1. Using the wrong knife (see our how-to video)
Matching the right knife to the cooking preparation you’re doing is an essential first step. If you’re slicing, cutting or paring, you’ll need to choose the right knife for the job. Chefs’ knives are ideal for chopping and slicing; smaller utility knives are suitable for slicing veges and cutting sandwiches; and the shorter paring knife can be used to peel and core.
Overcrowding the pan
If you’re pan-frying – and want a crispy, golden result – don’t overcrowd the frying pan. Instead of frying, the moisture releases from your food and everything starts to steam. The soppy, floppy food you create as a result will mean you won’t make this mistake more than once!
Incorrect seasoning
Taste your food as you go. It’s a lot easier to add the correct seasoning to a dish than it is to fix mistakes. It’s also essential to make sure there’s enough salt in a dish; and if you’re not sure how much is too much – you can always set the table with a salt cellar for guests to adjust to their preference.
Making a salad with wet greens
If there’s water on the salad leaves before you add your dressing, the flavour will be weaker, and it also will not stick well to the leaves; leaving a tasteless, disappointing mess. A salad spinner is an easy solution to this problem.
Turning meat too often or not enough
Browning meat in a frying pan causes it to caramelise, adding delicious flavour and texture. If you flip meat too often, it doesn’t get a chance to brown up nicely; and more of the juices will be lost in the process. However, that doesn’t mean those only-flip-a-steak-once-ers are correct; flipping a steak that’s cooked on a hot, dry grill multiple times should result in a more evenly cooked piece of meat.
Not letting the pan heat up first
It might seem like a no-brainer, but you’ll want to cook your food in a frying pan that’s already hot before the meat or veggies hit it. Otherwise the food just sweats. Sometimes this has its place, depending on what you’re making. But usually it’s not the desired result.
Opening the oven while baking
Especially when baking, opening the oven before your cake has finished setting can result in a cake that has sunk in the middle. Patience is the solution. In the meantime, hide it with fruit and icing.
Overmixing the muffin batter
Overmixing your muffin batter can cause the mix to develop too much gluten, making them tough; it can also knock out too much of the air from your raising agent, making them flat; and it can lead to uneven bubbles throughout. Basically, it leads to a disappointing batch of muffins. Keep it gentle, and don’t overdo it.
Using the wrong-sized pot to cook pasta
Your pasta should be cooking in plenty of water in a large pot, to ensure there is room for it to expand, and to avoid it getting sticky and gluggy. Salt the water as it is coming to the boil, and do not be tempted to add oil to the water, unless you want your pasta’s sauce to fall off.
Cracking eggs on the side of a bowl
Practise cracking the egg on a flat surface; the result is a much cleaner break, with less risk of shell pieces getting into your mixture.
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