8 Cooking 'Rules' That Chefs Never Follow
Professional chefs across the US share the cooking 'rules' they never follow, from using extra-virgin olive oil for cooking to skipping preheating the oven. These chefs provide alternative methods and techniques that can inspire home cooks to think outside the box and experiment with new approaches in the kitchen.
Chefs are speaking out against common cooking rules. One rule is that you shouldn't cook with extra-virgin olive oil, but some chefs say it's outdated. Extra-virgin olive oil can be used for cooking and even frying. Another rule is to always preheat the oven, but some chefs skip this step. They say it's not necessary for certain types of cooking, like braising meats. Chefs also disagree with the rule to gently simmer stocks for a clear broth. Some types of broth, like Korean seolleongtang, are boiled for hours to create a creamy soup. Salting pasta water is important, but some chefs say it doesn't need to be as salty as the ocean. They recommend cooking pasta short of al dente and finishing it in the sauce. Chefs also don't always follow exact measurements in recipes. They prefer to use intuition and sensory guidance to adjust ingredients as needed.
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