#6
Using a teaspoon to scoop out some spices, then putting it back into the drawer because it was spotless.
#7
I rinse my mushrooms. Ain't nobody got time for carefully wiping off the soil.
Bacon Tentacles 8 months ago
Even Alton Brown thinks this is OK, so nobody should complain about this, ever again.
#8
I cook with butter more than oils. It tastes better. Not as healthy, but it’s worth it to me!
Bacon Tentacles 8 months ago
Butter is a hell of a lot healthier than seed oils. Thinking saturated fat is the devil is woefully outdated science.
#9
I don’t dice onions the proper way (keeping the root end attached). I cut off both ends, slice one way, then the other. I know it’s supposedly easier, but I don’t like doing it that way.
Bacon Tentacles 8 months ago
If it works for you, then rock it. The most important thing is that you get food into your belly.
#10
I use my chef’s knife for everything. All my other knives are just there to look pretty.
#11
My chef mother taught me NEVER to cut lettuce, only to rip. Ripping the lettuce and then rinsing/washing was my job every night before dinner, and I loathed it. Now, I only cut my lettuce with a knife, I refuse to rip it lol
#12
My cast iron is seasoned properly so it gets a quick hand wash with soap and rinsed and then dried completely. It will get touch up seasoning when needed. The hysteria is so unnecessary.
Bacon Tentacles 8 months ago
As long as you're not putting it in the dishwasher, we're cool. Oh, and BuzzyWaxx is awesome for touch-ups on cast iron and carbon steel.
#13
Sometimes, I salt the water *before* it is boiling.
#14
When I bake I don't weigh anything, and just scoop up the flour in the measuring cup. I know it packs down, but whatever. My cookies always come out great anyway.
Bacon Tentacles 8 months ago
There is an art to science, and a science to art. Sooner or later with any good recipe you get to the point where you just KNOW.
#15
I don't do "mise en place"
It's more like a mess in place, but as long as the food turns out good, I'm okay with that lol
#16
Using dry measuring cups for liquids.
Bacon Tentacles 8 months ago
We weigh everything. Even though different liquids weigh different amounts. Meh. It works.
#17
I don't curl my fingers when cutting things. I've been cooking for 50 years and have only cut myself a few times and usually not when slicing. I feel I get a better grip not curling.
Bacon Tentacles 8 months ago
Every once in a while I try the curling method, and I end up with chopped bits of stuff everywhere. I hate it. Fingertips are fine, as long as they remain attached to my hands.
#18
I remove shrimp tails before cooking. Apparently you’re not supposed to but the tails are disgusting
#19
🫣 You can cook rice on the stovetop just like you would in a rice cooker. No need to do it pasta style lol. You'd just need to adjust the water to rice ratio and let it go.
I don't taste as I cook. I just season with my eyes.
Bacon Tentacles 8 months ago
2 cups of water, 1 teaspoon of salt, 10 oz of Jasmine rice. Combine in a pot and bring to a gentle boil. Reduce heat to Low, put a lid on the pot, and wait 10 minutes. Remove from heat and wait another 10 minutes. If your lid has a vent, then put a tea towel in between the lid and the pot to seal. Rice comes out perfect every time. Also works for sushi rice.
#20
I made homemade jambalaya a bunch of times until I really had it down, then decided that except for special occasions, it's generally not worth the effort to make from scratch. So these days I'm back to starting from a box of Zataran's and doctoring it up.
Bacon Tentacles 8 months ago
Same thing for cakes. You can make a fabulous cake from scratch, but Duncan Hines is just as good. S**t, it's what the Wilton school has been using for decades.
#21
My secret ingredient is msg.
#22
Unless it’s going to stay in a dish uncooked, I rarely bother with fresh garlic these days. It’s good enough for weeknight cooking when I mostly just want to make something fast but decent. I chop and freeze onions and buy canned beans for the same reason.
I take a lot of shortcuts like that due to health issues, honestly. Reducing the number of steps until done is helpful in getting myself to actually cook.
#23
I overcook my eggs, eggs over-hard and scrambled over high heat until they are rubber. It’s probably mostly just because that’s how my mom prepared them and it’s nostalgia. I know how to properly cook an egg and that they are supposed to be at least somewhat runny. I will also never cook them that way.
#24
I use a garlic press. Sorry, not sorry.
#25
I'll keep bread in the refrigerator. Especially for grilled cheese where it'll be reheated in butter anyway.
#26
Recipe for perfectly cooked stove-top rice, every time:
- 2 cups of water
- 1 teaspoon of salt
- 10 oz of Jasmine rice.
Combine in a pot and bring to a gentle boil.
Reduce heat to Low, put a lid on the pot, and wait 10 minutes.
Remove from heat and wait another 10 minutes.
If your lid has a vent, then put a tea towel in between the lid and the pot to seal.
Fluff rice and serve.
Also works for sushi rice.
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