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8 Cooking 'Rules' That Chefs Never Follow

Top chefs across the U.S. reveal why they routinely ignore classic kitchen commandments, from using extra‑virgin olive oil for sautéing to skipping oven preheat for braised meats. They argue that boiling stocks can produce rich, milky broths, that lightly salted pasta water combined with sauce yields better integration, and that early bean salting enhances texture. The chefs also challenge the notion that shellfish and cheese never pair, showcasing successful dishes. These insights highlight a growing willingness to question culinary orthodoxy in both professional and home kitchens.