5 Biggest Mistakes I Made in the Kitchen (so you don’t have to)

It's fall here in Canada! I always find this season to be perfect to start a new hobby or continue on some you may have pushed to the side during summer.

I see cooking as a hobby and not a necessity so posting about it makes sense!

On my first Blog post I want to start with the basics. Most of them are common but it's what really makes or break a dish so here are my 5 Biggest Mistakes I Made in the Kitchen so you don’t have to make them!

Not tasting during process

Tasting as you go is the best way to not be disappointed when you take your first bite.

How many times have I sat down to (I thought) a delicious meal only to find out that it’s bland.

Flavors change during cooking process and tasting as you go is the only way to make sure your dish comes out the best it can be.

You don’t need a huge bite!

Just the tip of a spoon is enough to help determine what is missing and adjust.

Using dull knives

You don’t know your knife is dull until you try a sharp knife. I am not talking about using a chef quality high priced knife, just a sharp one.

It makes the cutting process way easier; your ingredients will be nicely cut instead of crushed!

Think of a tomato.

How may times did you see the juices spilling out and the edges jagged?

My grandfather always taught me to sharpen my knives before each use. I remember watching him in the kitchen as a child, carefully running the blade along the honing rod with steady hands. That simple habit has stuck with me ever since.

Don’t forget to wipe the blade after sharpening it!

Micro residues of metal may still be on the blade and you don’t want to have that in your food!

Overcrowding your pan

This one is simple, overcrowding causes steaming (and spillage)

When you cook food, the moisture is drawn out. If it can’t successfully escape, it will stay in your food and will cause your vegetables to become limp and your meat boiled instead of seared.

It also lowers temperature of the pan and prevents your ingredients from browning properly and we know that browning brings flavor!

Use a larger pan or cook in batches to assure this doesn’t happen.

Not prepping ingredients before you start cooking

Guilty. Still.

Yes, you can get away with prepping as you go for certain recipes.

On the other hand, having all your ingredients chopped, measured, and ready before you turn on the stove helps ensure a smoother and more enjoyable cooking process.

Preparing something mid-recipe can lead to mistakes or overcooked food.

Taking those few extra minutes to prep everything ahead can make cooking much more enjoyable and you won’t feel like you’re running around.

You’ll even have time to drink that glass of wine you always forget on the counter.

Underusing salt

Do you even wonder why dessert recipes list salt as an ingredient?

It may appear as nonessential, but salt is a natural flavor enhancer and is actually making your desserts SWEETER.

It can also reduce bitterness and draw out moisture.

For example, when making coleslaw, it is always preferred to salt cabbage beforehand.

Flavors will be absorbed easier, and cabbage will stay crunchy.

Salting water when cooking pasta is also essential.

Pasta is bland and adding a first layer of seasoning on it helps start your meal on a strong foundation.

Don’t worry about oversalting as pasta only absorbs a fraction of it. The integrity of the noodle is also elevated with salt keeping it firm for that al dente bite!

Did you know all of these tips? If not, which one made the most difference in your cooking?