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How much do you know about cooking? Can you poach the perfect egg? Could you craft a beautifully puffed soufflé? Or are you subsisting on more of a “cereal and frozen foods” diet?

Regardless of whether you came into this world holding a whisk or if you manage to burn your eggs every morning, unless you’re actually a professional, we could all stand to elevate our cooking skills. That’s why we’ve gone through some of the best tips chefs have shared on two Reddit threads of things amateurs keep doing wrong in the kitchen and the easiest ways to avoid common mistakes, so we can all impress our friends and family at our next dinner party. So tie on your aprons, preheat your ovens and take a bite out of this list of recommendations from the experts. Be sure to upvote your favorite culinary pointers, and then if you’re inspired to learn even more about cooking, check out Bored Panda’s last publication on the same topic right here.

#1

30 Common Cooking Mistakes That Amateurs Make That Annoy These Chefs All that brown stuff on your pan after you brown some meat or veggies? Use it! That's called fond - it's f*****g amazing and will make your sauces have way more depth. You can easily get it off the bottom of the pan with a little wine, which is called "deglazing."

actualemu , John Verive Report

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Hawkmoon
Community Member
2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Deglazing can be done with lots of things: vinegar, cream,... Some even use just water to get back only the taste of the "brown stuff". ;-)

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Everyone has a different relationship with cooking. Some view it as an artistic hobby or a way to connect with their heritage, while others see it as the bane of their existence. Learning how to cook can be a life-long journey for those who are passionate, but if you’re looking to just pick up the basics, you can start small and practice with the tips from this list. Even if being in the kitchen scares you and your fridge currently only holds takeout boxes, you have to admit that you enjoy eating delicious meals. So why not figure out how to make them yourself?

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There are plenty of reasons to learn cooking basics, one of them being that safety is actually a concern in the kitchen. Boiling water, hot oil and sharp tools can lead to a host of injuries, so it’s important to understand exactly what you’re doing. It may seem like a no brainer, but learning how to properly use your knives (and knowing the purpose of each knife) can help you avoid turning a lovely dinner into a trip to the emergency room. It's actually safer to have freshly sharpened knives too, as you're more likely to cut yourself with a dull blade.

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    #2

    30 Common Cooking Mistakes That Amateurs Make That Annoy These Chefs Sharpen your knives. It's easier and actually safer. You are more likely to cut yourself with a dull knife than a sharp one. Learn how to properly and safely use your knives, and what each knife is even used for. It's game changing

    Tapir_balls , cottonbro Report

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    #3

    30 Common Cooking Mistakes That Amateurs Make That Annoy These Chefs If I see one more person press down on a burger while it's on the grill, I'm flipping that grill over.

    EDIT: To everyone saying "Smashburger", you know what kind of person I am talking about. The self-proclaimed BBQ grill king who loves to squish the burger and asks your temp but everyone gets a hockey puck. It happened this weekend and every single time, I want to flip their grill over.

    EDIT 2: Since I'm getting criticism about the well done burger... changed "well done burger" to "hockey punk" to further emphasize my example.

    anon , Zac Cain Report

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    Joe Blowe
    Community Member
    2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    When you squish the burger you are squeezing all of the juices out and the meat becomes drier

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    There are various tips on this list about how to safely slice and dice your foods without losing a finger, but certain foods pose more risks than others. You're likely to be cautious when dicing an onion, but don't throw caution to the wind when you're making guacamole either. According to OSF HealthCare, avocado-related incidents send nearly 9,000 people to the hospital every year. This is because many of us hold the avocado in our palms when plunging the knife in to get the seed out.

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    I must admit, I’m guilty of this method of avocado cutting, and I did it almost every morning for years while in the throes of an avocado toast addiction… But Dr. Ramsey Ellis told OSF HealthCare that it’s much safer to set the avocado on a flat surface, like a cutting board, when going to remove the pit. She also notes that, “There are a variety of special tools on the market that are between three and five dollars that allow you to safely cut and then stab the pit of an avocado and remove it, and that can prevent a lot of injury.” Purchasing a specialty tool for this purpose may seem unnecessary, but it would definitely be less expensive (and traumatic) than a trip to the emergency room.

