30 Of The Worst Beliefs About Cooking People Have Been Taught By Their Parents, As Shared On This Online Thread
One of the best ways to learn how to cook is to help out your parents and relatives as a kid while they’re busy in the kitchen. That way, you quickly pick up some great techniques, sharpen your veggie chopping skills, and get used to being around all the clanking and clattering pots and pans. It’s great! On the flip side, you also pick up some of your parents’ cooking misconceptions, too.
Their mistakes become part of your knowledge base. And it sometimes takes years and years for you to realize that your parents might not have had everything figured out when it comes to food. Redditors opened up about some of the weirdest and funniest things their parents taught them about cooking that ended up being completely the wrong way to go about making food.
From completely overcooking pork and salmon into dry inedible meals to undercooking mushrooms and not using any salt and beyond, here are the biggest misconceptions that they shared. Scroll down, upvote the posts that you think everyone should read, and if you have any food lessons to share with the rest of our dear Pandas, you can tell us all about them in the comments.
Bored Panda got in touch with Jessica Leigh Clark-Bojin, a talented pie artist, food expert, and the author of ‘Pies Are Awesome,’ for a chat about where misconceptions about food come from and about food fads (like the dastardly sugar lobby vilifying fat in the 1960s).
“Culinary knowledge is usually passed down generationally. If that’s how your mum/dad/gran did it, that’s how you do it. There’s a lot of, ‘If it ain’t broke, don’t fix it’ mentality around the dinner tables of the world,” she told us. Read on for our interview with Jessica!
This post may include affiliate links.
Their method for hard boiled eggs: start them in cold water, boil for 15 minutes, then wait til the water cools to remove them. Gross grey yolks every time
ETA: whoever downvoted me obviously makes eggs this insane way so I just wanna tell that guy specifically that you can boil a perfect egg in 12 minutes, less time if you prefer a jammier yolk. you do not need to waste an hour to make hardboiled eggs buddy
You lot are mad. Cold water, eggs in, bring to boil, 3 mins runny, 6 mins hard, cold water after both. End of.
Pie artist and baking grandmaster Jessica told Bored Panda that if people haven’t tried the ‘correct’ versions of the dishes or ingredients, then they’ve got nothing to compare the versions they’ve always been served with.
“And even then, due to warm fuzzy nostalgic feelings the foods of our youth often invoke, some people may prefer the ‘incorrect’ version. Overcooked pasta just like mother used to make!” she noted that people’s nostalgia goggles might make an appearance.
“Of course, there is a line between ‘sub-optimal’ and ‘inedible’ when it comes to food. But if no one is puking up a lung or dying of obvious malnutrition, most busy parents don’t see much of an impetus to change,” she explained why most food mistakes don’t end up being fixed.
My dad always told me that mushrooms should be added to the dish at the very last minute and barely cooked. I always thought I didn’t really like mushrooms. When I finally ate mushrooms which had been sautéed golden brown I was blown away. Turns out they are way better fully cooked!
When I lived with my parents, I didn't get the hype around steak. This was all around the context we lived in - My mum was feeding eight of us and brought cheap tenderized cuts that she could afford, would cook it to the consistency of cardboard, and tell us how lucky we were having steak for dinner. I was totally indifferent to it as a meal, but you eat what's in front of you and you don't complain.
It wasn't till I moved out on my own and had a really good steak at a restaurant that I realized I had misunderstood beef for 18 years. Now I love to cook and eat steak.
Jessica explained to us that society tends to go through fads and phases when it comes to its relationship with food. Some ingredients can end up being lauded or demonized, only for the tables to turn years later.
“When I was a kid, butter was the enemy, and muffins were the epitome of healthy diet food for the weight-conscious. A 1,000-calorie bran muffin slathered in margarine with a black coffee. That was where it was at,” the cooking expert explained how something that was taken very seriously in the past might sound silly from a more modern perspective.
According to Jessica, people tend to have very strong feelings about their favorite foods. It’s only later that we might learn that the ‘healthy’ items we were eating might not have been all that great for us.
Vegetables must be boiled. Particularly broccoli.
Maybe if we had roasted a few, I would have eaten more.
same with brussel sprouts. people hate them because they are never cooked well
Putting oil in your pasta water keeps the pasta from sticking to itself.
