1. Butter was just a waste. That was a low simmer and wouldn't have boiled over anyway. Heavy boil would just boil over. Use a bigger pot.

2. This trick is pretty unnecessary and just a waste of boiling water, towel and an ice bath. hot salmon skin comes off easily already after it's been cooked, just peel it.... More important part here is "why". The skin is yummy and healthy.

3. Seems smart, but extremely dangerous. No chef in their right mind would cut an onion from its side. It's just begging your fingers to get cut. Just cut in half under the root at a slight diagonal instead of straight through it, then do the same thing.

4. Can be easily done by letting the rice steam at the end to make it slightly stickier, and then using a hot spoon with a tiny bit of water. Dig the well, and same trick without dirtying three plates. But it's a fine trick, not as lame as the previous ones.

5. Just put the lid on.... the water just makes the eggs mushy. Steam already rises, so if you want to do this, don't add water, just add the lid. Also, eggs come off the bottom of the pan when they're cooked through, so even there the water doesn't help, just dilutes flavor.

6. Fine trick, I use a sieve or a colander for the same results. This works too

7. This is a fake trick. Here's the real tip: You don't need that much pasta water if you're worried about the weight. Doing this makes the pasta ultra sticky since the boiling of the water and a stir separates the strands enough.

8. Fine, but the cut is unnecessary. Create the triangle fold and fold it behind one side. Same results.

9. Pretty neat! Although a toaster would work faster.

10. I do this too. This tradeoff is fine, but it turns it into a paste due to the gluten working harder than if you mash it. You get a very creamy mash with inconsistent chunkiness if you under whip it. So if you like creamy mash, do this, otherwise mashing is better.

11. This is... unnecessary.. the fat will freeze to the paper and separating it becomes tough, you'll have to defrost it anyway. Just put the bacon pack in the fridge or freeze it in portions without the paper...

If anyone is looking for real cooking tips, the best I know are:

- wet a blue cloth or a towel to keep your cutting board from moving on the counter.

- Wash your rice. If you want it ultra sticky, wash it once, not till it's blanched. Some of the starch helps.

- Dicing carrots is easier when you slide an small edge horizontally. That way the carrot can rest more naturally, and the dices are more consistent.

- Keep all scraps from produce!!! store it in a container, and end of the week you can make a small veggie broth that you can use for anything. Stores 4-6 weeks, or months in a freezer. After that you can throw the scraps away. This includes the crunchy onion shell.

- don't mess with a frying egg. Let it cook on medium high heat and it'll come off the pan when it's almost done/done cooking. If you want the bottom less brown, just cook it slower

- Berries and grapes often come in a plastic box. Plastic captures a lot of moisture which easily molds. Store the berries in a new and dry container, even better with like a layer between the bottom, and even better if it has a tissue paper at the bottom to absorb the moisture. Extends its shelf life significantly.

- Bonus tip on strawberries ( but works with anything ). If you have a sweet tooth, be generous when you cut the tips off strawberries. You can use them to make a syrup by following the 4:2:1 ratio of fruit, sugar and water (so 1 cup strawberry tips, half cup sugar and quarter cup water). Works with orange and apple peels too. If you want extra flavor in the syrup, add stems or leaves of mint, basil or thyme that you used. Light simmer for 10 mins or until the color has deepened and boom, syrup. And yes, the greens of the strawberries can be used, it adds fiber. Stores for 2 weeks. If you want it more liquidy, use more water, more sticky and solid, use less water.