Everyone has to eat, so it probably makes sense, at some point, to learn how to actually cook. In the age of the internet, it’s never been easier, there are literally thousands of recipes, often with videos of how to do things. But, in all that noise, it can be good to pick out what actually works.
Someone asked “What cooking advice doesn’t make any difference?” and people detailed their tips, tricks and observations. We also got in touch with the person who posted the question in the first place. So get comfortable as you scroll through, upvote your favorites and be sure to share your thoughts and experiences in the comments below.
#1
My grandmother insisted and would get angry for people not following her sacred advice…you must always stir clockwise. Tried it counterclockwise and I get the same result Her spirit did reach through the void and smack me though.
#2
YOU DON’T NEED TO WASH YOUR CHICKEN. I will literally fight anyone who says you do. I’ve been cooking for 18 years, cook raw chicken weekly and have NEVER gotten sick. If anything washing chicken creates possible contamination.
#3
I use salted butter even when it calls for unsalted.
We 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).”
#4
Using large amounts of water to cook pasta. You can use a much smaller amount AND it’s actually better for having more concentrated starchy water for dishes like cacio e pepe.
#5
Only adding oil to a hot skillet.
i’ve added oil to a cold skillet and it was fine.
#6
Throwing oil in pasta cooking water. Those two don’t mix. All you’re doing is wasting the oil. It will achieve absolutely nothing. If you’re concerned about them sticking and need to use it, use it *after* they’re cooking. Stop it.
Edit:if you’re concerned about your pots boiling over you could always try paying attention.
“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.
#7
It depends a *lot* on specific recipes. But a couple that jump out at me:
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).
#8
Salt before the water is boiling or after. It changes f**k all, do whatever you want.
#9
I’m going to continue breaking my spaghetti noodles into pieces that are more convenient to boil AND eat and nobody can convince me this is not a superior way of going about things!
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.”
#10
Using a screaming hot pan for searing. You can’t cook higher than the smoke point of your oil. All you’re doing is tripping your home’s smoke detectors, creating acrid oxidized fats that’s terrible for you and tastes bad.
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.
#11
Boiling eggs in water with a splash of vinegar does *not* make it easier to peel them when they’re cooked.
#12
I grew up hearing that you’re not supposed to wash mushrooms but I always do and it turns out fine.
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”).”
#13
I don’t heat milk up before adding it to roux.
#14
You don’t need a ricer to make amazing mashed potatoes.
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.
#15
Active dry versus instant yeast.
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.”
#16
The whole “always use fresh garlic” thing. Sometimes the jarred stuff hits just fine.
#17
It’s okay if your mushrooms are steaming at first (due to pan overcrowding). Just let them cook down and they’ll get that nice brown color.
#18
I made mascarpone and cream cheese from scratch the other day. All the recipes on line say to avoid using ultrapasteurized cream but it’s very hard to find cream that has not been UP these days. They say it could have the proteins already broken down. Considering that UT brings the cream to 185F for TWO SECONDS and when you make mascarpone or cream cheese you bring the cream to 185 for several minutes i reasoned that someone must have said this once for no good reason and now it’s in every recipe. It’s wrong! Made great mascarpone and cream cheese.
#19
My husband’s British mother used to- get this- PRESSURE COOK the steak first- like, on a steam rack in the pot. Then she’d take it out and sear it. He swears, up down and sideways, that method makes scrumptious steak. I’m nearly 60, and I’m still too scared to try it 😂😂😂.
#20
My eggs are never room temperature when I bake. I’ve done it. Don’t notice any difference.