10 mistakes you should never make while cooking!

If you love spending time in the kitchen, some small but critical mistakes can affect the taste of your meals and even harm your health. We all make mistakes while cooking, but when you fix some of them, your success in the kitchen will go to the next level! Sometimes a small order or timing can change the whole flavor. Here are 10 big mistakes you should never make while cooking in the kitchen and how to fix them.

1. Putting cold meat directly into the pan

Many people try to seal meat by adding it directly to the pan after taking it out of the fridge. This is a big mistake! No matter how hot your pan is, when cold meat is placed in the pan, it will quickly cool the surface of the pan and the meat will not be sealed properly and the inside will not cook evenly.

What is the truth?

Take the meat out of the fridge at least 20-30 minutes before cooking and let it sit at room temperature. This way, the outside will brown nicely and the inside will cook evenly.

2. Using the knife incorrectly

Using a dull knife, thinking that a sharp knife is dangerous, is actually a greater risk! It becomes harder to cut vegetables with a blunt knife and the possibility of injuring your hand increases.

What's the solution?

Sharpen your knife regularly and use the right technique. When cutting vegetables, the tip of the knife should be on the cutting board and the cut should be made with an up-and-down motion.

3. Washing Vegetables Wrong

It may seem like just holding some vegetables under the tap is enough to get rid of pesticides, chemical residues and dirt!

What is the most effective method?

Soak vegetables in bicarbonate of soda or vinegar water for a few minutes, then rinse. Especially leafy vegetables such as lettuce, parsley and spinach should be soaked in a bowl of water and drained thoroughly. This method does not completely remove all residue, but it reduces its effectiveness. Note: Some sources also recommend using baking soda and vinegar separately, such as first using baking soda water and then using vinegar water.

4. Rinsing the pasta with cold water

Do you rinse the pasta under cold water after draining it? If so, you are losing a lot of flavor!

Why is it wrong?
The starch layer on the pasta helps the sauce hold on better. When you rinse it with cold water, this starch is washed away and the sauce does not stick to the pasta.

What is the correct method?
If you are going to use it right away, never rinse it! Just drain it and mix it with the dressing. But if you are going to make a salad, it might be better to rinse it lightly.

5. Overfilling the pot

Many people overcrowd their pots and pans when cooking. This prevents ingredients from cooking evenly and causes them to release their juices.

What should you do?
Use a pot that is the right size for the density of the ingredients. Be careful not to overfill the pan, especially when sautéing vegetables or searing meat.

6. Constantly stirring the food

If you constantly stir with a spoon while cooking, you may not be able to get the full flavor of some dishes.

For example:

• If meat that needs to be seared is turned frequently, the outside will not brown, it will just look like it has been boiled.
• Over mixing the rice pilaf can prevent it from being grainy. It will cause the rice to release its starch and you will have a mushy rice instead of grainy rice. Stir the rice only once after adding water, close the lid and let it cook on its own.
  
  In summary: Some dishes should be left to cook on their own. When you need to stir, do so gently.

7. Reusing frying oil over and over again

If you reuse the oil after frying, carcinogenic compounds may form and you may put your health at risk. Especially when vegetable oils are exposed to high heat, they undergo oxidation and toxic substances are released.

What's the truth?
After frying, you should throw away the oil without using it again. If you do not want to waste it, you can fry it again on the same day. If you are going to use it several times, strain the oil with a fine strainer each time so that there are no burnt particles left from frying before.

8. Adding garlic too early

Adding garlic to a dish too early can cause it to burn and leave a bitter taste, destroying the garlic's own benefits.

What is the best method?
Add garlic towards the end of cooking. Especially when sautéing, fry the onion first, then add the garlic and after a few seconds add the other ingredients.

9. Using the wrong pan when cooking fish

Using the wrong pan when cooking fish will cause it to stick and fall apart.

Which is the best pan?

When cooking fish, you should use a cast iron pan or a non-stick pan.
Preheat the pan and grease it well so that the fish fries better and does not fall apart.

10. Add fresh herbs at the beginning of the meal, not at the end

When fresh spices (parsley, basil, mint) are added at the beginning of a meal, their aroma is lost and they do not provide their full flavor.

So when should we add it?
Add fresh herbs after turning off the stove so that the food retains its aroma without losing its temperature.