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Bored Panda got in touch with the netizen who posted this question online and they were kind enough to share some more details. Naturally, we were curious to hear why they asked this to the internet in the first place. “I'm simply an impatient cook. I don't want to marinade for 20+ hours,” they shared.
“I don't want to wash rice or eat cold steak because “I need to rest it 10 minutes." I use the microwave for steaming vegetables — and it's better than a pan and faster than a pan and fewer dishes than a pan. I'm cheap too. Salt is salt (people really buy fancy salt; it's NaCl — only 2 elements).”
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Edit:if you're concerned about your pots boiling over you could always try paying attention.
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i've added oil to a cold skillet and it was fine.
“How many butters do you need in your refrigerator? I watched a cooking show where they insisted on $300 and $500+ pans and Dutch ovens and... And no. A knife should cut food. I'm not spending $150+ on a single knife; a knife I can't even throw in the dishwasher even,” they added.
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Garlic presses are perfectly acceptable alternatives to mincing garlic with a knife in many applications. Jarred garlic is perfectly acceptable in many applications.
Sifting flour doesn't matter in most recipes (but matters a lot in a few).
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We also wanted to hear their opinion on why the thread ended up with thousands of comments and examples from across the internet. “It's popular because cooking is filled with old wives tales. It's popular because we're all a little lazy and tired of pretentious cooking.”
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Maillard reaction only needs around 300-330F. Plenty of room below the smoke point to get a nice sear without breaking down your oil to acrid flavors.
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They left us with some parting thoughts. “I'm not a very good cook. I can't seem to get the hang of a meat thermometer for example and to see if a steak is done, I'll cut a small slice into it to check if it hit medium. Then I'll eat my hot steak 3 minutes after I pull it off the grill. And I love my steaks (hence why my brother challenged me to a "who can make the best steak" contest. I'm still bitter that we "tied").”
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If you're a broke college student, you can make them with a g*****n *fork*. I wouldn't recommend it, but it can be done.
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Most bakers and recipe writers say to just chuck the yeast in with the dries. The whole step of putting active dry yeast and warm water to bloom it is just checking the yeast is alive.
If you know you bought it relatively recently don’t bother with that step.
“But I do stand by a quote from Anthony Bourdain, "Garlic is Devine. Anyone too lazy to peel and chop it fresh doesn't deserve to eat it." But I'll agree the garlic press people are probably right in that it doesn't make a difference.”
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