From washing raw chicken to throwing out bread that’s stale, there’s a lot of terrible cooking advice out there. Spanning the downright dangerous to the simply unhelpful, these are the cooking tips you should always ignore.
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It doesn’t matter how you chop garlic
If you’re using garlic, don’t ignore the recipe: if it calls for ground garlic, grind it; if it needs to be chopped, chop it. It’s important to follow instructions as the intensity and flavor of the garlic depends on how it’s prepped and cooked. Crushed garlic is more potent, while sliced or chopped is milder. Whole garlic cloves are the mildest, especially when roasted.
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Sauté onion and garlic at the same time
Adding garlic to the pan at the same time as onions is a common mistake. Garlic cooks very quickly, and the smaller it’s been chopped or ground, the faster it will cook. Avoid the bitter taste of burnt garlic by adding it towards the end of cooking – unless the dish contains a sauce or liquid, which will prevent it from burning.
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Ginger needs peeling
Nope, ginger needs scraping and here’s how: simply scrape the skin off this knobbly root with the tip of a spoon. This way you don’t lose lots of the flesh while trying to peel the skin.
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Spices can be added at any stage
Most spices should be lightly toasted at the beginning of cooking to release their aromas. The exception to this is garam masala – this fragrant spice is traditionally added towards the end of cooking as it heightens the overall flavor of a curry.
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Celery leaves have no use
Often ignored, celery leaves (or celery tops) are like a herb in their own right and can be used as such. Chop them as you would fresh herbs and use as a garnish – the leaves work well in place of cilantro or parsley – or add to stocks, soups and stews.
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Tomatoes need refrigerating
Tomatoes are just one of the surprising foods that shouldn’t be refrigerated – both the texture and taste are badly affected by the cold. Instead, keep tomatoes on the kitchen worktop out of direct sunlight and, once they’re ripe, eat them within three to five days. To speed up the ripening process, place the tomatoes in a paper bag with an apple or banana, which both release ripening ethylene gas.
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Scrambled eggs need milk
For the perfect scrambled eggs, you need do nothing more than give eggs and seasoning a vigorous whisk before cooking them in hot butter. Adding more liquid such as milk, cream or water will give you runny eggs with a diluted flavor – not the soft, fluffy eggs you’re hoping for. Don’t worry if your recipes have been going awry: this is one of the 50 most common food mistakes.
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Cook scrambled eggs quickly on a high heat
There are various methods for scrambling eggs, but slow on a low heat wins over quick on a high heat. For soft, creamy eggs don’t agitate the mixture; instead, let parts set and fold the egg over and over, taking off the heat before fully cooked as the pan’s residual warmth will finish the job.
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Eggs can be poached in any pan
For the perfect poached egg, you need a deep pan and the freshest eggs you can source. Add a dash of vinegar, stir the water before cracking in the eggs, then take the pan off the heat and leave the eggs to cook in hot water for up to five minutes.
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It’s OK to bake with cold eggs and dairy
These products may seem fresher straight out of the fridge but cooking with cold produce can create a dense bake. Eggs and dairy that have had 30–60 minutes to come up to room temperature contain more air, so make for a lighter bake. Check what the recipe is asking for. Usually pastry and cookies want cold butter, and cakes and buttercream call for room temperature ingredients. In the UK people generally don’t store eggs in the fridge anyway, while in the US regulations are different.
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Pancake batter needs whisking
Over-whisking batter can overwork the gluten and remove air – that means chewy pancakes that aren’t fluffy. Combine the wet and dry ingredients just enough so there are no floury streaks and don’t let the odd lump concern you.
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Cook meat straight from the fridge
For an even cook and a browned exterior, it’s better to let meat sit at room temperature for a short while before cooking. However, according to the USDA, temperatures between 40°F–140°F (4.5°C and 60°C) are optimum for breeding bacteria. Never leave steak and poultry out for longer than two hours, 20 to 30 minutes should be satisfactory.
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A non-stick pan is the best choice
Non-stick pans aren’t always the best option for what you’re cooking. They don’t heat up as quickly as their cast iron counterparts, so browning takes longer and food runs the risk of being overcooked. Non-stick pans are better for fragile foods such as delicate fish or dishes that are cheesy or eggy. For more robust dishes such as steak and stir-fries, use a seasoned cast iron pan.
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Pre-heating pans and ovens isn’t necessary
The presumption that pans and ovens don’t need to get up to temperature is a rookie mistake. Food cooks more evenly and will be ready in the time stated in the recipe if you use a pre-heated pan or oven. When using a pan it’s especially important that fat is hot before adding ingredients. You can ruin a bake if you use an oven that’s not hot enough too.
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Frying meat should be regularly turned
It’s tempting to turn meat more often than is actually required. But turning meat too much while it’s being grilled or shallow-fried prevents it from browning or the skin from crisping up – this not only affects color and texture, but flavor, too. Don’t flip too soon: one or two turns throughout cooking is enough.
