FoodFEB 1, 2023

"Cooking Sins": 30 Home Cooks Share Their Secret Cooking Tricks And Shortcuts, No Matter How Unconventional They Are

Mantas Kačerauskas and Rokas Laurinavičius

110

Those who have watched at least one episode of Hell's Kitchen probably know that no matter your skill level, if Gordon Ramsay walks in on you operating a stove or maybe even chopping up some veggies, he will find a habit of yours that would actually be considered a disgrace in a Michelin-star restaurant.

But that's the thing. Most of us aren't making dishes so the front of the house can sell them for tens or even hundreds of dollars. We're just trying to get some calories in on a Tuesday evening. Which is why we are not only ignorant of the rules but also sometimes straight up choose to reject them altogether.

So when Reddit user Timecoyote asked the platform's community r/Cooking, "What's a cooking sin you won't even try to defend, yet you do it anyway?" many people replied. In less than a few weeks, their post has already received over 4.8K upvotes and 3.9K comments, full of honest confessions. Continue scrolling to check them out.

#1

"Cooking Sins": 30 Home Cooks Share Their Secret Cooking Tricks And Shortcuts, No Matter How Unconventional They Are

I like pineapple on pizza. Not gonna change my mind!

mofapilot, bckfwd

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231points

#2

If the recipe calls for a certain type of onion, I will always use whatever onion I already have.

Hilomh, mali maeder

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227points

We managed to get in touch with Timecoyote, the person who started this discussion. "I was making tacos and felt guilty for using that minced jar garlic, so I got curious about what other shortcuts people take when cooking," they told Bored Panda about its roots.

The responses helped the Redditor feel less guilty about the shortcuts they take while cooking. "[I was surprised to learn that] a lot of people don't rinse rice or veggies, never sharpen their knife, and just eyeball spices and such."

#3

I haven’t replaced several of the spices in my spice rack for years (seriously, who uses that much dill?). I’m sure they’re less pungent now, but it’s far too expensive to replace them regularly.

LaitdePoule999, monicore

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182points

#4

I never follow a recipe fully. I use recipes for ideas of ingredients. I never measure anything.

brian4155, Annie Spratt

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152points

#5

I overcook pasta. Yes, al dente lovers, I know this is an Italian sin. But I prefer my pasta when it's super soft.

caseycatlady, Gaelle Marcel

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148points

"Like with many things, I think it's helpful to understand the rules of cooking first so you can break them more confidently," Timecoyote said. And they definitely have a point. Nothing beats practice.

In 2021, 71% of people in the US were certain they will continue to cook more after the end of the pandemic, according to a survey by consumer market research firm Hunter. This habit was said to be driven by the increase in home chefs’ creativity and confidence in the kitchen, as well as the motivation that cooking at home helps to save money (67%), eat healthier (56%), and feel good (56%).

#6

I break spaghetti in half before putting it in the pot of boiling water. Then I cut it up even more on my plate before eating it.

As for the why? It’s the way my mom did it. So now it’s the way I do it. My sisters break and then cut their spaghetti too. We’re all monsters.

LynnOnTheWeb

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146points

#7

Unless I'm really trying to impress someone, I just use that minced garlic from the jar.

timecoyote, towfiqu98

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143points

#8

When I cook for just myself my standards are so disgustingly low that the same people impressed by my cooking would be equally horrified.

jwalner, Carlos Fernández

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131points

To encourage your kitchen adventures, know that even if something does not go according to plan, you're still winning. At least financially. The team at Priceonomics found that anytime we're ordering out, we're spending about five times as much, on average, compared to making a homemade dinner.

And the Bureau of Labor Statistics said that the average American spent $3,000 a year just on dining out in 2015. Imagine how many tacos you could make at home with that much cash!

#9

I never check the date on any dried good/powder/etc. Hello lentils that have been sitting at the back of my shelf for ten years until I uncovered you this morning. In you go. Oh, good to see you garlic pepper that has been open for at least three house moves and probably doesn’t taste of anything. Let’s sprinkle you in.

foodie-verse73, alleksana

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128points

#10

I never measure seasonings. 1/2 tsp? How about two or three shakes? Maybe more if I feel like it. If your recipe calls for a 1/4 tsp of something, go f**k yourself.

SeriouslyImKidding, stefzn

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115points

#11

I don't rinse rice. Ever.

UllsStratocaster, Redzen2

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110points

#12

Tasting with the same spoon I use to stir.

I’m cooking for my family. I kiss em all and we all share the same germs so... whatevs...

y2knole

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109points

#13

I never make my own stock or broth. I just buy Better than Boullion, dashi or kombu packets, etc.

IStillLikeBeers, Karolina Grabowska

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107points

#14

I melt chocolate in the microwave. It's just so much easier and faster than pulling out a double boiler.

Jerkrollatex, American Heritage Chocolate

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105points

#15

I buy pre-made pie crusts. I love cooking almost everything with well-sourced ingredients from scratch, but I cannot be forced to make a crust for a quiches or pies.

anon, Diliara Garifullina

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100points

#16

Did commit: While in college, I was responsible for cooking the turkey one Thanksgiving while my mom was working and other family were hunting. My mom left very clear instructions, number one being “wash the bird.” I did, with soap. More specifically, with Lysol because, as I head learned in a food science class, turkeys were germy. Fifteen years later I am still not allowed to participate in prepping the turkey.

Marta_Meow

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100points

#17

Mine may be worse…. I opt for powdered garlic pretty frequently!

chefpain

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96points

#18

I eat raw cookie dough, brownie batter and cake batter. EVERY SINGLE DAMN TIME.

And yes, I got Salmonella once and still do it. Ain’t no shame in my raw egg eatin’ game.

ConnieRob

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95points

#19

I’ve never in my life sifted flour.

Pump_N_Dump, Ron Lach

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95points

#20

I don't use separate cutting boards for meat and veggies. I just do not see the point - I just cut the meat at the end of the cutting process, and it gets washed after that.

I don't use fresh tomatoes even if a recipe calls for it, just canned. I just cannot be bothered to deal with the mess that chopping up fresh tomatoes makes.

zekromNLR, Olena_Mykhaylova

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91points

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