Image Credit: Joe Lingeman
by JESSE SZEWCZYK
Image Credit: Mia Yakel/Kitchn
Below are nine helpful cooking tips straight from certified food scientists, writers, and passionate food nerds. Keep these tips in mind when you’re in the kitchen and you’ll be cooking better in no time.
Image Credit: Joe Lingeman
When the water is kept at a rolling boil, “the pasta pieces keep moving and don’t stick to each other.”
Image Credit: Joe Lingeman
“Mushrooms do absorb water when you wash them, but it’s only about 2% of their total weight.”
Image Credit: Joe Lingeman
Add no more than a 1/4 teaspoon of baking soda per pound of onions you’re cooking to speed up the caramelization reaction.
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Scalding breaks down whey proteins found in milk — which would otherwise weaken gluten in a dough and prevent it from rising properly.
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1/4 teaspoon of kosher salt for every six tablespoons of coffee can help to cut down the bitterness.
Image Credit: Mia Yakel/Kitchn
Let your meat rest for 15 to 20 minutes before cutting into it so there’s less moisture loss once you slice into it.
Image Credit: Joe Lingeman
“Allowing your meat to rest for 10 to 15 minutes tends to increase the internal temperature about five to ten degrees.”
Image Credit: Apartment Therapy
Tossing them in oil or butter creates a waterproof barrier that will lock in moisture.
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Hot water treatments can slow mold growth on berries so dunk them in 125°F water for 30 seconds to increase their shelf life.