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Kitchen Confidential-CH Edition

So, who is willing to make a confession? This one isn't TOO embarrassing;

What "kitchen sins" do you commit in your kitchen when cooking ONLY for yourself that you would not commit when cooking for others?

Por ejemplo, I have no problem biting off of a strand of spaghetti to check for doneness and letting the rest of the strand fall back into the pot.

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  1. Letting something fall on the ground, but then putting it back in the pot or whatever.

      1. I use the same cutting board for everything - sometimes I rinse it, but if the vegetables are going in the stir fry with the meat, I can't be bothered.

        I think chicken cooked to 160 is overdone.

        "Washing my hands" means I held at least seven fingers under hot, running water for two seconds or more.

        I will taste a pan sauce by dipping a finger in the sauce and licking it (unless I have a band-aid on it - I have some standards). I will repeat the process until I am happy with the seasoning levels.

        2 Replies
        1. re: MGZ

          I too overcook chicken. I can't help it. I come from a long line of chicken overcookers.

          1. re: MGZ

            I own two cutting boards and I use one.

          2. All of these, except that if it appears harmless (say, the floor was cleaned within the last day or to) I'll do it when cooking for others. I have no chronic communicable diseases, so as far as I'm concerned fretting about passing along lip germs is basically worrying about cooties. I know that many otherwise reasonable people are horrified by these things, so I won't do them if there's anyone but Mrs. O in the kitchen.

            Oh, and I have a chronic rhinitis that attacks every so often, making my nose run. There are no harmful bacteria involved, so I'll not bother washing my hands every time I use a Kleenex. If I did I'd not get anything done! But if I have an actual cold I won't cook for company, usually.

            4 Replies
            1. re: Will Owen

              Thinking on this topic, I realized that I try to not to accumulate bad kitchen habits, as I just *know* they will haunt me at some point (tasting spoon issues, five-second rules, the like).

              But the Kleenex? I'm there with you, Will Owen. I have so many allergies that Kleenex is my bestest and forever friend. I am aware of it when cooking for others and then my best Howard Hughesianess comes out, but for the household? Nah. Like you, I'd never get anything done for the hand washing.

              My corner of the world is awash in ragweed pollen this time of year, and with the kitchen windows open to the breeze I think I've sneezed and honked and wiped about 40 times in the last half hour. While prepping. And have I washed my hands 40 times? Nope. (Don't hate me, folks...I'll be pristine if I am cooking for *you.* <grin>)

              1. re: cayjohan

                How to tell a Chef from a Cook:

                A Chef turns his head when he sneezes

                (From my BIL, in a Coast Guard kitchen)

                1. re: nlgardener

                  It's getting worse (pollen-wise) around here, so I have a new strategy: brace my wrists against the cutting board, bend down from the waist so my head is down near my knees, and just sneeze at the floor. Snuffle in deeply (if ONLY I could clean my floor that way, heh) before returning to standing, and carry on. Does that make me a chef or a cook or a desperate pragmatist? Or an allergic twerker? ;-)

                  1. re: cayjohan

                    DEFINITELY allergic twerker. I've got sneezes that would make Miley blush.

              1. re: ttoommyy

                makin' cocktail weiners, there ttoommyy-boy?

                1. re: ttoommyy

                  After long days at work/school and having to commute home everyday, to me there's nothing better than cooking a comforting meal in my underwear and slippers.

                  1. re: ttoommyy

                    So long as you are not frying in an iron skillet with very hot grease, that should be OK, unless company drops by - watch those hot grease droplets, flying through the air.

                    Hunt

                    1. re: Bill Hunt

                      Not so much the very hot grease, but dripping boiling water on the tops of my feet is excruciatng - socks don't offer protection either.
                      I know I look silly enough cooking naked (well the wine helps), but clad in only un-tied running shoes...

                      1. re: porker

                        I don't think your feet should be your biggest worry.

                        1. re: bobbert

                          You're perfectly correct they SHOULDN'T by me biggest worry, but alas, at size 13EEE, they generally stick out the most while cooking...
                          {:-(

                          1. re: porker

                            I guess cooking doesn't excite you enough:-)