    #4

    30 Common Cooking Mistakes That Amateurs Make That Annoy These Chefs My pro chef and former chemist friend gave me an earful for putting my tomatoes in the fridge.

    He explained how the cold temp. changes the chemical composition and makes them taste s**ttier.

    I no longer put my tomatoes in the fridge and they are tastier.

    GaryARefuge , Rodion Kutsaev Report

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    Something
    Community Member
    2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    This is true. But also, if they're the regular grocery store tomatoes, they don't have much flavor to lose. They're bred for transportation, not for flavor.

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    #5

    30 Common Cooking Mistakes That Amateurs Make That Annoy These Chefs If your dish is 'missing something' chances are it is acidity. Now this doesn't apply to everything but I think a lot of people just don't think to add some lemon juice to a sauce or a stew for example and it can make all the difference. I always keep some fresh lemons at home because lemon juice in a bottle is usually just a chemical product.

    surewhythehellnot_ , Pixabay Report

    #6

    30 Common Cooking Mistakes That Amateurs Make That Annoy These Chefs Hello, I am the chef at a 5 diamond hotel in San Francisco. The biggest thing to learn when just starting to cook, is mise en place. "Everything in its place." This is ultimately to get food timings correct and precise, and for safety and control reasons. The second biggest thing to learn in the kitchen is safety. I once had a cook with 25 years experience get complacent and splashed hot oil on his face. Now we call him twoface. Cooking is a creative release when done outside of a professional kitchen, so take your time and don't hurt yourself. The third biggest thing to learn, and I tell all my cooks this everyday, is taste, season, taste. Taste your food, season it, and taste it again. Most people (whether they believe it or not) have the same taste thresholds, so what tastes good for you will taste good for someone else. Last thing I can add if you want to improve your cooking, is to cook more! Cook everyday, because practice makes perfect. Eat. Eat everywhere and anything.

    chongkey , Rudy Issa Report

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    We tend to be worried about cuts and burns when cooking, but another common mishap that can lead to devastating effects is a kitchen fire. According to the National Fire Protection Agency, between 2014-2018, cooking incidents were the top cause of fires in American households. Most of them were small, limited to the toaster or oven and easily put out, but when they become unmanageable, these kitchen fires can turn fatal. Holidays are the most common times for these fires to happen, with Thanksgiving having 250% more than the average day in 2018, but even on a normal day, nearly 500 cooking fires are reported in the US. To stay safe in your kitchen, or backyard if you’re grilling, it’s important to always turn off equipment immediately when you’ve finished using it and use great caution when cooking with hot oil. Avoiding common cooking mistakes can help you eat more satisfying meals and even save your life.     

    #7

    30 Common Cooking Mistakes That Amateurs Make That Annoy These Chefs Pastry Chef here. USE GODDAMN SCALES.
    It's sO much easier and you won't lose count of how many cups of flour you've added
    Plus measuring by volume with dry ingredients can be so inconsistent due to different scooping styles, a more aerated flour etc
    Don't come running to me asking what happened with your baked goods when you've been measuring using cups

    andromedanii , Lina Kivaka Report

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    Judes
    Community Member
    2 years ago (edited) DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    Except when the recipe asks for cinnamon. Add more cinnamon (possibly with a little extra fluid if you're worried about it being too dry). Edit: not sure how my post attached itself to an unrelated post! But I'll just leave it here as cinnamon is always good.

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    #8

    30 Common Cooking Mistakes That Amateurs Make That Annoy These Chefs Learn techniques, not recipes.

    DarkRyter , micheile dot com Report

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    Colin L
    Community Member
    2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    Absolutely this. I know people who focus so much on a recipe that they're incapable of anything outside it's scope.

