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People often talk about the best cooking practices but sometimes, the tastiest dishes on the tables come from the most creative kitchens.

So, interested in switching things up, Redditor u/Suspicious-Account-9 asked other platform users, "What is one cooking 'rule' that you choose to always ignore?"

From measuring spices to crowding the pan, turns out, many home chefs have developed their own ways of going about the stove.

However, I think it's worth mentioning that this thread isn't meant to teach anyone as much as it serves as a reminder to never stop questioning what and how you are preparing. Experimentation is part of the game and what works for others won't automatically fit your taste buds as well.

With that said, continue scrolling to check out the most popular replies to u/Suspicious-Account-9's question!

#1

30 Bad Cooking Tips People Say They Ignore At All Cost I make the food how I like it rather than how it's "supposed to be made". I also don't care how another person eats food. If my pal is over and wants a steak charred to a crisp, then enjoy that brick, my friend. Want to slather it in ketchup? Who am I to tell you no? Eat food how you like it rather than how others tell you to eat it.

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JessG
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1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Yes, I agree, but sometimes I'd like to be the one to introduce someone to a whole new flavor experience that they may not realize the potential of LOVING it because they may *think* they wouldn't like it. That's the frustrating part about people with picky eating habits, they just might not realize it could be their new favorite!

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#2

30 Bad Cooking Tips People Say They Ignore At All Cost Measuring basically anything not associated with baking. I juust keep seasoning until the spirit of my great grandmother says "Enough, child."

Made a successful career of it!

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#3

30 Bad Cooking Tips People Say They Ignore At All Cost I eat raw cookie dough, cake batter, etc., because while I understand that salmonella is a risk, it's a pretty small one and I am willing to live dangerously when cookie dough is involved.

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JessG
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1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Not-so-fun fact: Eating raw flour is just as risky as eggs. Any harvested grain has potential animal and insect waste on it from the field. Listeria, E.Colu, and salmonella, along with all the other bacteria that comes from nature are all a risk

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#5

30 Bad Cooking Tips People Say They Ignore At All Cost The serving size and MY serving size are not the same.

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Giovanna
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1 year ago (edited) DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

The Italian recommended serving size of pasta is 80 gr, my Maltese friend (35F) eats 200gr and always makes fun of me

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#6

‘Soften onions for five minutes’ man they always need longer if u want them browned and soft- also add garlic much later than they suggest.

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#7

30 Bad Cooking Tips People Say They Ignore At All Cost Unsalted butter for baking. I’m not buying 2 different kinds of butter, salted in everything

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lenka
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1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

We use unsalted for everything and add salt if necessary. Anything that comes in a package is loaded with sodium, even bread. Salted butter does not make sense to me at all.

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Irene Donovan
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I just plain don't like the taste of unsalted butter, and I have never had it adversely affect the taste of anything I made using salted butter instead.

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JessG
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1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Salted butter tastes better on spreadable things like toast imo...

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Dawn Magee
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I know a woman who butters her toast with salted butter and then salts the toast as well. It's only a small amount but it really helps with the flavor of crappy, cheap, white bread. Salt makes your food taste more like itself. Unless you're hypertensive it's not going to hurt you.

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Daniel (ShadowDrakken)
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1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I use unsalted for everything. Gives more control over how much salt. But here's the thing: salted vs unsalted comes from a time where salt in butter was a preservative, and it was a LOT of salt. These days there's very little salt in salted butter.

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Dawn Magee
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Salted butter contains roughly 1.6% salt. That's not going to make your food too salty. Try eating low sodium canned vegetables. Yuck! Then try adding some table salt. Still yuck! Going through the cooking process with no seasoning??? You can't make up for that after your food is done. I've been cooking in restaurants and for my family for going on 50 years. Trust me. 1.6% is negligible.

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GoddessOdd
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I had to do a clinical nutrition rotation, and one of my assignments was to create a very low sodium meal plan... I think maybe one of the worst things I ever ate was unsalted canned spinach! OMG pond scum! Although I was supposed to use some canned goods, I mostly went with fresh veggies, because canned low sodium veg is just awful. Potatoes, cooked without salt will not have the same flavor, even if you salt them later. I am with you on this one, but I have to admit, these days I just do pretty basic cooking... with salt! I don't use much, but foods that need salt really need salt... eggs, potatoes, etc.

