“The internet went wild for this, and there are still some true believers out there.
I say ‘meh.'”
Unfortunately, not all hacks are created equal, and some simply…don’t work.
Recently, redditoru/Malkadorkasked ther/Cookingcommunity to share thecooking hacksthey find to be overrated.
Here’s what home cooks had to say.
“Slicing cherry tomatoes between two plates.
“That thing about using a can opener sideways just mangles my cans.”
u/Carya_spp
3.
“Mayo instead of butter for grilled cheese.
The internet went wild for this, and there are still some true believers out there.
I say ‘meh.'”
u/[deleted]
5.
Its an oily mess.”
u/BellaBlue06
7.
“Most kitchen devices are a hassle to clean and can be replaced with a lot of 101-level skills.
Youd be surprised how far a sharp chefs knife can really take you.”
“Pulling herbs through a hole in your colander to remove the stems.
Its in every ‘hack’ video, and it pisses me off.”
So easy, and actually works."
u/VultureTheBird
9.
Its obviously not, and just because it CAN doesnt make that a ‘hack.’
“Basically, any hack to get the peel off the garlic never works for me.
I just smash the eff outta them.
If I need thin slices, then I lightly smash them or twist the cloves a bit.”
u/Bloodfart12
11.
“I feel like there’s a lot of fuzz around hacking your way into an onion.
“I never understood the rice and finger-dip trick.
It leaves a lot of room for error.”
u/Brilliant_Rip4175
13.
“Putting a potato in soup or sauce to remove saltiness IT DOES NOT WORK!
People push this myth so far, it’s grating.”
u/u-give-luv-badname
15.
“A wooden spoon placed over boiling noodles will keep them from boiling over…bullshit!”
u/fairelf
17.
“Some folks advocate sous vide as the be-all and end-all for any and all cooking.
Sous vide works great for some dishes, but its far from being universally the best method.”
“‘Don’t cook with a wine you wouldn’t drink.’
A $4 wine can work great.”
u/mintbrownie
19.
“Ways to peel ginger.
The thing is, you don’t actually need to peel ginger at all for most dishes.”
“Adding liquid to a roux slowly to prevent lumps.
I have always followed the Chef John adage: hot roux, cold liquid, no lumps.
It has never failed me.
The only time I add slowly is if I am adding hot liquid to a roux.”
u/CoolKid100
21.
“Oh, there are many for making coffee that make me laugh.
All this water, stir a minute, wait, add more water…good lord.
Coffee, hot water, stir, wait, plunge, drink.”
“Any garbage about separating egg yolks and whites.
Don’t use a plastic bottle, don’t rub garlic on your fingers, etc.
just crack it in your hand and let the white run through.”
u/FeatherThief
23.
“Using a food processor to make piecrust dough.
“Using butter instead of oil.
u/snap_wilson
Note: Some responses have been edited for length and/or clarity.
