Common Cooking Mistakes We All Make

Boiling Pasta in a Pot That's Too Small
Why it's bad: For starters, if you use long noodles, they might not fit unless you break them first. But regardless of the pasta's shape or size, it will probably end up sticky and gummy. "When you add pasta to a small amount of water, it lowers the temperature of the water substantially more than if you added it to a large amount of water, so the water will take longer to return to a boil. In the meantime, the pasta will sit at the bottom of the pot and start to clump up and become mushy unless you are vigilant about stirring," says chef Michael Symon, the owner of five restaurants in Cleveland and an Iron Chef on the Food Network's Iron Chef America. Also, your ratio of pasta starch to water will be too high--another cause of sticking.

Do this instead: Unless you are cooking a single serving of pasta (in which case you can get away with a smaller pot), do as Italian grandmothers do: Fill a large pot (5 to 6 quarts) with water and let it come to a rapid boil. Then add 2 tablespoons of salt (don't be shy--professional chefs say pasta water should taste as salty as the sea). Finally, add the pasta and stir it occasionally until it's al dente. 

Using the Wrong Knife 

Why it's bad: You'll damage your food. If you've ever tried to slice a baguette with a chef's knife and flattened it as a result, you understand. What's more, when you select the proper knife for the job, you have better control over the blade. This allows you to slice and dice more neatly and efficiently--and helps you keep your digits intact.

Do this instead: Opt for a chef's knife (the big one with the long, wide blade) for most chopping, slicing, dicing, and mincing jobs. It gives you the best leverage, which is particularly helpful when you're dealing with firm ingredients (like onions and squash) or cutting things into small pieces (like garlic and fresh herbs). A small, slim paring knife is best for tasks such as peeling and removing pits, seeds, stems, and potato eyes. Pick up a serrated knife (with the sharp teeth) for bread and bagels; delicate pastries, like meringues and cream puffs (the blade won't compact the layers); and smooth-skinned fruits and vegetables, like tomatoes and plums.

Using a Tiny Cutting Board 

 

Why it's bad: You won't have room to maneuver a knife, which increases your risk of cutting yourself. You'll also make a mess and waste time corralling ingredients that fall off the board.

Do this instead: Think small knife, small board; big knife, big board. You can use a little board for a quick task, like cutting a lemon into wedges with a paring knife. But since most kitchen prep work requires a chef's knife, you probably need a board that is at least 12 by 15 inches. It should be large enough to hold ingredients at every stage of the process. For example, if you're chopping celery, you want room for both the stalks you start with and the pile of cut pieces you end up with. Before you begin, place a damp paper towel or dishcloth underneath the board to prevent it from slipping around on the counter. 

Storing Tomatoes in the Refrigerator 

Why it's bad: Tomatoes have delicate cells, and excess cold (or heat, for that matter) causes the cell walls to burst, leaving the tomatoes mealy, says Aki Kamozawa, the author of Ideas in Food: Great Recipes and Why They Work ($25, amazon.com). The flavor-producing enzymes are also destroyed, rendering the tomatoes tasteless.

Do this instead: Keep tomatoes on the kitchen counter in a single layer for maximum air circulation, and avoid putting them in direct sunlight. (You can leave cherry and grape tomatoes in their packaging, so long as it contains holes.) To speed ripening, place tomatoes in a paper bag with an apple, which emits ethylene gas, a ripening agent. Once ripe, they'll last for up to 3 days. Some varieties, like plum tomatoes, will keep for up to 5 days. 

Putting Good Knives in the Dishwasher
Why it's bad: Convenience comes at a price. The high-pressure water jets in a dishwasher cause knife blades to knock against other utensils in the silverware basket, dulling and damaging them over time, says Symon. (Unfortunately, a dishwasher that has a specially designed knife rack isn't much better: The blades can still rattle against the sides of the rack.) Additionally, the intense heat of the drying cycle can cause knife handles to warp, which will eventually loosen the rivets.

Do this instead: Wash knives by hand. Hold the handle so the blade faces away from you and wipe it clean with a sponge. Dry knives immediately to avoid the risk of discoloration from water droplets left on the blades. Just a few seconds of work will add years to the lives of your knives. 


Written by Melissa Clark, Real Simple Magazine, 12/28/2011

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