It’s bizarre to think that if you’re, hypothetically speaking, forced to do something for all eternity, you’d wager it would be something that is also eternally painful or dull or, simply put, anything but pleasant. Well, eating is one thing we’re “doomed” to do for all eternity and so far most of us quite like it.
So much, in fact, that some even form very strong opinions about food, cuisine, and everything in between. And there’s been an AskReddit post about it, with thousands of people sharing their culinary hills they’d die on.
Bored Panda has collected some of the best opinions from the now-viral post, which currently clocks in at nearly 27,000 upvotes, 29,000 comments and 60 Reddit awards. Scroll down to check them out, and while you’re at it, vote on the ones you like and comment your strong opinions in the comment section below!
More Info: Reddit
This post may include affiliate links.
When you're baking from an online recipe, don't change three or four ingredients "to make it healthy" and then leave a one star review about how bad it is.
Only edible items should be plated. Garnishes should be edible, Hate it when I see rocks and sticks on a plate. Fight Me.
Being poor isn’t a culinary crime. It takes talent to make cheap food taste as good as my mom did.
Life is too short to not use butter.
COOKING AND BAKING ARE DIFFERENT.
Cooking allows you to experiment and be imprecise. Baking requires precision
A burger should fit in your mouth and shouldn’t require a stick to hold it together or cutlery to eat it.
If you think it's enough garlic, it's probably not enough garlic.
Being snobby about food to the point where you're hindering someone else's enjoyment is not a positive personality trait.
if you are writing a recipe, write a recipe. Not an autobiography
It's about some weird copyright laws in some countries. Very annoying, most people probably skip the 'biography' part, so apart from the copyright purpose this was wasted time. Ps. yesterday when looking for lasagne recipe I had to skip over world history of lasagne, a personal history of lasagne and author's philosophical exasperations - on lasagne, of course...
Homemade chili is almost always better the next day.
And lasagne...and tiramisù.. the next day they are always better...
Grilling on charcoal taste way better than propane, Hank Hill is an idiot
That cheap bag of frozen peas and diced carrots you get at the grocery store is an outstandingly versatile source of nutrition. And tasty too.
Cereal first and then milk
My daughter puts the milk in first, then the cereal. She says it keeps the cereal from getting soggy while she eats it. Or she may just be a monster. 🤷♀️
This is actually something I'm willing to pass on
YOU DON'T NEED TO WASH YOUR GOD DAMN MEAT!
If you cook it right, you kill all the bacteria you're "washing". All you're doing is spreading the germs all over your kitchen sink.
This is particularly true of whole chicken - do not be tempted to wash it out.
And the crazy thing is, chicken can have salmonella bacteria *within the meat* so it's even more pointless to wash it. It's why you never serve it rare.
Load More Replies...
Old country ladies ! I say that cause my moms friend came over to my house and washed some chicken! She’s an old country lady! She then cut the chicken on my wooden cutting board !
Load More Replies...
If your dumbasses had ever been into a slaughter house, you damn sure will rinse your meat off. Plus, if that piece of meat has a bone in it, think pork chop or T-Bone, rinse the damn grit off of it left over from sawing the bone. As for "Spreading Germs", clean your damn kitchen when you are done like a domesticated human.
Thank you , the cheap stores where i live leave bone dust like it a flour coating i have no choice but to rinse it, It not that hard to wipe down the area with clox wipes
Load More Replies...
Washing chicken just puts bacteria EVERYWHERE! All meat should have moisture padded off with a paper towel and rest at room temp before cooking. Trust me.
Also.....when has water EVER killed bacteria? Are these people using anti bacterial soap on the outside of their food?! Boiling water?! Nope...just water. Oh man......the same people who do this are out there touching everything in public...
it is not about the bakteria! it's about dirt and residue from killing, gutting, cutting and packing the meat.
Load More Replies...
Folks. No one is putting soap and water on the meat...i hope. I do rinse under cold water if im picking off errant feathers or rinsing that film off of pork....BUT i also have a 32 oz bottle of clorox and water mix that i spray the counters, sinks, handles and faucets and let sit. All surfaces get sprayed. Never got anyone sick.
Well, I actually wash the meat, chicken or fish, and after that wash with soap the surfaces that might have been in contact or splashed with the "contaminated" water.
I don't think people realise just how far the spray goes. Just cleaning the immediate vicinity makes no sense, because the 'splash zone' covers many square feet. The aerosolised droplets from washing under a tap can *easily* travel 10 feet or more.
