30 Bad Food Hacks That People Can’t Stand

Roy

2 years ago

Prepare to uncover the truth behind kitchen myths and food hacks that have been leaving both chefs and culinary enthusiasts shaking their heads. Bad food hacks - we've all seen them online, promising shortcuts to cooking nirvana. But do they really work, or are they just misleading us? In this post, we're delving into the world of these dubious culinary shortcuts and the lies that have been circulating about cooking. People often feel torn between curiosity and skepticism when it comes to such hacks. Today, we're about to separate fact from fiction and unveil the secrets that chefs can't stand. Join us as we embark on this culinary journey!

"Level-up your instant ramen" by cooking an entire fucking meal from scratch and then incorporating the noodles. This isn't a hack. This is just cooking.

My pet peeve is the 'one sheet pan dinner' recipe videos where they spread everything out on the pan, THEN add oil and seasonings AS UNEVENLY AS HUMANLY POSSIBLE and just shuffle around poorly with their hands. just toss it all in a big bowl beforehand, goddamn

Not that I hate them, but l've tried loads for hummus that don't work. Blend with ice, blend when chickpeas are hot, used dried/ canned chickpeas, cook them more, take all the skins off, blend the tahini and lemon juice on its own first, soak with baking soda, etc. Just blend everything together, and make sure there's enough liquid in the blender that it blends properly to get it smooth. Then add salt until it tastes really good

Food hacks that show up on 5 Minutes Crafts

Using a plastic water bottle to separate egg yolks. And by extension, using any tool to separate yolks. Just use your hands.

"Use your garlic press to quickly press ginger as well" Would not recommend.

I've seen so many "hacks" about peeling garlic that don't work or are much harder than just... peeling the garlic. I'm talking to you "Cut the head in half" "Boil for 30 seconds" "Roll around in a silicon mat" and of course the infamous "Shake between 2 bowls"

In defense of mug cakes: I've only ever made them out of desperation, rarely was I under the illusion that I was making a great 1 serving cake. For the hack I don't like I'II agree with some other people on mise en place, I rarely use it. Oftentimes I'II use cooking downtime (like waiting for oil to heat up) to chop and all that

A family member came home with one of those egg steamers, and I proceeded to give them crap for buying yet another useless single task kitchen implement, before sticking it in a cabinet to be ignored for a year. Then one day I decided to try it to make sure it at least worked before I gave it away (it was 2nd hand already)…..and, holy crap, perfectly boiled and easily peeled eggs. Every. Damn. Time. Doesn't matter if they are "super

Breaking eggs with one hand. Get out of here with that black magic bullshit

Making milk froth for coffee in an empty foaming hand soap bottle. Just BUY A MILK FROTHER (Ta they are like $10 at target

Any video that starts by flattening sandwich bread. Ijust... can't... why are you like this?!

I have a recipe for a chocolate microwave mug cake, and I like it when I need a quick chocolate fix. It's spongey and weird, but it tastes like chocolate and that's good enough for me, but I entirely get your distaste for them. I'm not a fan of ready-to-use garlic. Like, the pre-minced stuff just tastes like citric acid to me, same with the pastes and everything else. But honestly? Using multiple bowls for wet and dry when you're not alternating adding wet and dry into things. It's a waste of time, dirties more bowls up, and it's really not all that necessary in my opinion. Just toss all the dry on top, maybe mix it a little before then folding it into the rest of the mixture.

For me it's people saying to use mayo instead of butter on their grilled cheese. Mayo just doesn't provide the flavor or crunch I want. Butter is the way

Cooking in the microwave. I just don't do it. The microwave for me is for reheating or defrosting only.

In the same vein as your example of using veggie scraps for broth/stock, I also think that using cooked chicken carcasses (looking at you, rotisserie chicken) always makes an inferior broth/ stock when compared to that made with raw chicken carcasses.

Pulling stems of cilantro through a hole (in a microplane, grater, colander, etc) to get the leaves off. Has never worked for me. It's much faster for me to just pull the leaves off by hand. 5 Reply 29 M newkneesforall • 1y Better yet, just use the stems. The stems actually have more cilantro flavor than the leaves.

Defrosting in the microwave. Never does it evenly and the outer edges get "cooked." no thanks.

Roy

Roy R., Chief Meme Curator Roy founded Thunder Dungeon in 2012 and has since guided its growth into a 2.5 million‑strong community of meme enthusiasts. With over a decade of digital‑media experience and a nose for viral humor, Roy oversees content strategy, ensuring every post is both hilarious and high‑quality

30 Bad Food Hacks That People Can’t Stand

Roy

2 years ago

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