10 Cooking Rules Chefs Always Break
Cooking can seem like a lot of rules. Don’t run water over cooked pasta! Use a hot pan! Preheat your oven! But as the saying goes, sometimes you have to know the rules to know how to break them. So I turned to those who know best, asking three chefs the things they intentionally do “wrong” in the kitchen that actually make their dishes better.
Oliver Ridgeway is the Chef Proprietor of Camden Spit and Larder in Sacramento, CA, and one of the leaders of the city’s Farm-to-Fork movement.
Katie Vine is the culinary mind behind the blog Dinners Done Quick, with over 20 years in recipe development, specializing in air fryer and microwave recipes.
I spoke to them to reveal 10 cooking “rules” they break:
1.
“Searing” large cuts of meat in the oven.
2.
Adding “raw” alcohol to dishes.
4.
Making roux separately.
5.
Not soaking dried beans.
6.
Mixing fish with cheese.
7.
Using a tortilla press for flour tortillas.
8.
Skipping browning meat for stews and soups.
9.
Using a non-stick pan to sear meat and fish.
10.
Adding salt to whipped cream.
Which of these methods surprised you the most? What’s a cooking rule you break? Let us know in the comments below!
