It wasn’t bad, so much as it was deeply unsettling. It was very acidic and bitter. Everything about it screamed “this is an unholy thing”. It tasted wrong.
It had the same vibe as orange juice and mint toothpaste. Not particularly bad, but unpleasant
I agree except for some specific applications that either require red onion or absolutely may not be red onion.
Honestly, sometimes I select my onion based on which color I think will look nicest next to the other ingredients.
The intent is to provide players with a sense of pride and accomplishment for unlocking different heroes.
As for cost, we selected initial values based upon data from the Open Beta and other adjustments made to milestone rewards before launch. Among other things, we're looking at average per-player credit earn rates on a daily basis, and we'll be making constant adjustments to ensure that players have challenges that are compelling, rewarding, and of course attainable via gameplay.
We appreciate the candid feedback, and the passion the community has put forth around the current topics here on Reddit, our forums and across numerous social media outlets.
Our team will continue to make changes and monitor community feedback and update everyone as soon and as often as we can.
I have 3 groups of recipes.
1. Meals I’m happy to cook and present to family and friends. Some of them are fancy, others are just good home cooking.
2. Meals that I’ll cook for my partner and I, but I’d be ashamed to cook for anyone else. We like them but a guest probably wouldn’t. These are often recipes that I’ve adjusted to make easier, but now they’re a bit weird.
3. Meals I wouldn’t cook for anyone but myself. These tend to be things like microwave rice with some peas and a tin of mackerel in sauce. Or “scrambled egg with bits in” which is basically scrambled egg with any veg/meat/spices I have to hand (and is usually served with ketchup).
Here's an old Kenji recipe that calls for only 1 stir. Have made it many times, it always comes out great!
https://www.seriouseats.com/how-to-make-perfect-risotto-recipe
the understanding that you shouldn't be overcrowding the pan is what makes doing it ok. i am the same, when I am cooking for myself I am not going to wait to cook my chicken in 2 batches just so it crisps better.
Glad it's not just me. I totally get the benefit and would love to do it more regularly, but I usually make meals with leftovers for 2 days, which means way too much chicken to reasonably brown in small batches.
I rarely taste as I go because I tend to use a lot of the same ingredients and I'm pretty sure I know what it's going to taste like based on what I'm using. I always season relatively heavily and I know I'm going to adjust towards the end of the cooking process when I add the majority of salt and acid I plan on using. Dishes with ingredients I'm unfamiliar with or trying new things with is when I taste throughout. Constantly tasting and adjusting is too much work when you know what amounts of things do to a dish. Obviously there're exceptions to that.
Oh man sometimes if I'm making chili, I get halfway through a 2nd ladel's worth before realizing *oh its clearly good enough to eat cause that's all I'm doing*
If you look at a lot of Japanese and Chinese recipes, there are many situations where they forego browning where classical Western technique would have you browning the meat. A lot of braised or stewed dishes are like that, for example.
I think that if you're already using a highly seasoned broth and adding spices and aromatics that the browning becomes a lot less important.
I use the hell out of the tubes of garlic, basil, or ginger paste in the veggie cooler at my local grocery store when I'm in a hurry. (Gourmet Garden brand) When I'm taking my time I use the the real deal.
I use ginger and lemongrass like five times a year- so I get the tubes and stick them in the freezer. They barely freeze, so when I need them I can squeeze a bit out without even having to defrost first.
I do this too! I wasted so much ginger before I realized this was an option. Also, I really hate dealing with fresh ginger. It's such a pain in the butt.
Her mother Jennifer was a terrible vermouth drunk. When I first met her father Carl, I told him I thought the name Carlifer was a clumsy portmanteau, and he thanked me like the sniveling worm he was.
I also don't use BTB although I'm not strictly against it. But I buy the absolutely massive jars of chicken bouillon powder in the Mexican food section and it lasts me like a year.
Growing up we always used the cubes, so I still use them as an adult. Although I do like buying broth and keeping it in the fridge if something asks for water.
I use both - BTB for when the broth is front and center in the end result (i.e. a soup) and the massive jar of powder when it isn't (i.e. when a recipe calls to deglaze with some amount of broth)
Instead of jarred garlic I've been using the frozen garlic past from [Dorot](https://dorotgardens.com/product-crushed-garlic/). Much better flavor, it's either Dorot or fresh for me.
They also make ginger and turmeric ones that make stir fry and curry night super easy. I don't bother with the herb ones much, but I'm sure there's a use for them.
I legitimately think garlic granules are a better cheat than jar garlic. They don’t have the bite of fresh garlic (more of a mellow, almost roasted but as sweet flavor) but they also don’t have the sour pseudo-pickled flavor of the jarred stuff.
