15 Simple Tricks For Avoiding Common Cooking Mistakes!


A simple mistake can easily lead to a disappointing dish―here, how to prevent overcrowded pans, recipe missteps, and more.

1. Do not use cold butter.

A lot of recipes call for softened butter to fold into dough or make your mix more homogeneous. But if you forgot to take it out of the fridge a few hours in advance you can also grate it before using.

2. Dry your salad greens.

You can use a plastic spinner for this which is possible to find almost everywhere. Then keep your greens dry before adding them to salad, to make them last longer.

3. Do not confuse garlic with onion!

To avoid burning garlic, add it a good while after adding the onions to your pan. Garlic always needs less time in the oil.

4. Rinse your rice!

The instructions on many varieties of rice call to rinse until the water runs clear. Because it helps the starch in the rice to be cleared which makes it grainy.

5. Do not slice the meat immediately after it’s cooked.

When meat is hot, the muscle fibers contract and disperse juice. If you cut into it right away, the juices wind up on the cutting board instead of inside the roast.

6. Season your food.

Forgetting to season your food as you cook will leave you with a dish that's tasteless, dull, and unbalanced. It's a huge disservice to a meal that could have otherwise been really delicious.

7. Be careful using seeds.

Seeds are not so challenging to use in your food if you quickly turn them over in your pan before adding to the food.

8. Do not put your good knives in the dishwasher.

Wash knives by hand. Hold the handle so the blade faces away from you and wipe it clean with a sponge. Dry knives immediately to avoid the risk of discoloration from water droplets left on the blades. Just a few seconds of work will add years to the lives of your knives.

9. Double up the recipe by doubling up everything.

Just double everything up. And remember even if it may seem so much; meats, eggs, and water always multiply by 2 the original amount called for in a recipe to calculate the new amount in the doubled recipe.

10. Try cooking greens in a different way.

Along with steaming, blanching vegetables is a basic technique every cook should know. Briefly boiled and then plunged into ice water, these bright and tender-crisp vegetables may be used in crudité platters, salads, sushi rolls, and stir fries, or refrigerated or frozen for later use. Just about any vegetable can be blanched.

11. Do not overcrowd the pan.

When you squeeze too much into a pan, not only does the temperature lower but there's too much moisture, which results in the food getting steamed instead of seared. This also results in uneven cooking.

12. You may be turning the food too often.

Learning to leave food alone is one of the hardest lessons in cooking; it’s so tempting to turn, poke, flip. But your breaded chicken or steak won't develop a nice crust unless you allow it to cook, undisturbed, for the specified time.
One sign that it’s too early to turn: You can't slide a spatula cleanly under the crust.

13. Do not boil the pasta in a pot that’s too small.

For starters, if you use long noodles, they might not fit unless you break them first. But regardless of the pasta’s shape or size, it will probably end up sticky and gummy.

Fill a large pot (5 to 6 quarts) with water and let it come to a rapid boil. Then add 2 tablespoons of salt (don’t be shy—professional chefs say pasta water should taste as salty as the sea).

14. If your scrambled eggs turn rubbery...

Cooked correctly, the proteins in an egg form a net, holding in moisture that later steams into light and fluffy curds. But too much heat and time cause the proteins to coil so tightly that moisture is wrung out. Cook low and slow, moving the eggs constantly in the pan; this maintains the creamy texture. Heat butter in a pan over medium-low heat just until foaming; then add beaten eggs.

15. Put on the toppings after the cake is cold.

If you are just patient until your cake can cool down, you will see that the toppings or the cream will be formed easily after your pour them on.

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