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    #9

    30 Common Cooking Mistakes That Amateurs Make That Annoy These Chefs I know one mistake I used to make was to buy canned mushrooms and use those for recipes. The first time I used fresh mushrooms for something, I realized the dreadful error of my ways, and I haven't bought canned mushrooms since!

    Always use fresh mushrooms, people!

    TakingItOffHereBoss , micheile dot com Report

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    Caro Caro
    Community Member
    2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    I hate canned mushrooms. They feel and taste like slime. Yuk.

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    Aside from keeping you safe, improving your culinary skills can turn into a fun hobby. If you’re stuck in a rut making the same meals over and over again, as many of us are, branching out and trying a new recipe can be something to look forward to. Expanding your palette can also be exciting, as you may not be as familiar with the cuisines of other cultures. Do you know how to make authentic Mexican chilaquiles? Have you ever prepared Pad Thai from scratch? The more adventurous you become in the kitchen, the more likely you are to want to keep experimenting. One tip many chefs share is to learn techniques first, and then you’ll be well equipped to prepare any recipe. So to master some of the culinary basics, we consulted Oxo’s list of Basics of Home Cooking 101: 12 Skills and Techniques for Beginners.

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    #10

    30 Common Cooking Mistakes That Amateurs Make That Annoy These Chefs Keep your fingertips behind your knuckles, your knife in front of your knuckles, and keep your blade on the cutting board. Your fingers will thank you.

    BAANG , Mike Jones Report

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    Juan Ghote
    Community Member
    2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    Plus cut slowly until your skill at cutting everything BUT your fingers improves.

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    #11

    30 Common Cooking Mistakes That Amateurs Make That Annoy These Chefs Not a pro, but wash your damn rice! It's easy and it makes the rice so much better.

    Poopinanreadin , Matthew Lakeland Report

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    pebs
    Community Member
    2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    This is absolutely not true when you prepare an italian "risotto".

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    #12

    30 Common Cooking Mistakes That Amateurs Make That Annoy These Chefs Any spices you have, do not store them in sunlight or over top of your goddamn stove. Heat and moisture are bad to just about anything. This kills the flavour.

    RageMonster , Diana Polekhina Report

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    Kayjunmoon
    Community Member
    2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    Try grinding your own from scratch. I make up small batches for biscuits or for my curries.

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    Basic knife skills are expected for any chef to know like the back of their hand, but they’re great for amateurs to understand as well so we can properly follow a recipe. When the instructions use lingo like “chiffonade”, don’t run away out of fear. Simply memorize what these terms mean (or Google them every time, we don’t judge!), so you can confidently prepare your meals without any added stress. Slicing calls for thin, flat pieces, while dicing requires small squares that resemble dice. Mincing is cutting foods even smaller than diced pieces, think minced garlic, and chopping is for larger chunks of foods like potatoes and carrots in a stew. Julienned vegetables are in long, thin strips, and to chiffonade is to “finely cut herbs or leafy vegetables”.  

    #13

    30 Common Cooking Mistakes That Amateurs Make That Annoy These Chefs Read the whole recipe before you touch anything including the directions. Then get all the ingredients together and measured before anything touches heat. Chop vegetables slice meat mix spices. Cooking is so much easier when you do the prep first and then just worry about what's in the pan when the heat is on. What do you think the kitchen does all afternoon between lunch and dinner service, get things together so the actual cooking is way faster and easier.

    mousicle , Dan Gold Report

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    Fat Harry
    Community Member
    2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    How much space do you have in your kitchen that you can prepare EVERYTHING in advance? I just don't have the room, so I'm used to preparing the next ingredient while the onion is sautéing.

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    #14

    30 Common Cooking Mistakes That Amateurs Make That Annoy These Chefs When baking - make sure your butter and eggs are all room temperature.

    RageMonster , Felicity Tai Report

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    Wendy Allott
    Community Member
    2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    I think this should be clarified to say baking cakes. Pastry should always use chilled ingredients

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    #15

    30 Common Cooking Mistakes That Amateurs Make That Annoy These Chefs After you are done working with garlic, rub your hands along your stainless steel sink vigorously. This will remove to odour for the most part. Finish by washing hands you filthy animal.