This does nothing but waste oil. If you want to keep your pasta from sticking together stir it periodically and when it’s done drain it and put it right into your sauce.
Besides wasting oil, the only other thing it does is to keep sauce from sticking to the noodles and pooling in the bottom of the plate after they slid off the sad uncoated pasta
Love my mom, but she was an awful cook. As a teen I started to cook for my family once or twice a week. My father grilled on the weekend nights. The other 3 nights of the week were hers. She tried, she really did, but she was just not good. She would see a recipe she was interested in, but instead of trying it out as is, she would make adjustments to it the first time out. And her adjustments were not necessarily sensible. For example, she would see a recipe that calls for 2 cups of shredded cheese which she saw as too much cheese, so she would replace one cup of cheese with a cup of shredded carrot because it looked like shredded cheese. Stuff like that.
When I grew older and was at Girlfriend's house for dinner one night, she decided to make enchiladas, which I absolutely detested growing up. Of course, there are times in life when you just swallow what's offered to you and smile. They ended up being the best enchiladas I had ever tasted. Amazing. And of course I huge kuddos from her, A for eating them, B for asking for seconds, and C for the smile on my face.
Turns out, most enchiladas don't have 2 cans of diced olives mixed in. Yet another adjustment my mother made without thinking it through. You know diced olives bare a resemblance to ground meat when you cook it. And so, at the age of 22 I learned that I don't hate enchiladas. Lesson learned.
“There are certainly some historical food misconceptions that have done a lot of harm. The vilification of fat by the sugar lobby in the 1960s is a big one that springs to mind, as well as the whole ‘eating a giant bowl of glorified marshmallows is a-ok for breakfast’ phase,” she told us.
“Outside of broad societal attitudes towards certain foods and diets, there are a number of common everyday cooking mistakes that people make in the preparation of their food—our handling of rice and pasta are high on the list here—but outside of food safety violations, I tend to be pretty sanguine about these things,” the expert noted that not cooking something ideally isn’t always the same as making the food item dangerous for consumption.
“No one ever died from over-cooked pasta, or vegetables boiled within an inch of their life. Sure, they’re missing out on a heightened culinary experience, but do you really want to be ‘that guy?’ I know I’m not going to tell my grandma how to perfect her pasta boiling technique (and if you knew my grandma, you wouldn’t either!),” Jessica said that, at times, it’s best to be diplomatic and dig into the meal without comment.
That meat has to be cooked to a point of total shoe-leather dryness in order to be "safe" to eat. Neither of my parents would touch a piece of chicken that wasn't dessicated through and through nor a piece of beef with a touch of pink.
Mine too. I was pretty much a vegetarian until someone introduced me to a bleu steak!
Load More Replies...
Grandmom, bless her heart, cooked meat until it was inedible. When I first met her, I had been told about this. Asked why I wasn't eating the leather pork chop. Said I loved veggies (I do) and her pasta was delicious (Italian).
A friend wanted a pot roast like his grandma made. His sister told me they were terrible. I was told that 'you better not put any wine in it", so I had another guest pour in the wine. He thought it was the best he ever had, just like grandma's. Memories can play tricks on you.
Load More Replies...
I like all my meat a little crispy. I had some SLIMY ON THE INSIDE chicken at huddle house many years ago (I can still feel it in my mouth) and I have not looked at chicken the same way. I check every piece thoroughly and if I see any shine to it i will not eat it. Its made me sick for days.
It's why till an adult I hated pork chops you could use my mom's for flipflops. Man were they dey and tough.
If you eat game, however, raw is a riskier venture. You may want it charred a bit!
Yes, you do have to be very careful where your meat comes from. Particularly supermarket meat!
Load More Replies...
Same for pork… no trichinosis reported in the US. In over 80 years- no need to turn it into shoe leather
Depends. If you're eating store-bought pork, your chances are far lower (in the US, there are around 10 cases a year, but mostly not from commercial pork). If you're eating pork from boars you've hunted yourself or your own pigs, err on the side of caution. There have been cases of people getting trichinosis from non-commercial pork, as well as other wild game (like walrus).
Load More Replies...
Oh god, my dad burnt everything to hell. It wasn't until I first met my husband and he convinced me to try a med rare steak that I realized I had literally been eating charcoal my entire life. Don't even get me started on the chicken...i had no idea it could be juicy.
