12 Cooking Mistakes You Might Be Making (And How To Avoid Them)
From preheating pans to perfecting eggs.
1. For runny yolks with cooked whites, try steam-basting your fried eggs.
2. To make sure your pan is hot enough, do the water test.
3. Washing your chicken is useless (and could actually be causing more harm than good).
4. Don't cook acidic foods in aluminum or cast-iron pans.
5. For perfect soft-boiled eggs, boil them for six to seven minutes and immediately submerge them in ice water.
6. Never use butter for high-heat applications (like searing) ― instead, use an oil with a high smoke point.
7. To prevent lumps in your gravy, add your liquid in steps instead of all at once.
8. For a cheap cut of meat that has a ton of flavor, go with a flank or skirt steak. (Just make sure you don't overcook 'em!)
9. Cuts of meat that have the words chuck, brisket, or round in them should be cooked for a long time.
10. If your fish still has scales, simply run your knife along them to pop 'em right off.
11. Don't throw away your fryer oil ― save it for another use.
12. To extract the most flavor, bloom your aromatics in oil.
Note: Submissions have been edited for length and/or clarity.