'Rinsing chicken': The popular cooking advice you should actually ignore

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JR Atkinson • Writer and Editor
Feb 19, 2024 3:00 PM EST

Everybody is full of advice, especially when it comes to the kitchen. And I'll admit, I'm guilty of backseat cooking sometimes. If I see somebody not cutting onions in the most efficient way, or sautéing something at the wrong temperature, I have a hard time keeping that information to myself. But at the end of the day, everyone has their own cooking style, and their own tips and tricks. But sometimes you need an Alton Brown type to swoop in and set you straight with tried and true, science-backed advice. 

Here's a hot tip that I'll throw in that I feel like most people don't know about: don't put your tomatoes in the fridge! They will lose flavor so much more quickly. Okay, I'll step back now and let the professionals take over. And by professionals, I mean Reddit commenters. But hey, it's how we crowdsource information these days. 

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  • 01
    r/AskReddit u/fountain122 . 1d What often-repeated cooking tip is actually terrible advice?
    via u/fountain122
  • 02
    Big_Tomatillo_4958 22h It seems like I've read and have seen too many that leave garlic in the skillet too long. Like if your adding it, good. Cook it for a minute but not 5, especially if it's minced and the skillet is really hot. You'll burn it otherwise.
    via u/Big_Tomatillo_4958
  • 03
    Far-Sink-2204 • 19h Every recipe takes longer than it says it will. Especially the first time.
    via u/Far-Sink-2204
  • 04
    thishasntbeeneasy. 14h Literally every recipe I seem to make: Step 1: Preheat oven Step 2: Spend 4 hours cutting and prepping other stuff
    via u/thishasntbeeneasy
  • 05
    QuiGonnJilm • 20h That you should open a restaurant because you "love to cook". Sure fire way to both crash and burn financially, and end up hating to cook.
    via u/QuiGonnJilm
  • 06
    GingerrGina 22h ● "saute onions for 5-7 minutes until caramelized". No way they are caramelized that fast.
    via u/GingerrGina
  • 07
    csrster 21h ● I'm nearly 60 and I'm not embarrassed to have learned one cooking tip from my daughter - rinsing long-grain rice really is a huge improvement in texture.
    via u/csrster
  • 08
    Axeloy • 19h Garlic going in with or even BEFORE onions wayyyy different cook times
    via u/Axeloy
  • 09
    stinky_cheese33 - 20h "Fresh ingredients are always better." Not necessarily. For example, frozen ingredients are better for deep frying or blending than fresh ingredients are.
    via u/stinky_cheese33
  • 10
    SassyBonassy • 21h "Fold in the cheese"
    via u/SassyBonassy
  • 11
    Soobobaloula • 22h Only use good wine for cooking. I challenge you to tell the difference between a $20 bottle of wine and 3 Buck Chuck when you add 1/2 cup to your pasta sauce.
    via u/Soobobaloula
  • 12
    DO Loves_me_tacos125 • 22h Not EVERYTHING tastes "better" in an air fryer. Not saying it's "terrible" advice to cook pretty much anything and everything in one, because a lot of the time the food tastes good, but not everything.
    via u/Loves_me_tacos125
  • 13
    withbellson • 19h Every stew recipe that starts with "flour the beef cubes" -- you'll get a better sear if you only salt and pepper the beef cubes and sear those in properly- spaced batches to build up fond in the pot. If you flour the beef the flour will stick to the pot and you're going to burn the fond long before you're done searing everything. I add flour only after I've sauteed a whole bunch of chopped onions to loosen the fond, and then once the flour is slightly toasted, the red wine goe
    via u/withbellson
  • 14
    doctor_x 21h ● MSG causes migraines. This is an absolute myth dating back from a single letter published in the New England Journal of Medicine back in the sixties (likely as a prank) that became so prevalent that convincing someone who believes it otherwise is a waste of time. MSG does one thing only: Makes. . Good.
    via u/doctor_x
  • 15
    nashbar 1d Rinsing chicken
    via u/nashbar
  • 16
    Pretend_Hearing4253 . 1d Adding oil to the water, prevents pasta from sticking Reply ↑ 2k ↓ Djinjja-Ninja 1d Well, it prevents pasta sticking to the sauce. ●
    via u/Pretend_Hearing4253 & u/Djinjja-Ninja
  • 17
    hambone012 • 1d Flipping a steak only once.
    via u/hambone012
  • 18
    Educational_Ad_2619 • 21h "Add 2 cloves of garlic." ... lol, just no. Adds 6 Cloves and later regrets not adding more.
    via u/Educational_Ad_2619
  • 19
    ashley21093. 21h not washing mushrooms because they will "absorb" water...mushrooms are something like 90% water...wash the mushrooms, they are dirty!!
    via u/ashley21093
  • 20
    Field Upbeat2174 • 1d Sear meat to "seal in juices." Kenji Lopez-Alt has empirically debunked that.
    via u/FieldUpbeat2174
  • 21
    | 23h Cooking chicken in general. Most people overcook their chicken and it gets dry and tastes bad. Use a thermometer and take it off just as it gets to temp
    via u/IlIlIlIlIllIlIll
  • 22
    NBD2016 17h Never follow a recipe word for word. Constantly taste the food to make sure everything is seasoned properly. Everyone's tastebuds are different so you have to find how you like it.
    via u/NBD2016
  • 23
    ColonClenseByFire • 20h "Add 1/2 an onion" If i am cooking something its either a full onion or nothing. I am not about to store a half an onion.
    via u/ColonClenseByFire

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