My Dad with steak until one night a waitress refused to ask her chef to cook a NY Strip "very well done" Dad tried it and was 'medium rare" rest of his life!
And quit flipping the meat on the grill! You sear it until it forms a crust and comes away without tearing, flip it over and finish it - period. Hamburgers do not need to be flipped a dozen times, and for God's sake stop squashing the spatula down on them. Your making all the juice run out and creating shoe leather.
Yo miss the entire point of eating meat and you've killed any nutrients it had by doing that
I used to have a neighbor that stopped coming to cookouts because we would cooks steak or burgers to medium rare. She wanted them all well done because she would actually get sick to her stomach if she saw red out of meat at all.
I am a pink meat eater the husband will only eat even the best cut of meat totally x well done and it makes me CRAZY
Well done for me, but not blackened. Not interested in grill marks either. I honestly don't see the point. It's unappealing to me whatsoever. Any meat that isn't well done tastes like metal and makes me sick. Been this way my entire life and I'll be 45 in Sept. Don't see the point of renting meat that's well done...take it off the burner and start eating. If cooked right, it's moist and delicious
My parents are the opposit. Eating semi raw chicken and I want to puke hearing the squishy noise of the chewing. I fry my prob myself
That was the theory behind institutional cooking for years. Also in hospitals to make sure no one had reactions to the food, no seasoning was allowed. Finally some hospitals have learned to prepare food that actually tastes good.
If any kind of meat is over cooked I refuse to eat it. Disgusting.
My mother never used a meat thermometer. Just cooked it extra long to be safe. I now do all the turkey dinners
Yup. Didn't discovery I love steak until I had it medium rare at a friend's house in high school.
Chicken not cooked completely white on the inside is a health hazard : Salmonella !!
My first husband's parents. Deep-fried dough as a "Sunday special breakfast", all meat was cooked to 170 F internal temperature, all recipes had salty, canned or powdered soup in them. It was like trying to feed a visitor from another planet when I started cooking my version of "American food" for him!
My boyfriends parents were mortified at blue steak, but I just like it that way and it’s easier for my tummy to digest. It’s weird how they get so freaked out over a good steak but you don’t see us going ape s**t over the cooked leather strap they preferred to eat
I do this, I have OCD. It manifests in a lot of ways but the biggest is around food/fear of foodborne illness. It's not about taste or preference - it's an absolute need because it feels like life or death. I'm curious if their parents might have been the same.
Meat is ready when the juices start to come out. If you can poke it through with extra force, it is medium rare. You can apso cut a pinch to look inside if it is pink or red.
The first time I had dinner with my my future in-laws, MIL served 3 types of meat, only identifiable as light coloured wood, medium coloured wood, and dark wood. It was like eating sawdust and splinters I had to chug so much red wine just to be able to swallow anything. Apparently it was supposed to be chicken pork and beef respectively. A terribly disrespectful way to treat food. The veggies were boiled to nothingness but the roast potatoes were fantastic.
According to the late Anthony Bourdain, do not order “well done” at a restaurant. Meat that is accidentally dropped on the floor gets picked up, rinsed off, and placed in a “Well Done” bin for later. Same with meat that is out of date. Inventory costs money and does not get wasted. The customer cannot tell once the meat is grilled into shoe leather.
Still getting over this belief. Once engrained it takes some undoing. Just have to wear a blind fold and not see the pink, haha.
Of beef. Obviously not talking chicken here.
Load More Replies...
Aw another of my mom too. Once in a while I want a piece of hockey puck in moms memory but I just can't bring myself to murder meat that way; I eat Rae thanks to my best friend 😊
Meat must be cooked only to a safe temperature, which is different for poultry and beef as well as for steak and hamburgers. Anything beyond that is personal taste.
You can do the steak to individual likes, just time it when to take off and put the others to rest a bit early.
He got better. But when I was growing up, my dad wouldn't take anything off the grill until it was black
Chicken should always be thoroughly cooked, not dessicated but absolutely NO pink. Steak on the other hand, well I knew someone who liked them so rare that we used to moo every time she cut it. Basically cut it off the cow and slap it on a plate rare.
My mom doesn’t like pink meat, but me and my dad love it when it’s red and juicy
Hell done for those crazy people. Me on the other hand , hand me the cow I will let it graze sun warmed is cooked enough for me
In the steakhouse we call this "hockey puck style". It's sad; cold all the flavor out
I always tell the chef my Mum wants her steak cremated...