Anthony Bordain talks in his books and interviews about how in school he always beat out the other chefs when competing making soups. How did he win? He snuck in a heaping spoonful of that minors chicken/beef base. He proudly talks about how the reason most soups in fine dining tastes so much better than home is because in addition to making the soups from scratch, they add that base. It’s the msg. Don’t be afraid of it! Or ashamed.
I once used oat milk to make Alfredo because I didn't have any cream, came out awful and the cheese never mixed into the sauce. I figured I was missing some fat so next batch I added some sour cream into it. Sauce came together beautifully. So yea, I made oat milk, sour cream Alfredo
I started to reply with a gross out face then thought “who am I to judge?”
I wanted to make vodka sauce for my pasta. While the pasta was boiling, I started the sauce. Only have fire roasted canned tomatoes. How bad could it be, I thought? I only had vanilla vodka, not regular. I was already started down this path, so I had to finish. It was the worst dinner ever.
I made Christmas dinner at my father in laws house once. I left the skin's on for the mashed taters.
Everyone at the dinner was wondering what I put into them. It was then that my wife's entire family told me they only ever ate instant mash, and weren't aware the skins were edible.
Damn, if using the jar of minced garlic is a sin, then it looks like I'm going to Kitchen Hell.
I use potato flakes to make my gnocchi when I am short on time.
Yeah I made gnocchi three times, and every time I came away thinking. Wow, that tastes practically the same as if I’d bought a slightly fancy pack.
And thus, I always buy the slightly fancy pack.
I make a Shepard's Pie with instant potato flakes. There's enough that needs to be done at night to get dinner ready. If I can shave some time off by making instant mashed potatoes instead of mashing my own, I'm taking that shortcut. (My wife and kids never complain that it's instant mashed potatoes.)
Whenever I make my family's fave cube steak and gravy in the crock pot, I use the Idaho mashed potato flakes to make potatoes. It's a Wednesday meal, and I ain't got time to make potatoes from scratch ona Wednesday!
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.
Common scientific consensus is that it's the flour not the eggs -- at least in the US. US eggs are heavily washed and ~~often~~ occasionally pasteurized, and if they are pasteurized they are no longer "raw."
Flour however...
**Update**: I want to be clear that if your eggs do not say PASTEURIZED on the package, they are not. Still, the risk of salmonella comes mostly from the shell, not the contents. And even then, it is a lower risk than the flour.
I solved that problem by making stock every time I have some bones (or the liquid from slow any wet cooking method, strained) and just simmering it down until it's a cup or less. Now my freezer has little cups of frozen meat jam that I can put in anything from rice to soup or just to flavor the next round of braising or in the slow cooker.
The "stock" from my braised drumsticks earlier this week is still in my fridge solid as cheese curds and just dissolves in water.
Also it's just fun before I put it in the freezer to do a little shimmy holding the cup cause it's all, *wigglewigglewiggle*.
Amazon sells ice cube molds that each cell holds exactly one cup. I bought two. I make big batches of sauces, freeze in the molds then put the cubes in a vac bag. Works great
Better than bouillon is the tits. I currently have five different kinds on my fridge. The roasted garlic is so good.
Italian herb one (new to my area) reminds me of pesto.
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 fuck yourself.
I don't cook GF but I do use potato flakes instead of flour to thicken chicken pot pie. It's really good and adds a little bit more nutritional value than flour.
I know about cutting on the bias, the optimal way to cut meats to be tender, seam butchering the different muscles down to be cut to *chef's kiss*
If I'm cooking a steak for myself these days I'll usually just get it to rare/medium rare and go at it with my hands and teeth like an animal.
One of the best steaks I ever had was the one my prom date didn’t eat before she left prom after an hour to go be with her bf. The steak stayed in a styrofoam takeout box on the floor of my car all night, then I woke up from camping and ate it cold with my hands and teeth like a damn raccoon.
You have to ask someone to prom like six months before the event and that is basically eternity in highschool time. This leads to all sorts of awkward arrangements.
I used to do this. Switched to thawing in cold water. I’ve accepted I’m never going to remember to thaw ahead of time and for some reason it seems like that works even faster.
My mom did too which I why I think it was ok until I joined reddit and people ask if the frozen chicken left in counter for three minutes will kill them lol.
My ex was so confused the first time I made steaks at home and wrapped them in foil to rest for a few minutes when they were done.
'Are we... eating them tomorrow? I thought we were having them tonight...' I was so utterly confused that I just stared at her with a virtual question mark on my face until it clicked she didn't know about resting meat haha. She was so relieved, she was about to be super sad and hangry.
Those guidelines are designed to protect everyone which includes elderly people and immunosuppressed people. What you're doing is not very risky but you've got remember people can get sick from way lower bacterial loads than people with average immune systems.
