If you are like me, you’ve probably made a few kitchen “oops” moments and just kept rolling. Overcrowding the pan? Guilty. Baking without weighing anything? Every time. We know better, but somehow these habits sneak back in. These little slip-ups might seem harmless, but they can mess with your food more than you think.
Table of Contents
- Not Letting Meat Rest After Cooking
- Relying on Nonstick Pans for Everything
- Cooking Rice Like Pasta
- Using a Chef’s Knife From Dollar Tree
- Adding Salted Butter To Baking Recipes
- Cutting Lettuce Instead of Ripping
- Having Questionable Meat Defrosting Practices
- Seasoning Food Without Tasting It
- Overcrowding the Pan With Food
- Using Store-bought Stock or Bouillon
- Practicing Dangerous Chopping Techniques
- Baking Without Weighing the Ingredients
- 12 Foods That Are Totally Overrated
- 20 Crock Pot Recipes That Are Almost Too Good to Be This Easy
Not Letting Meat Rest After Cooking
Cutting into meat right after it leaves the pan feels rewarding, but it’s a flavor-stealing move. Skipping the rest time lets all the juices run out onto the plate instead of staying inside. Just five minutes can turn a dry chop into something juicy and delicious. Trust the wait—it’s worth it.
Relying on Nonstick Pans for Everything
Nonstick pans are great, but they’re not the answer to every cooking task. High heat ruins them, and they don’t give food that nice sear. For browning, roasting, or baking, sometimes stainless steel or cast iron is the better choice. Save nonstick for eggs and pancakes, not your whole kitchen lineup.
Cooking Rice Like Pasta
There are several ways to cook rice, especially if you have a rice cooker or other multi-use cooking equipment like an Instant Pot. However, one user said that their sin against rice is that they boil it in water like pasta and use a sieve to drain it. They also mentioned that they do not wash it before cooking.
Using a Chef’s Knife From Dollar Tree
People discussed what types of knives they use in the kitchen, and a surprising number of folks use only one knife and a cheap one. One person said they used a knife at IKEA, and another said they used a chef’s knife from Dollar Tree. Additionally, a discussion broke out, leading to people admitting they put their knives in the dishwasher. (I do this too!)
Adding Salted Butter To Baking Recipes
One baker said they prefer to use salted butter in baking recipes instead of using unsalted butter and adding salt. This has resulted in perfectly delicious desserts, so they may not consider this a sin like some bakers do.
Cutting Lettuce Instead of Ripping
According to one person whose mother was a chef, you’re supposed to rip it and never cut it. The reason their mother gave? The metal in knives makes the lettuce brown faster. Another lettuce connoisseur said that they were taught “fingers are gentle, knives bruise” as the reason to rip and not cut lettuce. I have always cut lettuce myself, so I wasn’t aware I was committing a sin against the leaves.
Having Questionable Meat Defrosting Practices
If you ask a professional chef, they will tell you exactly how to defrost meat according to health guidelines and restrictions. This usually has to do with keeping the meat from touching other surfaces and what temperature it should be defrosted at. However, if you ask people on an online cooking forum, they’ll tell you that they defrost meat on the counter or submerge it in water without fear.
Seasoning Food Without Tasting It
Do you season as you go, use your knowledge and judgment of flavor while cooking, and wait to taste at the end? One home chef said they use their eyes to season, which I can relate to. I taste a bit as I go, but if it’s something like a steak or other meat that cannot be tasted until it’s finished cooking, I use my judgment to determine if it’s been adequately salted and seasoned.
Overcrowding the Pan With Food
According to professional chefs, you should avoid overcrowding, especially when sautéing. Most chefs believe overcrowding prevents food from being evenly cooked or sautéing properly. However, many home chefs don’t want to wait to cook food in batches, so they throw everything in together.
Using Store-bought Stock or Bouillon
Although many people mentioned that using store-bought stock or bouillon products is a sin, I’m not sure how much of a sin that really is. Unless you are a professional chef cooking in a commercial kitchen, making stock from scratch every single time seems unrealistic.
Practicing Dangerous Chopping Techniques
When I was growing up, my dad showed me the “proper” way to dice: curl your fingers so they’re out of the way. However, I agree with all the comments that the proper technique makes it more challenging to get a good grip. Confidence and comfort play a big part in avoiding hurting or cutting yourself while chopping, so do whatever feels safest to you!
Baking Without Weighing the Ingredients
Several people mentioned that their baking always comes out delicious, even though they measure and don’t weigh anything. I didn’t even know you’re supposed to weigh your ingredients in addition to measuring, so I am guilty of this baking sin as well.
Source: Reddit.
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