Load More Replies...
With meat, the rarer it is the more bacteria it holds and the more well done it is the more likely it is to lead to cancer. Pick your poison.
Yep. My dad did the cooking until I was old enough. All meat had to be black on top, even pot roast. All vegetables had to be boiled a minimum of 15 minutes. All potatoes had to be boiled until they began dissolving into the water, then sieved out of the pot. I didn’t taste a fresh mushroom until I was 25.
Yup, that was just normal. My mom still does it. My SO is a chef. He has tried to convert her to medium-well for years, just a start to get to medium at least. She's not budging! 🤦
I got lucky when I married a professional cook. I've been sick from contaminated meat, so I'm pretty paranoid about undercooking it. My husband taught me how to cook food properly-even well done steak-so that it's cooked through but still tender and juicy. Also, the InstantPot is the greatest cooking pot ever invented.
Growing up in tropical country makes me always make sure that the meat is well cooked (and it's overly cooked most of the time). My uncle is one of the best when it comes to grilling meat, he somehow manages to cook meat thoroughly but not make it dry.
My mean sister orders Filet Mignon at restaurants butterflied and well done. I would love to be in the kitchen when the chef gets her order. And she always apologizes to the waitstaff who reassure her that she can have it anyway she wants (true). My lord woman! Just get a hamburger!
As an adult in my 30s, I went out for a steak dinner with my parents. The server asked how I wanted my steak cooked. I said, "Medium." My father reached across the table, grabbed my wrist, smiled indulgently at me, looked at the server, and said, "No, no, no! She *meant* medium-rare!" I removed my arm from his grasp, glared at him, smiled at the server, and said, "No, trust me, I meant medium." When our steaks came out, mine was cooked perfectly. My father (who, of course, ordered his medium-rare) grimaced and said, "I don't know how you can eat that!" I pointed at his steak and said, "And *I* don't know how you can eat *that!*"
I've made $64,000 so far this year working online and I'm a full time student. Im using an online business opportunity I heard about and I've made such great money. It's really user friendly and I'm just so happy that I found out about it. Heres what I do. :) AND GOOD LUCK.:) HERE====)> 𝐰𝐰𝐰.𝐰𝐨𝐫𝐤𝐬𝐟𝐮𝐥.𝐜𝐨𝐦
That was me when I HAD to eat meat (as a kid), I've never liked it so to burn it to a crisp took the meaty taste away.
My entire childhood we had margarine. I thought restraunts had some special technique to make their butter taste good. Turns out it was just regular salted butter.
After the Chernobyl disaster in the 80s we had to eat margarine for a couple of years because the milk from our dairy herds was contaminated by the fall out. That first bit of butter when it was safe to eat again was like heaven melting on toast. (Incidentally, we lived a very, very long way from Chernobyl. Fallout can travel scary distances on the weather.)
My parents boil any meat that they’re going to “cook” on the grill because it won’t cook all the way through on a grill. And this is why I thought I hated BBQed chicken. Few years ago I threw a BBQ for them, my Dad insisted I was going to kill them by just grilling the chicken and pork. Then they said, best grilled chicken and pork they ever had. I also grilled the corn on the cob which they thought was some kind of miracle.
You should wow them with grilled pineapple &/or asparagus next - yum!
A lot of these misconceptions probably come from a place of love. For instance, some parents might not cook with salt because they know that an excess of it might be harmful to health. Others might overcook food because they’re overly worried about killing off any germs.
Sure, that might kill the flavor, but these aren’t misconceptions that harm you much apart from leaving your taste buds unsatisfied. It’s the mistakes related to hygiene in the kitchen that you should be worried about.
Some kitchen mistakes are worse than others. Food expert, pie artist, and author Jessica recently told Bored Panda all about food hygiene.
No more than three eggs per week, or you'd die of heat failure from the cholesterol.
If you want an omelette one day, you’re out of luck for the rest of the week, then
It took me an entire summer of owning my own barbecue to learn that barbecued does not mean charred past recognition.
That reminds me that at a friend's barbecue years ago, I said to my husband, honey, can you make sure I get a well done sausage? He said, no problem, they're ALL burnt !!
In this vein - spinach! Boxed fish sticks, rice, and canned spinach was in the regular rotation when I was a kid. I didn't realize spinach was tasty until I had a tasty fresh spinach salad at my in-laws' place.
