6 Surprising and Common Cooking Mistakes

Posted by Alexandra C. | Thursday July 4, 2013

Not too long ago, I got real honest and let you ladies know that when it came to some beauty practices, unfortunately, you were doing it wrong. Now, we need to have another heart to heart and it won't be easy but it seems worth it.

This time, we're talking food. I'll be the first to admit that when I read most of these tips, I came to the realization that I was making mistakes left and right! Well, that stops now. Here are 10 surprising but common cooking mistakes that you're probably making:

#1: Scrambled Eggs

According to this source, most people cook their eggs on too high a temperature and also overcook them. Right before you think they're finished, take them off the heat source and let them cook in the hot pan. Be sure to ditch the fork and instead whisk vigorously with spatula, wooden spoon or even a chopstick. The most surprising tip was to skip adding milk which makes your eggs wet. IF you want creamier eggs, try adding creme fraiche. Personally, I follow Gordon Ramsay's guide to the perfect scrambled eggs. See it here.

#2: Bacon

When it comes to bacon, one usually fries it in a skillet. However, for evenly cooked bacon with no chewy or overly burnt bits, try a roasting pan at 375F, rotating the pan halfway through for about 15 minutes. Be sure to leave at least 1" between the strips so heat can circulate.

#3: Is The Pan Hot?

I am totally guilty of this sin. I'm a lazy and impatient cook (see evidence of my laziness here), so I never get my pan hot enough before adding food. A hot pan is essential for sautéing, getting a nice crust on food and prevents sticking.

#4: Rice

Be wary of adding too much water to your rice or you'll end up with soggy rice. If you do, spread the rice onto a pan and refrigerate until it becomes cold and coagulates. Then you can use it in a soup or stir fry.

#5: Guacamole

Fresh, green guac looks and tastes incredible but bringing guac that has gotten too much oxygen and turned brown to a party isn't as appetizing. To prevent browning, cube your avocado, then coat in lemon juice. Citric acid will prevent browning.

#6: Perfect Potatoes

You want beautiful looking potato wedges, not burnt, soggy or sad looking ones. To get those restaurant quality potatoes, presoak! According to this site, soaking pulls out starch which reduces the water content of the potatoes: less water, less steaming in the oven.

Which of these mistakes have you made? Any other cooking blunders you've learned from?

(via cookinglight.com, womansday.com)

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12 Comments

	on July 12, 2013 mamaluv STAFF said: @Clarebear - your saran wrap idea is great, I do this all the time too! I usually use Tupperware to store leftovers or when I'm prepping for a dinner party but usually also put in a layer of saran to keep the air off of the food. It's a little more material and therefore a little more wasteful, but it's either that or have the food look old and then it's the food that's wasted. Keep in mind that certain fruits & veggies do need a little air or its natural moisture gets trapped and it rots more quickly. My Tupperware fruit & veggie saver (forget the proper name just now) has little holes in the side for that reason. Note: I am not a Tupperware consultant, though I probably should be since I'm a raving fan ;)
	on July 10, 2013 clarebear 1,452 said: If you keep the guac in the fridge, I also recommend covering with saran wrap but make sure the saran wrap is pushed down and touching the surface of the guac, this also helps prevent the oxidation which causes the browning.
	on July 08, 2013 AlexJC 50 said: @LissaG @curlysue10 Yeah! I have done that as well. It does really work but I don't know how long it lasts. Also, I always use milk in my scrambled eggs but I will say one of the things that has made all the difference is taking my eggs on and off the heat and right before they are totally cooked taking them off heat and leaving them to cook in the pan.
	on July 08, 2013 curlysue10 7,326 said: Yes @LissaG that trick with the avocado pit in your guac really does work! I learned it from my mom and it's a great one. The top still turns a little brown once you leave it in the fridge for a while but you can just mix it in! Scrambled eggs are such a science, I totally use milk, and even sometimes a splash of water which I saw on a cooking show years ago but I can't remember which one. I am definitely guilty of overcooking them though!
	on July 06, 2013 takoda 28,648 said: I worked in a restaurant for years so I already knew all of these tips, but I must admit that I still add food to a pan that's not hot enough.
	on July 05, 2013 shannoneh 321 said: I LOVE these tips... we can all be a little impatient sometimes, when waiting for a pan to heat up... or waiting for water to fully boil. Sometimes we're staarrrving and just want to eat. Guilty as charged. Thanks Alexandra!!
	on July 05, 2013 katieg 10,672 said: Great tips. I use half and half in scrambled eggs and always use a whisk. They turn out light and fluffy. Perfect!
	on July 05, 2013 Weez 912 said: I don't have those problems. I don't know of anybody else that has those problems. Maybe Alexandra C. is the problem. She admits that she understands why it is important to preheat a pan but doesn't bother to when she's cooking. It also doesn't sound like she bothers to follow recipes. When I make scrambled eggs, I always use milk and they come out great. They only get wet and nasty if you overcook them. When I make rice, I use a measuring cup so I end up with the correct ratio of liquid to rice. Measuring ingredients is common sense. Lime juice is a primary ingredient in classic guacamole. If you're making it correctly, it shouldn't be turning brown to start with because it already contains citrus. I never 'pre-soak' my potatoes yet when I roast them, they come out crispy, golden and delicious. They are never burned or soggy. Cooking them at the right temperature for the correct length of time is hardly a 'secret' - it has only been published in millions of cookbooks, magazines, shown on TV and even appeared on the internet. In fact, it appears to be common knowledge for everybody in the whole world except the author of this piece. Once again, it seems like Alexandra C doesn't know enough to follow a recipe. (I doubt pre-soaking her potatoes will improve them, once she pops them on an un-oiled pan into an unheated oven then incinerates them at 500 for three hours or however she attempts to cook.) Articles like this one make me wonder just how out-of-touch the folks working at Chickadvisor are with real live women.
	on July 04, 2013 LissaG 6,010 said: Love the guac tip as well. I've heard that if you put the avocado pit in the middle of your guac it will keep it from turning brown, but I've never tested it myself so can't say if it works. Also apparently if you put bananas next to your hard avocados, it will soften them really fast.
	on July 04, 2013 mamaluv STAFF said: @fredamans - I use milk too and won't be switching either. It is important to not use too much. I find the best way to get fluffy eggs is to toss them around as little as possible. Mine are quite fluffy and light, if I do say so myself :) And I take them off the heat just shy of being done - that part of the tip I wholeheartedly agree with.