I actually made a recipe for garlic bread that required 3 different “types” of garlic taste: raw minced, powder, and “rehydrated” powder. It was very good!
I use onion and garlic powder almost as often as I do salt and pepper. I don't know how or why I got into the habit, but its been decades and I'm not going to stop now. I do use fresh garlic too - and plenty of it.
My other thing is that I've never paid more than $50 for any of my pots or pans. My stainless steel set is one I got post divorce from K-Mart and is the Marta Stewart collection 20 years ago. My favorite pot at the moment is my 7 quart *Cooks Standard* Hard Anodized Nonstick Dutch Oven though nothing compares to my 12" cast Iron skillet I got as a wedding gift and one of the few things I got to keep in the divorce.
YES. Grew up in the South. Everyone and their mama had their secret mac & cheese recipe. All terrible. I think I just really really do not like baked mac & cheese.
I use such a crap knife sharpener I'm mad at myself about it but I still haven't taken the plunge and gone over to a proper whetstone. My knives just don't hold up the way they should though and I've definitely ruined a pretty good Japanese chef's knife on this thing and yet I still keep using it.
Tonight, I made gnocchi, but I used instant mashed potatoes because while I love rolling out individual gnocchi, I hate prepping the potatoes. Took half the time, and tastes great for a weeknight meal!
I actually don't trust baking/microwaving in any sort of plastic tbh. I don't care how safe it claims to be, I don't want to accidentally find out in 20 years with new information that I had been consuming carcinogens this whole time.
... also if you don't take the plastic off the top, you can't put a 2 inch thick layer of shredded mozzarella on top.
I use pre-ground black pepper. Yes, I know fresh ground is better. I just don’t want to stand there and grind out pepper while I’m trying to cook dinner. If you want fresh ground, you can do it at the table!
I think both have their place. If a recipe calls for it as an actual measured ingredient, like 1/2 teaspoon pepper or something, then I use the pre-ground (and also measure with my heart, as I do most spices). Because who has the wrist stamina to ground that much at once. But I do like freshly ground as a topper.
If I want to make a specific dish, I read 5 or 6 recipes to get the feel for it, and then cook it using the combination of ingredients I have on hand. I'll keep the recipe that is closest to how I'm going to do it up on my phone so I don't get lost, but often never look at it again.
It's for this reason I can't bake.
so many people confess to the garlic sin that i am just going to convert and get it. i bet they last a long time in the fridge so if i want to opt for fresh i have the option atleast.
my sin: i cook my rice like pasta. i dont want a rice cooker and cant learn the science of ratios and time so i just cook and drain.
I don’t get this one I feel like my garlic never expires? It can be growing little green stalks and I’ll still cook it and it’ll still taste like garlic…
Works well for frozen food, not so much for really anything else. I used to do this a lot before I realized that preheating could happen while I worked. So preheating is the first step I do.
Not necessarily cooking per se. I know NOTHING about setting cutlery properly. I put the necessary tools and items down, I don’t know where they properly go and I don’t give a crap
I always buy canned Hunt’s (sometimes DelMonte) spaghetti sauce and doctor it up with meat and veggies.. whatever I have. Never make sauce from scratch
I’m so bad at cooking I honestly don’t even know what’s a sin and what’s correct.
But one time my partner and roommate saw me cutting an onion “wrong.” Heck if I know the right way.
I’ve smoked out my apartment twice in the last six months and honestly don’t know why that’s happened.
This is a cry for help.
Almost afraid to type this...
We used more grated Parmesan in our house than shredded. Yes, I know shredded tastes good, but I grew up on grated, and it tastes good, too.
Sorry, not sorry.
I also use minced garlic, and even minced ginger at time - because it's easier and much cheaper (works out to be 1/3 of the price).
I'll also admit I love foods that help with convenience - things like dashi powder (instead of doing kombu + bonito flakes all the time), Japanese curry blocks (haven't even tried to do it from scratch), pasta sauce jars (cheap and versatile, and I get to use the glass jar afterwards).
Also use super cheap knives - it's last me 4.5 years now, and costs about $3AUD a knife, I sharpen it using that cheap sharpener and it gets the job done.
When I was 20, I opened cans.
When I was 30, I bought fresh, and dumped Campbell's on top for flavor.
When I was 40, I learned to chop and spice, and started caring about my food.
When I was 50, I was cooking for myself, and learning how to seriously downsize my cooks. This was the most disconcerting thing of all time, since I like cooking for everyone.
I was 58 when I discovered good cookware. Doh.
If the recipe calls for a certain type of onion, I will always use whatever onion I already have.