Reading the Harry Potter books, I always just straight imagined gillyweed as canned spinach. Slimy and revolting.
"The worst thing that can be done in the kitchen in terms of hygiene is treating the 'dangerous' ingredients in the same fashion as all the other ingredients in your food prep. Pathogens (the little things in food that can make us sick like bacteria, viruses, fungi, and microorganisms) thrive in certain foods more than others," Jessica explained to us in an exclusive interview.
"Raw chicken, raw egg, unpasteurized milk, seafood, and raw flour (people often forget that one!) in particular are fertile breeding ground for nasties and need to be treated differently than other foods,” the food expert warned.
According to Jessica, everyone should keep in mind the food safety acronym ‘FATTOM’ to remember which foods spoil quicker than others. The acronym stands for “Food supply (protein), low acidity, time, temperature, oxygen, and moisture."
If you don’t have a potato then it is not an actual meal. It wasn’t exactly true then but that was what they knew.
Not exactly my parents, but my grandmother had some... Unique views on food. For example:
Enjoying foreign food makes you almost traitor of your country
Never washed her vegetables because dirt toughens you up
Only she knows the correct recipes and experimenting in kitchen in unforgivable (direct insult to my mom)
If something had gone bad, she didn't throw it out, but boiled till it literally dissolved and then got upset that noone ate it
My mom just told me to completely omit salt when cooking.
There is a fairytale from Middle East, goes smth like this: A padishah had three daughters. When they grew to full age he asked them to tell him how much they loved him and the one who loved him most would get his kingdom. So the first daughter told him she loved her father like a caravan of gold. He gave her a caravan of gold but not his crown. The second one compared her love to a caravan of damonds. He gave her a caravan of diamonds but not his throne. The third one, his favourite daughter, came and said: I love you like salt. He was furious and sent her away without giving her anything, forbidding to ever return. The shah was broken since he felt betrayed by his favourite daughter. Then a wise wizard came to him and said: you have done injustice. Try and eat your food wothout salt for three weeks and you will see how much your daughter loves you. He did. By the end of the first week he had lost all appetite. By the end of the second week he was ready to lose his riches for one meal salted bite. By the end of the third week he was so exhausted by the tasteless food that he was ready to give up his kingdom for a pinch of salt. This is when he understood. He asked his daughter to return, gave her his kingdom and knew she would be a worthy queen. The end
The expert said that you can use ‘FATTOM’ as a quick rule of thumb to determine how dangerous the ingredients you’re working with actually are.
“For example, if you are working with something with a very high acid content like lemons, jam, or pickles, or something with a very low moisture content like crackers or rice cakes, you really don’t have to worry about them sitting out on the counter for hours or touching other food. They just don’t have enough of what the pathogens need to grow,” she said.
"On the other hand, something like raw shrimp which has a high moisture content and lots of protein for pathogens to eat really needs to be carefully monitored for how long it is left out in the open air in 'danger zone' temperatures and kept far away from other food and utensils,” she told Bored Panda that temperatures between 40 and 140 degrees F (4 to 60 degrees C) are the danger zone for pathogen growth.
My dad, whose mother is from Sicily, he was really offended when my future SIL sweetened her Bolognese sauce with carrots. I did a little research on a standard Italian sofrito, and it includes carrots. I've since modified my recipe, swapping sugar for carrots, and I think it improves the flavor.
Most of these differences are simply preferences, rather than strictly advantageous, incorrect or correct. Two cooks can use vastly different techniques for the same dish and make an end result that is equally delicious. That is why it is best to regard all recipes as advice and suggestion, not gospel.
This needs to be higher. Even with the science of baking, you can still turn it into art, like adding a bit of cinnamon and sugar on top of chocolate chip cookies straight out of the oven. Maybe those same cookies have a touch of nutmeg baked in?
For my entire childhood I thought mashed potatoes came in a box.
Everyone loves their Moms cooking but don't they all have this one dish that you learned later does not taste like it is supposed to? Mine for example will leave pasta in the water until it's time to serve it, even if it's practically starting to dissolve by that time. Then she will drown it in butter so it won't stick.
Mine was eggplant. Wouldn’t touch it. Then I went to a resturant, ordered it without knowing, and ate the whole thing. You should’ve seen my face when I was told it was eggplant!
