We all make mistakes in the kitchen, and some are more common than you'd think! From overcooking pasta to using dull knives, these cooking crimes are surprisingly widespread. Let’s have a light-hearted look at ten kitchen blunders that even the best of us are guilty of committing.
AUTHOR: Chris Phelan
Table of Contents
- 1. Buying Pre-Made Pasta
- 2. Never Sifting Flour
- 3. Thawing Chicken on the Counter
- 4. Never Measuring Spices
- 5. Intentionally Overboiling Pasta
- 6. Salted Butter for the Win
- 7. The Best Macaroni and Cheese Comes From a Blue Box
- 8. Dishwashing Chef's Knives
- 9. Lazy Garlic People
- 10. A Peculiar Pepper Preference
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1. Buying Pre-Made Pasta
There are unlikeable home chefs, and then there are irredeemable monsters like this man who prefers his gnocchi to be store-bought. "I always buy pre-made gnocchi, and they're so good I see no reason to make them myself," one absolute destroyer of Italian culture confesses. Wow, talk about things I would never admit to in a million years!
2. Never Sifting Flour
While most recipes that include flour advise to sift it into a bowl, many people confess to failing to follow the instructions. Thankfully, it doesn't apply to flour in 2023, as one person alleges. "It's an old thing, from when storage methods were more crude and there was a real risk of bugs or bits of grain or straw being in the flour," explains one woman. "Now, it's just to make it a little smoother, but it doesn't really matter."
3. Thawing Chicken on the Counter
Bizarrely, some home chefs brag that they frequently thaw their raw chicken on the kitchen counter instead of properly thawing it under running water or in a fridge. Their rationale is that they've been doing it for years and haven't gotten sick yet, so they intend to continue to thaw chicken in this fashion. In other words, they're content with rolling the dice every time they cook chicken; I would advise against doing so!
4. Never Measuring Spices
Precise teaspoon measurements are overrated. One of the most eye-opening crimes home chefs admit to committing is never measuring spices correctly. It doesn't matter if a recipe calls for a quarter teaspoon or multiple tablespoons of a specific spice; many people equate those measurements to "a little" or "a lot," respectively.
5. Intentionally Overboiling Pasta
Italian chefs everywhere are indeed fuming over the admission by countless people that they dislike al dente pasta and regularly overboil pasta dishes. For many, al dente pasta is synonymous with "undercooked" pasta, leading some home chefs to overcompensate by preparing their pasta dishes well-done. It comes down to preference, but can't we all agree that Italian chefs know best?
6. Salted Butter for the Win
Some people are unabashed salted butter enthusiasts, even going as far as to actively avoid unsalted butter whenever possible. "I always use salted butter when something calls for butter," admits one man. Still, one woman takes it even further: "I use salted butter even when it calls for unsalted," she confesses. I admire the tenacity of both of them!
7. The Best Macaroni and Cheese Comes From a Blue Box
Let's be honest with ourselves: Kraft Easy Mac hits differently. Sure, anyone can roll up their sleeves and make decent macaroni and cheese from scratch, but countless men and women prefer the taste and texture of the famous instant mac and cheese in the iconic blue box. There's something about eating Kraft Easy Mac that brings anyone back to the simpler times of childhood.
8. Dishwashing Chef's Knives
Even the most novice chef knows better than to put chef's knives through the dishwasher. Chef knives are expensive and thus should be washed carefully by hand at all times. "I put my knives in the dishwasher," says one sinister home cook. "Yes, I'm pure evil in human form." At least this person is aware of his shortcomings.
9. Lazy Garlic People
While infinitely more convenient than mincing fresh garlic, seasoned chefs are shocked over how many people default to garlic powder in countless recipes. I'm one of these people! Mincing garlic is a smelly and exhausting affair — it's infinitely easier to grab the powdered garlic from the spice rack and go from there!
10. A Peculiar Pepper Preference
I thought I was the only one who preferred pre-ground pepper instead of grinding it myself! "I always use pre-ground black pepper," confesses one lazy man. "Yes, I know fresh ground is better. I just don't want to stand there and grind out pepper while trying to cook dinner. If you want fresh ground pepper, you can do it at the table!" I can relate to this guy irrationally and am not ashamed to admit it.
Source: Reddit.
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