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Nubis Knight
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1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Didn't know salted butter is a thing at all. I can add salt at will, so why buy salted butter?

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Aria Whitaker
Community Member
1 year ago (edited) DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

It is a thing. Just as adding salt on top of food does not taste the same as adding it to the food while it is cooking...works the same with salted butter. Yes, you can always add salt, but when you cook with it already in the butter, it simply adds a layer of flavor and seasoning you simply do not get with adding it after. Nothing at all wrong with unsalted butter, but there is a reason some prefer it salted.

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Kristen Adorno
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1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Food tastes so much better using salted butter. I’m from the south though so I’ve always been raised using salted butter in everything!

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Hedgeh og
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Cooks Illustrated has done tests on butter and the amount of salt varies a lot from brand to brand. So using salted butter is fine, but you won't know how much salt you're adding along with the butter. Whereas butter with no salt is always the same starting point and then you can salt to taste. Having two types of butter (I keep mine in the freezer) is not really that hard.

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Anna Banana
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Why did they have to do a test? Doesn't it state the amounts on the package?

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Trillian
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Well I just never buy salted butter. I f I need salt anywhere I can always add it.

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finisz
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

It's okay most of the times. Baking recipes anyway needs a pinch of salt. Just don't add that one, if you use salted butter.

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Vetus Vespertilio
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

When you bake yeast bread, the salt called out in the recipe controls fermentation, tightens and strengthens the gluten strands (which are what gives bread it’s form), improves the crust colour, and modifies the flavour. It’s added to bread dough at approximately 1.8 to 2% of the weight of the flour. This ensures there’s enough salt present in the dough to take care of everything. If your recipe calls out unsalted butter, the amount of salt in the recipe is set accordingly. if you use salted butter instead, the amount of salt to be added should be recalculated.

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Matt C
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1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Salt is good for you. Your body needs salt. To little salt can Iead to cardiovascular disease.

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wenchie
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

For those questioning it... Salted butter has a longer shelf life than unsalted butter. That's why some prefer it.

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Iseefractals
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Incorrect. While this is fine for non-baking recipes, baking is chemistry and presumes that you're adding a specific amount of salt yourself, if it's even called for at all. Salt changes the texture of baked goods as well as the crumb (density) and rise. While you can adjust the salt to account for the amount in butter, its not exact, and most people won't even bother. Thus, you're better off using unsalted and adding it as directed or to taste after the fact.

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John
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

You know butter isn't that expensive. You think you sound practical and sensible but you just sound cheap.

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Daniel DeWitt
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Unsalted is smarter. Cause you can just add the salt, where as the salt content in the butter is basically set. Not all baking recipes can even have salt in them cause it'll ruin the item.

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PiscesMama
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Unsalted butter for baking makes no sense as the recipe often calls for a pinch of salt, if using salted butter just omit the extra salt.

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Aleksandra
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

There is no salted butter in Poland lol it's a weird concept for me to buy butter that is salted, like why??

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Lisa Valen
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I began using unsalted butter for everything because of health issues. It's much easier to add salt when needed, but usually isn't.

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Michael Kolapo
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

This one right here. I'm a baker and I have never bought unsalted butter or margarine. I just reduce the salt that the recipe asks for. And they are usually fine.

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Jacob Koch
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

The whole "unsalted butter" thing is because baking usually asks for salt in the recipe. If you use salted Butter, don't add the salt later. Simple as that

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Jacob Koch
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

The whole "salted butter" thing is actually because the recipe usually asks for salt later on. If you use salted butter, don't add the salt. Simple as that

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jmdirks
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Unsalted butter makes zeros sense to me. I am a professional baker. When we run out of unsalted butter we use salted and it makes zero difference in the taste. Absolutely none.

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Clint Condra
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I agree with only buying one kind of butter. Unsalted. If I'm cooking or baking, I control the salt.

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Lee
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

When I'm baking I use salted butter and don't add any more salt than that.

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Chasen de Heaux
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Am I wrong? Salted butter is a condiment for the table, not an ingredient for cooking. Why would I let my butter determine how much salt goes into a dish? That's madness.

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DanieGirl
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I actually googled the difference between salted & unsalted butter a little while ago and the result I remember getting was that salted butter lasts/stays good longer. So I still am not sure if there’s any difference.

