Few things are as satisfying as a homemade meal after a long day. The process of cooking can be just as enjoyable as savoring the final dish, but even seasoned cooks can make mistakes. So, here are some common kitchen slip-ups to watch out for so you can sharpen your culinary skills and enjoy even better results.
Using the Wrong Oil
Cooking oils all have different smoke points, and the Cleveland Clinic says, “That’s the temperature that causes oil to start smoking, which produces toxic fumes and free radicals.” Choose an oil with a high smoke point for frying or sautéing, while those with low smoke points are good for dressing the dish once cooked.
Not Using a Thermometer
Using a meat thermometer can help you ensure your meat is cooked to a safe temperature inside. This means you don’t risk undercooking it, but it also gives you peace of mind, especially if you tend to overcook meat for safety. Make sure you research the right temperature for the type of meat you’re cooking.
Cooking at the Wrong Temperature
Pay attention to the cooking temperatures that the recipe states, as this will ensure your dish cooks in the right amount of time without burning or being underdone. You’ll also need to take time to understand your appliance, as this will help you control the temperature better.
Stirring Too Much or Too Little
Recipes will always state whether you should be stirring the dish as it cooks or leaving it alone. In some cases, stirring too much can cause the food to break down and become mushy. But not stirring dishes such as risotto frequently can mean they stick or cook unevenly.
Using Dull Knives
Using dull knives can mean you’re more likely to cut yourself, as you have to use more force to cut through the food. On top of this, Food & Wine says, “If you’re using a dull knife and cutting herbs, you might notice smudges of green on the cutting board and blade. As it turns out, this is a waste of excellent nutrients.”
Not Resting Meat
Resting meat after it has finished cooking allows the juices to redistribute throughout, which will help to enhance the flavor and moisture. The time you should rest it depends on the type and cut of meat; a steak only needs five minutes, but a roasted joint may need 20.
Using the Wrong Utensils on Non-Stick Pans
Non-stick cookware is a great addition to your kitchen, especially when it comes to cooking delicate foods such as eggs or cooking with less oil. To protect the surface, use wooden or silicone utensils that won’t scratch it, and don’t cook on too much heat.
Forgetting About Carryover Cooking
Once you turn the heat off in the oven or on the stove, the food will continue cooking in the residual heat. Make sure you account for this, especially when baking or cooking meats. To avoid overcooking your dishes, simply remove them from the heat slightly earlier and allow them to rest.
Not Prepping Ingredients
According to UNL Food, “Mise en place (MEEZ ahn plahs) is a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking.” This helps you with the timing of your dish and also allows you to take time to chop your ingredients evenly.
Choosing the Wrong Type of Heat
Direct heat is where the food sits directly over a heat source such as a flame, which is great for quickly cooking or searing foods such as meats and vegetables. Indirect heat, on the other hand, is where the food cooks because of the hot air around it, which is better for moist, soft foods such as stews.
Overmixing Batter
When you are making up a batter for cakes, muffins, or pancakes, it is important to not overmix. As you mix, gluten will start to develop, which can result in tough baked goods. Instead, try to mix just until everything is combined.
Ignoring Food Safety Practices
It’s important to ensure that everything is cooked at the proper temperature and then quickly cooled and stored in order to prevent bacteria from growing on the food. When you are dealing with raw meat or fish, you should be careful to use separate cutting boards and wash your hands thoroughly to avoid cross-contamination.
Not Adding Acidity
Acids such as lemon juice and vinegar can really help to balance and enhance the flavors in a dish. Without this, your meal may taste flat or overly fatty, so adding just a splash can really help, particularly in rich or heavy recipes.
Not Tasting as You Go
Tasting your food as you cook will allow you to adjust your seasonings and ensure the dish is flavorful. The Kitchn recommends, “If you’re adding spices to a soup or sauce, taste the sauce after you add each spice to see how it changes.”
Overcrowding the Pan
Adding too much to the pan when frying or sautéing can cause it to steam rather than sear the food. This doesn’t allow the flavors to develop as well, so you’re better off cooking in batches to ensure an equal amount of heat gets to each piece of meat or vegetable.
Misreading the Recipe
Chefs spend a lot of time perfecting their recipes by testing different measurements and ingredients until they’re just right. Make sure you read through each step before you begin cooking, and double-check the measurements, as it’s easy to mix up a teaspoon (tsp) and a tablespoon (tbsp).
Skimping on Seasoning
Seasoning is essential for building a complex and deep flavor in your dish. Make sure you research at what point to add your herbs and spices in order to make the most of them. Fresh herbs, for example, are best added just before you serve.