Recipe Instructions I Often Disobey
And you can, too. (Except maybe in cases where the author says you must or die. Cross that bridge when you come to it.)
- •Salt eggplantHaven't done this in decades. All hell has not broken loose.
- •Sift flourBut do weigh it, if the instructions are in weight. For which you'll need a scale, which I highly recommend.
- •Rinse riceMany chefs do this (and I know one who even rinses for risotto). But I pretty much never do, and things come out just fine. However, do rinse quinoa to get rid of its natural bitter coating.
- •Plump raisinsNo one will know if you did or didn't by the time the whole dish comes together.
- •Lemonize cut artichokes before cookingWhy would you? Their color will naturally turn dull when they cook anyway, and if it's for flavor, just as good (also pretty) to serve them with lemon wedges. (This step has always struck me as fussy.)
- •Ice-water-bathe freshly blanched vegetablesMuch simpler to just run them under cold tap water to arrest the cooking.
- •Add oil to pasta-cooking waterExcept maybe when precooking lasagna noodles, so they won't glue themselves together. Otherwise, nah.
- •Cut together fat and flour by hand for pie crustFood processor w steel blade works just great and is 10 times faster and easier.
- •Wash mushrooms or strawberriesJust wipe clean with damp paper towels. Otherwise, they'll absorb water and flavor will become dilute.
- •Use stock for soupUnless the recipe specifically indicates that stock is essential, water very often works fine. Simpler and cheaper.