Who doesn’t love a good trick? Sometimes life can get a little busy, and simplifying the everyday may require some time off. Nowadays, people come up with some very innovative hacks that genuinely work wonders – however, with the number of ideas online skyrocketing, it’s sometimes hard to tell if any are worth trying. Is it or not?
For many of us, meal prep takes a little too much time, and we’re constantly looking to make the entire process more manageable. We’re all for trying these “genius” hacks that promise less stress in the kitchen—yet, let’s face it, most of them are either overcomplicated or completely pointless. There are meanings.
“What cooking ‘hack’ do you hate??“ – This netizen took to Reddit’s r/Cooking community to start an open discussion. They revealed their scariest cooking tricks. For example, store-bought herb paste, anything that makes peeling a hard-boiled egg easier, and any microwave recipes, such as mug cakes. This post has managed to garner over 5K votes and 3.1K comments discussing so-called life-changing kitchen hacks that don’t actually work.
More information: Reddit
“Level up your instant ramen” by cooking the whole f****g meal from scratch and then adding the noodles.
This is not a hack. It’s just cooking.
Any hack that appears on TikTok gets an instant NO from me. I swear the space makes everything more complicated than it needs to be, or validates some people’s terrible ideas of food.
Chopping board, chef’s knife, peeler, mixing bowl, wok, saucepan/stock pot – 90%+ of kitchen tasks can be tackled with them. Good quality ones – you use them every day, so invest in them.
Source: Former chef from a 2 Michelin star kitchen.
My pet peeve is the ‘one-sheet pan dinner’ recipe videos where they spread everything out on the pan, then add oil and spices as unevenly as humanly possible and just mess it up with their hands. Keep moving around.
Just dump it all in one big bowl already, God
Using a plastic water bottle to separate the egg yolks. And by extension, using any tool to separate the yolk. Just use your hands.
To me, these people say use mayo instead of butter on your grilled cheese. The mayo just doesn’t provide the flavor or crunch I want. Butter is the way.
It’s not that I hate them, but I’ve tried loads of hummus that just don’t work.
Blend with ice, blend while the chickpeas are hot, use dry/canned chickpeas, overcook them, remove all skins, blend tahini and lemon juice first, soak with baking soda, etc.
Just blend everything together, and make sure there’s enough liquid in the blender to blend it properly. Then add salt until it tastes really good.
It’s not really “cooking” but I saw one that made peanut butter sandwiches ‘easy’. This involved making frozen pieces of peanut butter between two small sheets of cellophane, which could then be taken out of the freezer and placed between bread, and then thawed to make a peanut butter sandwich.
I don’t know how it was less time and effort than making them normally, and it doesn’t really extend the shelf life of the peanut butter in any meaningful way, with the added downside that you Can’t eat them properly. Remove as the peanut butter needs to melt.
Blown my mind for all the wrong reasons.
The hole in the center of the spaghetti spoon is one serving. If I have to eat the whole box, I will.
Peel the ginger with a spoon. I just use a knife and square it. I’m fine with losing a bit of it if it means grabbing a spoon and spending twice as much time preparing it.
Also, a new one I’ve noticed is using a cooling rack to cut avocados, mangoes, eggs, etc. Whoever came up with this either never cleaned the cooling rack or doesn’t have a knife.
Agree with VeggieScrap.
While the pasta is boiling, add olive oil to prevent it from sticking. When you add it to the pot and stir the pasta every few minutes, reserve the olive oil for the salad dressing. If you don’t stir the pasta when you add it, no amount of olive oil will prevent it from sticking.
Use a straw to de-stem the strawberry by piercing the bottom of the berry.
Just rip it off
I hate any gadget that can replace a decent knife and a sync modem. I cook several times a day, but my wife couldn’t make a wish sandwich if you piled breadcrumbs on the plate for her. So she always shows me videos of kitchen appliances she thinks I need. 99 times out of a hundred you can do the same thing in less time with a knife and the gadget isn’t too difficult to clean.
Pulling the plant stems through a hole (in a microplane, grater, colander, etc.) to remove the leaves. Never worked for me. It’s much faster for me to just draw the leaves by hand.
Any microwave plate or tray that is supposed to “cook” something better. Anyone remember the “Beacon Wave” that came out in the 80’s? It was a tray that was meant to be microwaved to crisp the bacon and render the fat at the same time. The problem was that it splattered grease all over your microwave and it took just as long to pan-fry.
I’ve seen them for all kinds of egg dishes, bacon, coffee, ramen noodles, steaks and just about anything. Pointless waste of money.
and foreman grill type presses. This is an over glorified sandwich press and is only good if you have no other cooking options. (I admit I had one when I lived in the barracks and didn’t have access to a kitchen.)
I will go first. I hate saving veggie scraps for broth. I don’t like the room it takes up in my freezer, and I don’t think the broth tastes as good when you use whole, fresh vegetables.
Store-bought herbal pastes. They just don’t have the same oomph.
Anything that makes it easier to peel a hard-boiled egg. Everyone has a different one – baking soda, ice baths, there are a hundred different tricks. They don’t work.
Microwave anything (mug cakes, etc.). Structure is always distant.
Cooking in the microwave. I just don’t do it. For me the microwave is only for reheating or defrosting.
Someone once told me to try using one of those wire egg slicers to slice mushrooms. I gave it a shot and ruined my parent’s egg slicer. Would not recommend.
As you gave the example of using veggie scraps for broth/stock, I also think that using chicken carcasses (looking at you, rotisserie chicken) always makes an inferior broth to raw chicken carcasses. Creates /stock.
#Members #online #community #dishing #cooking #hacks #worst