Our deputy food editor always has chopsticks and tasting spoons on hand.
Test Kitchen editors will be sharing their top 10 cooking rules: the techniques they swear by, the ingredients they can’t live without, and the mindsets that keep them going.1. You don’t have to follow a recipe
Not even ours. It breaks my heart to say that, because obviously I write them, and I think I do a pretty good job of it. But if something is going on in your kitchen, and that recipe is about to go off a cliff, don’t cook it off the cliff. You know what’s happening in your own kitchen better than I do.One $80 skillet is better than a $100 13-piece set that has nine things you don’t need. P.S. They count the lids when they tally up those numbers.
You are so much better off using fresh-squeezed lemon or lime juice in your dressings, on your roasted vegetables, on anything where you want to bump up the acidity.Yes, we already did an entire podcast dedicated to just this topic, but chopsticks are truly so essential. They are more nimble than tongs, they won’t scratch up your nonstick cookware, you can grab that fallen green bean out of the crevice of your burner, fish a piece of toast out of your toaster, and so much more.
It blows me away that hardly anyone tastes their food—or will ask for an opinion without having tasted it themselves. I have half a cutlery shop’s worth of spoons in my pocket at all times designated for tasting.
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