Chef shares seven cooking mistakes amateurs make – and how to avoid them

Are you guilty of making any of these cooking mistakes in the kitchen?

Pro cook Helen Tzouganatos outlined common errors that amateurs make.

In a recent interview with Good Food, the author of Easy Gluten Free outlined her words of advice.

From burning ingredients to not resting meat properly, here are the home cooking fails you should watch out for.

1. Forgetting to season your food

Helen said: “Food tastes amazing at restaurants because chefs season generously and at the correct stage.”

To get the balance just right, make sure to keep tasting your food as you’re cooking it.

You can then add a sprinkling of salt or a crack more pepper where necessary.

2. Not adding acid

For a perfectly balanced dish, make sure to add a “sour” element to your dish.

This helps to bring out all the beautiful tastes on your plate.

Helen explained: “A little squeeze of lemon juice or a splash of vinegar will bring a dish to life and make the rest of the flavours ‘pop’.”

3. Failing to prep

Helen said: “Make sure you have all your ingredients measured, cut, peeled and sliced before you start cooking.”

If you don’t have your ingredients ready to go, you could end up overcooking elements of your dish while you’re faffing around.

It also means you’ll spot any ingredients you may have forgotten to pick up at the supermarket.

4. Over-crowding the pan

If you don’t leave enough room for your ingredients, they won’t brown up properly.

It also changes the cooking process.

Helen revealed: “Over-crowding the pan will steam your food, making it soggy and pale instead of crisp and caramelised.”

5. Not leaving enough resting time

Don’t forget to rest your meat after cooking it.

This will keep it tasting juicy and succulent – and adds flavour too.

Helen explained: “Resting meat after cooking relaxes the muscle fibres and allows the juices to run back into the meat for a juicier and more flavoursome result.”

6. Burning garlic

Doing this can give your entire dish a horrible acrid taste.

To avoid this, brown your garlic slowly when pan-frying it.

In some instances, cloves can take just 30 seconds to cook.

7. Buying low quality oil

Don’t scrimp on this basic ingredient, which goes into the majority of dishes.

Helen recommends oil like – extra Virgin olive, coconut, avocado, macadamia, peanut and sesame.

So what are some of your top cooking tips? Leave your thoughts in the comments section below.

Source: Read Full Article