Whether we like it or not, cooking is something most of us have to do almost every day of our lives. Unless we really love this process, it can sometimes get quite tedious, and thus, all the little hacks that make it faster or more rewarding are always welcomed.
However, not all of this advice is actually helpful and has any proof of working, despite what many people might believe just because they heard it countless times. While it’s usually not really harmful, getting rid of it is still a positive thing, and this Reddit post asking about these terrible cooking tips is absolutely on the right track. Scroll down to read what people wrote!
More info: Reddit
#21
my gran damn near *insists* on rinsing pasta like no, you don’t do that, stop that. then again, if there isn’t any sauce made she’ll eat said pasta with *Italian dressing* and call it a day.
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26points
#22
It seems like I’ve read and have seen too many that leave garlic in the skillet too long. Like if your adding it, good. Cook it for a minute but not 5, especially if it’s minced and the skillet is really hot. You’ll burn it otherwise.
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25points
#23
Never washing your cast iron. Just scrape everything off.
Gross and unsanitary.
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25points
#24
Starting boiled eggs in cold water.
If you bring the water to a boil first, then put the eggs in, the timing is more precise, and they're easier to peel. The only hard thing is lowering them in carefully so they don't crack.
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24points
#25
If pasta sticks when you throw it at a wall, it will most likely be over cooked by the time you mix it with the sauce and serve it. Mix it into the sauce when it is still slightly undercooked and finish it in the sauce. I switched to using tongs or a straining ladle and transferring it directly into the sauce so that some of the pasta water is transferred as well, thickens the sauce and makes it silky.
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22points
#27
If you put the temperature up higher, you can skip a lot of the cooking time.
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19points
#28
Not EVERYTHING tastes “better” in an air fryer. Not saying it’s “terrible” advice to cook pretty much anything and everything in one, because a lot of the time the food tastes good, but not everything.
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18points
#29
Sear meat to “seal in juices.” Kenji Lopez-Alt has empirically debunked that.
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13points
#30
Adding milk/liquid slowly to your roux to make bechamel or whatever sauce. Unsure how common it is but so many places I seen they recommended adding slowly.
Started following some fine dinning channels, a double Michelin star chef did his own recipe and talked about how it's a common misconceptions. My bechamel improved overnight with it.
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9points