Load More Replies...
I will never understand why some people are religious about this. Why wash anything other than fruits and vegetables?
Well, why stop there? If you don't care what might be on your meat, why do you care what might be on your fruits and veggies?
Load More Replies...
1)That's why you clean your sink after you wash the juices and other stuff off the meat. Besides, that I your sink is clean before open a pack of meat or start cooking. 2)There's a difference between butcher shops, open markets, or supermarkets in USA and how food is package. 3)If all meat packing warehouses cleaned like supposed to then USDA workers wouldn't be overworked 4)So it don't bother y'all when you get a ham sliced or pork loin not to clean the bone fragments off the meat?!? That's why you don't eat everybody's cooking!
It's definitely in my opinion a cultural and preferential thing for most people hell where I come from we clean our grits and greens too🤣🤣
You have to clean the grits and greens! Especially the greens!
Load More Replies...
...I didn't know this was a thing till now. Me and my families always just go from package to pan /: odd.
It depends on where you live in the world. There are countries which sell their fresh daily butchered meat in open air markets, this is where the practice came from and it is a wise practice to have at those places. It’s understandable that someone coming from another country with different practices would automatically prep food the same as at home
I'm not sure I agree on this one. I know too many people who work in processing plants to NOT wash the meat...
I grew up Washing meat and I'll die washing meat. You put your meat in a container of vinegar or lime water. Rinse and cut the meat to desired sizes, season and stored. If you've never washed your meat, you won't understand why we wash it, as I don't understand why you don't.
I do everything you do since I was a child helping my mother in the kitchen. I'll fall on this sword all day.
Load More Replies...
The purpose of "washing meat" isn't to kill bacteria. It is to rinse off the blood and slimy stuff, remove feathers and trim fat.
I think people are getting hung up on the word "wash;" it's more of a quick rinse to remove the old blood.
Load More Replies... Anyone from an ethnic background that isn't white American, rinses their meat off. And you know you already have bacteria in your sink from your dirty dishes. It's called cleaning your sink out afterwards with a cleaning agent. If you don't disinfect your sink after you wash the dishes you're already spreading bacteria. The only people I have ever met that doesn't rinse their meat are white Americans.
When I grew up my mom always washed poultry, still does. I am from New England and we are white, but then we are in large part native american.
Load More Replies...
Not only that, but you're making the surface you seer completely void of flavor.
Rinse, not wash. Rinse off the old blood and goo.
Load More Replies... 
It not really "washing" more just rinsing With water , depending on who butchers the meat you can end up with a ton of bone dust and random grit on your meat , especially at lower price stores. Cough cough..... (my local walmet, it like they threw sand on the chicken) other places i've shop not so much. Afterward i clean the kitchen with bleach .
I like to soak cut up chicken in brine. Makes it crispier. My MIL taught me to do this.
Unless the meat has a bone that has been cut with a meat saw. Wash it to get rid of any bone fragments from the saw.
I do this. I rinse my sink with boiling water after, so it's all good. I don't know where you shop but the stores I shop at, when you take your meat out, there's a film on it, especially chicken. Also, chicken isn't always properly plucked. Besides, rinsing it with a bit of lime and salt adds to the flavor.
Why is your chicken slimy? How bad are your meat suppliers? Uk chicken is certainly not 'slimy'.
Load More Replies... 
Who rinses their meat? The only meat that should be rinsed is poultry, and that's to get rid of the slime that comes from being frozen (grocery stores thaw it before putting it out, but it's ALWAYS frozen when they receive it)
I used to wash my chicken before I cooked it because I had always seen my parents do it. I learned better later
Wtf? Why would you wash your meat? What is it supposed to be dirty from? Itself?
If you have a bone in product with saw dust, yup used to be a butcher. Wash it off, it's bone chips
HAHAHAHA who the F washes meat? stop it, it's completely pointless.
I wash my chicken. The wet plastic packaging goop on it is just wrong. I don't mind the extra step of bleaching my sink out after.
I can't believe their are people out there washing chickens! 😅 Do you they not understand how heat works? Are they using soap? I've never heard of this!