Salmon. My mom was a decent cook but I thought I detested that nasty dry stuff until I had salmon at a restaurant once and was like holy sh*t, THIS is salmon??
I LOVE searing tuna and salmon on a cast iron skillet. For the longest time, I thought I hated seafood, turns out I just never had it prepared properly until a few years ago.. Now I'm pescatarian, go figure.
I was allowed to eat eggs, sunny side up, omelette, whatever, only once or twice a week.
Supposedly unhealthy.
My mom used to overcook pork chops all the time because she didn't believe it was safe to have any pinkness inside. I thought I didn't like pork chops very much because I thought it wasn't juicy enough until I finally had one that was cooked to medium doneness.
In the not too distant past, there was a real danger in eating undercooked pork - Trichinosis, the food-borne disease caused by a microscopic parasite Trichinella. Most pork was raised in conditions where the parasite thrived and was common in fresh pork. To kill it, the meat had to be cooked to 145°F/63°C. Now, pork sold in grocery stores is not raised in these conditions and because there is no parasite, the meat so doesn't have to be cooked to death.
Bacon. I assumed it was the solid food equivalent of coffee when I was a kid - smells amazing, tastes like bitter, burnt ashes. My parents err on the side of burnt, and sometimes they err hard. When I was 12 my buddy made us some for breakfast after a sleepover and pulled it off the heat almost still pink and my mind was blown.
You can't drink milk while eating anything with lemon or it will *curdle in your stomach* and make you *severely* sick!
There's a really nasty prank you can play on a friend. Order a drink called a Cement Mixer. It's a shot with Bailey's Irish Cream with lemon or lime juice floated on top. It curdles instantly in your mouth and makes the shot almost impossible to swallow.
My mom is a great cook. People offer to buy her stuff all the time. And when my friends come over, they leave at least 5lbs heavier. HOWEVER, there is one thing that she does that hella bothers me- she leaves soups and stews on the stove top for a couple days. She boils it every day and claims it removes the bacteria. Luckily, no one has gotten food poisoning yet. It still freaks me out. And I’ll only eat it when it’s freshly made or from the fridge.
The 'no one has gotten food poisoning yet' part kinda proves she's right....
When baking, stir everything clock wise or it will be bad.
My parents always had their big meal in the evening. Only as an adult living in Germany did I learn that a big lunch and a light supper are much healthier (for me at least). Much better sleep for one thing.
Sorry people, but there is no specific tame of day for the big meal. Having a big meal soon before going to sleep can cause heartburn in some people, but having dinner at 7 and going to sleep at 11 is fine. Also, the whole "breakfast is the most important meal of the day" was invented by breakfast food companies.
Eggs are bad for you.... That was before we heard about cholesterol. Then butter, here use this congealed artery spackle instead
Later they got into the whole low fat thing
Spinach is desgusting. Its NOT. I eat it every day as an adult. But they ALWAYS bought Canned Spinach which is... not good. Really bad. Green, slightly grass tasting slime. Fresh Spinach? Crunchy! No Slime! Good. They came up poor and lived on an island so I don't think they quite understood that, one we had moved west, they now lived with 500 km of 1000 farms and didn't need to buy it in a can anymore...
A pinch of salt = only a few grains
Note: this post originally had 67 images. It’s been shortened to the top 30 images based on user votes.
i had a single mom raising 3 kids with a father that didn't pay child support. so, she was creative in her cooking. some of the things she did would sound weird but they worked. best thing that happened was there was a little corner market owned by an asian couple. while they didn't allow credit for 99% of their customers they did for mom, probably because they saw her struggling to feed three kids. one day they showed up at our apt w/veggies and meat and things i had never seen as it was all asian. mr. lou explained in broken english that his wife was going to teach how to stir fry & make meat go far & lots of veg. this was early 60s so way before stir fry was common. such kind people.
Some of these sound more like superstition than "cooking errors." Most of the rest are just personal preference, neither right nor wrong.
