Unless you are a seasoned pro or cooking expert, chances are you have fallen for some of the most common kitchen-related myths. Some of these mistakes can result in disappointing results, some can simply cause frustration, and some can be dangerous.
Here, 15 of the most common kitchen mistakes people make:
1) Adding salt to water to make it boil faster.
Adding a big spoonful of salt to a pot of water will increase the boiling point – by four hundredths of a degree! So adding salt to water will not cook your pasta faster – unless your watch is calibrated in microseconds, says Dr. Karl of ABC Science.[amazon asin=B004LKVRLG&template=*lrc ad (right)]
An exception here is boiling pasta. Add salt to the water as it is coming to a boil – this is NOT to speed up cooking (as mentioned above), but to season the pasta. While cooking, the pasta will absorb the salt. A common professional recommendation is to use 1 tbsp of salt per quart of water.
2) Salting water for boiling or steaming corn.
Use unsalted water to cook corn – salted water can make corn tough and shriveled. Salt your corn to taste after it is cooked.
*Bonus tip – to make removal of silk easier, wipe down corn with a wet paper towel before cooking.
3) Storing coffee in the refrigerator or freezer.[amazon asin=B001CDP5UO&template=*lrc ad (right)]
From the National Coffee Association:
It is important not to refrigerate or freeze your daily supply of coffee because contact with moisture will cause it to deteriorate. Instead, store coffee in air-tight glass or ceramic containers and keep it in a convenient, but dark and cool, location. Remember that a cabinet near the oven is often too warm, as is a cabinet on an outside wall of your kitchen if it receives heat from a strong afternoon or summer sun.
3) Using hot water from the tap for coffee-making and cooking.
Use cold water when you brew coffee. It’s better for your machine and the flavor is typically better because cold water contains less minerals. Oh, and if you are using tap water for coffee-making or any kind of cooking, it is especially important to use cold water to avoid or reduce lead exposure (the warmer the water, the more lead it will contain, if you have lead in your pipes). If your water has been off for more than six hours, run your high-volume taps on COLD for at least five minutes (including those in your showers). Run your kitchen tap on cold for at least 1-2 additional minutes. Boiling water does not reduce lead contamination.[amazon asin=B00GG5FBKW&template=*lrc ad (right)]
4) Believing that sharper knives are more dangerous than ones that are dull.
The truth is, you are more likely to cut yourself with a dull knife. Here’s a brilliant explanation from Home Ec 101:
Think about cutting a firm, slippery object such as an apple. When the smooth edge of a knife is applied to the slick surface of the apple one of two things will happen: either the blade of the knife will skid along the surface of the fruit or it will cut into the flesh. A dull knife is more likely to slip rather than cut. Once the knife has slipped it is a matter of luck and reflexes where the business end goes.
When cutting items a sharp knife requires much less pressure to cut into an item. When combines with a reduced tendency to slip, this gives a cook greater control over the blade.
5) Avoiding the use of soap on cast iron cookware.[amazon asin=B000N501BK&template=*lrc ad (right)]
While placing cast iron cookware in the dishwasher is not recommended, it is fine to use a little bit of mild dish soap on a well-seasoned pan. Use cold water, and don’t scrub the cookware with a scouring sponge or steel wool. If you want to remove sticky residue, you can rub kosher salt on the pan and then re-season it by heating it in a warm oven and rubbing it with oil, says George Duran, Chef Ambassador for the cookware company IMUSA. No matter how you wash your cast iron pans, remember not to let them air dry, as this can cause rust to form.
Speaking of pans…
6) Overcrowding pans with food.
Overcrowding does not allow steam to escape as food releases moisture. Don’t pile your pieces of food on top of each other – spread them out on your cooking surface. If you are cooking large volumes and want to save time, use two pans.[amazon asin=B005S28ZES&template=*lrc ad (right)]
7) Using the wrong amount of water to cook rice.
If your rice is turning out sticky and gummy (and you don’t like it that way), it’s probably because you are using either too much or too little water. Not having enough water in the pot means can make the grains rub against each other and release starch, making rice sticky. Using too much water can also make rice clumpy, because it sit in the water it doesn’t absorb. Try using 1.5-1.75 cups of water per cup of rice. Brown rice will usually require a bit more water, and shorter-grain rice will likely require a little less. Best bet? Use a rice cooker – they consistently cook rice just right.
8) Adding oil to water to prevent pasta from sticking.
It’s a common belief that adding olive oil to a pot of pasta water will prevent the water from boiling over and will stop the pasta from turning into a big sticky blob. Using oil can prevent sauces from sticking to your pasta.
Here’s why:
Since oil is less dense than water and is composed of hydrophobic molecules, it creates a layer across the top of the water. When the pasta is drained, it is poured through this oiled layer and leaves a fresh coat of oil on the pasta. (source)
Instead of dumping oil in the pot, be sure to use enough water – pasta expands while cooking, so fill a 6-8 quart pot about 3/4 of the way full with water. Remember to use cold water.
Also, don’t rinse your pasta after cooking – doing so removes a lot of the starch, which contributes flavor to pasta and helps makes sauces stick.