If you must wash it, i recommend a plastic baggy,put the meat in there with vinager, a little salt, and baking soda, seal the bag, and roll the meet with a rolling pin or best it up with a meat tenderizer it massage by hand. Let it sit. Then remove from bag add spices or go ahead and cook. Whatever. Soaking I'm vinager is sufficient. My husband washes meat to remove the blood but the meat just comes out dry and flavorless when you do that. Just soaking I'm water. If you soak I'm water at least soak it in herbs not just straight water.
"Heat sanitizes everything!". Yeah?? I still don't want to eat sanitized chicken doodie (have you all ever been to a processing plant?), bone fragments, or any other trash particles that's been on my food.
I'll rinse meat off in cold water when there are tiny bone fragments on it from butchering, then dry it with paper towels. Which brings up a good point: pat meat dry before browning. If it's wet it will just steam.
Thank you! I keep thinking I should wash it first but it's gonna get cooked to death so I don't.
We had a chain grocery store near us some time back that was caught taking old, expired meat (especially fish and chicken) and soaking it in a vat of water with bleach in it, then reselling it as fresh. Guess they'd been doing it for years. Grossest expose I've seen for a supermarket. But I guess it worked. .....The irony is, the store didn't even go out of business for that. Apparently, people were willing to believe them when they said they'd stop. 😆
I like to wash off all the blood goo that accumulates while it's in the packaging. Old blood doesn't improve the taste.
However, always, always cook your hamburgers well done. The interior of the meat is relatively safe, however, the exterior is contaminated. Now this is not a problem steaks and roasts because you are going to cook them. The meat that is ground up into a hamburger means that you are mixing the contaminated "exterior" side into the non-contaminated meat. Many people have gotten sick from "rare" hamburgers.
Or you can just wash your sink afterwards..like u have to do with your hands and utensils
Is this a thing in some countries? Where (allegedly) fresh meat sits in the open air for any length of time? I'm all for cooking kills bacteria, but amidst trees and birds and, well, you get the point. Even so, some recipes do call for rinsing chicken.
Wow. Learn something new every day here. I have never heard of washing meat!
Tell that dumb s**t to the chef at the next restaurant you eat at For the last time. I bet you don't was your hands.
Ok, so why wash anything your going to cook than? Oh yeah, your not 100% sure where everything has been, so your not hurting anyone by giving it a little rinse. I bet your an anti-masker too...sorry, wasn't trying to get "political" but this was the most comparable hill to die on I could think of...
Did you not get the point at all? When you wash meat under a tap, you aerosolise contaminated water droplets that spread *all over* your kitchen and yourself. This increases the risk of food poisoning and cross-contamination of other foods in your kitchen.
Load More Replies...
This is a certain population trying to posture as superior because they feel inferior in their roach infested apartments.
The way meat is processed it has feces on it. Its gross to not wash it. I spray my sink and sink area down in bleach solution after washing meat.
Meat does not have feces on it. As soon as the carcass is hung up to bleed, the a**s is carefully removed and sealed to prevent contamination. They don't just slice into the intestines and smear the meat with cráp..
Load More Replies...
I'd never heard of someone washing there meat until a couple months ago. I don't get it.
My sister in law almost gave me a heart attack when she first moved in with us. She would buy that 73/27 meat and when she finished cooking it, she'd drain it and rinse it in my sink! I put a stop to that real quick and told her to buy the 93/7. But I've never heard of people rinsing their near before cooking it.
It's about fiqh, we muslim must clean the blood as much as possible.
My mom never washed a piece of meat or chicken in her entire life. Guess what? She never killed anyone or gave them food poisoning. This whole fad of washing meat and poultry needs to end, now.
It's not a "fad". It's a cultural thing. I love how Americans are so quick to judge and call other people "weird" or "dumb", for doing things differently. That's the problem with this country. Americans are very culturally insensitive and are quick to force their way of thinking on others just because they don't like how others do things. If Americans are so clean then why have their been so many recalls on meat just within a month? It's ok I'll wait... 🤔🤔🤔
Load More Replies...
People WASH meat?! What the actual f**k?! I can't even wrap my head around this other than like cleaning off bone dust.
This comes from a time when chicken did have to be washed because there was a contamination with listeria or something. I'm likely wrong on the listeria, but I know there was an advisory some 50 to 40 years ago.
Who the fk washes meat? I mean men do your thing but stay away from my freezer and fridge. I do not wash my meat.
