People confess to cooking crimes they voluntarily commit

When it comes to cooking, as with most things in life, there are certain “rules” that should, in theory, be followed. And like most things in life, many of these rules are often broken or ignored. So Redditor u/timecoyote asked, “What’s the cooking sin you don’t even try to defend, but do anyway?” Many home cooks chimed in, and here’s what they had to say.


“I haven’t changed some of the spices on my spice rack in years (seriously, who uses that much dill?). I’m sure they’re a little less sharp now than they were when I first bought them, but it’s far too expensive to replace regularly.”


“I cut my onions unevenly on purpose, because I like the taste of a mixture of dark brown, golden-fried onions and barely sweated ones all together in one pot.”


“I stir the risotto only occasionally, not often – and definitely not all the time.


“Unless I’m really trying to impress someone, I just use minced garlic from the jar.”


“If I’m feeling impatient—which is often the case—I’ll crowd the pan roughly, deliberately preventing any respectable browning.”


“I used mayonnaise to make pasta dough because I ran out of eggs. In retrospect, it turned out really great.”


“I never make my own broth or stock. I just buy packets of Better than Boullion, dashi or kombu. It always comes out just as delicious.”


“I never measure spices. Half a teaspoon? How about two or three shakes? Or maybe more if I feel like it.”


“I don’t use fresh tomatoes, even if the recipe calls for it. I use canned exclusively. I just can’t be bothered to deal with the mess that comes with chopping fresh tomatoes.”


“I don’t mix all the dry and wet ingredients together in separate bowls when I bake. I just throw everything together and mix it with an electric hand mixer.”


“I buy pre-shredded cheese for almost every meal. For everyday burritos, eggs, tacos, etc. Just hand over the bag of shredded pieces. I guess cleaning the grater isn’t hard, but I’m lazy.’


“Most of the time I don’t preheat the oven. I just put my food in there while it’s cold and add about ten minutes to the cooking time.”


“I’m thawing frozen chicken breasts on the counter. No one in my house has gotten sick yet, so it’s working for me.”


“I purposely overcook my eggs because I like them crispy and the hard yolk is delicious.”


“I make gnocchi using instant mashed potatoes. Although I love rolling out individual gnocchi, I hate cooking potatoes. This method takes half the time and tastes great for dinner!”


“I use cornstarch slurry instead of roux to thicken my food. It goes smoothly every time and requires minimal effort.”


“I boil the pasta. Yes, al dente lovers, I know it’s an Italian sin. But I prefer my pasta when it’s super soft.”


“I prefer Miracle Whip to mayonnaise on my sandwiches. I grew up eating that stuff, so blame it on my upbringing.”


“Hell I use the tubes of basil, garlic or ginger paste that are sold in the produce fridge at my local grocery store (big fan of the Gourmet Garden brand). I only use the real deal when I am really it’s taking my time.”


“I always buy canned spaghetti sauce and top it off with meat, veggies, whatever I have. I never make sauce from scratch.”


“If a recipe calls for a certain type of onion, I won’t bother buying it. I always use whatever color onion I already have.”


“I use parmesan for all pasta dishes, including those that contain fish. Where there’s pasta, there’s parmesan.”


“I never sear my meat before making beef stew or recipes that call for ground beef. I use a pressure cooker and there is no difference in taste. And yes, I’ve tried it both ways.”


“I break the spaghetti in half before putting it in the pot of boiling water. Then I chop them up even more on my plate before I eat them.”


“Kraft singles are the only type of cheese that should be used on grilled cheese sandwiches (and of course, everything should be dipped in the requisite tomato soup on the side).”


“I buy pre-made pie crusts. I like to cook almost anything with well-sourced ingredients from scratch, but I can’t bring myself to make quiche or pie crusts.’


“I use garlic in my carbonara. I don’t care what the traditional Italian chefs say – because it makes the dish so much better.”

What’s a cooking “rule” that you seem to be ignoring in the kitchen? Tell us in the comments.

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