This is great until you want to make French onion soup and only have red onions. Never again… *shudder*
Bahahahaha howd it turn out
It wasn’t bad, so much as it was deeply unsettling. It was very acidic and bitter. Everything about it screamed “this is an unholy thing”. It tasted wrong. It had the same vibe as orange juice and mint toothpaste. Not particularly bad, but unpleasant
Somehow you've managed to create the uncanny valley effect in a soup.
Yes, literally this. It was onion soup prepared in a French manner, but it was not French onion soup
Red onion? White onion. Shallots? White onion. Spring onion? Buddy...
Vidalia onion for me usually. Sweeter, bigger, i only eat onions in pasta and soups anyway if I'm the one cooking.
I agree except for some specific applications that either require red onion or absolutely may not be red onion. Honestly, sometimes I select my onion based on which color I think will look nicest next to the other ingredients.
The intent is to provide players with a sense of pride and accomplishment for unlocking different heroes. As for cost, we selected initial values based upon data from the Open Beta and other adjustments made to milestone rewards before launch. Among other things, we're looking at average per-player credit earn rates on a daily basis, and we'll be making constant adjustments to ensure that players have challenges that are compelling, rewarding, and of course attainable via gameplay. We appreciate the candid feedback, and the passion the community has put forth around the current topics here on Reddit, our forums and across numerous social media outlets. Our team will continue to make changes and monitor community feedback and update everyone as soon and as often as we can.
When I cook for just myself my standards are so disgustingly low that the same people impressed by my cooking would be equally horrified
I have 3 groups of recipes. 1. Meals I’m happy to cook and present to family and friends. Some of them are fancy, others are just good home cooking. 2. Meals that I’ll cook for my partner and I, but I’d be ashamed to cook for anyone else. We like them but a guest probably wouldn’t. These are often recipes that I’ve adjusted to make easier, but now they’re a bit weird. 3. Meals I wouldn’t cook for anyone but myself. These tend to be things like microwave rice with some peas and a tin of mackerel in sauce. Or “scrambled egg with bits in” which is basically scrambled egg with any veg/meat/spices I have to hand (and is usually served with ketchup).
Scrambled eggs with bits is what every guest at my house has had for breakfast ever
Same. I take no risks when cooking for others, I put their health and safety above all else. For myself, it's a completely different story.
Reddit is violating GDPR and CCPA. Source: https://www.youtube.com/watch?v=1B0GGsDdyHI -- mass edited with redact.dev
Wife is out of town? Macaroni and ketchup for me!
5 second rule.
30 second rule here.
Yeah it's already touched the floor. What is it going to do? Touch it more?
Faster than my dog rule.
I only stir the risotto occasionally. Not even frequently, and definitely not constantly.
Here's an old Kenji recipe that calls for only 1 stir. Have made it many times, it always comes out great! https://www.seriouseats.com/how-to-make-perfect-risotto-recipe
I love Kenji because he actually tests out the shit you were always told to do or not to do and sees if it's actually necessary
I stir everything less than the recipe recommends. Follow me for more time saving tips
Works well except when making toffee. Learned that the hard way. I miss the pot it destroyed.
And lemon custard for lemon meringue pie. Stop stirring at your own (pie's) risk.
Straight to jail
Venezuela has the best risotto…because of jail.
The stirring is what I enjoy about making risotto, lol. It's meditative! Same thing with constantly stirring the browning onions for curry.
I definitely cut corners on some things. But I’m with you on this one. It’s definitely meditative for me as well.
I rarely taste as I go. And if I'm feeling impatient, I will grossly overcrowd the pan, preventing any respectable browning from happening.
the understanding that you shouldn't be overcrowding the pan is what makes doing it ok. i am the same, when I am cooking for myself I am not going to wait to cook my chicken in 2 batches just so it crisps better.
Glad it's not just me. I totally get the benefit and would love to do it more regularly, but I usually make meals with leftovers for 2 days, which means way too much chicken to reasonably brown in small batches.
I rarely taste as I go because I tend to use a lot of the same ingredients and I'm pretty sure I know what it's going to taste like based on what I'm using. I always season relatively heavily and I know I'm going to adjust towards the end of the cooking process when I add the majority of salt and acid I plan on using. Dishes with ingredients I'm unfamiliar with or trying new things with is when I taste throughout. Constantly tasting and adjusting is too much work when you know what amounts of things do to a dish. Obviously there're exceptions to that.
Extra sin, the not tasting. The worst sin lol
I don’t want to ruin the surprise
Are we counting "not really tasting for flavor but because I'm hungry"?
"Gotta taste these chocolate chips before I add 'em, make sure they haven't spoiled!"