Preparation. There are so many veggies I hated (asparagus, spinach, eggplant, cauliflower just to name a few) because of the way my parents wanted them cooked. Generally really uninspired, bland cooking, no spices, not even herbs were to be used. Now, that I live with my bf, who really loves cooking and experimenting with flavors, a whole new world of tastes opened up to me 🤩
Until I knew my mother-in-law, I was convinced I hate Christmas sweets. My mum was the same sort of some people above - six eggs in recipe, no only twoo, 250 g of butter, hell its too much, give 100 g - and the result was dry, crumbly, no savor. Everything was prepared "healthy" - no fat, no cream, no milk, meat was boiled slowly until fragmented to sarcomers for better chewing and digestion. When I was 12, my parents applied for school cantine cause they were oversaturated with my "anorexia" and exhausted from forcing me to eat. Then, I almost doubled my weight during one year.
oh, one thing i wanted to add here is kind of an homage to my mom's creativity. since my dad didn't pay child support he would occasionally drop off things like a case of tuna or a case of chicken noodle soup. at one point i was having tuna for lunch so often that i was getting teased at school. we had a field trip & i told my mom i didn't want a lunch because i would stink up the bus and get teased. the next morning there was my lunch & she told me it was chicken salad. it was damn good chicken salad! was it really? nope. mom had drained and rinsed the tuna, seasoned w/chicken bouillon & spices. that's what moms do!! i sure miss her.
I used to think I hated lasagna but it turns out my mom would always buy the cheapest frozen lasagna and cook it too long (and burning it). The first time I had home made lasagna I was mind blown. Also now my husband and I frequently have frozen lasagna but we choose the best brand and don't overcook it lol and it's my favourite meal
Hm, there are some rules that appear to be silly at first sight, but might be worth a try. If you're cooking tomato sauce, listen to Black Sabbath while doing so. The original line up. The sauce will be a lot better than compared to any other music that was being listened to during cooking. Just try it out ... works!
My mom is convinced that eating off a plate or drinking out of a mug with a chip in it is extremely dangerous and the lurking bacteria will probably kill you. I understand that you shouldn't eat off a cracked plate, but within the last year she confiscated one of my favorite mugs that had the teensiest chip in it, even though I told her I drank from the opposite side!
My maternal grandmother was a terrible cook and she knew it, but, bless her, she tried her best anyway and just wanted to feed her family. Can't say the same for my other grandmother. She sucked and I don't miss her. My maternal grandmother was wonderful. The only thing she could make was Portuguese sweet bread, using her mother's recipe (which is now mine and I intend to keep it in the family) every year on Easter Sunday and us grandkids would dye the eggs that she would then bake in the bread. I absolutely loved it.
Margarine gets a lot of hate. I personally prefer it to butter, as I feel at least that it is less heavy, and if you look at the ingredients list it's not that out there.
I'd like to weigh in on this and agree that I thought I hated a LOT of veggies because my grandmother would boil them to mush. In my 20s I discovered that I loved them cooked differently, lovely and crunchy with so much flavour! Now in my 40s with sore teeth, I have to wonder if she just cooked them down to mush because she had no teeth and sore gums - eep.
my dad was a chef and I grew up in a restaurant so I know a lot about cooking food. Baking is not something I am good at b/c it's just too precise. Cooking is easier b/c it's not an exact science. He was old school Italian American so did like his meat well done but cooked it however people ordered it, but made ours a bit too well done. I still don't like rare meats, but no longer want them overcooked either.
Ah yes the old eggs are unhealthy because of too much cholesterol myth. The original study actually found out that too much cholesterol can kill... a rabbit. (They didn't test it on humans though) Also chicken has to be cooked through or else you risk a salmonella poisoning.
I must have cooked it wrong because my fresh tuna steak tasted the same as canned so that's why I get canned. 🤷♀️
Load More Replies... I hated mashed potatoes as a kid. Now I realize that my mom would make them either too lumpy or too runny with no flavor like butter or sour cream.
Garlic, sour cream, chives and/or cheddar are always fun additions. :)
Load More Replies...
So how do you fertilize and pollinate your vegetables? Do you hand pollinate and use chemicals to fertilize?
Load More Replies...
i had a single mom raising 3 kids with a father that didn't pay child support. so, she was creative in her cooking. some of the things she did would sound weird but they worked. best thing that happened was there was a little corner market owned by an asian couple. while they didn't allow credit for 99% of their customers they did for mom, probably because they saw her struggling to feed three kids. one day they showed up at our apt w/veggies and meat and things i had never seen as it was all asian. mr. lou explained in broken english that his wife was going to teach how to stir fry & make meat go far & lots of veg. this was early 60s so way before stir fry was common. such kind people.
