20 Foods You’ve Been Prepping Wrong This Whole Time (Here’s the Right Way!)
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Meal preparation is a daily affair for many; however, the number of people who unknowingly adopt inefficient, wasteful, or counterproductive approaches is innumerable. In 2022, 57.2 percent of people aged 15 and over in the United States spent considerable time preparing food, with nearly 60 million tons thrown away yearly.
Small mistakes, such as incorrect storage methods and archaic cooking methods, can reduce the quality and nutritional value of the food prepared. Most practices are based on habit or misinformation passed down through generations, and nobody has ever questioned their efficiency. Keep reading to discover the correct food preparation methods you’ve been doing wrong.
Peeling Garlic
Few people have mastered the act of peeling garlic efficiently. Indeed, many lose so much time and patience peeling garlic. According to Martha Stewart, one can easily peel garlic by vigorously shaking its cloves in a firmly closed jar. The skin is loosened through the physical impact of this action, making peeling faster and cleaner.
Placing garlic cloves in the microwave for 10 seconds will cause the peel to come off readily because of the heat it receives. Properly peeled garlic saves time, reduces waste, and makes cooking more pleasant.
Hard-Boiled Eggs
According to Foodie, adding a teaspoon of vinegar to the boiling water could simplify peeling by softening the shell’s outer layer. Instead of immediately placing eggs in hot water, it is better to place them in cold water to prevent cracking and to cook eggs evenly.
Timing is everything—7 minutes for soft-boiled eggs and 12 minutes for hard-boiled eggs—to reach the perfect consistency. Uniformly cooked eggs are more visually appealing and easier to work with in recipes.
Storing Fresh Herbs
Poor storage of herbs results in their wilting and getting wasted faster. According to Postharvest Technologies, wrapping herbs in moist paper towels and putting them in sealable bags keeps them fresh for extended periods.
When kept at room temperature in a water jar, herbs such as basil do not discolor or deteriorate. Refrigeration works fine for parsley and cilantro, but the trick is how carefully they are wrapped. These methods reduce food waste while preserving flavors and nutrients.
Cutting Watermelon
Slicing into watermelon almost always leads to inequitable shares and a general mess. Simply Recipes describes the fruit being cut in half, lengthwise, then sliced into vertical strips to make easy-to-eat sticks. It minimizes waste of the rind and thus provides more edible pulp with less spillage.
A sharp, serrated knife helps make clean cuts without crushing the fruit. Also, proper slicing makes serving and enjoying watermelon much more convenient.
Cooking Pasta
One mistake many home cooks make is rinsing pasta after cooking, as it washes away starch that helps sauces stick. The Fine Dining Lovers explain that reserving a cup of pasta water before draining gives one a creamier, more cohesive sauce.
Salted water adds flavor, as pasta absorbs it while it cooks. Pasta should be cooked until “al dente,” allowing it to hold shape and texture. Proper technique enhances the overall quality and taste of the dish.
Cleaning Mushrooms
Mushrooms are porous, and washing them under running water will cause them to become soggy. Gently wiping mushrooms with a damp cloth or using a soft brush will remove dirt without absorbing any water. It is acceptable to quickly wash them in cold water if they are immediately patted dry.
Storing them in paper bags rather than plastic eliminates the moisture buildup inside. When mushrooms are clean and dry, they retain their texture and flavor for recipes.
Cutting Onions
Chopping onions often leads to stinging eyes and uneven pieces. WebMD found that chilling onions before cutting reduces the release of tear-inducing sulfur compounds. Using a sharp knife minimizes cell damage, further reducing irritation.
Cutting near the root should be avoided as this area contains the highest concentration of sulfur. These techniques improve comfort and precision during food preparation.
Storing Bread
Contrary to popular opinion, putting bread in the refrigerator increases the speed at which it stales. It is better to store bread at room temperature in a sealed, airtight container.
Freezing is the best long-term option for maintaining bread freshness without desiccation. Frozen sliced bread will defrost relatively fast, conveniently, and without waste. The choice of storage methods will keep bread softer and more flavorful.
Preparing Avocados
Avocados are commonly badly cut, with wasted flesh and potential injuries. According to Misen, the safest method is slicing around the pit and twisting the halves apart. Afterward, a spoon can efficiently scoop the flesh without cutting into the peel.