    RageMonster , Tijana Drndarski Report

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    theswallowii
    Community Member
    2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    Call me a barbaric if you want but I love smelling garlic on my fingers even after I thoroughly washed my hands after cooking! It means good and hard work done! ;-)

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    While you’re at it memorizing cooking jargon, you might want to learn some terminology for your stovetop too. To sear something is to quickly brown the outside of a piece of meat on a high-temperature pan to keep the juices sealed in. Sautéing involves cooking food in a little bit of fat, like oil or butter, on high heat and moving it around the pan frequently. A stir-fry requires a little more fat than a sauté and is done at an even higher temperature. Then we have steaming, which is pretty self-explanatory, as it calls for placing a basket or colander over boiling water to allow only the steam to cook the veggies or seafood. 

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    #16

    30 Common Cooking Mistakes That Amateurs Make That Annoy These Chefs The vast majority of people think that the terms "icing" and "frosting" are interchangeable. This is not the case. Icing is made with sugar and liquid and is generally (there are a few exceptions, such as fondant) pour-able. Think pound cake and donuts. Frosting is made with sugar and fat, such as butter or shortening, and is generally fluffy and spreadable. Varieties of frosting include buttercream and cream cheese.

    Frosting_or_Icing , Margaret Jaszowska Report

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    Laura Ketteridge
    Community Member
    2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    The words are used in different ways in different English speaking countries. Over here, 'icing' is the correct term for both, and 'frosting' is the word Americans use.

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    #17

    30 Common Cooking Mistakes That Amateurs Make That Annoy These Chefs Reuse the boiled water from a pasta pot. That starchy salty s**t is amazing as a sauce base, or a great sub for any other water needed in the recipe.

    Filmsdude , Mor Shani Report

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    Jupittance
    Community Member
    2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    Dip out or catch a couple of cups of this water. Put a little bit of the water and the pasta back in the pot. Put some of the sauce on the pasta and heat it, adding this boiled starchy water to thicken. This will imbue the pasta with the sauce flavor.

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    #18

    30 Common Cooking Mistakes That Amateurs Make That Annoy These Chefs Don't overcrowd the pan.

    reddit , Sigmund Report

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    Zophra
    Community Member
    2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    Sometimes I just don't have the time or burner room to not do this.

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    Lisa Milbrand notes in her list of cooking tips on Oxo that knowing how to properly roast meats and vegetables can be a game changer in the kitchen as well. Roasting can be one of the easiest ways to prepare food, as you get some time to relax once it’s in the oven, and it can provide mouth watering results with the right combinations of oil and spices. Every food will have a slightly different cooking time, as root vegetables take much longer than asparagus for example, but Lisa reassures readers that, “No matter what vegetable you’re roasting, you’ll be able to tell when it’s ready by sticking a knife into the center of a piece. If the knife goes in easily and the edges of the vegetable are a nice golden brown, it’s done.” Personally, I think some nicely roasted and heavily sesasoned cauliflower and sweet potatoes have to be among the most delicious foods in the world.

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    #19

    30 Common Cooking Mistakes That Amateurs Make That Annoy These Chefs Not drying your meat before you sear it.*

    *Not a professional chef, but this advice is so basic, and so rarely followed, that it bears repeating.

    varro-reatinus , Paul Hermann Report

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    Joe Blowe
    Community Member
    2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    If you dry it, marinades/seasonings/spices stick better and the meat cooks faster. Also let the meat sit before you cut into it

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    #20

    30 Common Cooking Mistakes That Amateurs Make That Annoy These Chefs Over sauteed garlic... Don't need to brown it, a minute in the pan with the onions is enough.

    HighImSlane , Ayesha Firdaus Report

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    Fat Harry
    Community Member
    2 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    SO MANY RECIPES say "heat the onion and garlic". NO!! Cook the onion until it's translucent (or whatever) and then add the garlic for 30 seconds to 1 minute. Any longer and it'll burn and be bitter.

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