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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.

TrialAndAaron , Farhad Ibrahimzade Report

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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!

NaughtyCheffie , Stefan Katrandjiski Report

#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.

reddit , Charisse Kenion Report

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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.

EduardoElMalo , rangga ispraditya Report

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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

bigmanpigman , Sorin Gheorghita Report

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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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#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

lhayes238 , Marco Verch Professional Photographer Report

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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
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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
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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.

ZweitenMal , Pixabay Report

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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!

Apprehensive_Zone281 , Tamanna Rumee Report

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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
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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.

iaskjeeves , popo.uw23 Report

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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.

Robotick1 , Alexis Antoine Report

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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.

Old_Dingo69 , Chad Montano Report

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Naesil 🇫🇮
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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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WA2DK
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I eat my steak so well done I can kill a dead person with it. Lots of people say I "ruin" the meat, but that's just how I prefer it, ruined or not 🤷‍♀️

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

I hate that there isn't a kitchen term for "caramelized outside, moist and hot inside", because I get tired of my options being "burnt and grey" or "still mooing and bleeding"

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

I love rare beef like roast beef and steaks but FFS restaurants need to understand that medium-rare burgers need to be warm in the middle. I've stopped ordering MR because everything comes out COLD in the center. Don't undercook my food just so you can send it out in record time.

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

If I have to take a chainsaw to it I don't touch it.

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

If you believe in "hype" instead of your own taste buds, you have a problem.

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

Raw or rare steak is vile. You might as well cut out the middle man and go bite a cow!

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

While in the navy and in home port a friend and i would go to outback nearly every friday. He would always tell the waitstaff "i want mine still mooing when it comes to me" lol

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

Eat it like you like it. I like chard on the outside and still mooing on the inside.

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

It depends on the cut. Flank or skirt, you need to cook the hell out of that. Filet mignon? You're doing yourself a disservice by cooking that above medium. I used to like my steak charred when i was young, but the pinker the middle the more tender the end product. While my father preferred his steak RARE, that's a touch to underdone. Filet can do medium rare, Strip is medium at most. All about the contrast, nice dark, crispy crust on the outside, tender juicy inside. SUV ide and a charzall take all the guesswork out of getting it done right.

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

I will do raw, as a tartare (with a raw egg and cornichons), or I will do it medium. Not a fan of rare.

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

Was in New Zealand sitting in a restaurant, ordered the venison. It arrived crispy around the edge but 'blue' in the center. But the clever lighting hid that, it was tender and tasty.

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

My wife used to like blue steak, never understood that myself but she likes rare these days, me I just like good old reliable medium rare.

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

That was my dad. Me on the other hand...as long as it's not fighting back I'm good! To each their own!

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

I would eat steak raw with a sear. I might even just go for raw. My grandfather always used to say "if its warm its not raw"

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BasedWang12
Community Member
1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Im right with you..... I know this is a cardinal sin, but my mom and I love our steaks rare, but sometimes on the grill you get a cool center (blue) which we want it to at least be warm..... So we would microwave it for a few seconds and Boom

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

I cook my own steak, I am often disappointed when ordering it from a restaurant. I think my idea of medium rare is either wrong or just different.

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

Pittsburgh style all the way. If I order steak in a restaurant and the chef doesn’t know what that means, I’m not there to educate a supposed professional, so I avoid the steak.

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

Depends on the quality of the flesh, I suppose? Bad quality get like shoesoles when cooked through.

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

Medium rare, or usually medium well. A well done steak has no taste.

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

Well done. I'm not a cat. Just because YOU don't know how to cook it well done and still have it tender.Learn.

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

Most people don't know how to cook steaks well-done. Hint: you don't just leave it on the stove longer. That's how you make the dry, flavorless, overcooked steak that makes people think they hate well-done steaks. You cook it slower, with oil in the pan. It must be room temperature when you put it on. And it must cool slightly before you cut it open. And you absolutely need a well-marbled steak. Do it right, and it has MORE flavor, not less.n OTOH, I eat medium-rare steaks sometimes because I buy cheap steak or I'm in a hurry.

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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)"

sloth9 , Stefan C. Asafti Report

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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

bluecoastblue , Yalamber Limbu Report

#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
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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.

SleepyBear3366911 , Ivana Cajina Report

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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

UnoriginalUse , Louis Hansel Report

#30

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

backtotheland76 , Ron Lach Report

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