20 Kitchen Mistakes That Are Making Us Cringe (Yes, You’re Guilty Too.)

Ephraim Obare
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Let’s talk about kitchen crimes. Not the kind that would land you behind bars, but the ones that could get you kicked out of a chef’s kitchen faster than you can yell, “Gordon Ramsay!” We’re talking about those culinary faux pas, those innocent-seeming kitchen habits that have become second nature but might sabotage your cooking. Yep, it’s time for some tough love, folks.

Get ready for some severe beans spilling! These are the top 20 kitchen mistakes that even the food gods can’t help cringing at. Let’s face it: you’re probably guilty of a few.

Not Reading the Recipe First

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Listen, we get it. You’re an adventurer, a culinary Columbus, but take a moment to read the whole recipe first. It’s like a treasure map for your taste buds!

Overcrowding the Pan

Overcrowding the Pan
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Give your food some personal space unless you’re hosting a pan party. Overcrowding can lead to uneven cooking.

Using Dull Knives

Using Dull Knives
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Dull knives can be more dangerous than sharp ones. Keep those blades honed and your fingers intact!

Forgetting to Preheat the Oven

Forgetting to Preheat the Oven
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Preheating your oven isn’t just a friendly suggestion; it’s an essential instruction that shouldn’t be overlooked. Neglecting to preheat can have unfortunate consequences, such as undercooked meals that don’t meet your expectations.

Not Seasoning as You Go

Not Seasoning as You Go
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Give your food a flavor fiesta at every step! Season as you go, and add some tasty TLC to make it lip-smacking!

Ignoring Food Safety Temperatures

Ignoring Food Safety Temperatures
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Your taste buds might be ready for that chicken, but is your thermometer? Keep food safety temps on the fridge for easy access.

Cooking Everything on High Heat

Cooking Everything on High Heat
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High heat isn’t the answer to everything. Some dishes need a little low-and-slow love. Not all ingredients have the exact requirements; some must be cooked at different temperatures and times. Take care of delicate items like fish or vegetables.

Using Metal Utensils on Nonstick Pans

Using Metal Utensils on Nonstick Pans
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Use appropriate utensils unless you like a nonstick coating with your eggs. Plastic or wooden implements are your best bet. Metal can scratch the nonstick surface, reducing its lifespan.

Rinsing Raw Chicken

Rinsing Raw Chicken
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This is a salmonella slip ‘n slide waiting to happen. Please don’t do it! Even if you want to, don’t. Bacteria from the chicken can spread far and wide in your kitchen if rinsed. The best way to clean raw poultry is to pat it dry with paper towels before cooking.

Not Tasting as You Cook

Not Tasting as You Cook
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Cooking without tasting is like painting blindfolded. How do you know it’s good if you haven’t tried it?

Using Wet Oven Mitts

Using Wet Oven Mitts
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Wet mitts conduct heat. Ensure your gloves are dry if you’re going for the hot-hand look. It will help you avoid burning your hands, and dry gloves are more effective at gripping hot items.

Throwing Pasta To See if It Sticks

Throwing Pasta To See if It Sticks
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This isn’t a frat party trick; it’s dinner. Use the taste test instead. Throw a few pieces into boiling water and wait for them to cook. Then, taste the pasta; if it’s too hard or chewy, let it soak longer. If it tastes good, you’re ready to eat.

Using a Glass Cutting Board

Using a Glass Cutting Board
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A glass cutting board is a knife’s worst enemy. Stick to wood or plastic. Not only will it preserve the sharpness of your blades, but it’s also much safer to use. Plus, wood and plastic are both more durable than glass.

Ignoring the Importance of Mise en Place

Ignoring the Importance of Mise en Place
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Having all your ingredients prepped and ready is a culinary game changer. Embrace it! Not only will it save you time, but it also ensures that everything is ready to go when needed. Keeping your workspace organized can help reduce stress and improve the cooking experience.

Adding Oil to Pasta Water

Adding Oil to Pasta Water
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Oil in pasta water is a no-go. It makes your pasta slippery, and the sauce won’t stick. Stick with salt water, and you’ll have perfect pasta every time. Alternatively, you can add butter once the pasta cooks for extra flavor.

Not Letting Pans and Meats Come to Room Temperature

Not Letting Pans and Meats Come to Room Temperature
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Temperature shock can lead to uneven cooking. Patience is a virtue in the kitchen. If you take the time to let your pans and meats come to room temperature before cooking, you’ll get better results.

Using the Wrong Size Pan

Using the Wrong Size Pan
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Size matters in the kitchen. Always use the correct size pan for your recipe. Too small, and the food will be dangerously hot.

Too large, and it won’t cook properly. Check the recipe before cooking to ensure you have the correct size pan.

Not Resting Meats After Cooking

Not Resting Meats After Cooking
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Resting your meat after cooking lets the juices redistribute. Give it a break before digging in. Letting it sit for five minutes or so will make all the difference.

Washing Mushrooms

Washing Mushrooms
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Mushrooms are like sponges. Washing them makes them water-logged. Try brushing them off instead. This will help keep them from getting soggy.

Storing Raw and Cooked Food Together

Storing Raw and Cooked Food Together
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This is a recipe for a foodborne illness. Always keep raw and cooked foods separate. This includes chopping boards, utensils, and storage containers. If you must store food together, keep the cooked food on top.

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The 12 Best Microwave Air Fryer Combo (2023)

The 12 Best Microwave Air Fryer Combo (2023)
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