9 Rookie Cooking Mistakes You’re Probably Making, and How to Fix Them
By Angela Pizzimenti
Just like getting your driver’s license and having to deal with your first hangover (*cringe*), learning to cook for yourself is sort of a modern day rite of passage into adulthood. Sure, ramen and Bagel Bites are cutting it for now, but one day in the not-so-distant future you’re gonna get a craving for something that doesn’t come in a microwavable container.
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But between the sharp utensils, hot stovetops, and general fear that you’ll screw everything up and pull a Mrs. Doubtfire, the kitchen can be a pretty scary place.
Newsflash: it doesn’t have to be. And as long as you avoid making these rookie cooking mistakes, you’ll be trading your ramen and Bagel Bites for stir fry and prosciutto and arugula pizza in no time.
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1. Not using a sharp enough knife.
No matter what you’re cooking, you’re probably going to be doing some slicing, dicing, or chopping, so a good, sharp knife is essential to getting the job done. Whether you’re using an $8 generic knife from Target or a $88,720 one (you read that correctly), if your knife is dull, you might as well be cutting with a spoon.
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In fact, since you don’t have to use as much force when cutting, sharp knives are actually safer than dull knives, minimizing your chances of slipping up. And I don’t know about you, but I’m quite fond of all 10 of my fingers. So keep your fingers safe and buy yourself a damn $6 knife sharpener
2. Not using enough salt.
Contrary to popular belief, salt is not the enemy. I repeat, salt is NOT the enemy. And there’s science to prove it. And while I definitely don’t recommend that you start chugging soy sauce and dumping MSG all over your food, an extra pinch of salt here and there will help enhance flavors and make for a better final product.
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See, salt does not always mean salty, which is why a little sprinkle of sea salt on top of your cookies adds that extra punch of deliciousness without being overwhelming.
3. Not reading the recipe all the way through before starting.
I can’t tell you how many times I’ve been happily cooking away, only to turn back to the recipe and realize that I’m missing a key ingredient or piece of equipment, leaving it up to me to improv the whole rest of the recipe.
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You’re much better off getting into the habit of thoroughly reading the recipe before getting started.
4. Thinking you need a ton of expensive ingredients and utensils to make good food.
Although we see celeb chefs on TV cooking with locally-sourced this and artisan that in their totally decked out kitchens, cooking doesn’t have to be complicated, fancy, or expensive. So instead of spending your entire paycheck at Whole Foods, stock up on generic brands for kitchen staples like flour, sugar, oil, salt, pasta, and rice, and splurge on fresh meats and produce.
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Likewise, invest in a good (sharpened!) chef’s knife, frying pan, and pot, and pick up your measuring cups, bowls, and other utensils from a discount store. Pro tip: check out a restaurant supply store to buy these things on the cheap.
5. Trying to rush the process.
Treat cooking like a marathon, not a sprint. That means not trying to cook a four-course meal in under an hour (#guiltyascharged) and always waiting for your pan to heat up or your water to come to a full boil before adding the food. Trust me, the wait will be well worth it.
FOR THE FULL LIST OF MISTAKES, CLICK HERE.
Gifs courtesy of imgur.com, tumblr.com and giphy.com.
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