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The March 2008 issue of Shape magazine contains the requisite photos of six-pack abs, tightly toned bottoms and shapely calves. But deep in the magazine was an article that caught my attention, "The Nine Most Common Kitchen Mistakes". This promised to be interesting, especially since the article claimed that the mistakes are made even by savvy cooks and home managers. Let's see what those mistakes are -- we may have lots to learn!
Nine Common Cooking Mistakes
Adapted from Shape magazine, March 2008
The weekly grocery list.
PREMISE: When you buy a week's worth of fresh produce, what's eaten at the end of the week will have fewer nutrients than that eaten at the first of the week. So Shape suggests shopping for fresh produce two or three times a week.
REACTION: Hmmmm. Since a weekly trip to the grocery is often the recommended way to (1) limit grocery runs (2) to organize family meal plans and (3) to encourage frugal grocery shopping, this one is hard to, um, swallow. I'm working on finding out how long it takes for fresh vegetables and fruits to reach the produce departments in our supermarkets but am willing to bet a pound of carrots that another three or four days will hardly make a difference. Still, if your habit is to visit the grocery more often, picking up the next couple of days' worth of vegetables seems a good idea. It's also a good way to avoid wasting fresh produce, letting celery or carrots or whatever get lost to languish in the bottom of the vegetable bin.
See-through containers
PREMISE: Milk and grains lose vitamins and other nutrients when exposed to light. Shape suggests purchasing milk (especially lower-fat milks which are especially susceptible) in cardboard cartons, not clear plastic jugs. Shape also suggests storing grains in their original containers or in opaque containers rather than in clear storage containers, especially clear containers kept on the counter.
REACTION: Another take on the milk issue is to fill glasses with milk, then put the container -- glass, plastic, cardboard, whatever -- straight back into the refrigerator where, right?, it's completely dark. Me, I'm keeping the beautiful antique glass jars that I store grains and pasta in but am moving -- right now -- to close the door of the pantry that is often left open to kitchen sunlight.
Cooking galic on the spot
PREMISE: Chop, slice or crush fresh garlic but then let it rest for at least 10 minutes before dropping into the skillet. Why? Breaking up the garlic release a healthy compound called allyl sulfur but it takes a few minutes for the compound to form.
REACTION: Really? Okay. Guilty as charged. I'm a cook-as-you-go type cook, not a mise-en-place cook. But from now on, I'll cut the garlic up first, even though it usually goes into the skillet quite late. What about you?
Avocadoes = Guacamole
PREMISE: Avocadoes are exceptionally rich in folate, potassium, vitamin E and fiber. (How much fiber is in avocadoes? It's a surprise, really, but a lot.) Yes, they're high in fat but it's the health monounsaturated fat. Shape goes so far as to substitute avocadoes for half the butter in oatmeal cookies and raves about the results.
REACTION: Daring Bakers, this might be a good challenge!
Skimping on herbs & spices
PREMISE: The greater the antioxidant value of herbs and spices, the better it inhibits bacterial activity such as E. coli, salmonella and staphylocuccus.
REACTION: I remember my nutritionist mother noting that traditional foods from hot-weather countries tend to be more highly spiced. Her theory was that the spices covered up rancid meat. Perhaps this is a natural-selection explanation.
Peeling vegetables
PREMISE: Most of the healthy stuff in vegetables and fruits are either just below the surface of the skin or in the skin itself.
REACTION: I've long stopped peeling potatoes and carrots -- a good scrub does the trick. Plus it saves time. For vegetables whose skins must be removed, slice or peel away as little as possible.
Wasting water
PREMISE: This one I suspect that many of us know. When you cook vegetables in a lot of water, many of the vitamins and minerals transfer to the water and are poured down the drain. Shape suggests steaming vegetables, microwaving or stir-frying.
REACTION: I'll also add simmering in water only half as high as the vegetables themselves. If you happen to have a pot of
