Good home cooks often pride themselves on using professional techniques, but there are some that most of us still ignore. Whether it's due to experience, or simply a belief that rules are meant to be broken, these are the "rules" online foodies say they never follow. And I am not innocent...
Use Unsalted Butter
Using unsalted butter gives you better control over the salt content in your dishes, but many foodies still prefer to use the salted kind. I, for one, always do this, but I also know approximately how salty my butter is. When in doubt it really is best to use unsalted and instead add salt as needed! Especially if your recipe calls for a large amount of butter.
Mix Dry Ingredients Separately
While some recipes recommend mixing dry and wet ingredients separately, one foodie has a different approach: "When they say mix dry ingredients in one bowl and mix wet ingredients in another bowl and slowly combine, it's a nope. I mix dry ingredients and then plop in everything else. I'm not dirtying an extra bowl." And they are not alone! This is the only rule on this list I actually do follow religiously, because it can sometimes make a big difference. But enough to dirty another bowl? I'm actually not sure...
Don’t Put Black Pepper in White Sauces
Ground black pepper can leave specks in a smooth white sauce, and this is apparently a big no-no in French cooking. To maintain a pristine appearance, white pepper should be used instead, but almost all foodies ignore this. I sure know I do!
Don’t Add Salt to Eggs before Cooking
According to Gordon Ramsay, adding salt to eggs before cooking can lead to watery eggs. He says it's better to season them just before serving to maintain their texture and flavor. However, I have seen multiple foodies say this isn't true, and cite other cooking experts giving the opposite advice. I always salt my eggs during cooking - but I can also admit that I'm really bad at frying eggs...
Always Measure Water for Pasta
Now, I wasn't even aware you were supposed to measure water for pasta... so I am definitely guilty of this! Of course, using too little water can result in sticky, clumpy noodles, but what I never considered was that using too much also means you need to use an unnecessarily large amount of salt to get that "taste like the sea" pasta water we're all after.
Measure Everything
And pasta water is not the only thing you should be measuring... Precise measurements in cooking can often be crucial, especially in baking. But experienced foodies know what they like, and many seldom follow the measurements of a recipe to a T. I often add more garlic, ginger and spices - often as much as double the amount stated! And that's not even considering cheese or chocolate chips... As my friend Sarah always says: "You measure those with your heart!"
Don’t Use Pre Shredded Cheese
While convenient, pre-shredded cheese often contains anti-caking agents that can affect the texture of your dish. Grating your own cheese allows for better melting and flavor. However, as one foodie puts it, "Using pre-shredded cheese isn't always going to ruin whatever you're making." and another elaborates: "You just have to account for some extra starch, in my opinion. A cheese sauce needs a bit more liquid, for instance."
And not all pre-shredded cheeses are created equal! I often use kinds that are just 100% cheese, and find these work just as well as shredding it myself.
Don't Follow Cooking Times
Recommended cooking times are often just that - a recommendation. Experienced foodies know this, and also know both what can affect it and how to tell if something is done. Everyone's stove and oven is different, so in my opinion you should always go after the result, not the time. Undercooking can lead to unsafe food, and overcooking can result in dry, tough dishes. When in doubt, use a meat thermometer, and you'll never need to worry!
Don't Cook With Wine You Wouldn't Drink
The quality of wine you use in cooking can greatly affect the flavor of your dish. For this reason, a common recommendation is to use a wine you enjoy drinking, as it will impart better flavor to your recipes. Many foodies don't follow this though, either opting for cooking wines or saying they'd drink any wine, making the point mute. I quit drinking alcohol a few years ago, so now I never keep wine on hand and use cooking wine instead. Is my risotto just as good as before? Maybe not quite. Is it still good? Yes, yes it is.
Don't Thaw In Water
Thawing in water can lead to uneven defrosting and potentially compromise the texture and flavor of your food. The safest way to thaw frozen items is in the refrigerator or using the defrost function on your microwave. However, most foodies will still opt for thawing in water when they're in a hurry, and just want to get food on the table. Anything else would mean you have to remember to take that chicken out of the freezer before work, and who is that awake in the mornings?!
Make Your Own Stock
While stock cubes are convenient, making your own stock can elevate the flavor of your dishes. But as one foodie suggests, "Most of the time, I find stock cubes work fine. They taste fine in most applications. The only thing I tend to miss in stock cubes is the gelatin, but in cases where I want that I just sprinkle some powdered gelatin into the stock."
I only make my own stock if it really makes sense - like when I have leftover chicken bones or seafood shells. And of course it tastes better, but I agree with the foodie cited above - stock cubes are also fine, and so much more convenient.
Source: Reddit.
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