How to Perfect Your Cooking: 15 Mistakes You’re Probably Making

If you’re new to cooking and struggling to nail dishes the way you want, relax; it happens with most beginners and is a common struggle. Being a good cook takes a lot of time, effort, and patience, so you still have plenty of culinary adventures. But if you’d like to get on top of things and have your dishes turn out precisely the way you want, you might want to avoid these common mistakes.

Crowding The Pan

We get it: sometimes you’re in a hurry and want to rush the cooking process, but tossing everything in the same pan will only hurt your fish. Overcrowding the pan only works if you’re making a broth or a stew. Tossing all the food in the same pan only blocks the path for steam, which prevents browning and disrupts the flavor.

Using The Wrong Oil For Cooking

If you’re using the same cooking oil to make everything, it might be the culprit behind monotonous or even failed dishes. Every oil has a different smoke point, so the same food that cooks perfectly with sunflower oil might not cook properly with olive oil. Oils with a low smoke point burn quickly if you’re going for a high-heat dish, leading to a bitter taste.

Not Letting Meat Rest

Have you ever nailed the marinade and the cook on a steak or a chop, but it still ended up mushy when you ate it? It might be because you’re cutting it too early; any meat must rest on the countertop before slicing because it’s still being internally cooked. Cutting it too early will allow the heat to escape, so the meat won’t firm and might become mushy.

Under-seasoning

Never underestimate the power of seasoning. Even if you think you’re going overboard, try to season according to the recipe or more than you usually take it. The amount of seasoning on something also depends on the cook it’ll get; if you’re going to batter-fry with multiple coats, you’ll need a strong marinade that can cut through the flour. The greater the seasoning, the better the taste.

Using Dull Knives

Here’s a shocking truth: sharp knives are safer than blunt ones. You might think a blunt knife is better, but it fails to cut through something correctly and risks slipping off the counter or ingredient, leading to a possible injury. Sharpen your knives regularly to ensure your safety. Sharpened knives also last longer because of the upkeep.

Cooking At The Same Temperature

Don’t make the mistake of tossing everything into the same pan or cooking over the same heat. Even if you’re making a stew, different foods require different cooking temperatures, so you need to adjust the heat as you cook. It’s also best to let the pan cool a little bit before tossing a lighter ingredient because a previously cranked heat could burn your food.

Skipping Mise En Place

Mise en place is French for putting/gathering it in place. It basically means prepping: ensuring everything is already on the counter and preferably in the way it needs to go into the pan before you start. You might think you’ll cut and chop as you go, but skipping prep could lead to mishaps, mistimed additions, slips, cuts, and bruises, especially if you’re in a hurry.

Not Patting Meat Or Fish

Never put your meat or fish directly into the pan, even if it’s fresh. Meat and seafood retain moisture, which will be released once it hits the pan. This could cause the oil to shoot out, leading to a risk of burns and actively interfering with the cooking process. Always pat your meat or fish dry before putting it in the oil to ensure you’re not messing things up.

Adding Cold Ingredients

Adding cold ingredients directly from the fridge can drop the temperature in your pan, slowing down the cooking process and sometimes making food cook unevenly. For the best results, let ingredients like meat sit out for a bit to reach room temperature before cooking. This small step can make a big difference in the flavor and tenderness of your dish.

Not Deglazing Pans

Many people think deglazing is gross, so they skip it. But if you’ve got a freshly glazed pan, you must deglaze it to ensure you get the maximum flavor. Many sauces and broths taste better if they’ve been deglazed; the brown bits carry a lot of flavor, so they’ll add to your dish’s appeal. Just splash a bit of wine, water, or milk to get a tasty result.

Ignoring Resting Times For Dough

You might be tempted to work on the dough as soon as it’s in shape, but it needs rest. This is because the gluten in the dough needs to relax before going in the oven; if you pop the dough in the oven as soon as it’s shaped, you’ll get a rubbery or tough result. Let the dough rest at room temperature for at least 20 minutes before you bake.

Using the Wrong Size Pot or Pan

Using the wrong size pot or pan can throw off your cooking. If the pot’s too big, food spreads out and doesn’t cook evenly; if it’s too small, it can overcrowd and steam instead of brown. Choosing the right size helps everything cook the way it should, giving you better results. Take a moment to match the pot or pan to the dish for the best flavor and texture.

Not Preheating The Oven

Many amateur cooks make the mistake of heating the oven just as they’re about to slide the food in. While doing this, you might still bake the food the way you want, and it won’t be as delicious as you want. Some foods also fail to bake properly because the oven hasn’t been pre-heated. Preheat the oven and let it get hot for at least 15 minutes before you bake.

Skipping the Searing Step

Searing your meat might seem like an extra step that you can skip, but it really makes a difference. When you sear meat, it locks in flavor, gives it a rich, caramelized color, and creates that delicious crispy crust we all love. If you skip this step, your meat could end up looking pale and tasting kind of bland. Just a few minutes of searing on high heat can completely transform your dish, making it mouth-watering.

Not Preheating The Pan

It’s not only the oven that needs preheating; sometimes, the pots and pans need to. However, this tip only works with some foods and types of cooking. For example, you need to preheat the pan before deep frying, but it might not be necessary if you’re making stock/stew. You also need to preheat the pan if you want a crisp and hot sear but need a rare to medium-rare cook only.

More For You

Our moms may not have taught us everything, but one thing we’ll always be thankful for is the cooking skills they passed down. Those times in the kitchen became some of our best memories together. Every recipe now feels like a little taste of home.

This article was first published at Rbitaliablog.