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Julie Erin Lawless
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I only buy unsalted because it is healthier. I hate seeing foods with so much salt!!! So bad for humans!!! Butter is one food that needs no salt!!!

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Channo Sagara
Community Member
1 year ago (edited) DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Nobody force anyone to buy kosher salt either. Use any kind of salt. If you already know how things works, use at your own wisdom.

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Ben Watson
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Almost all baking suggests salt anyway - it's a flavour enhancer so salted butter just means you don't have to think about it

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Bob Standen
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Can't understand when they say use unsalted butter then on the next line add salt to taste?

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B B
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Salted butter is the best for chocolate cakes. But I’m pretty sure salted butter from USA is not as salted as the one from Brittany.

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Martin Ibert
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1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I am also not buying two kinds of butter: unsalted for everything. If I want salt, I have salt to sprinkle on.

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Al Christensen
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Unsalted butter needs to be refrigerated or it goes bad. Salted butter is less prone to do so, therefore it can be left unrefrigerated so you can spread it, mix it, etc.

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MarmotArchivist
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Agreed, but it depends on the region. Where I grew up, unsalted butter is the norm, you can buy salted but it is smaller and more expensive. I first had salted butter in England and Brittany and I like it in some instances. But for everyday use unsalted is the way to go.

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Michael Se
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

NO! Use unsalted butter for everything and sprinkle salt on if you want it.

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Dpl do
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

That is absolutely horrible on toast because TEXTURE. The salt you sprinkle on makes the toast gritty. Not a problem with salted butter as it's blended beautifully.

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#8

Not really a rule, but almost every damn recipe that calls for caramelizing onions lists the time necessary to perform that at like 5-10 min. Either these people don’t know what caramelizing means or they’re intentionally lying to people to make the recipe seem like it takes less time than it actually does.

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Jo Johannsen
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1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

When I want caramelized onions, I set aside at least 45 minutes. I want them mostly tender with crispy browned bits.

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#9

I don't throw pasta at a wall to see if it sticks. Seems like a waste to me. I just eat it to see of its ready.

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#11

30 Bad Cooking Tips People Say They Ignore At All Cost I defrost my chicken on the counter instead of the fridge, 30 years I've been doing this, still fine

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Caro Caro
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1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Yeah, me too. If defrosted and immediately cooked then it's fine. Unless the cat gets to it first :D

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#12

I don't leave my scrambled eggs wet. I mean, I don't cook them until they are rubber or anything, but I want them dry not wet.

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JessG
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I Cook them until they are almost done, a little wet, turn the heat off and let them cook the rest of the way as they sit

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#13

spices that are "old". Not so much regular spices, but some blends I had acquired. When I feel they aren't as fresh, rather than throw them away I use them as additives to a salad dressing.

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Mitchell
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Upvote this to the max! What rubbish that spices need to be discarded after 6 months. I’ve got some big spice containers that are years old. Yeah, maybe I have to use 2 tablespoons instead of 1 - but no way am I going to waste the product or the packaging. No loss of flavor in my dishes.

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#14

30 Bad Cooking Tips People Say They Ignore At All Cost I rinse mushrooms. That whole "wipe them gently with a paper towel" bulls**t is bulls**t. Take 2-3 mushrooms, hold them under lukewarm running water and roll them around between your hands, then set them on a rack to drain off any water. They scrub themselves.

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finisz
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1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

It depends. If you use them right after washing, it's okay. But if you plan to store them for a few days, don't wash just before the use, otherwise will go bad in one day. Although the most commonly used mushrooms, champignons doesn't really need to be washed. And of course, there is an exception:chanterelle. They always has to be washed, because sand is edible, but not really tasty, and they are growing on sandy ground.

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#15

1 garlic clove means one head of garlic! Don't tell me how to garlic!

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#16

30 Bad Cooking Tips People Say They Ignore At All Cost I always double the spices when using a recipe. They don’t know me!

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finisz
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1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

It's personal taste. Although when baking is better to follow the recipe.

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#17

That whole “how to properly cut an onion” business. I get that in a restaurant kitchen it minimizes waste but I’m just gonna lop off both ends and remove like 1 layer.

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Solidhog
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I always thought the same. It’s not about how quick you can do it. It’s about being comfortable and still having your fingers at the end of it.

