I recently baked a six-pack of frozen croissants, and since I live alone, I had a problem: I didn’t want to eat a half-dozen croissants in one sitting. So, I gave four to my neighbor, ate one, and put the other one in a zip-top bag in the fridge to enjoy the next day — big mistake. According to Chef Aubrey O’Laskey of Perenn Bakery in Nevada and Tennessee, refrigerating any laminated pastry actually dries it out instead of keeping it fresh. And that plastic bag wasn’t a good move either.
It made me wonder where else I might be going wrong in the kitchen, so I consulted a host of professional chefs to find out which kitchen habits annoy them the most and exactly how to fix them. Here are 17 of their biggest pet peeves, along with kitchen tools to do things correctly, including Rubbermaid containers, our favorite Zeppoli kitchen towels, and a famous Rachael Ray hack.
Chef-Recommended Kitchen Tools for Fixing Bad Habits
- Longzon 4-in-1 Knife Sharpener, $13
- U-Taste Silicone Spatula Set, $27
- Rachael Ray Melamine Garbage Bowl, $20
- Mini 3.5-Inch Meal-Prep Bowls, Set of 6, $15
- Mercer Culinary Genesis Forged Santoku Knife, $37
- Zri Bamboo 3-Tier Expandable Spice Rack, $21
- Zeppoli Classic Kitchen Towels, Pack of 15, $20, originally $30
- Thermopop 2 Instant Read Thermometer, $47
- Joseph Joseph BladeBrush Knife and Cutlery Cleaner, $11
- Rubbermaid Brilliance 8-Cup Glass Food Storage Containers, Set of 2, $27, originally $29
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Don’t Use Dull Knives
Do Sharpen Knives Before Each Use
“A dull knife in the kitchen drives me crazy,” says Richard Sandoval, chef and owner at Maya and Tán in New York City. “It slows you down, crushes ingredients instead of cutting them, and can actually be more dangerous than a sharp one.” He suggests taking a minute each day to hone your knife with a good knife sharpener and scheduling a proper sharpening regularly. “Good technique always starts with the right tools,” Sandoval says.
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Don’t Waste Ingredients
Do Get Every Last Drop From Containers
“With rising costs of goods, every ounce of product matters,” says Michelle Wallace, chef and owner of Houston’s B’tween Sandwich Co. and a season 21 Top Chef contestant. “It makes me crazy to see product left behind in a container, to get washed out and thrown down the drain.” Instead, Wallace suggests outfitting your kitchen with a set of silicone spatulas in different sizes and shapes to get every last drop out of a tin, jar, or container.
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Don’t Peel Produce Over a Trash Can
Do Use a Garbage Bowl
“One of my kitchen pet peeves is peeling fruits or vegetables directly over the trash,” says chef Lior Lev Sercarz, owner of global spice brand La Boîte. “It not only increases the risk of accidentally dropping the ingredient in the trash, but it also exposes your fresh produce to the less-than-sanitary environment of the garbage the entire time that you’re peeling.” A better option, Lev Sercarz says, is to peel over a bowl on the counter and let it catch the scraps.
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Don’t Keep Olive Oil in Glass Bottles
Do Keep Olive Oil in Tins
Yes, glass bottles may look pretty, but there’s a risk that they can expose olive oil to light and affect its quality. “I prefer olive oil packaged in a tin because no light can penetrate it,” says chef Bruno Chemel of San Francisco’s Le Parc Bistrobar. “That means the flavor lasts longer, and the color of the oil doesn’t deteriorate.” While Chemel is a fan of La Tourangelle’s tinned olive oil, you can also purchase metal containers to store it safely.
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Don’t Be Disorganized
Do Have a Mise en Place
“In a restaurant kitchen, having everything prepped and ready to go before you start cooking is critical, and it’s best to do the same at home,” says Steve MacLean, chef and owner of The Farm at Glenwood Mountain in New Jersey. That’s why a mise en place — French for “putting in its place” — is a home cook’s best friend. “Having all your ingredients chopped and seasonings on standby makes the cooking process much easier and less stressful compared to scrambling and searching for things while you’re in the middle of cooking.” Various-sized bowls of the necessary ingredients, placed in a sheet pan, will help to keep everything at the ready.