Some of these sound more like superstition than "cooking errors." Most of the rest are just personal preference, neither right nor wrong.
Preparation. There are so many veggies I hated (asparagus, spinach, eggplant, cauliflower just to name a few) because of the way my parents wanted them cooked. Generally really uninspired, bland cooking, no spices, not even herbs were to be used. Now, that I live with my bf, who really loves cooking and experimenting with flavors, a whole new world of tastes opened up to me 🤩
Until I knew my mother-in-law, I was convinced I hate Christmas sweets. My mum was the same sort of some people above - six eggs in recipe, no only twoo, 250 g of butter, hell its too much, give 100 g - and the result was dry, crumbly, no savor. Everything was prepared "healthy" - no fat, no cream, no milk, meat was boiled slowly until fragmented to sarcomers for better chewing and digestion. When I was 12, my parents applied for school cantine cause they were oversaturated with my "anorexia" and exhausted from forcing me to eat. Then, I almost doubled my weight during one year.
oh, one thing i wanted to add here is kind of an homage to my mom's creativity. since my dad didn't pay child support he would occasionally drop off things like a case of tuna or a case of chicken noodle soup. at one point i was having tuna for lunch so often that i was getting teased at school. we had a field trip & i told my mom i didn't want a lunch because i would stink up the bus and get teased. the next morning there was my lunch & she told me it was chicken salad. it was damn good chicken salad! was it really? nope. mom had drained and rinsed the tuna, seasoned w/chicken bouillon & spices. that's what moms do!! i sure miss her.
I used to think I hated lasagna but it turns out my mom would always buy the cheapest frozen lasagna and cook it too long (and burning it). The first time I had home made lasagna I was mind blown. Also now my husband and I frequently have frozen lasagna but we choose the best brand and don't overcook it lol and it's my favourite meal
Hm, there are some rules that appear to be silly at first sight, but might be worth a try. If you're cooking tomato sauce, listen to Black Sabbath while doing so. The original line up. The sauce will be a lot better than compared to any other music that was being listened to during cooking. Just try it out ... works!
My mom is convinced that eating off a plate or drinking out of a mug with a chip in it is extremely dangerous and the lurking bacteria will probably kill you. I understand that you shouldn't eat off a cracked plate, but within the last year she confiscated one of my favorite mugs that had the teensiest chip in it, even though I told her I drank from the opposite side!
My maternal grandmother was a terrible cook and she knew it, but, bless her, she tried her best anyway and just wanted to feed her family. Can't say the same for my other grandmother. She sucked and I don't miss her. My maternal grandmother was wonderful. The only thing she could make was Portuguese sweet bread, using her mother's recipe (which is now mine and I intend to keep it in the family) every year on Easter Sunday and us grandkids would dye the eggs that she would then bake in the bread. I absolutely loved it.
Margarine gets a lot of hate. I personally prefer it to butter, as I feel at least that it is less heavy, and if you look at the ingredients list it's not that out there.
I'd like to weigh in on this and agree that I thought I hated a LOT of veggies because my grandmother would boil them to mush. In my 20s I discovered that I loved them cooked differently, lovely and crunchy with so much flavour! Now in my 40s with sore teeth, I have to wonder if she just cooked them down to mush because she had no teeth and sore gums - eep.
my dad was a chef and I grew up in a restaurant so I know a lot about cooking food. Baking is not something I am good at b/c it's just too precise. Cooking is easier b/c it's not an exact science. He was old school Italian American so did like his meat well done but cooked it however people ordered it, but made ours a bit too well done. I still don't like rare meats, but no longer want them overcooked either.
Ah yes the old eggs are unhealthy because of too much cholesterol myth. The original study actually found out that too much cholesterol can kill... a rabbit. (They didn't test it on humans though) Also chicken has to be cooked through or else you risk a salmonella poisoning.
I must have cooked it wrong because my fresh tuna steak tasted the same as canned so that's why I get canned. 🤷♀️
Load More Replies... I hated mashed potatoes as a kid. Now I realize that my mom would make them either too lumpy or too runny with no flavor like butter or sour cream.
Garlic, sour cream, chives and/or cheddar are always fun additions. :)
Load More Replies... So how do you fertilize and pollinate your vegetables? Do you hand pollinate and use chemicals to fertilize?
Load More Replies... 