Breaking the Rules: 10 Cooking Conventions You Can Ignore

For generations, kitchen wisdom has been handed down from seasoned cooks to novices, often in the form of strict rules meant to guarantee culinary success. However, the adventurous and innovative nature of modern cooking has shown that some of these conventions can be bent, or even outright ignored, without sacrificing flavor or quality. In this article, we’ll explore 10 cooking ‘rules’ that you can break and still create delicious meals.

1. Searing Meat to Seal in Juices

It’s a common belief that searing meat at a high temperature before cooking it through will ‘seal in’ its juices. However, this has been debunked. Searing meat does develop flavor through the Maillard reaction, but it doesn’t actually lock in moisture. Feel free to sear for flavor, or skip it if you’re pressed for time.

2. Cooking Pasta Only in Boiling Water

Traditional pasta cooking calls for a large pot of boiling water. However, you can cook pasta in a smaller volume of water that starts cold. The pasta may need stirring to prevent sticking, but it will cook just fine – some even argue that the starchier water improves the sauce’s cling to the pasta.

3. Using Only Fine Wine for Cooking

While it’s true that cooking with a wine you wouldn’t drink can lead to a less desirable flavor, you don’t need to use your best bottle. Moderate-quality wines can produce equally delicious outcomes at a fraction of the price.

4. Sticking to the Recipe Measurements Exactly

Cooking is an art, not an exact science. Baking may require precision, but when it comes to cooking, tasting and adjusting as you go can lead to a more personalized and often better end result. Trust your palate!

5. Only Flipping Meat Once While Cooking

The one-flip myth suggests that flipping meat multiple times will result in a tough outcome. In reality, flipping meat more frequently can ensure even cooking and a more evenly browned surface. So go ahead, flip that steak as often as you like!

FAQ

Can I really cook pasta in cold water?: Yes, you can start pasta in cold water, especially for dishes like pasta salads where the texture isn’t as critical. However, for al dente pasta, boiling water is still recommended.
Is it better to cook with unsalted butter?: Many chefs prefer unsalted butter to control the sodium level in their dishes, but if you’re in a pinch, salted butter can be used with a slight adjustment to any added salt.
Do I have to let red meat come to room temperature before cooking?: While letting meat come to room temperature can help with even cooking, it’s not strictly necessary, especially for smaller cuts. Just be mindful that cold meat may need a minute or two longer in the pan or oven.
Should I always rinse my rice before cooking?: Rinsing rice can remove excess starch and prevent stickiness, but it’s not always necessary, especially for certain types like basmati or sushi rice, which benefit from their natural starches.
Is it bad to cook acidic foods in cast iron pans?: Acidic foods can react with cast iron and potentially take on a metallic flavor, especially if the pan isn’t well-seasoned. For quick cooking of acidic ingredients, it’s generally fine, but for long simmers, use a different type of cookware.

Conclusion

Breaking the rules can sometimes be the secret ingredient to a great meal. By knowing which conventions are flexible, you can cook with more freedom and creativity. Don’t be afraid to experiment and find what works best for you in the kitchen.