When it comes to cooking, as with most things in life, in theory there are certain “rules” to follow. And like most things in life, many of these rules are often broken or ignored. u/time coyote asked. cooking sin You don’t even try to defend yourself, do you just do it anyway?” Many home cooks have said in unison.
1.
“I haven’t replaced some of the spices in my spice rack in years (seriously, who uses so much dill?). I’ve found it to be slightly less spicy than when I first bought it.” I’m sure, but it’s a long way off. Too expensive to replace regularly.”
2.
“I like the taste of dark brown onions, onions that have been fried until golden brown, and onions that are slightly sweaty, so I cut them unevenly on purpose.”
3.
“I only stir the risotto occasionally, not often.
Four.
“Unless you’re really trying to impress someone, just use minced garlic from the jar.”
Five.
“When I’m impatient (as is often the case), I overstuff the skillet and deliberately prevent it from getting a decent brown color.”
6.
“I ran out of eggs, so I used mayonnaise to make pasta dough. Looking back, it was so good.”
7.
“I never make my own dashi or dashi stock. I just buy better packs than bouillon, dashi and kombu. It always tastes the same.”
8.
“I don’t measure seasonings. Half a teaspoon? How about a couple of shakes? Or maybe more if you feel like it.”
9.
“Even if a recipe calls for fresh tomatoes, I don’t use them. I only use canned ones. Dealing with the mess of chopping up raw tomatoes is no hassle at all.”
Ten.
“When baking, don’t mix dry and wet ingredients in separate bowls. Toss everything together and mix with an electric hand mixer.”
11.
“I buy shredded cheese for almost every dish. For my daily burritos, eggs, tacos, etc., I just hand over a bag of shreds. I don’t think it’s hard to clean the box grater, but I am lazy.”
12.
‘Most of the time I don’t preheat the oven.
13.
“I’m defrosting frozen chicken breasts on the counter. No one has gotten sick at home yet, so it works.”
14.
“I like to overcook my eggs because they are crunchy and have a hard yolk.”
15.
“I use instant mashed potatoes to make gnocchi. I love stretching gnocchi one at a time, but I hate prepping potatoes. This method takes half the time and is perfect for a weeknight meal!”
16.
“I use a cornstarch slurry to thicken my food instead of making a roux. It’s smoother every time and requires minimal effort.”
17.
“I overcook my pasta. Yes, al dente lovers, I know this is an Italian sin. But I prefer my pasta very soft.”
18.
“I prefer Miracle Whip to mayonnaise on my sandwiches. I grew up eating this, so blame my upbringing.”
19.
“I use entirely tubes of basil, garlic, or ginger paste that are sold in the produce refrigerator at my local grocery store (a huge fan of the Gourmet Garden brand). TRUE take time. ”
20.
“I always buy canned spaghetti sauce and concoct it with meat, vegetables, and everything else. I never make a sauce from scratch.”
twenty one.
“If a recipe calls for a certain type of onion, I don’t bother buying it. I always use the color of the onion I already have.”
twenty two.
“We use Parmesan in all our pasta dishes, including those with fish. Wherever there is pasta, there is Parmesan.”
twenty three.
“I’ve never charred meat before making recipes that call for beef stew or ground beef. I use the Instant Pot and there’s no difference in taste. And I’ve tried both methods.”
twenty four.
“Break the spaghetti in half and put it in boiling water.
twenty five.
“Kraft singles are the only type of cheese I use for grilled cheese sandwiches (of course, they all need to be dipped in the required tomato soup on the side).”
26.
“I buy puff pastry ready-made. I like to cook almost everything from scratch with well-sourced ingredients, but I can’t force myself to make a quiche or pie crust. ”
27.
“I use garlic in my carbonara. I don’t care what traditional Italian chefs say, because it makes the dish taste so much better.”
What cooking “rules” are you blatantly ignoring in your kitchen? Tell us in the comments.
