9x cooking advice that was completely ignored
Cookbooks are full of good tips: bring eggs to room temperature, preheat the oven and never pierce steak with a fork. And most of that brilliant advice is casually ignored by people. On online forum Reddit, people were asked: which cooking advice have you ignored? The answers will surprise you.
At FavorFlav, we like to give our readers tips. For example, how they can save money at the supermarket despite rising prices, how to cook more easily every day and how to use your slow cooker even more efficiently. All top tips, if you ask us, but perhaps our readers think very differently. In any case, it’s clear that people ignore these cooking tips from the experts.
Weighing all the ingredients: not happening
It’s best to weigh chocolate… with your heart, says one of the forum participants. Not with a spoon or a scale!
Throwing away moldy food: actually delicious
Some people throw cheese away when there’s mold on the rind. But there are also people who say they simply cut away those blue spots and happily eat the rest of the cheese, no problem. And no, of course we’re not talking about Roquefort or Gorgonzola, duh.
Sauté the onions for two minutes: hello, I take my time
If the recipe says to sauté the onions for a few minutes, there are always sensible people who take much more time. Low heat, let them sweat for at least ten minutes, because that’s what gives onions their delicious sweet-and-sour flavor.
Clove of garlic: hello, I’m no wimp
If the recipe says to press one clove of garlic, I always add about five. The more garlic, the better!
Save the scraps for stock: what about my spring rolls?
Recipes often say to save vegetable scraps and meat bones in the freezer so you can make a delicious stock later. Lovely, a homemade stock, no doubt about it, but where are you supposed to store those frozen pizzas? Where do the tubs of ice cream go? The late-night spring rolls? There’s no room, so unfortunately those scraps go into the green bin.
Mise en place: how many little bowls do you have in the kitchen?
Before you start cooking and baking, weigh, chop and set everything out – a professional mise en place is a lovely idea, but are there actually people who do that? Put a pot of water on, preheat the oven and start chopping while the butter is already sputtering in the pan. It sometimes goes wrong, but hey, that’s life!
Rinse the rice twice: who has time for that?
Seriously: are there people who rinse their rice before cooking it? I’d dare guess that nine out of ten people pour it straight from the packet into the pan, without rinsing or picking out stones. And we’re all still alive.
Half a teaspoon of this, a quarter teaspoon of that: live a little!
Especially in recipes that use lots of spices, the measurements can be painfully precise. A quarter teaspoon of smoked paprika, two-thirds of a teaspoon of mustard seeds, a pinch of asafoetida. Come on, be bold and choose the spices to suit your own taste. You did get a nose from your mother, didn’t you? Use it!
A red onion: we’ll see about that
Does a recipe call for shallots? Or does the ingredient list specify a red onion? Most people just see what they have in stock. Of course it tastes different, but a dish won’t fail because you had to use sweet white onions instead of the regular brown onions you happened to have in the drawer.
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Source: BoredPanda
