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
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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.
Pasta water must be salted
Honestly i don't know how people eat them without salt! If i ever have heart pressure problem i think i will just die cause i can't
I have high blood pressure and my Dr told me that if I'm cooking my own food and adding salt myself, it's fine. It's the processed stuff that has huge amounts of salt. Like, a single can of soup has an enitre day's worth of salt in it... and it's still bland.
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An italian friend once told me that pasta water should be as salty as the sea.
And forget the damn oil it's a waist of time, you should have enough water to boil the noodles without them sticking according to an Italian chef that roasted Gordon Ramsay.
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Never use salt and its perfectly fine. Especially if there's a sauce. Don't understand adding extra for sake of it
Its the only way to salt the inside of the pasta noodles. I mean to each his own. I used to despise salt in cooking, wouldn't even salt my eggs. Ive since gotten into using a lot of different spices in cooking in moderation and its great, though im still not a fan of salted processed foods. Basically salt adds flavor, we crave it biologically, but if youre not really into it, then eat your pasta however you want
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Ok, guys, I'm italian and I'll end this debate once and for all. This is what you do: put water on the stove, wait until it's boiling, add some salt (how much? It depends on the amount of water and your personal preference), add the pasta. In the meantime put some sauce in a pan, warm it up a bit. When the pasta is almost cooked, put it in the pan with the sauce, add a little water (the one you boiled the pasta in), stir for a while. Turn off the stove, add a little extra-vergin olive oil. Done. DO NOT add more salt now.
For people who have an existential crisis every time they read "as needed" and the likes, the general rule is 5gr. of salt per liter of water
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Yes, but don't add salt until the water is boiling. Adding salt to cold water will just make the water take longer to boil.
Thats a myth. Or better said: the differences is not noticeable. We are talking about milliseconds to seconds, if any. Or by facts: pure water boils at 100 °C, if you would add about 100g salt per Liter it would boil at about 101 °C.
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No, no, no! A real Italian grandmother (people who made the original Mediterranean diet) tasted pasta made by American chefs and found it too salty. The more salt you eat, the less you taste. Salt your pasta water LESS and in a few days you will lose your taste for so much salt. Americans are dying by the thousands because of our high salt intake. After a few days without it you won't miss it at all.
None of this is true at all. The Italian saying about pasta water is literally that it should be as salty as the sea. What are you talking about
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I NEVER salt my pasta water. There is enough salt in the pasta sauce, no need to add more imo.
In Italy the pasta is served with a lot less sauce, just stirred through as a coating, compared to the rest of us barbarians. So the pasta itself is very important. It must be the right shape for the type of sauce and it must be cooked to perfection.
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ffs never put oil in pasta water. that's utter rubbish.
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As my instructor chef told me: "you should be able to taste the ocean before adding your pasta."
Oh, and btw, the secret to NY style hotdogs is "dirty water". Preseason with salt, onion, lots of garlic and then soak the hotdogs until someone orders, then it's snatched out, quick charred, bunned and red onions and Guldens Brown spicy mustard and ketchup. And the old school OGs, used to use fans to blow the delicious smell all down the street. You'd just follow your nose.
One of the few times I ever saw Oprah throw shade at a guest was a woman who had won a cooking contest, who replicated the winning chicken recipe on TV for the big O....without using a drop of salt. Miss Winfrey couldn't even pretend to be a good enough actress to act like it was edible. She asked the nonplussed cook if she had used ANY seasonings like salt, woman looked at Oprah with confusion and answered "No". Oprah tried, but couldn't keep the "I smell a fart" expression off her face. I remember thinking, at least it wasn't the 1st dinner with the parents, and potential MIL doesn't use anything at all and watches you like security for your reactions. I've found that anti-salters/seasoners are a touchy bunch who look at you aghast, like you're trashy for having taste buds. They always admonish the horrified at the blandness by saying, "...I like to TASTE MY food...", yeah, apparently your taste is best applied to clothing choices. I just thought it, I didn't say out loud
Sometimes, if my sauce is salty (certain cheeses or seasoning blends) I don't salt my water.
Always! And as the proud owner of a "salt-tooth" rather than a sweet-tooth, pink Himalayan salt is all I've used on maybe 10 years. You don't think you'll (taste) much difference...but you DO! I had to use table salt for about a week recently and it was awful! Even just larger salt you can grind fresh is better! Including in your pasta & water!