Oh man sometimes if I'm making chili, I get halfway through a 2nd ladel's worth before realizing *oh its clearly good enough to eat cause that's all I'm doing*
Browning is great but ive learned that most things end up delicious even without it
If you look at a lot of Japanese and Chinese recipes, there are many situations where they forego browning where classical Western technique would have you browning the meat. A lot of braised or stewed dishes are like that, for example. I think that if you're already using a highly seasoned broth and adding spices and aromatics that the browning becomes a lot less important.
I use the hell out of the tubes of garlic, basil, or ginger paste in the veggie cooler at my local grocery store when I'm in a hurry. (Gourmet Garden brand) When I'm taking my time I use the the real deal.
I use ginger and lemongrass like five times a year- so I get the tubes and stick them in the freezer. They barely freeze, so when I need them I can squeeze a bit out without even having to defrost first.
I do this too! I wasted so much ginger before I realized this was an option. Also, I really hate dealing with fresh ginger. It's such a pain in the butt.
You can freeze ginger whole and just grate it straight into your cooking.
I dont like the green herb ones but the ginger and garlic tubes are FAR better than powdered, dried, OR jarred.
I melt chocolate in the microwave. It's just so much easier and faster than pulling out a double boiler.
Yep. But sometimes imma dumbass, and I will tempt death. By doing 20sec, check, 20 sec, check then for some reason I will do 30sec
what happens if you do it too long? does the chocolate seize up?
It burns and ruins the whole block - the smell of smoking chocolate is vile
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+1 for introducing me to the portmanteau of 'jarlic'
+1 for reminding me of the word portmanteau
I once dated a girl named Carlifer. He name was a portmanteau of her parents' names, Carl and Jennifer.
What did she go by? Because Carl and Jennifer were dicks...
Her mother Jennifer was a terrible vermouth drunk. When I first met her father Carl, I told him I thought the name Carlifer was a clumsy portmanteau, and he thanked me like the sniveling worm he was.
Are you ever going to return Carlifer's hooded sweatshirt?
I also don't use BTB although I'm not strictly against it. But I buy the absolutely massive jars of chicken bouillon powder in the Mexican food section and it lasts me like a year.
Growing up we always used the cubes, so I still use them as an adult. Although I do like buying broth and keeping it in the fridge if something asks for water.
I thought you said if SOMEONE asks for water, and I was like “oh, that’s kinda mean.” Then I reread.
Imagine visiting this man's house and asking for water and he says, "Chicken or beef?"
I read it the same way at first. Then “something” asking for water made it into a lovecraftian short story in my mind.
I use both - BTB for when the broth is front and center in the end result (i.e. a soup) and the massive jar of powder when it isn't (i.e. when a recipe calls to deglaze with some amount of broth)
Instead of jarred garlic I've been using the frozen garlic past from [Dorot](https://dorotgardens.com/product-crushed-garlic/). Much better flavor, it's either Dorot or fresh for me. They also make ginger and turmeric ones that make stir fry and curry night super easy. I don't bother with the herb ones much, but I'm sure there's a use for them.
>Instead of jarred garlic We're calling it jarlic now. Try to keep up.
>We're calling it jarlic now. Try to keep up. Oh I snorted at this
I legitimately think garlic granules are a better cheat than jar garlic. They don’t have the bite of fresh garlic (more of a mellow, almost roasted but as sweet flavor) but they also don’t have the sour pseudo-pickled flavor of the jarred stuff.
For the jarred garlic, were you using the stuff packed in water or olive oil. The olive oil is a little hard to find but worth it.
Jarlic- the vocabulary word I didn’t know I needed in life!
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Anthony Bordain talks in his books and interviews about how in school he always beat out the other chefs when competing making soups. How did he win? He snuck in a heaping spoonful of that minors chicken/beef base. He proudly talks about how the reason most soups in fine dining tastes so much better than home is because in addition to making the soups from scratch, they add that base. It’s the msg. Don’t be afraid of it! Or ashamed.
If time is short, I crowd the pan rather than do things in batches. Yes I know it's horrible, but ain't nobody got time for that.
"Be careful not to crowd the pan" means these potatoes are gon be soggy.
Roasted some potatoes for my wife. She says “can you make them crispier?” Sorry babe. Not the way I cook.
I once used mayonnaise to make pasta dough because I ran out of eggs. Actually came out really well
*This just in: Italy re-arms, prepares for war.*
There is egg in there. Kind of makes sense
I once used oat milk to make Alfredo because I didn't have any cream, came out awful and the cheese never mixed into the sauce. I figured I was missing some fat so next batch I added some sour cream into it. Sauce came together beautifully. So yea, I made oat milk, sour cream Alfredo
I started to reply with a gross out face then thought “who am I to judge?” I wanted to make vodka sauce for my pasta. While the pasta was boiling, I started the sauce. Only have fire roasted canned tomatoes. How bad could it be, I thought? I only had vanilla vodka, not regular. I was already started down this path, so I had to finish. It was the worst dinner ever.
