The fact that I’ve never even questioned some of these is simply wild.
Some beliefs (like throwing pasta against the wall to see if it sticks) are simply…false.
that aren’t the slightest bit watery."
u/StankyPeteTheThird
2. u/squeevey
3.
“Salad dressing recipes loooove to tell you to ‘stream in the oil’ while whisking.
Nah, just throw it all in a jar and give it a good shake.”
“I ignore directions to ‘cook onionsfor three minutesuntil translucent’ in a recipe at all costs.
“Mostpasta recipeswill tell you to bring amassivepot of water to a boil.
“This serves two purposes: First, the water will come to a boil much faster.
Ross Yoder
6.
“I tweak most measurements especially where garlic or salt is concerned.”
“My cooking changed for the better when I started using Better Than Bouillon stock concentrates.
They also have some especially unique flavors, like sauteed onion and roasted garlic!”
u/BandAidBrandBandages
8.
“I always use salted butter.
That’s…literally not how chemistry works.”
“Depending on the kind of rice you’re cooking, it’s not alwayscrucialthat you rinse it.
“I never make simple syrup on the stovetop.
Just microwave some water and swish the sugar around until it’s fully dissolved.
Bonus points if your microwave vessel isalsoyour storage container I hate extra dirty dishes!”
“My mom used to be an operations manager at a culinary college.
Theyspecificallytold the students not to use expensive wine.
They recommended boxed wine because the wine stays sealed from the air and stays good for longer.”
u/PlanetMarklar
15.
“Rinsing chicken before cooking it is totally unnecessary.
“Properly measuring dried spices has never been my strongest suit.
u/Straydapp
17.
Separate little dishes for all of the components?!
Do these people cook on weekdays?
Do people do their own dishes?!”
“Most recipes written for American audiences that originate from other countries are extremely stingy with herbs and spices.
My Italian wife calls it ‘Italian food for American people.’
“Instead of making my own homemade stock, I find that stock cubes work just fine.
They really taste great in most applications!”
u/TitsAndWhiskey
23.
“Instead of making a roux with flour to thicken sauces, I’ll use cornstarch as a thickener.
I’m never too fancy for cornstarch.”
“When you’re cooking ground beef,somany recipes will tell you to ‘drain the fat.’
“I always use more vanilla extract in my baking than what the recipe calls for.
People writing recipes normally have higher-quality ingredients than the average person.
‘Cook times’ go completely out the window.”
“This one totally depends on where you live and how old your pipes are.
“When cutting onions, people say you’re supposed to make horizontal cuts parallel to your cutting board.
I only make vertical cuts (facing the root of the onion) before chopping it up.
Those other cuts are redundant the onion is layered already!”
Nowadays, a bit of soap isn’t going to hurt your cast iron.”
“Adding oil to your pasta water won’t prevent the noodles from sticking.
“I rarely pay attention to sugar measurements when baking.
So many baked goods are sickeningly sweet already.”
Salting your food is mandatory, but black pepper is just a spice that somehow became synonymous with salt.
Not all people like it, and I don’t find it necessary in most dishes.”
Note: Some responses have been edited for length and/or clarity.
