The 5 worst cooking mistakes

Cooking may be an open field where creativity and a sense of adventure are appreciated, but on the other hand, there are rules that simply cannot be broken. Whether it's to save the flavor, texture, or the dish as a whole, here are the five most common cooking mistakes. 1. Not reading the entire recipe Knowing the preparation well before starting is like checking a map before embarking on a road trip. If you know the recipe by heart, there's no problem, but rushing into a new dish without understanding each step can end badly. It's not just about knowing all the ingredients, but also understanding their characteristics and timing: putting cold butter instead of softened butter in a cake will dry it out, adding tomatoes to the sauce before the onion softens results in an unpleasant outcome. 2. Filling the pan to the brim Whether you're cooking meat, chicken, or any stew, it's always advisable to leave a little space in the pan and not overload it with ingredients. When overcrowded, condensation starts, which softens the ingredients and prevents them from browning to retain their internal flavor. It's better to cook with two pans or in several batches.   3. Using dried herbs instead of fresh It might seem that replacing fresh cumin or oregano with their dried versions wouldn't cause a problem, but the reality is that, depending on the spice, its potency can change based on its state. Basil, for example, loses much of its flavor when dried, while oregano amplifies its flavor profile multiple times, so adding it in the wrong amount can ruin the dish.   4. Frying in oil that isn’t hot enough This is a universal problem; many people fry their ingredients in oil that isn't at the right temperature yet, which only leads to unnecessary grease on the dish and a lack of texture. All you need to do is a small test with whatever you’re frying; when it touches the oil, it should start bubbling instantly. Any lower temperature will make your preparation heavy and unhealthy.   5. Using the same cutting board for everything Raw meat can leave bacteria on any surface, chicken is extremely contagious in terms of its aroma, and fish can be as well. It's advisable to have multiple cutting boards: one for fruits and vegetables, another for red meats, and one more for white meats (perhaps an additional one for bread). When many cooks wonder why their dishes taste a bit odd or why the flavor notes they wanted to achieve are subdued, the answer is often that they mixed ingredients and utensils too early.     Super Cooking Secrets   How to freeze meat and fish How to cook green vegetables so they retain their color How to separate the yolk from the egg white       !Find the best cooking tips and advice at kiwilimón.com!