Every one of us has cooked food at least a few times during our lives. And it doesn’t matter if your cooking was just making ramen from a store-bought pack or making a complicated meal from scratch. It’s still cooking in some capacity.

And a lot of us have committed some cooking sins. Some of us even did it knowingly. Recently, Reddit users in a thread on the community r/Cooking shared what cooking sins they commit knowingly and shamelessly. Let’s take a look.

More info: Reddit

Click here & follow us for more lists, facts, and stories.

#1

I break my spaghetti in half like a mf champion and never regretted doing so

#2

I let my meat defrost on the counter, and if I pay enough attention I´’ll put it in the fridge when its defrosted, but sometimes I totally forget about it and it comes to room temp. My family is still alive.

#3

I scrape the bowl like I’m held at gunpoint. Those heathens on Food Network and their half a**ed wasteful scraping make my blood boil. I’m sorry we can’t all live in the Hamptons and be so rushed that we throw away half the brownie batter Ina, you selfish b+<£.

#4

I make, and eat, raw cookie dough. With eggs. Best treat. Never been sick

#5

I use salted butter and don’t add salt in baking recipes. My desserts/baked goods always end up perfectly, slightly salted.

#6

I’ll put ketchup on hotdogs and brats. I don’t care what others think. I like it.

#7

Using a teaspoon to scoop out some spices, then putting it back into the drawer because it was spotless.

#8

I rinse my mushrooms. Ain’t nobody got time for carefully wiping off the soil.

#9

I do a lot of ribs in my smoker, and I usually do ’em until they fall off the bone. Spare me all the mumbo jumbo about how the 3-2-1 method is c**p, or that “fall off the bone” ribs are overcooked, that’s how my wife likes them, I don’t mind them tender like that either, and that’s just the way I’m doing them, if you don’t like it, buy your own smoker.

#10

I cook with butter more than oils. It tastes better. Not as healthy, but it’s worth it to me!

#11

I don’t dice onions the proper way (keeping the root end attached). I cut off both ends, slice one way, then the other. I know it’s supposedly easier, but I don’t like doing it that way.

#12

I use my chef’s knife for everything. All my other knives are just there to look pretty.

#13

My chef mother taught me NEVER to cut lettuce, only to rip. Ripping the lettuce and then rinsing/washing was my job every night before dinner, and I loathed it. Now, I only cut my lettuce with a knife, I refuse to rip it lol

#14

My cast iron is seasoned properly so it gets a quick hand wash with soap and rinsed and then dried completely. It will get touch up seasoning when needed. The hysteria is so unnecessary.

#15

I sometime use store bought chicken stock or bouillon cubes. I know! I’m sorry!! It’s just… sometimes my stuff is still frozen!!

#16

To actually answer the question rather than dragging OP, I don’t care about making sure everything I’m chopping is the same size. Who the h**l cares. I’m only cooking for my household, and it’s not like I’m hacking food apart like an animal, so everything still cooks in roughly the same amount of time. I also overcook pasta a little. I don’t like it al dente.

#17

Sometimes, I salt the water *before* it is boiling.

#18

When I bake I don’t weigh anything, and just scoop up the flour in the measuring cup. I know it packs down, but whatever. My cookies always come out great anyway.

#19

I don’t do “mise en place” It’s more like a mess in place, but as long as the food turns out good, I’m okay with that lol

#20

Using dry measuring cups for liquids.

#21

I don’t curl my fingers when cutting things. I’ve been cooking for 50 years and have only cut myself a few times and usually not when slicing. I feel I get a better grip not curling.

#22

I remove shrimp tails before cooking. Apparently you’re not supposed to but the tails are disgusting

#23

🫣 You can cook rice on the stovetop just like you would in a rice cooker. No need to do it pasta style lol. You’d just need to adjust the water to rice ratio and let it go. I don’t taste as I cook. I just season with my eyes.

#24

I made homemade jambalaya a bunch of times until I really had it down, then decided that except for special occasions, it’s generally not worth the effort to make from scratch. So these days I’m back to starting from a box of Zataran’s and doctoring it up.

#25

My secret ingredient is msg.

#26

Unless it’s going to stay in a dish uncooked, I rarely bother with fresh garlic these days. It’s good enough for weeknight cooking when I mostly just want to make something fast but decent. I chop and freeze onions and buy canned beans for the same reason. I take a lot of shortcuts like that due to health issues, honestly. Reducing the number of steps until done is helpful in getting myself to actually cook.

#27

I overcook my eggs, eggs over-hard and scrambled over high heat until they are rubber. It’s probably mostly just because that’s how my mom prepared them and it’s nostalgia. I know how to properly cook an egg and that they are supposed to be at least somewhat runny. I will also never cook them that way.

#28

I use a garlic press. Sorry, not sorry.

#29

I’ll keep bread in the refrigerator. Especially for grilled cheese where it’ll be reheated in butter anyway.

#30

I crowd the pan 🤷🏾‍♀️

You might also like: 49 funny photos of people just trying to survive the summer heat

30 ‘Cooking Crimes’ People Know Are Wrong, But Still Do Them

#1

#2

#3

#4

#5

#6

#7

#8

#9

#10

#11

#12

#13

#14

#15

#16

#17

#18

#19

#20

#21

#22

#23

#24

#25

#26

#27

#28

#29

#30