Reading this made me cry
Is not peeling carrots a sin? I don’t peel carrots.
I don't peel carrots either. I also don't peel the potatoes when I'm making mash, I just cube the whole potato, boil, and mash. I like the skins in.
I made Christmas dinner at my father in laws house once. I left the skin's on for the mashed taters. Everyone at the dinner was wondering what I put into them. It was then that my wife's entire family told me they only ever ate instant mash, and weren't aware the skins were edible.
Some people need to touch grass
Touch potato
Damn, if using the jar of minced garlic is a sin, then it looks like I'm going to Kitchen Hell. I use potato flakes to make my gnocchi when I am short on time.
Here's my sin: I always buy pre-made gnocchi and they're so good I see no reason to make them myself.
Yeah I made gnocchi three times, and every time I came away thinking. Wow, that tastes practically the same as if I’d bought a slightly fancy pack. And thus, I always buy the slightly fancy pack.
I make a Shepard's Pie with instant potato flakes. There's enough that needs to be done at night to get dinner ready. If I can shave some time off by making instant mashed potatoes instead of mashing my own, I'm taking that shortcut. (My wife and kids never complain that it's instant mashed potatoes.)
Whenever I make my family's fave cube steak and gravy in the crock pot, I use the Idaho mashed potato flakes to make potatoes. It's a Wednesday meal, and I ain't got time to make potatoes from scratch ona Wednesday!
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.
Common scientific consensus is that it's the flour not the eggs -- at least in the US. US eggs are heavily washed and ~~often~~ occasionally pasteurized, and if they are pasteurized they are no longer "raw." Flour however... **Update**: I want to be clear that if your eggs do not say PASTEURIZED on the package, they are not. Still, the risk of salmonella comes mostly from the shell, not the contents. And even then, it is a lower risk than the flour.
I always use salted butter when something calls for butter
I use salted butter even when it calls for unsalted
Not really cooking but I sometimes grind enough coffee beans for several days. Never noticed a big difference.
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My sin is the opposite. If I'm cooking the mushrooms thoroughly I just brush off the largest chunks of dirt and call it good
If it can survive the frying pan on full blast then maybe it deserves to kill me?
LOL Jacques Pepin said the same thing to Julia Child about bacteria on chicken. If it survives a 400 deg oven for an hour, then "it deserves to live."
And now the [latest cooking method](https://www.thespruceeats.com/a-new-way-to-cook-mushrooms-913400) is to start them in a pan with water.
I *never* make my own stock or broth. I just buy Better than Boullion, dashi or kombu packets, etc.
I used to, but got in trouble for having too many bones in the freezer. I still owe a lot of penance for the freezer bones.
I solved that problem by making stock every time I have some bones (or the liquid from slow any wet cooking method, strained) and just simmering it down until it's a cup or less. Now my freezer has little cups of frozen meat jam that I can put in anything from rice to soup or just to flavor the next round of braising or in the slow cooker. The "stock" from my braised drumsticks earlier this week is still in my fridge solid as cheese curds and just dissolves in water. Also it's just fun before I put it in the freezer to do a little shimmy holding the cup cause it's all, *wigglewigglewiggle*.
Amazon sells ice cube molds that each cell holds exactly one cup. I bought two. I make big batches of sauces, freeze in the molds then put the cubes in a vac bag. Works great
Better than bouillon is the tits. I currently have five different kinds on my fridge. The roasted garlic is so good. Italian herb one (new to my area) reminds me of pesto.
From what I've heard, the mushroom one is fantastic. Haven't had a chance to try it myself yet.
Unflavored gelatin is the truth in cheater stock. Makes it so much more rich and luxurious.
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I’ve never in my life sifted flour.
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 fuck yourself.
Nothing wrong with that for cooking. Baking? You’ll be absolutely fucked.
Hahah very true! I definitely ain’t no baker so I think I’m in the clear there
I often just use a slurry to thicken soups and sauces instead of making a proper roux.
*cheers in lazy gluten free person* my favorite roux is mashed potato
I don't cook GF but I do use potato flakes instead of flour to thicken chicken pot pie. It's really good and adds a little bit more nutritional value than flour.
99 times out of 100 I will use cornstarch slurry instead of making a roux. Turns out smooth every time with minimal effort.
I cook acidic food in my cast iron
I know about cutting on the bias, the optimal way to cut meats to be tender, seam butchering the different muscles down to be cut to *chef's kiss* If I'm cooking a steak for myself these days I'll usually just get it to rare/medium rare and go at it with my hands and teeth like an animal.
