If you are anything like us, some of our best work is done when we color outside the lines, so don’t let the fear of a fallen soufflé keep you chained to your recipe cards.
Click here for the 9 Rules You Should Always Break When You’re Cooking slideshow.
In no other facet of your life is rule-breaking rewarded more than in the kitchen, and sometimes, we learn more from our mistakes
than our successes, so for our first rule: No rules apply.
If you learned to cook under the iron-fist of your grandma, you probably were given a cooking rulebook to mind, everything from never open the oven while baking or painstakingly measure each ingredient in the recipe for success were probably drilled into your head.
Lucky for you, we are here to tell, which of those rules you can go ahead and toss out the kitchen window. Cooking should be about using your senses, and learning to trust your instincts — so make like you’re on MasterChef and start breaking some rules.
Follow the Recipe Exactly
Ever watched a chef cook? You might have noticed them adding pinches of this and that, but more importantly, they are tasting their food
the whole way through. Don’t be afraid to trust your taste buds. If a recipe calls for more pepper, salt, sugar, whatever and you think it tastes plenty hot, salty, or sweet then skip it.
Never Rinse MushroomsMushrooms
are a bit like a sponge, which is why people shy away from soaking them for a long period of time, but a quick rinse to remove the dirt and the occasional bug won’t ruin your dish. Walk into any restaurant kitchen
with mushrooms on the menu, and you are bound to see mushrooms taking a quick soak.
Never Salt Dried BeansSeasoning
your food all the way through the cooking process is the best way to develop layers of scrumptious flavor, which is why we aren’t sure where or why the rule to never salt beans
while cooking exists. It won’t prolong cooking time, and the result will be a more flavorful dish — feel free to season away.
Always Boil Pasta in a Large Pot of Water
If Harold McGee
says it is OK to cook a pound of pasta with only two quarts of water, we are inclined to listen. Bonus: You can now test out that one pot pasta recipe
you’ve been dying to try.
Click here for more cooking rules you can ignore.
Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.