Nate
Food is one of those topics that can slice through a dinner party faster than a hot knife through butter. People are particular about their grub, often due to how they were raised or where they grew up. Numerous factors shape our culinary preferences.
That said, let’s face it: some culinary crimes just can’t be forgiven. There’s usually a standard method for most things in the kitchen, but hey, there are rebels who throw the cookbook out the window.
Take rice, for instance. Did you know you’re supposed to rinse it before cooking? Yep, some folks know this and still play the rebel chef. And whether it really matters is up for debate.
Now, let’s talk steak. Ordering it well done? I’m not sure what to say. If that’s your jam, maybe keep that little secret within the confines of your kitchen, like the bold home cooks in this trending AskReddit thread. Here’s the question that got everyone’s pots and pans rattling:
“What food do you intentionally cook ‘incorrectly’?”
#1
Mashed potatoes with skin on. I love potato skin and refuse to peel them and throw them away. Luckily most of time I’m making it just for myself anyway.
#2
I layer the tortillas in my enchiladas instead of rolling them. Enchilasagna!
#3
I cook my scrambled eggs within an inch of their life. I HATE any sort of moisture in scrambled eggs, and prefer them the way most people would describe them, rubbery.
#4
My family’s chocolate chip cookie recipe is a masterclass in what not to do. I overbeat the sugar and butter, add way too little flour, and bang the trays on the counter (mid-bake and as they come out of the oven). The entire goal is to collapse them and ruin any internal structure so they become super thin and chewy.
#5
Cream of wheat. I want to be able to cut into it.
#6
I like to slightly char some things, like veggies. I justify it by saying it’s a real cooking method, but actually, I am just intentionally burning things a little bit. I like my sausages like that too.
#7
#8
Mashed potatoes, I don’t mash them until they’re smooth-i like lumpy mash
#9
#10
When making a packet ramen I drain all the water and put the seasoning on just the noodles, then I stir fry it with meat and veg. Its pretty good and not as salty the more extra stuff you mix in.
#11
Bacon. I like more of a chew to it than a crunch
#12
I don’t wash my rice. I’ve literally done it batch washed/unwashed side by side when arguing this point with my wife, she finally agreed. I must be missing something, but I can’t figure out what it is.
Yet there are so many sources that say wash your rice, and so folks even do it like half a dozen times because they want the water to perfectly clea
#13
I pan-fry my gnocchi although this is becoming an acceptable thing now. And i also like my pasta on the softer side!
#14
Broccoli! I love steaming it until it’s very soft and tastes buttery! I don’t want my broccoli to be a lil crunchy, it needs to melt in my mouth.
#15
I dont peel potatoes and carrots. That’s where the flavor lives. Nutrition too.
#16
I hate perfectly cooked salmon. I prefer it the texture of canned fish.
#17
#18
I use salted butter for everything. It has a longer shelf life at room temperature (where butter is most useful) and the extra salt has never meaningfully changed a recipe aside from making baked goods a million times better.
#19
Bacon in carbonara. I made it with guanciale and it is good, but that sort of meat is extremely hard to find in the States and can only be ordered online. And to me the bacon is yummy. I’m not a fan of pancetta, TBH. I don’t care for it at all.
#20
Burnt hot dogs. I love an overcooked grilled hot dog.
#21
I want my toast almost black. Not completely black, but on the verge. 13.7 more seconds and it will be black.
#22
I use fried over easy eggs with eggs benedict. My wife and I don’t like poached eggs.
#23
#25
French fries. I like mine soft and floppy, kind of like fried mashed potato sticks.