Redditors Disclose The Biggest 'No No' Thing When Cooking

Uh, did you know Olive Oil can go bad? Because I never even thought about that. Redditor, u/MomosOnSale, asked the online community, "Redditors who cook, what's the biggest 'no no' thing in cooking?"

And the comments are actually filled some really helpful cooking tips.

I also read a majority of these cooking tips with Disney's Ratatouille chef Colette's voice in mind. Try it, it's fun.

Anyways, I learned a little something from this and maybe you will, too!

Anyone else got some helpful cooking tips?

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"The spices will congeal in their containers from the moisture introduced. Instead, put the spices in a separate side container then add to a steaming pot.”

via u/MomosOnSale
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"Unless it’s something you specifically need to be mixing or stirring constantly, leave it alone! You’ll never get proper color on things if they make more contact with your spatula than your pan.”

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“I’m a chef for a living, I butcher 10-20 ducks a week and I have 6 knives? Even that is just cause I’m very particular. Your average home chef needs 3 at most. A standard lengths chef knife, a paring knife...

via u/MomosOnSale

" ...which most home chefs never use from what I've seen, and I medium size blade for veggies can be nice."
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“Stack your fridge appropriately so cross-contamination doesn’t happen. Veggies and fruit on top, then beef, fish, poultry. Chicken juice will contaminate raw veggies so quick.”

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Redditors Disclose The Biggest 'No No' Thing When Cooking

"The spices will congeal in their containers from the moisture introduced. Instead, put the spices in a separate side container then add to a steaming pot.”

"Unless it’s something you specifically need to be mixing or stirring constantly, leave it alone! You’ll never get proper color on things if they make more contact with your spatula than your pan.”

“I’m a chef for a living, I butcher 10-20 ducks a week and I have 6 knives? Even that is just cause I’m very particular. Your average home chef needs 3 at most. A standard lengths chef knife, a paring knife...

“Stack your fridge appropriately so cross-contamination doesn’t happen. Veggies and fruit on top, then beef, fish, poultry. Chicken juice will contaminate raw veggies so quick.”

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