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Crowding a pan won’t affect the cooking process
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Resting meat is a waste of time
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Adding salt to water makes it boil faster
Contrary to popular belief, adding salt to water only serves as a flavor enhancer – it doesn’t make the water boil any quicker. It’s simple chemistry: the boiling point of salted water is higher than the boiling point of water, so while salted water can get hotter, it will actually take more time and energy to boil.
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Always peel potatoes
Potato skin is a great source of nutrients and fiber. The skin also adds texture and color, so there’s little reason to peel. All skins need is a wash to remove the dirt then a pat dry. Still worried? Opt for organic to be certain there’s no pesticide residue.
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Any potato will work
The potatoes that make the best mash won’t make the best salad. Opt for waxy Anya, Charlotte or Jersey Royals for boiling, gratins, soups and salads; and use floury or starchy potatoes such as King Edwards or Russets for baking, mashing and roasting. For fries, opt for an all-rounder such as Maris Piper, Desiree or Yukon Gold.
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Put potatoes into boiling water
It might seem like a time-saver, but adding raw potatoes to boiling water cooks the outside quicker than the inside. For an evenly cooked potato, place in cold water with some salt and use a steady heat to bring up to the boil.
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Bake potatoes in foil
There’s something wonderfully rustic about campfire-style baked potatoes in foil, but do this in an oven and you can kiss crunchy skin goodbye. Baking in foil should be reserved for when potatoes would otherwise be in direct contact with heat. If you’re using an oven, wash and dry the potatoes, pierce the skins, rub with oil or soft butter and salt, and place on a wire rack over a baking tray to enable the air to circulate – this helps the skin go crisp.
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It’s best to microwave frozen veg
It might be quick and easy, but microwaving frozen vegetables can make them soggy and limp. To keep them crisp, cook them in a steamer basket over boiling water. If you’re adding them to another dish such as pasta or risotto, you can throw them straight in towards the end of cooking. However, something like spinach might need to be thawed first to avoid adding too much moisture.
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Cooking mushrooms is a doddle
Mushrooms are harder to get right than many people realize. Overcrowding a pan and not using the right fat causes mushrooms to steam and turn slimy and rubbery. Heat butter and olive oil until very hot, then cook one layer of mushrooms at a time, occasionally moving and turning. This sears and browns the mushrooms to perfection.
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Paella should contain chorizo (and any rice will do)
An authentic paella doesn’t contain chorizo; it’s made from meat or seafood, vegetables, saffron and bomba rice – a short grain from Spain. Arborio (risotto rice) can be used as a substitute, but it doesn’t absorb as much liquid so you’ll have a different texture as a result.
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Cook risotto rice straight from the packet
Arborio rice greatly benefits from being lightly toasted. Toast on a gentle heat in a little hot olive oil for a couple of minutes until it turns opaque then add a ladle of stock or white wine to stop the rice burning. Toasting infuses the rice with a nutty flavor and helps it to steadily absorb liquid.
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Adding oil to pasta water stops it sticking
Pasta doesn’t need a thin layer of oil to prevent it from sticking. Oil stops the sauce from coating the pasta properly and, if overdone, can make the pasta slimy. Instead, use a large pot with plenty of water and only add salt when the water is boiling.
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Pasta water is waste water
Pasta water is a very handy thing indeed. After draining pasta, keep aside a couple of ladles of the starchy, salty liquid to mix into the dish – it makes a sauce silky, creamy and rich and helps it cling to the pasta. We reckon it’s one of the most underrated ingredients.
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Bolognese should be served with spaghetti
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Carbonara needs cream
It’s generally agreed that the original carbonara never contained cream or crème fraîche. Instead, it should be made with bacon (or lardons, pork cheek or pancetta), eggs, pecorino cheese, black pepper and spaghetti. A little Parmesan is acceptable and even some crushed garlic, but cream? It can make the dish much too rich and should be left out.
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There’s only one way to peel kiwis
Peeling kiwis is a fiddly job and more often than not, a fair amount of the flesh is lost in the process. But there is another way – slice the kiwi into coin shapes then pick off the furry skin with your fingers. It comes away easily and none of the fruit is lost.
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Any knife will do
Know your knives and cooking gets a whole lot easier. A serrated (bread) knife cuts soft fruit such as tomatoes and strawberries as well as bread and pastries. A paring knife is good for tricky jobs such as de-veining prawns, removing seeds and peeling. A wide-blade chef’s knife is ideal for cutting through root vegetables and for chopping, dicing and slicing. A meat knife is easiest to wield when cutting steak, chicken or other meats.
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Leftovers need to cool down before going in the fridge
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It’s not safe to reheat rice
Reheated rice is a common culprit for food poisoning, but only when it’s handled incorrectly. Cooked rice needs to be cooled quickly (within an hour), stored covered in the fridge for no more than a day, and reheated thoroughly so it’s steaming hot. Follow those guidelines and it’s safe to eat – and remember never to reheat rice more than once.