- Mini 3.5-Inch Meal-Prep Bowls, Set of 6, $15
- Viking Stainless Steel Mixing Bowls, Set of 10, $60, originally $99
- Mora Ceramic Ramekins, Set of 6, $30
- Le Creuset Stoneware Pinch Bowls, Set of 6, $30
- NordicWare Naturals Half-Sheet, Set of 2, $28
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Don’t Use Just Any Pan
Do Use a Pan Designed for the Job
“Don’t boil a pound of pasta in a saucepan or try to sauté in a tiny pot,” says chef Ed Cotton of New York City’s Leonetta and Jack & Charlie’s. “You’re fighting the pan instead of cooking.” To get the best results, it’s important to use the proper tools. Cotton recommends boiling pasta in a stockpot and sticking to a sauté pan for searing.
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Don’t Stick Out Your Fingertips When Using a Knife
Do Use a Claw Grip
Whenever you’re slicing, dicing, or mincing, always keep your fingers tucked into a claw grip to avoid getting cut by the knife. A Santoku knife is one of the best knives for this method, says executive chef Steven Hubbell of Bar Lumière in Brooklyn, New York. “It’s versatile, a perfect size for small kitchens, and the deep ‘belly’ of the blade makes it easy to practice your claw grip.”
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Don’t Hold Onto Old Spices
Do Organize to Track Their Freshness
“Don’t keep an antique spice collection; replace them every year,” says Ann Ziata, chef at the Institute of Culinary Education’s New York City campus. “Ground spices and dried herbs have a shelf life; they won’t spoil per se, but they will lose their flavor and potency over time. Fresh spices add so much depth and aroma to your cooking.” Ziata recommends swapping out any ground spices and dried herbs that have been in your pantry for over a year and purchasing smaller amounts so you’ll use them up before they go bad. A good way of keeping tabs on your spices is to get a tiered spice organizer, which prevents jars from getting lost on a shelf.
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Don’t Store Cut Sourdough in Plastic
Do Store it in a Kitchen Towel
One of the worst things you can do to your precious sourdough is store it in plastic wrap after cutting into it. “It kills the crust,” says Aubrey O’Laskey, chef and co-owner of Perenn in Reno, Nevada, and Franklin, Tennessee. “Keep it cut-side down on a board or wrapped in a kitchen towel so it stays crisp.” The best kitchen towel to use, says O’Laskey, is one that’s 100% cotton or linen, and the bread should stay fresh for up to two days.
- Zeppoli Classic Kitchen Towels, Pack of 15, $20, originally $30
- Urban Villa Kitchen Towels, Pack of 6, $37
- Bumble Soft Kitchen Towels, Set of 8, $11
- LK Pure Life Pure Flax Linen Kitchen Towels, Pack of 2, $27
- All-Clad Kitchen Towels, Pack of 3, $27
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Don’t Cut Baked Goods Inside the Baking Tray
Do Cut Them on a Cutting Board
You’ve probably spent a fair amount of money on bakeware, so the last thing you want to do is cut your baked goods in the baking tray. “This scratches and ruins both the tray and your knives,” warns Jack Slobodian, chef at the Grand Hotel River Park Five-Star Hotel in Bratislava. Instead, he recommends transferring the product to a large cutting board before cutting. “You will also get cleaner, sharper cuts,” Slobodian says.
- Kenosha Heavy Duty Acacia Wood Extra-Large Cutting Board, $44, originally $50
- John Boos Wooden Maple Cutting Board, $87
- Gaomon Large Acacia Cutting Board, $35, originally $41
- Hieare Extra-Large Cutting Board, $15, originally $19
- Kikcoin Extra-Large Bamboo Cutting Boards, Set of 3, $55, originally $100
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Don’t Cook Rice Before Washing It
Do Use a Colander
Rice is a pantry staple, but many home cooks tend to make a few common mistakes when cooking it. “Do not skip rinsing or stir rice too much while it cooks, or you will end up with clumps and a gummy texture,” says chef Maricel Gentile, cookbook author and owner of Maricel’s Kitchen in East Brunswick, New Jersey. “Rinse rice until the water runs almost clear before cooking. This removes excess starch and helps the grains cook fluffy and separate.”
