10 Tips That Have Changed the Way I Cook

Cooking used to feel like more work than it was worth—too many steps, too much mess, and never quite the results I wanted. But over the years, I’ve picked up a handful of tricks that have completely changed the way I cook. These aren’t fancy chef techniques or complicated kitchen hacks—just simple, practical tips that make cooking easier, faster, and way more enjoyable.

If you’re tired of wasting time or dealing with avoidable kitchen frustrations, these tips might just change the game for you too.

Salting your eggs before cooking gives tender scrambled eggs.

I used to think that adding salt to eggs before cooking would make them rubbery. Turns out, that’s just another myth. When I tried salting my eggs before scrambling, I was surprised by how tender they turned out. The salt helps by breaking down the protein structure in the eggs.

Mixing salt in before cooking evenly distributes the seasoning. I’ve found that it enhances the flavor without making the eggs tough. Waiting until the last minute to add salt always seemed to result in uneven seasoning. Learning this changed my approach to making scrambled eggs.

If you’re skeptical, give it a try. The texture completely changes, and it’s hard to go back to my old way. Salting early ensures even seasoning and the kind of fluffiness that I always hoped for. It’s a simple trick with noticeable results.

Add garlic to the pan later than onions to avoid burning

I’ve discovered that adding garlic too early often leads to it burning. Garlic cooks really fast and doesn’t need as much time as onions.

When I’m cooking, I start by sautéing the onions first. They need more time to soften and develop flavor. After the onions are almost done, I toss in the garlic for about 30 to 60 seconds.

This timing ensures the garlic adds its signature flavor without burning. If you want to read more about cooking garlic without burning, this America’s Test Kitchen article provides helpful tips.

Never Pour Hot Oil Down the Sink; It’ll Clog Your Pipes

I learned this one the hard way. Pouring hot oil down the sink seems like an easy cleanup trick. Unfortunately, it’s a sure way to clog those pipes. As the oil cools, it solidifies and sticks to the inner walls of the pipes. Over time, this can turn into a massive plumbing headache.

Trust me, I’ve had the unpleasant experience of dealing with clogged pipes. It turns out, oil is hydrophobic and doesn’t mix well with water, so it just coats the pipes instead. This can create a stubborn build-up.

Instead, I let the oil cool, pour it into a container, and toss it in the trash. It’s way less hassle than dealing with a clogged sink later on. Plus, there are safer and more environmentally friendly ways to dispose of oil.

Undercooked poultry is not safe to eat—always ensure it’s fully cooked.

I’ve learned that undercooking poultry can be a risky move. Eating chicken that isn’t fully cooked might expose us to harmful bacteria like Salmonella. It’s best to use a food thermometer to check if the chicken has hit the safe internal temperature of 165°F.

Sometimes, just seeing white meat inside might make me think it’s done, but that’s not a foolproof indicator. Certain bacteria could still linger and cause problems. To be safe, I always make sure the juice runs clear and that it’s cooked all the way through.

Don’t Overcrowd Your Pan; It Prevents Proper Cooking

I learned early on that packing a pan with too much food can mess up a good meal. When I cram things in, my food steams instead of getting that nice sear I want. It was a game-changer when I started leaving extra space around pieces.

The temperature drops when too much is in the pan, so the cooking process slows down. If there’s a lot to cook, I just do it in batches. This keeps everything hot and tasty. If you’re interested, you can find more advice on this topic over on Reddit.

Properly Preheat Your Cooking Surface for Even Results

I used to overlook preheating my pan, thinking it wasn’t that important. Turns out, it’s crucial for consistent cooking. By preheating, I ensure my food cooks evenly and doesn’t stick. It also helps achieve a nice, crispy crust.

One trick I picked up is to check if the pan is ready by adding a drop of water. If it forms a mercury-like ball, it’s at the perfect temperature for frying.

Preheating the oven is just as important. Starting with the right temperature prevents uneven cooking and burning. I make sure the oven reaches the desired heat before putting anything inside, ensuring my dishes come out perfectly cooked.

Cutting Potatoes to the Same Size Ensures Even Cooking

When I’m cooking potatoes, I always cut them to about the same size. It seems like a small detail, but it really helps with getting them to cook evenly. Smaller pieces tend to overcook, while larger ones might stay raw in the middle.

Keeping slices consistent makes boiling or roasting much less stressful. I don’t want to babysit the pan, fishing out pieces at different times. It gives me peace of mind to have everything finish cooking around the same point.

This tip also comes in handy when making french fries. Uneven cuts can make fries frustrating, with some turning out burnt and others undercooked. Sticking to uniform slices is a simple way to get that perfect golden crunch every time.

Marinating meat for too long can actually ruin its texture

I’ve learned that leaving meat in a marinade for too long can mess with its texture. Using a marinade with lots of acid, like lemon juice or vinegar, can break down the protein too much, leaving the meat mushy. It’s important to keep marinating time in check to avoid this issue.

I’ve also found too much salt in a marinade can make the meat tough and dense. Both too much acid and salt can alter the meat’s structure, which is definitely not what I’m going for. Timing is everything when marinating.

I prefer to stick to a marinating time that works for the type of meat I’m using. For chicken or fish, a couple of hours is usually enough. Beef or pork might be safe for a bit longer, but I always keep a watch on them to ensure the texture remains just right.

Let cooked meat rest before slicing for juicier results.

I’ve always heard that letting meat rest after cooking helps keep it juicy. It’s like a rite of passage in the kitchen. When meat rests, any juices that were pushed to the center during cooking can redistribute throughout.

While it seems like everyone says to let the meat sit, it’s not just about traditions. Serious Eats explains that resting allows the liquid to spread evenly, making each bite more flavorful.

Some folks call it a myth, but I see the value, especially for bigger cuts. The WebstaurantStore suggests letting thicker cuts rest around 10-20 minutes. Whether it’s essential or not, I’m keeping this practice in my routine—can’t hurt, right?

Cooking vegetables too long leeches out nutrients.

I’ve learned that cooking vegetables for a long time isn’t the best idea if I want to keep them nutritious. When I boil them for too long, important vitamins like Vitamin C tend to get leached out into the water. This makes the veggies not only lose their flavor but also their health benefits.

Steaming is a much better option. It preserves nutrients as it uses less water and cooks the veggies just right. The key is to keep the cooking time brief. I make sure to avoid turning those vibrant veggies into a mushy mess, which would mean losing lots of the good stuff.

If I need to use water, I aim for the bare minimum. Cooking this way prevents nutrients from escaping, keeping my meals as healthy and tasty as they should be. It’s all about a quick cook with just enough heat to do the job right.