Even cooking it wrong, you'll still kill anything on the outside of it
I thought you washed it to get the natural juices off and get it as dry as possible so that when it hits the heat, it crisps. It’s not about bacteria; it’s about getting it dry as you can. I also won’t wash any meat that isn’t being seared and I won’t wash meat that’s too big for the sink and will splatter.
I don't eat meat and hence never prepared some but that makes perfect sense!!
You're rinsing off the old blood. Cooking kills the bacteria.
Load More Replies...
Wait people do that?! Idk why I'm surprised. But I am. That's both retarded and stupid. On every level
Maybe my family was too poor... We were never told to wash our meat. Having warm water run over a sealed pack of meat to defrost it, sure. You didn't let it 'swim' in the sink, because water might get in.
Who tf washes their meat what ??? Where is that myth coming from anyways ?
Is this an American thing? I've lived in several Countries and have never encountered meat washing
Please don't do that; the next time you brine your turkey just make sure to pat the surface dry so you're not steam-cooking the turkey when you're meant to be roasting it.
Load More Replies...
You can't wash out diseases and bacteria. In most countries you don't need to worry about that because of strict food and safety standards/guidelines. Countries like China, India, Cambodia etc where the safety standards are much lower is risky and concerning.
Load More Replies...
We need to make burgers wider not taller
The most expensive food isn't always the "best" food. No, I'm not impressed by a $200 slice of pizza with it's price driven up with truffle and gold flake.
Bonus: cereal or crushed Oreos on a donut isn't revolutionary.
Worcestershire sauce can work magic.
So can fish sauce. Amazing how something that smells so vile can enhance so many flavors.
We need to stop letting people put raisins where they don't belong.... It's getting out of hand.
I like dipping my sushi rolls and sashimi in a soy sauce and wasabi mixture and I don’t care if it goes against proper sushi etiquette. It tastes good.
All food is fusion. No dish is above adoption or adaptation.
I don't want to hear that you're bad at cooking if you don't follow a recipe or measure your ingredients. You can get so far by just reading and actually do it what it says.
There’s no such thing as a “dry” brine. By definition, brines are liquid based. A salt-based dry rub is a cure. Brines are also a type of cure, but they are liquid based. All brines are cures, but not all cures are brines.
I live in the Midwest, I love the Midwest but just because you call something a salad does not mean it is healthy and an acceptable side dish to your main course. Snicker-marshmallow-mayo-whatever is not salad.
Peanut butter is a fantastic savoury ingredient with a shockingly enormous range of applications.
The moment something gets hyped as a superfood, I'm out.
To clarify, "superfood" is a buzzword that cues bulls**t incoming and rising prices. The author loses all credibility. It's the point where I stop reading and close the window. Might look up the stats for the food afterward from an actual resource such as a university's nutrition summary.
Season your tomatoes, especially for sandwiches.
Unless they're grown in your yard. Then eat them like an apple. Tomatoes you grow yourself are 1000 times better and don't need anything.
Baked donuts are not donuts. Donuts must be fried. Baked donuts are just small cakes, which are delicious but NOT DONUTS
to clarify the exact type of donut imposter I am raging against
Learning how to cut an onion is the first lesson in the cooking world
I can't. My eyes actually swell shut. I can't see after the first couple of slices
Often doing things “the right way” or “from scratch” just isn’t worth it. There are plenty of shortcuts that give you 90% of the result with 50% of the effort. I’ll take those shortcuts just about every time.
People who hate cooking with stainless steel don’t know how to cook with stainless steel.
MSG is amazing
The hate for msg is just based on anti asian racism. A doctor invented the idea that it produced headaches with 0 proof whatsoever. This was used as an excuse to attack asian restaurants while many other "western" products have msg. It is been proven since then that what he claimed was a lie.
If you can't drink it through a straw it's not a milkshake.
Note: this post originally had 43 images. It’s been shortened to the top 40 images based on user votes.
Here's one of mine- making exotic and foreign dishes is NOT cultural appropriation- everyone should be free to make whatever food they wish as no recipes should belong to any one race/group. Culinary gatekeeping needs to end. Allow your tastebuds to embark on a global trip via your kitchen, guilt-free!
Eat foods that are in season where you live to the greatest extent you can. It's cheaper, better tasting, and better for the environment.
Also. Buying in bulk is not a bad thing. Buying heat and eat food is not bad and investing in a vacuum sealer will pay for itself over and over again
Take the f*****g tails off shrimp unless they're meant to be eaten with your fingers!!!