Putting lemon juice on cut avocados prevents them from browning by reducing oxidation. This approach preserves quality and reduces food waste.
Cleaning Cast Iron Skillets
Many people avoid using cast iron skillets because they think they are hard to clean. Scrubbing skillets with coarse salt and a damp sponge instead of soap can strip seasoning.
Dry completely after cleaning, and apply a thin layer of oil to prevent rust. Proper cleaning and maintenance increase the skillet’s non-stick character over time. These steps will ensure durability and consistent cooking performance.
Using Aluminum Foil in Ovens
Liners on the oven racks can prevent the distribution of heat. This practice makes the ovens less efficient and might take longer to cook.
Place a foil on the baking sheets where spills don’t disrupt airflow. An even better alternative might be buying reusable silicone mats.
Storing Tomatoes
Chilling tomatoes affects their texture and taste, turning them mealy and bland as cold halts the ripening process. According to the Florida Tomato Committee, ripe tomatoes can be kept best at room temperature to retain sweetness. They also taste better when you don’t refrigerate
Keeping them stem-side down minimizes moisture loss and prolongs freshness. Unripened tomatoes can be ripened at room temperature in a paper bag. When stored properly, tomatoes retain their vibrancy and flavor.
Thawing Meat
Leaving meat on the counter to thaw is unsafe and increases the risk of bacterial growth. Defrost meat in the refrigerator or use the cold water method for faster results.
You can use a microwave to defrost, but meat should be cooked immediately afterward. Proper thawing prevents contamination and preserves meat’s texture.
Storing Potatoes
Poor storage conditions often cause potatoes to emerge with sprouting or spoilage. The World Health Organization recommends keeping them in a cool, dark place to prevent light-induced greening that produces toxic compounds.
Avoid storing them near onions, as gases released by onions accelerate decay. Placing them in breathable bags extends their shelf life. Proper storage reduces waste and keeps potatoes fresh longer.
Cooking Steak
Overcooking steak can result in tough, dry meat. The Certified Angus Beef brand suggests using a meat thermometer to ensure precise doneness—135°F for medium-rare and 145°F for medium.
Allow the steak to rest 5-10 minutes after cooking to redistribute the juices, giving more flavor and tenderness to the meat. Searing at high temperatures develops a very flavorful crust while keeping in moisture.
Mixing Salad Dressings
Centre for Food Safety states that improperly combined salad dressings can result in a poor distribution of flavors and increase the risk of contamination with bacteria. If shaken well, the combination of oil and vinegar makes for a very well-emulsified dressing in a tightly sealed jar.
Adding mustard to this helps act as an emulsifier to keep ingredients mixed. Dressing on the sides of the bowl instead of directly on the greens allows for an even coating.
Preparing Pineapple
According to Real Simple, many people waste pineapple either by cutting too close to the core or removing edible sections. One should cut off the top and bottom and then remove the skin in vertical strips.
Cut the fruit in quarters and remove the tough core to keep the juicy flesh. A pineapple corer makes for an easier job with minimum wastage.
Toasting Bread
Poor toasting may cause uneven flavor and texture. Starting with room-temperature slices leads to equal browning. Adjusting toaster settings based on bread type will prevent under or over-toasting.
Cleaning the toaster helps eliminate crumbs that can be hazardous and cause uneven heating. These steps will provide perfect toasted bread every time.
Baking Cookies
Crowding the cookie sheets means cookies bake unevenly and spread into misshapen treats. Leave at least 2 inches of space between each cookie for ample spreading—line with parchment paper to prevent sticking and promote easy cleanup.
Rotating baking sheets halfway through cooking promotes even heat distribution.
Cooking Rice
When overcooked, rice becomes mushy, and when undercooked, it is crunchy. The right water-to-rice ratio is generally 2 cups of water for every cup of rice in most types.
Letting rice sit for 5 minutes covered after cooking allows extra water to be absorbed and improves texture. Avoid over-stirring to prevent clumping and uneven cooking. Perfectly cooked rice pairs well with any meal.
Disclaimer: This list is solely the author’s opinion based on research and publicly available information.
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