5 Common Mistakes You Make In The Kitchen And How To Fix It
It’s an odd thing to learn your way around the kitchen. Whether you’re just learning to cook or have been doing it for years, it’s unavoidable that you’ll make mistakes in the kitchen. Yes, even experienced chefs and kitchen staff make mistakes. It happens when you’re in a hurry, feeling a little lazy, or are simply unfamiliar with the kitchen. With that in mind, here are some of the most common kitchen errors and how to avoid them.
Using dried or old herbs
All the spices in your spice rack are probably out of date. While they won’t make you sick like other perishables that have gone bad, dried herbs and spices lose plenty of their flavor over time. Begin by replacing your stale cumin and curry powder with newer, more flavorful alternatives. Then, instead of buying new jars of dried parsley or oregano, go to the produce section and buy fresh herbs. A handful of fresh cilantro or basil can completely transform a dish; their dried-up, elderly counterparts will add bitter flavors.
Using the wrong knife
Consider what you’ll be doing with your knife before pulling it out. Are you chopping something small, such as garlic? Will you be working with something huge, such as a whole chicken? You may enjoy using your paring knife, but it is not an all-purpose tool and is ineffective when tackling large foods. Always use a knife that is suitable for the job. Consider your chef’s knife to be an all-purpose tool. It is a tool to use in the kitchen for cutting meat, slicing fruit and vegetables, and mincing herbs. Use a serrated bread knife when slicing through a baguette or other hearty loaf. When working with a small piece of food, use a paring knife.
Adding ingredients to a cold pan
In most cases, it is preferable to heat your pan before adding oil and food. Many people put oil and food in a pan and then turn on the heat. Food should never come into contact with a cold pan. Instead of a nice sear, the ingredients absorb the oil or butter and tend to stick to the pan. A hot pan is essential for getting a good sear and preventing food from sticking.
Not resting meat after it’s cooked
You’re hungry and eager to eat, but diving into that steak as soon as it comes out of the oven or pan is a bad idea. The juices will run across the cutting board or your plate as you cut into it. Allow meat to rest at room temperature for at least five minutes after removing it from the stove, grill, or oven to allow the juices to redistribute throughout the meat. If you’re concerned about the steak getting cold, tent it loosely with foil.
Storing veggies and fruits together
Every home cook is familiar with keeping produce fresh in the fridge, but many inexperienced cooks make the same mistake: they mix vegetables and fruits in the same fridge compartment. Unfortunately, many fruits emit ethylene gas, which is known to cause fruits and vegetables to ripen prematurely and eventually spoil. Keep your fruits and vegetables separate in the fridge if you want them to last as long as possible.
