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30 ‘Cooking Crimes’ People Know Are Wrong, But Still Do Them
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.
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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.
#3
I scrape the bowl like I’m held at gunpoint. Those heathens on Food Network and their half a**ed wasteful scraping make my blood boil. I’m sorry we can’t all live in the Hamptons and be so rushed that we throw away half the brownie batter Ina, you selfish b+<£.
#5
I use salted butter and don't add salt in baking recipes. My desserts/baked goods always end up perfectly, slightly salted.
#7
Using a teaspoon to scoop out some spices, then putting it back into the drawer because it was spotless.
#9
I do a lot of ribs in my smoker, and I usually do 'em until they fall off the bone. Spare me all the mumbo jumbo about how the 3-2-1 method is c**p, or that "fall off the bone" ribs are overcooked, that's how my wife likes them, I don't mind them tender like that either, and that's just the way I'm doing them, if you don't like it, buy your own smoker.
#10
I cook with butter more than oils. It tastes better. Not as healthy, but it’s worth it to me!
#11
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.
#13
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
#14
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.
#15
I sometime use store bought chicken stock or bouillon cubes. I know! I'm sorry!! It's just... sometimes my stuff is still frozen!!
#16
To actually answer the question rather than dragging OP, I don't care about making sure everything I'm chopping is the same size. Who the h**l cares. I'm only cooking for my household, and it's not like I'm hacking food apart like an animal, so everything still cooks in roughly the same amount of time. I also overcook pasta a little. I don't like it al dente.
#18
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.
#19
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
#21
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.
#22
I remove shrimp tails before cooking. Apparently you’re not supposed to but the tails are disgusting
#23
🫣 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.
#24
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.
#26
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.
#27
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.
#29
I'll keep bread in the refrigerator. Especially for grilled cheese where it'll be reheated in butter anyway.
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