30 Bad Cooking Tips People Say They Ignore At All Cost

I make the food how I like it rather than how it's "supposed to be made". I also don't care how another person eats food. If my pal is over and wants a steak charred to a crisp, then enjoy that brick, my friend. Want to slather it in ketchup? Who am I to tell you no? Eat food how you like it rather than how others tell you to eat it.

Measuring basically anything not associated with baking. I juust keep seasoning until the spirit of my great grandmother says "Enough, child."

Made a successful career of it!

I eat raw cookie dough, cake batter, etc., because while I understand that salmonella is a risk, it's a pretty small one and I am willing to live dangerously when cookie dough is involved.

The amount of garlic or vanilla

The serving size and MY serving size are not the same.

‘Soften onions for five minutes’ man they always need longer if u want them browned and soft- also add garlic much later than they suggest.

Unsalted butter for baking. I’m not buying 2 different kinds of butter, salted in everything

Not really a rule, but almost every damn recipe that calls for caramelizing onions lists the time necessary to perform that at like 5-10 min. Either these people don’t know what caramelizing means or they’re intentionally lying to people to make the recipe seem like it takes less time than it actually does.

I don't throw pasta at a wall to see if it sticks. Seems like a waste to me. I just eat it to see of its ready.

"one clove of garlic"

I defrost my chicken on the counter instead of the fridge, 30 years I've been doing this, still fine

I don't leave my scrambled eggs wet. I mean, I don't cook them until they are rubber or anything, but I want them dry not wet.

spices that are "old". Not so much regular spices, but some blends I had acquired. When I feel they aren't as fresh, rather than throw them away I use them as additives to a salad dressing.

I rinse mushrooms. That whole "wipe them gently with a paper towel" bulls**t is bulls**t. Take 2-3 mushrooms, hold them under lukewarm running water and roll them around between your hands, then set them on a rack to drain off any water. They scrub themselves.

1 garlic clove means one head of garlic! Don't tell me how to garlic!

I always double the spices when using a recipe. They don’t know me!

That whole “how to properly cut an onion” business. I get that in a restaurant kitchen it minimizes waste but I’m just gonna lop off both ends and remove like 1 layer.

Minced garlic (the stuff in jars) is NOT blasphemy! It's handy and tasty when used properly.

Lots of great take-out places use minced garlic in their dishes, so if you're trying to recreate a favourite dish, it could be the secret ingredient you're missing.

I still use fresh garlic often, but I've gotten off my high horse about the other stuff.

Beer/wine pairings. I know them, I understand them and I get it. However, at home, I believe that regardless of what the world says, to me, the very best beer/wine to go with meal X is whatever my personal favorite beer/wine happens to be. Does this drink "go" with this meal? Who cares? It's my favorite, of course, it does!!!

Cooking with olive oil.

I really don't see the point. It cost a lot more and it has such a low smoke point, it's way too easy to burn your oil and then everything tastes weird.

I use vegetable oil for cooking. I keep a bottle of very nice olive oil to drizzle on top of things to finish them after they are cooked or to make the marinade, but i don't cook with it.