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#18

30 Bad Cooking Tips People Say They Ignore At All Cost Minced garlic (the stuff in jars) is NOT blasphemy! It's handy and tasty when used properly.

Lots of great take-out places use minced garlic in their dishes, so if you're trying to recreate a favourite dish, it could be the secret ingredient you're missing.

I still use fresh garlic often, but I've gotten off my high horse about the other stuff.

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Solidhog
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

It’s not cheating, it’s time saving. You would be shocked how many restaurants use “instant” sources like cheese sauce and mash potatoes

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#19

Beer/wine pairings. I know them, I understand them and I get it. However, at home, I believe that regardless of what the world says, to me, the very best beer/wine to go with meal X is whatever my personal favorite beer/wine happens to be. Does this drink "go" with this meal? Who cares? It's my favorite, of course, it does!!!

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#20

30 Bad Cooking Tips People Say They Ignore At All Cost Cooking with olive oil.

I really don't see the point. It cost a lot more and it has such a low smoke point, it's way too easy to burn your oil and then everything tastes weird.

I use vegetable oil for cooking. I keep a bottle of very nice olive oil to drizzle on top of things to finish them after they are cooked or to make the marinade, but i don't cook with it.

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Skull in Sky
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1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Why do I ALWAYS have to write this one down. Olive oil comes in three types. Refined for frying, Refined and Virgin (and the extra virgin variant marketing thing). Refined olive oil has one of the highest smoking points because the pulp that'd give it taste and lower the smoking point is not in it. That also means it's taste neutral.

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#21

Not mine, but my wife's…

Adding salt to a finished plated dish without tasting it first. Cringe every time.

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Carol Emory
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1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

In some countries, like Japan, it's considered bad manners to put anything on your food without tasting it first. It means you don't trust the chef.

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#22

Still flabbers my gasts that people rinse off the chicken.

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#23

30 Bad Cooking Tips People Say They Ignore At All Cost Steak must be undercooked, so says all the hype…. I will eat mine how I like. Sometimes pink in the middle, sometimes cooked right through but never raw/rare.

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Naesil 🇫🇮
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I never have one raw, and if Im cooking myself I prefer to make sure its cooked.. but in restaurant where professional prepares the meat I will always have medium minus which is between rare and medium

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#24

30 Bad Cooking Tips People Say They Ignore At All Cost Frozen pizza:

Preheat the oven...

If I'm eating frozen pizza it's because I'm too busy/lazy to eat real food that evening.

Turn on the oven, unwrap the pizza, "OK google set timer for (recommended time +4 minutes)"

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Jayne Kyra
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1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Whenever I made frozen pizza directly from freezer to oven, the middle was still cold and outside would get burnt. Now I defrost it in the fridge and once it is soft in the middle, off it goes. Never failed me! (Dr. Oetker pizzas are delicious.)

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#25

30 Bad Cooking Tips People Say They Ignore At All Cost I know risotto looks better when made with white wine but try a mushroom risotto with red wine and elevate it to something richer and more satisfying

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#26

30 Bad Cooking Tips People Say They Ignore At All Cost I never bother to sift flour. I haven’t had a sifter in over 40 years.

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Kay blue
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

If you are making something like Angel food cake then yes definitely sieve your flour, otherwise just dump it in. I tested it myself with a normal sponge cake and you couldn't tell which one had sieved flour, the trick is to not overmix the batter.

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#27

30 Bad Cooking Tips People Say They Ignore At All Cost “Add a 1/8 teaspoon.” I’m sorry but a 1/8 tsp isn’t going to do anything.

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Guillaume Derode
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Use grams for pete's sake. It's so much easier than parts of teaspoons of the content of an 18th century midwife's snuffbox.

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#28

30 Bad Cooking Tips People Say They Ignore At All Cost Searing meat when I make pot roast in an instant pot/crockpot.

I have done it and not done it enough times and it’s not a noticeable enough flavor for me to bother with anymore. I’m content with how it tastes.

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Dave Van Beurden
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Searing colours/caramelises the meat so the sauce ends up looking a nicer, darker brown. But if that is not an issue, don't bother

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#29

30 Bad Cooking Tips People Say They Ignore At All Cost White wine only in fish and chicken dishes

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#30

30 Bad Cooking Tips People Say They Ignore At All Cost I never rinse canned beans

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