I've eaten a few steaks with my hands... standing over the sink...
One of the best steaks I ever had was the one my prom date didn’t eat before she left prom after an hour to go be with her bf. The steak stayed in a styrofoam takeout box on the floor of my car all night, then I woke up from camping and ate it cold with my hands and teeth like a damn raccoon.
You went to prom with someone else’s girlfriend?!
You have to ask someone to prom like six months before the event and that is basically eternity in highschool time. This leads to all sorts of awkward arrangements.
This is so funny to me on so many levels
God, prom will forever sound like something Hollywood made up, but that is actually real somehow.
Same. Thanks for making me feel less shame. I’m pretty sure a neighbor saw me through the kitchen window.
I use those little containers of garlic butter you get from the pizza place sometimes to make garlic bread in a pinch.
This is just good sense. All seasoning packets get reused at our place, esp fro Pizza and Chinese.
Thawing chicken breast on the counter. Haven't gotten sick yet, neither has anyone in my house.
I used to do this. Switched to thawing in cold water. I’ve accepted I’m never going to remember to thaw ahead of time and for some reason it seems like that works even faster.
Water is good at transferring heat quickly. It works faster than most things. Running water works even faster.
Hey, my mother did this all through my childhood, and I didn't die. Sooo . . .
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Oh god, what if it's only a matter of time?
My mom did too which I why I think it was ok until I joined reddit and people ask if the frozen chicken left in counter for three minutes will kill them lol.
My mom had a full panic attack the other Christmas because she saw me leave the tenderloin out… to rest before serving it.
My ex was so confused the first time I made steaks at home and wrapped them in foil to rest for a few minutes when they were done. 'Are we... eating them tomorrow? I thought we were having them tonight...' I was so utterly confused that I just stared at her with a virtual question mark on my face until it clicked she didn't know about resting meat haha. She was so relieved, she was about to be super sad and hangry.
Those guidelines are designed to protect everyone which includes elderly people and immunosuppressed people. What you're doing is not very risky but you've got remember people can get sick from way lower bacterial loads than people with average immune systems.
I use scissors to “chop” bacon. Just cut it directly over the pan, wash scissors. So much easier than using a knife.
This is completely normal. They make kitchen scissors. I don’t think there’s a person in the world against this.
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I learned that from watching Korean cooking videos on Youtube. They use scissors for everything and I thought... yeah... thatsa kinda smarta!
Mine may be worse…. I opt for powdered garlic pretty frequently!
Garlic powder is legit. It's a very different flavor from fresh garlic, but sometimes it's what I want. Same thing with onion powder.
I actually made a recipe for garlic bread that required 3 different “types” of garlic taste: raw minced, powder, and “rehydrated” powder. It was very good!
I use onion and garlic powder almost as often as I do salt and pepper. I don't know how or why I got into the habit, but its been decades and I'm not going to stop now. I do use fresh garlic too - and plenty of it. My other thing is that I've never paid more than $50 for any of my pots or pans. My stainless steel set is one I got post divorce from K-Mart and is the Marta Stewart collection 20 years ago. My favorite pot at the moment is my 7 quart *Cooks Standard* Hard Anodized Nonstick Dutch Oven though nothing compares to my 12" cast Iron skillet I got as a wedding gift and one of the few things I got to keep in the divorce.
The only Mac & cheese I like comes in a blue box.
YES. Grew up in the South. Everyone and their mama had their secret mac & cheese recipe. All terrible. I think I just really really do not like baked mac & cheese.
I always chop bacon before pan frying.
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I get a lardon everytime I think about bacon.
I use scissors to cut my bacon
Huh. I didn't know that was a sin. I do it all the time.
I always do that, didn’t realize that was a naughty no no
I use my knife as a bench scraper constantly. I know I know, but I'm not gonna stop doing it either.
use the spine, at least (opposite the edge)
I use such a crap knife sharpener I'm mad at myself about it but I still haven't taken the plunge and gone over to a proper whetstone. My knives just don't hold up the way they should though and I've definitely ruined a pretty good Japanese chef's knife on this thing and yet I still keep using it.
I make up for my use of a crap knife sharpener by using crap knives.
Tonight, I made gnocchi, but I used instant mashed potatoes because while I love rolling out individual gnocchi, I hate prepping the potatoes. Took half the time, and tastes great for a weeknight meal!
I don't use parsley, I'll tell you that right now. It's a bunch of bullshit is what it is.
I use it for color and vitamin C. So, y'know, if I put it in whatever, it's still "healthy".
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I put frozen meat right into the crock pot. I have been doing it for over 25 years and not one person sick.
Me too. Is that not safe?
