People admit to the food crimes they are consciously guilty of

When it comes to cooking, like most things in life, there are certain “rules” that should theoretically be followed. And like most things in life, many of those rules are often broken or ignored. So Redditor u/timecoyote asked, “What’s a cooking sin that you don’t even try to defend, but you do anyway?” Many home cooks agreed, and here’s what they said.


“I haven’t replaced some of the herbs in my spice rack in years (seriously, who uses that much dill?). I’m sure they’re a little less pungent now than when I first bought them, but it’s far too expensive to replace them regularly.”



“I sliced ​​my onions unevenly on purpose because I like the flavor of the mixture of dark brown onions, onions fried golden brown, and onions barely sweated all together in the same dish.”


“I stir the risotto only occasionally, not often – and certainly not constantly.


“Unless I’m really trying to impress someone, I just use minced garlic from the jar.”


“If I’m impatient—which I often am—I’ll grossly overcrowd the pan and knowingly prevent a respectable browning from happening.”


“I used mayonnaise to make pasta dough because I ran out of eggs. Looking back, it was really great.”


“I never make my own bouillon or bouillon. I just buy Better than Boullion, dashi, or kombu packets. They always come out just as delicious.”


‘I never measure herbs. Half a teaspoon? How about two or three shakes? Or maybe more if I feel like it.’


“I don’t use fresh tomatoes, even if a recipe calls for it. I only use canned tomatoes. I just can’t be bothered to deal with the mess that comes with slicing up fresh tomatoes.”


“I don’t mix all the dry ingredients and wet ingredients in separate bowls when baking. I just throw everything together and mix it with an electric hand mixer.”


“I buy pre-shredded cheese for almost every dish. For everyday burritos, eggs, tacos, etc. Just pass the bag of shreds. I think cleaning the box grater isn’t hard, but I’m lazy.”


“Usually I don’t preheat the oven. I just pop my food in while it’s cold and add about 10 minutes to the cooking time.”


“I defrost frozen chicken breast on the counter. No one in my house has gotten sick yet, so it works for me.”


“I overcook my eggs on purpose because I like them crispy and hard yolks are delicious to me.”


“I make gnocchi with instant mashed potatoes. While I love rolling out individual gnocchi, I hate preparing potatoes. This method takes half the time and tastes great for a weeknight meal!”


“I use a corn slurry instead of making a roux to thicken my food. It comes out smooth every time and takes minimal effort.”


“I overcook the pasta. Yes, al dente lovers, I know this is an Italian sin. But I prefer my pasta when it’s super soft.”


“I prefer Miracle Whip to mayonnaise on my sandwiches. I grew up eating this stuff, so blame my upbringing.”


“I use the hell out of the tubes of basil, garlic or ginger paste sold in the produce fridge at my local grocery store (big fan of the Gourmet Garden brand). I only use the real deal when I’m real take my time.”


“I always buy canned spaghetti sauce and use it with meat, veggies, whatever I have. I never make sauce from scratch.”


“If the recipe calls for a certain type of onion, I don’t shy away from buying it. I always use whatever color onion I already have.”


“I use Parmesan cheese on all pasta dishes, including those with fish. Where there’s pasta, Parmesan belongs.”


“I never sear my meat before making a beef stew or ground beef recipes. I use an Instant Pot and it doesn’t make any difference in taste. And yes, I’ve tried both ways.”


“I break spaghetti in half before I put it in the pot of boiling water. Then I cut it up some more on my plate before I eat it.”


“Kraft singles are the only type of cheese one should use for grilled cheese sandwiches (and, of course, it should all be dipped in the requisite tomato soup on the side).”


“I buy ready-made pie crusts. I love to cook almost anything with well-sourced ingredients, but I can’t be compelled to make a crust for quiches or pies.”


“I use garlic in my carbonara. I don’t care what traditional Italian chefs say – because the dish tastes so much better.”

What’s a cooking rule you blatantly ignore in the kitchen? Tell us in the comments.