15 COOKING MISTAKES AND HOW TO FIX THEM

By : chef ssentongo

From Get Easy Recipes and Cook Smart

Here are 15 common cooking mistakes and how to fix (or prevent) them:

1. Overcrowding the Pan

• Problem: Food steams instead of browns.
• Fix: Cook in batches or use a larger pan.

2. Underseasoning Food

• Problem: Bland dishes.
• Fix: Season in layers (while cooking, not just at the end). Taste and adjust.

3. Not Preheating the Pan/Oven

• Problem: Uneven cooking, poor searing.
• Fix: Always preheat pans and ovens before cooking.

4. Overmixing Batter/Dough

• Problem: Tough cakes, muffins, or pancakes.
• Fix: Mix until just combined (some lumps are okay).

5. Cutting Meat Too Soon

• Problem: Juices run out, meat dries.
• Fix: Let meat rest 5–10 mins before slicing.

6. Burning Garlic

• Problem: Bitter, acrid taste.
• Fix: Add garlic late in cooking (or with liquids).

7. Using Dull Knives

• Problem: Uneven cuts, higher injury risk.
• Fix: Regularly sharpen knives (or use a honing rod).

8. Boiling Instead of Simmering

• Problem: Tough meat, broken sauces.
• Fix: Keep liquids at a gentle bubble (not a rolling boil).

9. Overcooking Pasta

• Problem: Mushy texture.
• Fix: Cook 1 min less than package says (it cooks more in sauce).

10. Not Tasting as You Cook

• Problem: Unbalanced flavors.
• Fix: Taste frequently and adjust seasoning.

11. Ignoring Mise en Place (Prep Work)

• Problem: Stress, burnt food.
• Fix: Chop, measure, and organize ingredients before cooking.

12. Using Cold Eggs in Baking

• Problem: Dense cakes, broken emulsions.
• Fix: Bring eggs to room temperature (or warm in water).

13. Stirring Too Much

• Problem: Food doesn’t brown (e.g., mushrooms, potatoes).
• Fix: Let food sit undisturbed to develop a crust.

14. Not Adjusting for Altitude (Baking)

• Problem: Flat cakes, dry textures.
• Fix: Reduce sugar, increase liquid, or adjust leavening.

15. Substituting Ingredients Incorrectly

• Problem: Failed recipes.
• Fix: Understand substitutions (e.g., yogurt for sour cream, buttermilk for milk + acid).

Bonus Tip: Salvaging Mistakes

• Too salty? Add acid (lemon/vinegar) or bulk (potatoes, unsalted broth).
• Too spicy? Add dairy (cream, yogurt) or sweetness (honey, sugar).
• Overcooked veggies? Blend into soup or mix into a sauce.

Would you like fixes for a specific cooking mishap?

20 CLASSIC VEGETABLE CUTS

Here are 20 classic vegetable cuts used in professional kitchens, along with brief descriptions:

1. Julienne

• Thin matchstick strips (≈1–2 mm × 4–6 cm).
• Used for: Carrots, bell peppers, zucchini (e.g., stir-fries, garnishes).

2. Brunoise

• Tiny 1–2 mm cubes (made from julienned vegetables).
• Used for: Soups, sauces, garnishes.

3. Macedoine

• Small 5 mm cubes (larger than brunoise).
• Used for: Salads, stews (e.g., ratatouille).

4. Small Dice (Parmentier)

• 6 mm cubes.
• Used for: Sautéed dishes, hash.

5. Medium Dice

• 1.2 cm cubes.
• Used for: Roasts, braises.

6. Large Dice

• 2 cm cubes.
• Used for: Soups, slow-cooked dishes.

7. Paysanne

• Thin, flat pieces (≈1 mm × 1–2 cm, often round/square).
• Used for: Rustic soups, stews.

8. Chiffonade

• Thin ribbons (stacked leaves rolled & sliced).
• Used for: Herbs (basil), leafy greens.

9. Tourné (Tourner)

• Oblong, seven-sided football shape (≈5 cm long).
• Used for: Aesthetic presentation (e.g., carrots, potatoes).

10. Batonnet

• Thicker matchsticks (≈5 mm × 5–6 cm).
• Used for: Crudités, fries (basis for medium dice).

11. Allumette

• “Matchstick” cut (≈3 mm × 5 cm, like thick julienne).
• Used for: Potatoes (e.g., pommes allumettes).

12. Lozenge (Diamante)

• Diamond-shaped slices.
• Used for: Carrots, zucchini (decorative).

13. Rondelle

• Round or oval slices (from cylindrical veggies).
• Used for: Carrots, zucchini, cucumbers.

14. Bias Cut (Oblique)

• Diagonal slices (increases surface area).
• Used for: Stir-fries, Asian dishes.

15. Roll Cut (Oblique Cut for Long Veggies)

• Angled, uneven pieces (roll vegetable while cutting).
• Used for: Carrots, parsnips (e.g., stir-fries).

16. Mirepoix

• Roughly chopped mix (onion, carrot, celery in 2:1:1 ratio).
• Used for: Stocks, soups, sauces.

17. Concassé

• Peeled, seeded, and finely chopped tomatoes.
• Used for: Sauces, salsas.

18. Parisienne

• Small spheres (using a melon baller).
• Used for: Decorative (e.g., potatoes, melon).

19. Émincer

• Very thin slices (≈1–2 mm, often for onions).
• Used for: Garnishes, salads.

20. Jardinière

• Short, thick batons (≈3 mm × 4 cm).
• Used for: Stews, side dishes.

These cuts ensure uniformity in cooking and presentation. Would you like details on specific techniques?