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Every cook does things his own way, and there is no shame in that. It’s what makes each chef different and what makes you want to eat one person’s cooking over another.
Of course there are some techniques and habits that make a difference for all cooks, some of which you’re probably using right now. Before you step in the kitchen again to make your favorite dish, take a look at these mistakes even some experts make. You’re probably making at least one of them, and changing your habits can change the way you work in the kitchen.
Using Garlic and Onion Powder
No one likes chopping onions and garlic. There’s the peeling, the tears, and of course, the smell of garlic on your hands for hours after you’re done cooking.
There’s a reason professionals and those that care about the taste of their food use only the real thing: the flavor is unbeatable. Garlic and onion powder do have some uses in the kitchen, but only if you’re seasoning something, such as pita chips or fries. If you’re cooking and want aromatic garlic and onion flavor (not to mention texture), don’t think that granulated garlic or onion salt will do it. Don’t believe it? Try it in your next few dishes; you’ll be a convert, guaranteed.
Using a Dull Knife
A dull knife is not only awkward and clumsy; it’s downright dangerous. You are much more likely to cut yourself if your knife won’t slice through an onion or chop peppers quickly and seamlessly.
A sharp knife will slice through a tomato with very little effort. If it gives a little, you should have your knife sharpened. A good knife is an investment that will last for years if properly maintained.
Putting Everything in the Dishwasher
A dishwasher is a necessary appliance for many avid cooks, but you shouldn’t just blindly put everything in it.
Certain types of materials should never go in the dishwasher. Wood, cast iron, enameled cookware, copper, and some plastics. They can warp or melt with repeated washings.
Knives, fine china, and anything delicate or expensive should also not be put in the dishwasher. Repeated contact with water, as well as possibly banging into other dishes can cause knives to become dull. Delicate china can chip or crack easily.
Most dishes and cookware will say on the tag or even the dish itself whether or not it’s safe for the dishwasher. Even if something says dishwasher safe on the label, you should ask yourself if you’d be upset if it broke or became damaged. If so, it’s best to hand wash.
Using the Wrong Size Pot or Pan
When you buy a set of cookware, you usually get several sizes of each piece. This is not a coincidence. You should always use the right size pot or pan for the job.
For example, putting too many veggies or slices of meat in a sauté pan will cause your food to steam instead of brown. When cooking pasta, too small a pan will cause your pasta to stick, and possibly not cook all the way through. Using too big of a pot or pan can cause burning if there is not enough food in it.
Most recipes give a guideline for the size of the pot or pan necessary, and you should take these seriously if you want the desired results. Even if it says “medium” saucepan instead of an actual size, this is an indicator that the smallest or largest saucepan you have probably won’t do.
Doing Dishes When You’re Done
Before you start cooking, make sure your dishwasher and sink are empty. Then, look over your recipe to see if there are any chunks of time that don’t require hands on cooking. Even five minutes can be enough to get a few dishes in the dishwasher and wipe the counter.
Cleaning as you go also means your counters won’t be crowded, which means that you are less likely to knock over that bottle of olive oil or knock a dish onto the floor.
Not Cleaning Up Spills Fast Enough
If you spill something, stop what you’re doing and clean it up immediately. Not doing so can cause accidents, stains, and pests if you forget about it entirely.
Putting All Your Produce in the Fridge
It’s a common misconception that all produce needs to be refrigerated. Many things are better at room temperature.
Tomatoes, for example, turn mealy and mushy when refrigerated, and potatoes turn extra starchy. Some produce, such as peaches or citrus can go either way, but will last longer refrigerated. Delicate items like lettuce and leafy greens should be refrigerated.
As a general rule, buy produce with the intention of eating it within a couple days of buying it.
Believing Your Oven is the Correct Temperature
Think that just because your oven says it’s 350 degrees that it’s actually 350 degrees? Think again.
Many ovens are not calibrated properly, even when brand new. This means that even doing everything correctly can still cause your cake to sink or your cookies to come out flat.
You don’t have to have a professional come out and calibrate your oven, although this certainly is an option. Instead, you can purchase a simple oven thermometer for as little as ten dollars at your local kitchen supply store. You’ll probably be shocked to find your oven is off at least a few degrees, but in some cases, it could be up to 50 degrees difference!
Buying Boxes of Lemon Juice
Lemons are cheap, and fresh lemon juice is vastly superior to anything in a box or one of those plastic lemons you often find in the produce aisle. The same goes for lime juice. Buy real citrus fruits for better flavor.
Using Old Spices
Dried herbs and ground spices can add amazing flavor to your food, but they don’t last forever. Most will last up to a year, but unless you use it often, you may not replace something within that timeframe.
An easy test is to smell your spices before using them. If they are very fragrant, they are good; if not, toss them. Using old spices won’t cause any harm, but it won’t add anything to your dish either. When buying spices, buy the smallest amount you will use within 6 months to a year, and buy from a source that has a lot of turnover to ensure that your spices aren’t already that old when you purchase them.
Spraying Baking Sheets with Cooking Spray
Cooking spray may seem like the easiest way to keep cookies and other foods from sticking to baking sheets and dishes. While it does keep food from sticking, it can also leave hard to clean marks on your baking sheets, especially when exposed to high heat.
A better way is to use parchment. It’s inexpensive, easy to use, and will keep your baking sheets as clean as the day you bought them.
Conclusion
Part of being a good chef is learning as you go, but some lessons are very easy to solve. The next time you’re ready to cook an elaborate meal, follow these easy tips to save yourself some headache, an injury or two, and make your meals taste better than ever.