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Don’t Cut Meat to Check for Doneness
Do Use an Instant Read Thermometer
“My biggest kitchen pet peeve is when people check the doneness of meat by cutting into it,” says chef Jessica Randhawa of The Forked Spoon. “I cringe every time I see it done at a BBQ or get together, as it dumps the meat juice, dries out the meat, and ruins the overall presentation of the meat.” Randhawa always uses a digital instant-read thermometer to check for doneness, following the USDA safe minimum temperature chart: 145˚F for beef, pork, fish, and shellfish; 160°F for ground meats; and 165°F for poultry. “When the meat reaches the recommended temperature, I let it rest 5 to 10 minutes before cutting or serving so that the juices can redistribute, resulting in a better and juicier meat experience,” says Randhawa.
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Don’t Store Breadcrumbs in the Pantry
Do Store Them in the Freezer
While most home cooks store breadcrumbs in their cabinet or pantry, it’s actually better to keep them in the freezer. “It keeps them fresher for longer,” says executive chef Cord Chatham of the Amara Resort and Spa in Sedona, Arizona. “You can store breadcrumbs in any type of freezer-safe and airtight container or bag, just make sure to remove all of the air from the bags to prevent freezer burn. At my home, I prefer to use vacuum-sealed bags.”
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Don’t Place Knives in the Dishwasher
Do Hand Wash Them Instead
“Don’t be lazy here — always hand-wash your knives,” says Lev Sercarz. “Dishwasher jets can bang the blades against other items, dulling or chipping them. Harsh detergents can also damage the sharpness and finish.” Joseph Joseph’s BladeBrush is a clever cleaning tool that has opposing bristles and a textured grip to keep your hands safe, but other scrub brushes will do the job as well.
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Don’t Put Croissants in the Fridge
Do Store Them at Room Temperature
If you can’t enjoy fresh croissants or laminated pastries the same day you purchased them, do not store them in the refrigerator until you’re ready to eat them. “The cold air dries them out and dulls the butter flavor,” says O’Laskey. “Instead, keep them airtight and re-warm in the oven. That way the layers stay flaky and the butter stays fragrant.” A paper bag works best if you’re planning to eat the pastry the same day or the next morning, but O’Laskey recommends an airtight glass food storage container for anything longer.
- Rubbermaid Brilliance 8-Cup Glass Food Storage Containers, Set of 2, $27, originally $29
- Vtopmart 63-Ounce Glass Storage Containers with Lids, 2 Pack, $23, originally $31
- Razab 6.5-Cup Glass Food Storage Containers, Set of 2, $30, originally $38
- Amazon Basics Glass Food Storage Containers, Set of 7, $29
- M Mcirco 36-Ounce Glass Food Storage Containers, Set of 5, $29, originally $40
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Don’t Let Leftovers Linger
Do Use Containers That Show Contents Clearly
Keeping your fridge organized is key because if you can’t find food or it’s not easily visible, it’s likely to go to waste. “Don’t shove leftovers into a graveyard of mismatched containers with no lids,” says Cotton. “You’ll never find them again.” He recommends stackable, clear food storage containers that let you see the contents and grab them as needed. “Buy deli-style quart and pint containers with matching lids and use masking tape for labeling.”
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Don’t Test Hot Oil with a Drop of Water
Do Test Hot Oil with a Wooden Spoon
“Do not drop water into hot oil to test it,” warns Gentile. “Water will splatter dangerously and can burn you or make a mess. Check if oil is ready by dipping the end of a wooden spoon or chopstick into it.” If you see steady bubbles forming around the wood, the oil is hot enough for frying. “This is one of my favorite tips,” says Gentile. “Every class, I demonstrate this to my students.”
