Chef looking angry
Kitchen Mistakes That Are Ruining Your Food

NEWS

By HANNAH LAFOND
Chef stirring food in frying pan

Not Preheating Pan

When added to a cold pan, food cooks unevenly as different parts of the pan heat faster. A hot pan, however, gives food a crispy, flavorful, browned exterior.
Stainless steel pan on glass top stove
A hot pan also keeps food from sticking to it. Let the pan heat on its own for a minute, add in cooking oil, and let the oil heat evenly before adding your ingredients and cooking.
Dry ingredients in measuring cups

Incorrect Measurements

Incorrectly measuring ingredients listed in recipes can ruin baked goods. For example, packing dry ingredients down when measuring leads to adding too much.
Chicken stock being poured into clear measuring cup
Scoop dry ingredients with measuring cups and scrape the excess off the top using a flat tool. For liquid, get at eye level with a clear measuring cup to check how much you poured.
Hands cutting cooked steak

Skipping Rest Time

When cooked meat rests,
its fibers relax, and the flavorful juices get absorbed into it. Conversely, cutting unrested meat causes that excess liquid to spill out.
Cooked steak resting on wooden board
Generally, letting meat dishes rest for 5 to 10 minutes is enough to help the meat retain that juicy flavor. However, larger pieces of meat might need additional resting time.
Hands cutting onion with knife

Using Dull Knives

A dull knife makes cutting ingredients difficult, forcing you to push down on it harder. Since the blade is likely to slip in the process, it can lead to injuries.
Chef sharpening knife
However, a sharpened knife glides through the food easily, reducing your risk of cutting yourself. It also yields cleaner cuts, so your food won't have misshapen and jagged edges.
Produce in fridge

Incorrect Storage

Although many foods are best stored in the fridge, it can be detrimental to others. For example, tomatoes lose their firm yet juicy texture, and bread goes stale.
Bananas and avocados on a wooden surface
For similar reasons, avocados, bananas, potatoes, coffee, fresh herbs, and other items sold at room temperature belong on your countertop or in the pantry, and not in the fridge.