Food can be quite a controversial topic sometimes. It's all about preference, you see: some might want a steak well-done, and others want their meat to be practically mooing on their plate.
Hana Zickgraf, Ph.D., an assistant professor of Psychology who specializes in eating behavior and disorders, claims that about 30% of the population identifies as picky eaters. But is it possible that sometimes people just like food done a certain way?
Some food snobs would have you think that there's only one way to cook pasta, sear a steak, or cook an egg. But these people would like to prove you wrong. At the risk of becoming enemies of the foodie world, these folks were brave enough to share the foods they prepare differently on purpose. So, when one user asked: "What food do you intentionally cook 'incorrectly?'", over 2,000 home cooks rushed in with their hot takes.
#1
Ramen noodles. I never leave it like soup. I leave just enough water to let the seasoning be able to spread around and then say goodbye to the rest of the water.
83points
#2
Mashed potatoes with skin on. I love potato skin and refuse to peel them and throw them away. Luckily most of time I’m making it just for myself anyway.
76points
#3
I break my spaghetti and other long pasta in half before putting in boiling water. I still have no problem picking up the pasta with my fork. This "rule" about not breaking pasta is super gatekeepery and absurd. Come at me, Italians.
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73points
#4
I use salted butter for everything. It has a longer shelf life at room temperature (where butter is most useful) and the extra salt has never meaningfully changed a recipe aside from making baked goods a million times better.
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71points
#5
Eggs. I grew up eating overcooked eggs and somehow settled into that modality?
I hate hate hate eating out for breakfast because it doesn’t matter how many times I tell the staff that I want them OVERCOOKED, nor how many different ways I order them, I always get soft, somewhat liquidy eggs.
Sorry to everyone that may be offended, but there is absolutely nothing appealing about a clear snot/mucus that surrounds a barely cooked yolk. “Fluffy” scrambled eggs that still jiggle and have the texture of hot jello? Absolutely not.
Please, just please scramble the eggs until they’re browned. I want texture and no snot.
64points
#6
I cook rice the way most people cook pasta: Boil it it a big pot of salted water, and drain in a colander.
I have been absolutely *pilloried* online for admitting this. One person actually called it "sacrilege."
I have been absolutely *pilloried* online for admitting this. One person actually called it "sacrilege."
But my rice comes out perfect every time. Cooked to a turn, lovely discrete tender grains, no starchiness, no gumminess.
When I tried to cook rice the "right" way, for years, it seemed to always come out either crunchy in the center or tapioca.
Now I never worry about my rice.
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62points
#7
Mashed potatoes, I don't mash them untill they're smooth-i like lumpy mash 😁.
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51points
#8
Broccoli! I love steaming it until it's very soft and tastes buttery! I don't want my broccoli to be a lil crunchy, it needs to melt in my mouth.
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51points
#10
Burnt hot dogs. I love an over cooked grilled hot dog.\
MAK3AWiiSH: The only way I can eat a hot dog is if it’s charred to a crisp as if it just ascended from the depths of hell
MAK3AWiiSH: The only way I can eat a hot dog is if it’s charred to a crisp as if it just ascended from the depths of hell
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42points
#11
The ‘experts’ say sausages should be cooked in a frying pan over a low heat. But it’s impossible to get an even colour and you end up with brown stripes mixed with pale wobbly skin.
I like my sausages cooked in the oven and dark brown all over. No trace of pale wobbly skin thank you.
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38points
#13
I dont peel potatoes and carrots. That's where the flavor lives. Nutrition too.
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33points
#14
Bacon. I like more of a chew to it than a crunch.
Intelligent_Break_12: Crispy bacon is fine for a topping but if I'm eating it as a side or even on a sandwich of some kind, I don't want it so crispy that it falls apart. I want to chew through that fat and have a crisp edge
Intelligent_Break_12: Crispy bacon is fine for a topping but if I'm eating it as a side or even on a sandwich of some kind, I don't want it so crispy that it falls apart. I want to chew through that fat and have a crisp edge
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31points
#15
I don't wash my rice. I've literally done it batch washed/unwashed side by side when arguing this point with my wife, she finally agreed. I must be missing something, but I can't figure out what it is.
Yet there are so many sources that say wash your rice, and so folks even do it like half a dozen times because they want the water to perfectly clear.
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31points
#16
I like to slightly char some things, like veggies. I justify it by saying it’s a real cooking method, but actually I am just intentionally burning things a little bit. I like my sausages like that too.
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27points
#17
My family's chocolate chip cookie recipe is a masterclass in what not to do. I overbeat the sugar and butter, add way too little flour, and bang the trays on the counter (mid-bake and as they come out of the oven). The entire goal is to collapse them and ruin any internal structure so they become super thin and chewy.
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24points
#18
Chicken thighs. I know there’s an ideal temperature to cook them at but I find them rubbery when “perfectly cooked” so I overcook the s**t out of them so they may not be as juicy but they still aren’t dry and are sticky and succulent and that rubbery texture is gone.
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24points
#19
Bacon in carbonara. I made it with guaciale and it is good. But that sort of meat is extremely hard to find in the states and can only be ordered online. And to me the bacon is yummy. I'm not a fan of pancetta. Tbh, I don't care for it at all.
23points
#20
I love to make pizza at home from scratch. Make the dough, too. But I do one thing wrong intentionally. Italians, cover your ears. I use a rolling pin to roll out my pizza dough. It works, it’s fast, and I can get it to fit the pan pretty easily. I’m sorry.
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22points