“What Cooking Hill Are You Willing To Die On?” (25 Opinions)
When it comes to cooking, chefs and home cooks have their own opinions on what works best in the kitchen to get the best out of their preparations. These unique perspectives may differ to such a degree that it may even alienate them from the rest of the opinions of the world.
Recently, the members of the r/Cooking community shared their extraordinary thoughts on their strongest and spiciest cooking opinions that go against the grain. Scroll below to read some of these unusual takes and maybe pick up an idea or two if you happen to be a picky eater because the norm just doesn’t seem to be working for you.
#1 Pineapple is 100% okay on Pizza.
#2 Margarine is not butter. And before you come at me for those who don’t dairy, just use oil. Margarine is an abomination. My MIL ruins so much with her diet margarine which she insists “tastes just like butter!”
#3 Just because memaw kept it a secret doesn’t mean it’s a great recipe
#4 -Salt is just as important in sweet food as it is in savory food.
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Chili benefits from the addition of beans, as well as a little bit of unsweetened cocoa.
-Out of season tomatoes are usually not worth buying, and better quality canned tomatoes are often worth the extra few cents!
#5 For Thai cooking you can literally use every cooking oil in existence EXCEPT OLIVE OIL AND TRUFFLE OIL
#6 Salt is the heavy weight champion of flavor
#7 Unless you are buying directly from a farm (or a retailer that optimizes for speed of sale from harvest), high quality frozen ingredients can be tastier and more nutritious than fresh.
#8 Carbonara doesn’t have cream in it
#9 Traditional doesn’t mean good and judging a dish on whether it’s made “correctly” is only for instructors at culinary school.
#10 Fresh garlic is always better than garlic powder and jarlic and I use 3-4 times as what is called for. I also roast it before using it.
#11 Nachos should be built wide instead of tall. Homemade chili tastes best the next day.
#12 2-3 cloves of garlic is not enough and I’ll always add more than the recipe calls for. Same with onion. Half an onion? Nope, adding the whole f*****g thing.
#13 It’s OK to like a steak well done.
#14 Ciabatta is a s****y bread for sandwiches. maybe when its really fresh this isn’t an issue but often its way too hard and causes all the ingredients to push out after a single bite.
#15 Butter over oil, almost always
#16 Recipes should only be loosely followed and you should modify them as you go to suit your own tastes.
#17 There are very few occasions that justify peeling your f*****g potatoes. Be happy. Leave the skin on. Good nutrients. Less work.
#18 Not everything is better with bacon.
#19 Campbells back-of-the-can recipes are a good gateway to cooking and are pretty damn tasty and so no one should diss them. (Except for their high sodium content. That I get.)
#20 There’s no need to do horizontal cuts when dicing an onion.
#21 Lumpy mashed potatoes are far superior than the super smooth version
#22 Modern food culture is one of the most gate keeping, entitled, and toxic cultures. The amount of hard and fast “rules” for dishes that make or don’t make something authentic is ridiculous. Everything evolved from something else.
Authenticity doesn’t exist anymore. Italians I’m looking at you. NY Italians I’m REALLY looking at you.
#23 When it comes to grilled cheese, butter > mayo.
#24 The best rice I have ever eaten was from an Afghan lady. It had raisins in it. I usually am not a fan of raisins.
#25
-The “that’s not a grilled cheese it’s a melt” crowd is annoying af…. You made it you can call it whatever you want idc
-Sandwiches and burgers shouldn’t be piled so high that you can barely get them in your mouth. Maybe it looks fancy but it doesn’t eat well and that’s what matters.
-Some cuts of steak have a better flavor and texture when cooked to medium (ex. picanha)
Shanilou Perera
Shanilou has always loved reading and learning about the world we live in. While she enjoys fictional books and stories just as much, since childhood she was especially fascinated by encyclopaedias and strangely enough, self-help books. As a kid, she spent most of her time consuming as much knowledge as she could get her hands on and could always be found at the library. Now, she still enjoys finding out about all the amazing things that surround us in our day-to-day lives and is blessed to be able to write about them to share with the whole world as a profession.
