25 Popular Cooking Myths That People Are Sick Of Hearing

The internet is full of cooking tips, tricks, and hacks, but are they all really useful? A recent Reddit thread asked people to share the cooking advice they’ve tried but found completely pointless. The responses were insightful, relatable, and, in some cases, downright hilarious. Here are some of the most upvoted answers that made people question the so-called kitchen wisdom.

Not all cooking advice is created equal, and sometimes, kitchen myths just refuse to die. Whether it’s about salt, meat, or pasta, it’s important to remember that practical experience often trumps hearsay. The next time you’re cooking, feel free to question those supposedly tried-and-true tips and find what works best for you!

#1

Image source: Toriat5144, Olivie Strauss/unsplash

I use salted butter even when it calls for unsalted.

#2

Image source: mostlikelynotasnail, Getty Images/unsplash

Using large amounts of water to cook pasta. You can use a much smaller amount AND it’s actually better for having more concentrated starchy water for dishes like cacio e pepe.

#3

Image source: Moonafish, A. C./unsplash

My grandmother insisted and would get angry for people not following her sacred advice…you must always stir clockwise. Tried it counterclockwise and I get the same result Her spirit did reach through the void and smack me though.

#4

Image source: zaptorque, Getty Images/unsplash

YOU DON’T NEED TO WASH YOUR CHICKEN. I will literally fight anyone who says you do. I’ve been cooking for 18 years, cook raw chicken weekly and have NEVER gotten sick. If anything washing chicken creates possible contamination.

#5

Image source: gimmeluvin, Curated Lifestyle/unsplash

Only adding oil to a hot skillet.

i’ve added oil to a cold skillet and it was fine.

#6

Image source: noscope360gokuswag, Curated Lifestyle/unsplash

Throwing oil in pasta cooking water. Those two don’t mix. All you’re doing is wasting the oil. It will achieve absolutely nothing. If you’re concerned about them sticking and need to use it, use it *after* they’re cooking. Stop it.

Edit:if you’re concerned about your pots boiling over you could always try paying attention.

#7

Image source: Key_Piccolo_2187, Getty Images/unsplash

It depends a *lot* on specific recipes. But a couple that jump out at me:

Garlic presses are perfectly acceptable alternatives to mincing garlic with a knife in many applications. Jarred garlic is perfectly acceptable in many applications.

Sifting flour doesn’t matter in most recipes (but matters a lot in a few).

#8

Image source: XaWEh, Getty Images/unsplash

Salt before the water is boiling or after. It changes f**k all, do whatever you want.

#9

Image source: dopadelic, Karolina Grabowska/unsplash

Using a screaming hot pan for searing. You can’t cook higher than the smoke point of your oil. All you’re doing is tripping your home’s smoke detectors, creating acrid oxidized fats that’s terrible for you and tastes bad.

Maillard reaction only needs around 300-330F. Plenty of room below the smoke point to get a nice sear without breaking down your oil to acrid flavors.

#10

Image source: chilli_con_camera, Olivie Strauss/unsplash

Boiling eggs in water with a splash of vinegar does *not* make it easier to peel them when they’re cooked.

#11

Image source: Never_Duplicated, Immo Wegmann/unsplash

I’m going to continue breaking my spaghetti noodles into pieces that are more convenient to boil AND eat and nobody can convince me this is not a superior way of going about things!

#12

Image source: supermenial, renato de munhoz/unsplash

I grew up hearing that you’re not supposed to wash mushrooms but I always do and it turns out fine.

#13

Image source: thingpaint, Mohamed hamdi/unsplash

I don’t heat milk up before adding it to roux.

#14

Image source: hrmdurr, You Le/unsplash

You don’t need a ricer to make amazing mashed potatoes.

If you’re a broke college student, you can make them with a g*****n *fork*. I wouldn’t recommend it, but it can be done.

#15

Image source: jessjess87, Curated Lifestyle/unsplash

Active dry versus instant yeast.

Most bakers and recipe writers say to just chuck the yeast in with the dries. The whole step of putting active dry yeast and warm water to bloom it is just checking the yeast is alive.

If you know you bought it relatively recently don’t bother with that step.

#16

Image source: femsci-nerd, Gio Bartlett/unsplash

I made mascarpone and cream cheese from scratch the other day. All the recipes on line say to avoid using ultrapasteurized cream but it’s very hard to find cream that has not been UP these days. They say it could have the proteins already broken down. Considering that UT brings the cream to 185F for TWO SECONDS and when you make mascarpone or cream cheese you bring the cream to 185 for several minutes i reasoned that someone must have said this once for no good reason and now it’s in every recipe. It’s wrong! Made great mascarpone and cream cheese.

#17

Image source: New-Perception-9754, Nickolas Nikolic/unsplash

My husband’s British mother used to- get this- PRESSURE COOK the steak first- like, on a steam rack in the pot. Then she’d take it out and sear it. He swears, up down and sideways, that method makes scrumptious steak. I’m nearly 60, and I’m still too scared to try it 😂😂😂.

#18

Image source: Strict-Reindeer1641, Kukuvaja Feinkost/unsplash

It’s okay if your mushrooms are steaming at first (due to pan overcrowding). Just let them cook down and they’ll get that nice brown color.

#19

Image source: StatementFit4590, Rajesh Kavasseri/unsplash

The whole “always use fresh garlic” thing. Sometimes the jarred stuff hits just fine.

#20

Image source: Ohshithereiamagain, Olimpia Davies/unsplash

You don’t have to thaw veggies before cooking them (I also dont thaw seafood).

#21

You don’t need to cook pork till it is as tough as shoe leather. Mom always believed that unless you cook pork till its was truly dead, you would die a horrible death within 24 hours.

Image source: Forever-Retired