I know the reason to leave them on is they are meant to give the dish more flavour, but I agree. I don't want to stop in between each mouthful to use my hands to remove the tail.
Load More Replies... Mine is when people bitch at others for cooking things the way they want too if you're going to be patient and do it from an educational standpoint fine, but if your going to have attitude and be all high and mighty about it than shove off, my dad was born in Italy and moved here in his late 20s my family has gone to Italy many times and I have gotten yelled at many times by my Italian relatives for this, fyi If I want to I will break the spaghetti, & I will put whatever I want on my pizza (especially pineapple), & I will use alfredo sauce (I rarely do but that's because I'm lactose intolerant), and finally I WILL EAT AT OLIVE GARDEN IF I WANT TOO, food belongs to everyone and if your excuse for why something shouldn't be done is because that's the way it's always been done then you can take several seats.
baked> deep fried Most stuff thats deep fried is waay too greasy (obviously theres exceptions) but when you bite into something and a mouthful of grease squishes out, thats just not enjoyable. Id much rather eat something that been baked or airfried, which often is more crispy/crunchy
The best cooking advice I have ever received and I use these three things every single time I cook: 1. Fresh is best. 2. Taste everything at every stage. 3. Clean as you go.
I disagree with the fresh is best mentality. In some situations, yes, but frozen and canned food are just as nutritious, and in many instances serve the recipe better. I would much rather use canned beans for my chili than finding some fresh kidney beans and prepping them ahead of time. Further, there are food deserts in which fresh food just ... isn't available. Making people think that they can't make great food cause of where they live is, in my opinion, horribly privileged.
Load More Replies...
Prices for specialty items are too damn high. As a celiac, I appreciate the Fad dieters demanding better quality and more variety of gluten-free foods, but $10 for a half a loaf of sandwich bread is insane
I would like to add... don't cook after 6 (numbers may individually vary of course) beers. Horrible things happen. Mostly your tastebuds are numb and you add more of all the seasoning because you can't taste them when taste testing and in the end, no one can eat it. I have proven this using science with my husband, who is normally an amazing cook, as Guinea pig.
I've had some pretty delicious things happen after a 6 pack! At least, I think they were delicious 🤔
Load More Replies...
Here's one from me: If you need to pan-fry something, pre-heat your pan first (I use 7/10, maximum). If you can hover your hand 1-2" over top, and if you can feel the heat... it's NOW ready for oil/butter/etc. Be VERY careful you don't overheat your pan. Also wait a little bit before adding your food so that the oil can heat up first. You can get a sloppy, soggy, oily mess if you don't pre-heat. And, often, food sticking to your pan. Oh, and stir often to cook evenly. Especially important with things like potatoes. (I make fries at home this way with a minimum of oil)
MIRACLE WHIP IS NOT MAYO!! I've been having this argument for 17 years with my husband and I will not surrender!!
I can't believe you've been married that long to someone who would eat miracle whip! 😊
Load More Replies...
Cooking is a science and it’s all about confidence. Every dish is an experiment. Sometimes they work. Sometimes they don’t. But you have to be confident enough to try.
Whenever I make macaroni & cheese, I always add some pasta water to sauce to help thicken it
Really with the language? I know we're trying to prove we're "grown up" and "with it", but it's offensive and unnecessary for an otherwise good read.
Gumbo is more than just chicken and sausage. Should always, ALWAYS be brown in color, NEVER WHITE! Before you ask yes, I'm from Louisiana, my mother was pure Cajun from Morgan City and I grew up eating gumbo. The literal meaning of gumbo is a mixing of many ingredients to make one pot. Yes, you have to serve it over rice. Most of us in Louisiana put eggs in ours and let it cook in the pot. Oh don't forget the potato salad and fried fish with it! Cest bon!
Salad is boring. There are so many better ways to eat a pile of vegetables.
Cooking with onions should be a crime! Especially given all the other-wise wonderful foods you people ruin with them. MAC-AND-CHEESE DOES NOT NEED ONIONS YOU F-ING PSYCHOS!
I'm so sick of people food and body or moral shaming. Fk you all. Imma add garlic to my pasta and then wear my very uncomfortable to you, but not me... bikini so you can to look at while I stuff my chubby ass with more garlic wearing a baby's girl collar from having a very comfortable and truthful relationship with my bdsm daddy aka my husband. I hope it pisses everyone off. You judgemental asses.