I rarely bother and honestly no one has ever commented on any difference in taste.
I've never heard of that actually... That's a new one on me...I usually pour a dab of olive oil in the water...
I There is a reason..ts called FLAVOR. Salt equals flavor. And u less you have medical issues...salt on!
we never salt our pasta :S the only time i ever salt it is if i'm sick and i want plain pasta, but need something to give it some kind of flavour.
I use very little salt and I don't salt pasta water. Salt can always be added.
The salt isn't for flavor, it's to keep the water from boiling over. Don't use too much salt or it affects the flavor. Yuck.
Really. Ya sure. I bet the sewer you call call a mouth couldn't tell tell the difference. Why don't ya just salt your sauce.
Nothing worse than a mouthful of wonderfully seasoned sauce around bland pasta.
It's supposed to be salted? I've been making pasta 24 years and never salt the water
The salt also helps the boiling water really get rolling...or so says my nonna
Nope, not if you have high blood pressure. You wouldn't believe how fast those 2000mg of salt add up. You don't just "die" because you can't eat that much salt, the secret is to cook the pasta to 2/3 of the way to al dented, then finish it in the sauce. This helps the sauce stick to the pasta and it helps with the flavor of the pasta.
There must also be a lid on it. Putting a lid on it and reducing the heat reduces the energy needed by 30% and the pasta tastes just the same.
I never put salt in boiling water for food - never have done - can't tell the difference when someone does
I put oil in too. It keeps the pasta from sticking on the bottom and together.
If you don't salt the water then the pasta smells like a wet dog when it's cooking. Instant turn off for me.
And oiled atleast in my opinion it keeps the noodles bouncy and less starchy to me lol
Ok, but what happens with American salt? I'll never forget watching a cook on an American tv show put entire FISTFULLS of salt on the water of her pasta. MORE THAN ONCE, and followed by other mountains of salt in the sauce. Is American salt, like, bland or something? Because if I did that with any kind of salt for sale in my country, I would die!
My grandmother did the cooking in our family and she couldn't have salt because of some health problems. She never put salt in the pasta water or in anything else. The rest of us added salt at the table. We all survived it.
That just adds extra sodium into your diet. Kinda gross too, just sayin.
The rule when making pasta is 1 liter of water per 100 gr of pasta and 5 gr. of salt per liter of water. So if you are cooking 300 gr. of pasta you are gonna need 3 liters of water and 15 gr of salt.
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And the pot filled with water almost to the top. And needs to be a large pot.
Yep. My mother never did and neither do I. It's not necessary
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I don't cook pasta often...Can someone tell me why the water must be salted? And should you add oil too (i read conflicting instructions on this)?
Salt adds flavor to the pasta. Putting oil in the water will make the sauce have trouble sticking to your pasta. People have used oil to keep pasta from boiling over, but if you are stirring the pasta often enough you should be able to tell if you'll need to turn the temperature down before that happens.
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Added salt is absolutely unnecessary. There's already sodium in the pasta, and the sauce and other ingredients have plenty of flavour. I like to taste my food, not salt
I've never tasted a difference between noodles salted during boiling and not, so I don't waste the salt.
No, no, no! A real Italian grandma (people who live by the Mediterranean diet) tasted pasta cooked by famous American chefs and found it too salty. The more salt you eat, the less you taste. Salt your pasta water LESS and in a few days you won't miss the salt. It's why Americans are dying from heart disease more than any other country. Just eat less salt, people, and you will lose your taste for it very quickly.
I don't use salt to boil pasta, and it comes out fine. Also, after placing the pasta in the boiling water, right after the water reboils for the second time, I place a top on the pot and turn off the heat. Comes out great and al dente. A lot of us Americans seem to be addicted to extra salt, fats, carbs and not addicted to extra vegetables & fruits.
People are so dumb. You salt the water to raise the boiling point and cook it faster, not for flavor. Just like you add oil to keep it from foaming over. Neither of these things are for flavor, because you also need to DRAIN YOUR PASTA WHEN ITS DONE. Then salt and butter/oil it for flavor.
If you don't add salt and garlic to your pasta water, we are going to have big words.
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.
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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 🤔
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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! 😊
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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.
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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.
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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...