Whether we like it or not, cooking is something most of us have to do almost every day of our lives. Unless we really love this process, it can sometimes get quite tedious, and thus, all the little hacks that make it faster or more rewarding are always welcomed.
However, not all of this advice is actually helpful and has any proof of working, despite what many people might believe just because they heard it countless times. While it’s usually not really harmful, getting rid of it is still a positive thing, and this Reddit post asking about these terrible cooking tips is absolutely on the right track. Scroll down to read what people wrote!
More info: Reddit
Anyone complaining that “air fryers are just glorified convection ovens” is just missing the point that a small convention oven is, in fact, f*****g glorious.
Not washing mushrooms because they will “absorb” water…mushrooms are something like 90% water…wash the mushrooms, they are dirty!!
When you really stop to think about it, it’s not only in cooking that there are many tips and tricks that many of us know, but, at some point, we learn they don’t actually work. This makes us wonder why it is such a common occurrence and why we keep falling for it.
Well, it turns out what we’re dealing with is known as the illusory truth effect or the illusion of truth. It describes how when we keep hearing the same false information over and over again, we tend to start believing it as if it were true.
That you should open a restaurant because you “love to cook.” Sure fire way to both crash and burn financially, and end up hating to cook.
“Add 1/2 an onion” If i am cooking something its either a full onion or nothing. I am not about to store a half an onion.
Becoming affected by this bias does not indicate that an individual is uneducated, as we might initially be aware of the correct information and still end up believing something false because of constant exposure to it. At times, even concrete evidence proving that the advice is empty might not stop a person from following it in the case that it still might do at least something of what it promised.
And in this day and age, information can spread faster than ever before, thanks to the internet and social media. And since we make thousands of decisions every day, no one really goes to check every single fact they hear, thus enabling the cycle to continue.
Only use good wine for cooking. I challenge you to tell the difference between a $20 bottle of wine and 3 Buck Chuck when you add 1/2 cup to your pasta sauce.
In addition to that, we don’t really like to be wrong, do we? Well, that’s where confirmation bias comes in, an occurrence when we look for information supporting our existing beliefs, ignoring or outright rejecting any data that might contradict it.
This can come in a few different forms, such as biased memory, recalling things in a way that would support our beliefs, biased information searches online (where we type in the thing we want to confirm in a way that the results we get align with our beliefs), and biased interpretation (where we interpret evidence in a way that supports our beliefs, quickly accepting what fits and very critically analyzing what doesn’t).
And, of course, in the end, we once again come to the internet and social media, where the information spreads quickly and is tailored to show us what we want to see, all thanks to the almighty algorithms.
MSG causes migraines.
This is an absolute myth dating back from a single letter published in the *New England Journal of Medicine* back in the sixties (likely as a prank) that became so prevalent that convincing someone who believes it otherwise is a waste of time.
MSG does one thing only: Makes. S**t. Good.
“Fresh ingredients are always better.”
Not necessarily. For example, frozen ingredients are better for deep frying or blending than fresh ingredients are.
It seems that completely avoiding this is not really possible. After all, these biases existed long before modern technologies, which only gives them a boost. Ultimately, it is a very human thing to believe something that most do and look for ways to confirm it rather than deny it. But keeping an open mind and spending a little extra effort checking your facts won’t hurt and, at the very least, might make your cooking attempts quite a bit more successful. So why not give it a shot?
How much of this cooking advice did you follow without knowing it wasn’t helpful? Do you have any tips you’d like to add? Share your thoughts below!
I see a lot of sauteing with EVOO. I learned that if I’m cooking with olive oil, use regular olive oil. Save the extra-virgin stuff for dressings, drizzles, and other things not cooked. I don’t know, that just how I was taught.
Measuring flour and dry ingredients by volume is a terrible idea. Get a scale like a pro!
Cooking chicken in general. Most people overcook their chicken and it gets dry and tastes bad. Use a thermometer and take it off just as it gets to temp.
It seems like I’ve read and have seen too many that leave garlic in the skillet too long. Like if your adding it, good. Cook it for a minute but not 5, especially if it’s minced and the skillet is really hot. You’ll burn it otherwise.
my gran damn near *insists* on rinsing pasta like no, you don’t do that, stop that. then again, if there isn’t any sauce made she’ll eat said pasta with *Italian dressing* and call it a day.
Every stew recipe that starts with “flour the beef cubes” — you’ll get a better sear if you only salt and pepper the beef cubes and sear those in properly-spaced batches to build up fond in the pot. If you flour the beef the flour will stick to the pot and you’re going to burn the fond long before you’re done searing everything.
I add flour only after I’ve sauteed a whole bunch of chopped onions to loosen the fond, and then once the flour is slightly toasted, the red wine goes in to make an alarming-looking purple roux that turns nicely into a glorious brown stew after a few hours of simmer time.
Just personal preference, but adding sugar to marinara to decrease the acidity. I like the acidity. I don’t like candied spaghetti.
Starting boiled eggs in cold water.
If you bring the water to a boil first, then put the eggs in, the timing is more precise, and they’re easier to peel. The only hard thing is lowering them in carefully so they don’t crack.
If pasta sticks when you throw it at a wall, it will most likely be over cooked by the time you mix it with the sauce and serve it. Mix it into the sauce when it is still slightly undercooked and finish it in the sauce. I switched to using tongs or a straining ladle and transferring it directly into the sauce so that some of the pasta water is transferred as well, thickens the sauce and makes it silky.
Not EVERYTHING tastes “better” in an air fryer. Not saying it’s “terrible” advice to cook pretty much anything and everything in one, because a lot of the time the food tastes good, but not everything.
If you put the temperature up higher, you can skip a lot of the cooking time.
Adding milk/liquid slowly to your roux to make bechamel or whatever sauce. Unsure how common it is but so many places I seen they recommended adding slowly.
Started following some fine dinning channels, a double Michelin star chef did his own recipe and talked about how it’s a common misconceptions. My bechamel improved overnight with it.
Note: this post originally had 33 images. It’s been shortened to the top 30 images based on user votes.