Also I lost a kid to sids. So try me please. I'm sick of shaming people if ridiculous. I'm me your you. Be yourself and I'll be myself. We don't need to Attack each other over bullshit reasons. It needless to say...just be yourself. No matter what.
Load More Replies...
Using unsalted butter is unnecessary. Always. Never have I ever had anything taste too salty using salted butter
Yes! I don't even buy unsalted butter. It's a tasteless fat.
Load More Replies...
Loved this, have to add my two sense. "Deconstructed" is not a cooking term. It just means you were too lazy actually put the dish together. I swear to God, Everytime I hear a chef say that, I lose a bit more faith in the culinary culture.
I don’t get the pride in not measuring anything “because your granny never did.” Buy some damn measuring cups/spoons, you cretin.
Roast your chicken with your vegetables, especially if you're making a soup with it.
-A pancake turner works great as a bench scraper.. -Make your pie shell(s) and freeze in a jumbo zip lock. They'll be ready to go, and super flaky if you put them in a hot oven when frozen.
My huge pet peeve is when people don't set timers. If all your stuff is burning, you aren't checking on it soon enough. And a timer will help you do that. Stop saying you can't cook when what you really mean is you are forgetful and don't want to make the effort.
In the US it should be illegal to use soy. Every processed food has it, even Hershey’s chocolate. You’re all basically just eating a lot of soy. Soy has no taste and companies use it to make more without actually spending more on real ingredients. Why would a donut need to have soy in it, or chocolate or cakes, bread, cookies, pasta. Look at the ingredients list and I bet you’ll find soy in everything in your pantry. You’re paying a fortune to eat something that is basically worthless.
I think you may be speaking of soy lecithin which is a very common food additive, but the vast majority of foods contain an extremely minuscule amount. Nothing that would equate to "eating a lot of soy." If you mean protein bars that use soy as the many source of protein, yeah those are cheap garbage.
Load More Replies... Here's one of mine- making exotic and foreign dishes is NOT cultural appropriation- everyone should be free to make whatever food they wish as no recipes should belong to any one race/group. Culinary gatekeeping needs to end. Allow your tastebuds to embark on a global trip via your kitchen, guilt-free!
Eat foods that are in season where you live to the greatest extent you can. It's cheaper, better tasting, and better for the environment.
Also. Buying in bulk is not a bad thing. Buying heat and eat food is not bad and investing in a vacuum sealer will pay for itself over and over again
Take the f*****g tails off shrimp unless they're meant to be eaten with your fingers!!!
I know the reason to leave them on is they are meant to give the dish more flavour, but I agree. I don't want to stop in between each mouthful to use my hands to remove the tail.
Load More Replies... Mine is when people bitch at others for cooking things the way they want too if you're going to be patient and do it from an educational standpoint fine, but if your going to have attitude and be all high and mighty about it than shove off, my dad was born in Italy and moved here in his late 20s my family has gone to Italy many times and I have gotten yelled at many times by my Italian relatives for this, fyi If I want to I will break the spaghetti, & I will put whatever I want on my pizza (especially pineapple), & I will use alfredo sauce (I rarely do but that's because I'm lactose intolerant), and finally I WILL EAT AT OLIVE GARDEN IF I WANT TOO, food belongs to everyone and if your excuse for why something shouldn't be done is because that's the way it's always been done then you can take several seats.
baked> deep fried Most stuff thats deep fried is waay too greasy (obviously theres exceptions) but when you bite into something and a mouthful of grease squishes out, thats just not enjoyable. Id much rather eat something that been baked or airfried, which often is more crispy/crunchy
The best cooking advice I have ever received and I use these three things every single time I cook: 1. Fresh is best. 2. Taste everything at every stage. 3. Clean as you go.
I disagree with the fresh is best mentality. In some situations, yes, but frozen and canned food are just as nutritious, and in many instances serve the recipe better. I would much rather use canned beans for my chili than finding some fresh kidney beans and prepping them ahead of time. Further, there are food deserts in which fresh food just ... isn't available. Making people think that they can't make great food cause of where they live is, in my opinion, horribly privileged.
Load More Replies... Prices for specialty items are too damn high. As a celiac, I appreciate the Fad dieters demanding better quality and more variety of gluten-free foods, but $10 for a half a loaf of sandwich bread is insane
I would like to add... don't cook after 6 (numbers may individually vary of course) beers. Horrible things happen. Mostly your tastebuds are numb and you add more of all the seasoning because you can't taste them when taste testing and in the end, no one can eat it. I have proven this using science with my husband, who is normally an amazing cook, as Guinea pig.
