Pretty much came to the comments to say the same thing. Observing the “YOU’RE DOING IT WRONG!!!!!!!!” comments was just a bonus. A horrible, soul-sucking bonus.

Medical facts and percentages have very little power over the subconscious disgust that says red/pink = poison. 

I feel the same way... but in reverse. Medium to medium-well, erring towards well, is my preferred type. Anything less and it gets sent back because the texture of undercooked meat is fucking horrendous. I would rather eat it well done than anything close to rare or medium rare. I can fix that with some kind of sauce,…

I still don’t think it’s any big sin to not know what a garlic press is. They’re unnecessary. I’m quite sure I could roast a chicken. I guess I did make a few Cornish hens once.

Yo, why should you have had to teach him? That’s some gendered (assuming you’re a woman) bullshit.

See I said it was hard to see bias some times. What makes a dish “standard”? A standard dish is going to be much different from generation to generation. A baby boomers diet (checks) 50 years ago (egads!) might have consist of a soft boiled egg and toast for breakfast, johnny cakes for lunch, and some sort of…

This is gonna be one of those things that boils down to how they define millenials. I’m right there in the first few years of the group originally branded that way.

Who even braises anymore? I’m sure it’s a perfectly good cooking technique, but I have never in my life seen a recipe (in cookbooks, magazines, newspapers, online, anywhere) that includes it.

A more interesting question (besides do millennials recognize a garbage unitasking gadget) is how many Boomers and Gen-X’ers felt obliged to lie about their cooking competency to save face. Most of my peers DGAF about if they can Braise correctly, but the reason why it’s a pearl-clutching statistic is that previous…

Isn’t this the type of thing that benefits from experience? The more you do it as you get older, the better you get? This is like saying that 12 year olds are better at walking than 2 year olds.

If you can dodge a wrench, you can dodge a ball!

Bingo, it seems like a stark dichotomy of “I cook almost everything” and “I cook almost nothing”. My wife and I lean more cook everything but we also are nestled in the best food area of Seattle so it’s really too easy to either go out OR order in to supplement what we cook.

Well they were awfully specific with the type of steak. Ribeye isn’t a cut I cook often. I can get a flat iron just about perfect medium rare though.

I’ve never cooked a steak at home. I don’t have a grill and I know I can cook it in the oven/broiler but I’ve just never bothered. I live alone so a lot of my cooking is either single course meals (meat, veg, starch) or single (maybe double) pot things like casseroles, chili, pasta, etc. And mince garlic? I’ve read…

This is a bullshit study that doesn’t actually measure an ability to cook and your headline is bad.

Not being able to recognize a garlic press is fine because that is a useless, frustrating tool. Just learn good knife skills.

One could postulate that “rich” generations are more into cooking as a hobby or vocation due to increased time and availability of learning how to cook.

I cook dinner every night, and I probably couldn’t cook a steak to perfect medium (or medium rare, since that’s how I like it) because it’s not typically something I make for myself with any sort of frequency. In fact pretty much the only time I eat a steak is if I go out for a steak.
But a chicken? I’ll cook you a…

it’s kind of a “history repeats itself” thing. I know my grandparents (WWII generation) couldn’t cook worth a damn either. meat was always well done (or else you’re gonna be good and done!) no seasonings other than a lot of salt and ground black pepper so old it was flavorless. And occasionally vinegar. and I’m…

I’m a pretty decent cook, but I can never get the chicken to be cooked through by the time I expect. I’m either getting oversized chickens or using an oven that runs cool.