20 Unconventional Cooking Tricks That Might Seem Like Sins To Some People

Some people make dishes according to their preference, even if their style of cooking or eating is slightly different than others. Because, why not!

#1

Image source: Maldibus

“I use the hell out of the tubes of garlic, basil, or ginger paste in the veggie cooler at my local grocery store when I’m in a hurry. (Gourmet Garden brand) When I’m taking my time I use the the real deal.”

#2

Image source: elmartin93, Jaye Haych

“I once used mayonnaise to make pasta dough because I ran out of eggs. Actually came out really well.”

#3

Image source: 1cockeyedoptimist, Tom Swinnen

“Not really cooking but I sometimes grind enough coffee beans for several days. Never noticed a big difference.”

#4

Image source: Hilomh, mali maeder

“If the recipe calls for a certain type of onion, I will always use whatever onion I already have.”

#5

Image source: LaitdePoule999, monicore

“I haven’t replaced several of the spices in my spice rack for years (seriously, who uses that much dill?). I’m sure they’re less pungent now, but it’s far too expensive to replace them regularly.”

#6

Image source: brian4155, Annie Spratt

“I never follow a recipe fully. I use recipes for ideas of ingredients. I never measure anything.”

#7

Image source: pacifistpotatoes, alleksana

“Thawing chicken breast on the counter.
Haven’t gotten sick yet, neither has anyone in my house.”

#8

Image source: Hemingwavy

“5 second rule.”

#9

Image source: tangledThespian, Gábor Molnár

“Tonight, I made gnocchi, but I used instant mashed potatoes because while I love rolling out individual gnocchi, I hate prepping the potatoes. Took half the time, and tastes great for a weeknight meal!”

#10

Image source: todaystartsnow, sommai

“My sin: i cook my rice like pasta. i dont want a rice cooker and cant learn the science of ratios and time so i just cook and drain.”

#11

Image source: caseycatlady, Gaelle Marcel

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

#12

Image source: timecoyote, towfiqu98

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

#13

Image source: foodie-verse73, alleksana

“I never check the date on any dried good/powder/etc. Hello lentils that have been sitting at the back of my shelf for ten years until I uncovered you this morning. In you go. Oh, good to see you garlic pepper that has been open for at least three house moves and probably doesn’t taste of anything. Let’s sprinkle you in.”

#14

Image source: LynnOnTheWeb

“I break spaghetti in half before putting it in the pot of boiling water. Then I cut it up even more on my plate before eating it.

As for the why? It’s the way my mom did it. So now it’s the way I do it. My sisters break and then cut their spaghetti too. We’re all monsters.”

#15

Image source: jwalner, Carlos Fernández

“When I cook for just myself my standards are so disgustingly low that the same people impressed by my cooking would be equally horrified.”

#16

Image source: UllsStratocaster, Redzen2

“I don’t rinse rice. Ever.”

#17

Image source: SeriouslyImKidding, stefzn

“I never measure seasonings. 1/2 tsp? How about two or three shakes? Maybe more if I feel like it. If your recipe calls for a 1/4 tsp of something, go f**k yourself.”

#18

Image source: y2knole

“Tasting with the same spoon I use to stir.

I’m cooking for my family. I kiss em all and we all share the same germs so… whatevs…”

#19

Image source: IStillLikeBeers, Karolina Grabowska

“I never make my own stock or broth. I just buy Better than Boullion, dashi or kombu packets, etc.”

#20

Image source: Jerkrollatex, American Heritage Chocolate

“I melt chocolate in the microwave. It’s just so much easier and faster than pulling out a double boiler.”