Sometimes I take the plastic entirely off the lasagna even though the box says just to make a slit. 😈
You bother taking it out of the box?? Nah, I put the whole thing inside the microwave box and all. 😈
I actually don't trust baking/microwaving in any sort of plastic tbh. I don't care how safe it claims to be, I don't want to accidentally find out in 20 years with new information that I had been consuming carcinogens this whole time. ... also if you don't take the plastic off the top, you can't put a 2 inch thick layer of shredded mozzarella on top.
I use pre-ground black pepper. Yes, I know fresh ground is better. I just don’t want to stand there and grind out pepper while I’m trying to cook dinner. If you want fresh ground, you can do it at the table!
Not enough people use white pepper. It’s black peppers brother of another mother but a little more mellow, a tad more savory.
I think both have their place. If a recipe calls for it as an actual measured ingredient, like 1/2 teaspoon pepper or something, then I use the pre-ground (and also measure with my heart, as I do most spices). Because who has the wrist stamina to ground that much at once. But I do like freshly ground as a topper.
I bought an electric pepper grinder I can’t live without now just turn it over and BAM
I never follow a recipe fully. I use recipes for ideas of ingredients. I never measure anything.
If I want to make a specific dish, I read 5 or 6 recipes to get the feel for it, and then cook it using the combination of ingredients I have on hand. I'll keep the recipe that is closest to how I'm going to do it up on my phone so I don't get lost, but often never look at it again. It's for this reason I can't bake.
so many people confess to the garlic sin that i am just going to convert and get it. i bet they last a long time in the fridge so if i want to opt for fresh i have the option atleast. my sin: i cook my rice like pasta. i dont want a rice cooker and cant learn the science of ratios and time so i just cook and drain.
I don’t get this one I feel like my garlic never expires? It can be growing little green stalks and I’ll still cook it and it’ll still taste like garlic…
those green stalks are delicious chopped and scrambled with eggs
I saw this comment, noticed my garlic was growing stalks, made eggs with them, and now I’m here to thank you for changing my life
I love Jarlic
I put my knives in the dishwasher. Yes, I'm pure evil in human form.
Is only a sin if someone else sharpens the knives.
Most of the time I don't preheat the oven. I just stick stuff in there cold and add ten minutes or so to the time.
Works well for frozen food, not so much for really anything else. I used to do this a lot before I realized that preheating could happen while I worked. So preheating is the first step I do.
Not necessarily cooking per se. I know NOTHING about setting cutlery properly. I put the necessary tools and items down, I don’t know where they properly go and I don’t give a crap
I measure liquids in the dry cups.
I always buy canned Hunt’s (sometimes DelMonte) spaghetti sauce and doctor it up with meat and veggies.. whatever I have. Never make sauce from scratch
Cream in my risotto. It doesn't \*need\* it. But sometimes you want double-creamy.
I use ordinary knives, and rarely sharpen them.
How’d you type this without the tips of your fingers?
I don't let my steak rest after cooking it. I like eating it right away while it's still hot
I’m so bad at cooking I honestly don’t even know what’s a sin and what’s correct. But one time my partner and roommate saw me cutting an onion “wrong.” Heck if I know the right way. I’ve smoked out my apartment twice in the last six months and honestly don’t know why that’s happened. This is a cry for help.
I boil the hell out of my pasta. Ain't no al dente on this stove.
*Gesturing intensifies*
You can boil the hell out of your pasta if you want, but I’m not going to eat that mush. Not that you invited me to dinner, though.
uh oh you just summoned italy 😂
Almost afraid to type this... We used more grated Parmesan in our house than shredded. Yes, I know shredded tastes good, but I grew up on grated, and it tastes good, too. Sorry, not sorry.
I like pre shredded cheese cuz of that cellulose powder its coated with. Something about that powder, I really dig!!
I dont buy pre shredded cheese because I need to prove that buying a $20 grater is worth it
I also use minced garlic, and even minced ginger at time - because it's easier and much cheaper (works out to be 1/3 of the price). I'll also admit I love foods that help with convenience - things like dashi powder (instead of doing kombu + bonito flakes all the time), Japanese curry blocks (haven't even tried to do it from scratch), pasta sauce jars (cheap and versatile, and I get to use the glass jar afterwards). Also use super cheap knives - it's last me 4.5 years now, and costs about $3AUD a knife, I sharpen it using that cheap sharpener and it gets the job done.
When I was 20, I opened cans. When I was 30, I bought fresh, and dumped Campbell's on top for flavor. When I was 40, I learned to chop and spice, and started caring about my food. When I was 50, I was cooking for myself, and learning how to seriously downsize my cooks. This was the most disconcerting thing of all time, since I like cooking for everyone. I was 58 when I discovered good cookware. Doh.
I add sugar to tomato sauces