I've had some pretty delicious things happen after a 6 pack! At least, I think they were delicious 🤔
Load More Replies... Here's one from me: If you need to pan-fry something, pre-heat your pan first (I use 7/10, maximum). If you can hover your hand 1-2" over top, and if you can feel the heat... it's NOW ready for oil/butter/etc. Be VERY careful you don't overheat your pan. Also wait a little bit before adding your food so that the oil can heat up first. You can get a sloppy, soggy, oily mess if you don't pre-heat. And, often, food sticking to your pan. Oh, and stir often to cook evenly. Especially important with things like potatoes. (I make fries at home this way with a minimum of oil)
MIRACLE WHIP IS NOT MAYO!! I've been having this argument for 17 years with my husband and I will not surrender!!
I can't believe you've been married that long to someone who would eat miracle whip! 😊
Load More Replies... Cooking is a science and it’s all about confidence. Every dish is an experiment. Sometimes they work. Sometimes they don’t. But you have to be confident enough to try.
Whenever I make macaroni & cheese, I always add some pasta water to sauce to help thicken it
Really with the language? I know we're trying to prove we're "grown up" and "with it", but it's offensive and unnecessary for an otherwise good read.
Gumbo is more than just chicken and sausage. Should always, ALWAYS be brown in color, NEVER WHITE! Before you ask yes, I'm from Louisiana, my mother was pure Cajun from Morgan City and I grew up eating gumbo. The literal meaning of gumbo is a mixing of many ingredients to make one pot. Yes, you have to serve it over rice. Most of us in Louisiana put eggs in ours and let it cook in the pot. Oh don't forget the potato salad and fried fish with it! Cest bon!
Salad is boring. There are so many better ways to eat a pile of vegetables.
Cooking with onions should be a crime! Especially given all the other-wise wonderful foods you people ruin with them. MAC-AND-CHEESE DOES NOT NEED ONIONS YOU F-ING PSYCHOS!
I'm so sick of people food and body or moral shaming. Fk you all. Imma add garlic to my pasta and then wear my very uncomfortable to you, but not me... bikini so you can to look at while I stuff my chubby ass with more garlic wearing a baby's girl collar from having a very comfortable and truthful relationship with my bdsm daddy aka my husband. I hope it pisses everyone off. You judgemental asses.
Also I lost a kid to sids. So try me please. I'm sick of shaming people if ridiculous. I'm me your you. Be yourself and I'll be myself. We don't need to Attack each other over bullshit reasons. It needless to say...just be yourself. No matter what.
Load More Replies... Using unsalted butter is unnecessary. Always. Never have I ever had anything taste too salty using salted butter
Yes! I don't even buy unsalted butter. It's a tasteless fat.
Load More Replies... Loved this, have to add my two sense. "Deconstructed" is not a cooking term. It just means you were too lazy actually put the dish together. I swear to God, Everytime I hear a chef say that, I lose a bit more faith in the culinary culture.
I don’t get the pride in not measuring anything “because your granny never did.” Buy some damn measuring cups/spoons, you cretin.
Roast your chicken with your vegetables, especially if you're making a soup with it.
-A pancake turner works great as a bench scraper.. -Make your pie shell(s) and freeze in a jumbo zip lock. They'll be ready to go, and super flaky if you put them in a hot oven when frozen.
My huge pet peeve is when people don't set timers. If all your stuff is burning, you aren't checking on it soon enough. And a timer will help you do that. Stop saying you can't cook when what you really mean is you are forgetful and don't want to make the effort.
In the US it should be illegal to use soy. Every processed food has it, even Hershey’s chocolate. You’re all basically just eating a lot of soy. Soy has no taste and companies use it to make more without actually spending more on real ingredients. Why would a donut need to have soy in it, or chocolate or cakes, bread, cookies, pasta. Look at the ingredients list and I bet you’ll find soy in everything in your pantry. You’re paying a fortune to eat something that is basically worthless.
I think you may be speaking of soy lecithin which is a very common food additive, but the vast majority of foods contain an extremely minuscule amount. Nothing that would equate to "eating a lot of soy." If you mean protein bars that use soy as the many source of protein, yeah those are cheap garbage.
Load More Replies...
