Our Most Common Cooking Mistakes
Every cook, being human, errs, bungles,
botches, and screws up in the kitchen once in a while. If you have not
"caramelized"
fruit in salt rather than sugar, you have not
suffered the most embarrassing mistake made by one of our editors. We
did not
have to look much farther than our staff―and
their encounters with readers, friends, and relatives―to compile a list
of common,
avoidable culinary boo-boos.
The creative cook can often cook her way out of a kitchen error, but the smart cook aims to prevent such creativity from being
necessary. Here are over 40 ways to be smarter every time.
1. You don’t taste as you go.
Result: The flavors or textures of an otherwise excellent dish are out of balance or unappealing.
For
most cooks, tasting is automatic, but when it’s not, the price can be
high. Recipes don’t always call for the "right"
amount of seasoning, cooking times are
estimates, and results vary depending on your ingredients, your stove,
altitude…and
a million other factors. Your palate is the
control factor.
Think that experienced cooks don’t forget this most basic rule? Cooking Light
Associate Food Editor Tim Cebula was sous chef in a notable restaurant
when he served up "caramelized" pineapple that somehow
refused to brown. Turns out Tim had coated the
fruit in salt, not sugar. "That’s why it wouldn’t caramelize.
2. You don’t read the entire recipe before you start cooking.
Result: Flavors are dull, entire steps or ingredients get left out.
Even
the best-written recipes may not include all the headline information
at the top. A wise cook approaches each recipe
with a critical eye and reads the recipe well
before it’s time to cook. Follow the pros' habit of gathering your mise en place―that is, having all the ingredients gathered, prepped, and ready to go before you turn on the heat.
“Trust me,” says former Cooking Light Test Kitchen tester Mary Drennen Ankar, “you don’t want to be an hour away from dinner guests arriving when you get to the
part of the recipe that says to marinate the brisket overnight or simmer for two hours.”
3. You make unwise substitutions in baking.
Result: You wreck the underlying chemistry of the dish.
Substitutions are a particular temptation, and challenge, with healthy cooking. At Cooking Light it's our job to substitute lower-fat ingredients―to change the cooking chemistry a bit while capturing the soul of a dish.
When it comes to baking, this is as much science as art.
"I'll
get calls from readers about cakes turning out too dense or too gummy,"
says Test Kitchen Director Vanessa Pruett. "After
a little interrogation, I’ll get to the
truth―that the reader used ALL applesauce instead of a mix of applesauce
and oil or
butter or went with sugar substitute in place of
sugar." Best practice: Follow the recipe, period.
4. You boil when you should simmer.
Result: A hurried-up dish that’s cloudy, tough, or dry.
This
is one of the most common kitchen errors. First, let’s clarify what we
mean by simmering: A bubble breaks the surface
of the liquid every second or two. More vigorous
bubbling than that means you've got a boil going. And the difference
between
the two can ruin a dish.
"I had a friend
serve me a beef stew once that gave me a real jaw workout," says
Nutrition Editor Kathy Kitchens Downie. "She
boiled the meat for 45 minutes instead of
simmering it for a couple of hours. She says she just wanted it to get
done more
quickly. Well, it was 'done,' but meat cooked
too quickly in liquid ironically turns out very dry. And tough, really
tough."
5. You overheat chocolate.
Result: Instead of having a smooth, creamy, luxurious consistency, your chocolate is grainy, separated, or scorched.
The
best way to melt chocolate is to go slowly, heat gently, remove from
the heat before it’s fully melted, and stir until
smooth. If using the microwave, proceed
cautiously, stopping every 20 to 30 seconds to stir. If using a double
boiler, make
sure the water is simmering, not boiling. It’s
very easy to ruin chocolate, and there is no road back.
Associate
Food Editor Julianna Grimes recently made a cake but didn’t pay close
enough attention while microwaving the chocolate.
It curdled. "It was all the chocolate I had on
hand, so I had to dump it and change my plans."
6. You over-soften butter.
Result: Cookies spread too much or cakes are too dense.
We’ve
done it: forgotten to soften the butter and zapped it in the microwave
to do the job quickly. Better to let it stand
at room temperature for 30 to 45 minutes to get
the right consistency. You can speed the process significantly by
cutting
butter into tablespoon-sized portions and
letting it stand at room temperature.
Properly softened butter
should yield slightly to gentle pressure. Too-soft butter means your
cookie dough will be more like
batter, and it will spread too much as it bakes
and lose shape. Butter that’s too soft also won’t cream properly with
sugar,
and creaming is essential to creating fluffy,
tender cakes with a delicate crumb.
7. You overheat low-fat milk products.
Result: The milk curdles or "breaks," yielding grainy mac and cheese, ice cream, or pudding.
If
you're new to lighter cooking, you may not know that even though you
can boil cream just fine, the same is not true for
other milk products, which will curdle. The
solution is to cook lower-fat dairy products to a temperature of only
180° or
less.
Use a clip-on thermometer, hover
over the pan, and heat over medium-low or low heat to prevent curdling.
And if it curdles,
toss and start again. One alternative: Stabilize
milk with starch, like cornstarch or flour, if you want to bring it to a
boil; the starch will prevent curdling (and
it'll thicken the milk, too).
8. You don’t know your oven’s quirks and idiosyncrasies.
Result: Food cooks too fast, too slow, or unevenly.
Ideally,
every oven set to 350° would heat to 350°. But many ovens don't,
including expensive ones, and some change their
behavior as they age. Always use an oven
thermometer. Next, be aware of hot spots. If you’ve produced cake layers
with wavy
rather than flat tops, hot spots are the
problem.
SaBrina Bone, who tests in our kitchen, advises the
"bread test:" Arrange bread slices to cover the middle oven rack. Bake
at 350° for a few minutes, and see which slices
get singed―their location marks your oven's hot spot(s). If you know you
have
a hot spot in, say, the back left corner, avoid
putting pans in that location, or rotate accordingly.
9. You’re too casual about measuring ingredients.
Result: Dry, tough cakes, rubbery brownies, and a host of other textural mishaps.
In
lighter baking, you're using less of the butter and oil that can hide a
host of measurement sins. One cook's "cup of flour"
may be another cook's 1¼ cups. Why the
discrepancy? Some people scoop their flour out of the canister,
essentially packing
it down into the measuring cup, or tap the cup
on the counter and then top off with more flour. Both practices yield
too much
flour.
"Lightly spoon flour into dry
measuring cups, then level with a knife," advises Test Kitchen Director
Vanessa Pruett. A dry
measuring cup is one without a spout―a spout
makes it difficult to level off the excess flour with the flat side of a
knife.
"Lightly spoon" means don’t pack it in.
10. You overcrowd the pan.
Result: Soggy food that doesn’t brown.
Food
releases moisture as it's cooked, so leave room for the steam to
escape. It's easy to overcrowd a pan when you're in
a hurry, particularly if you have to brown a
large amount of meat for a beef stew. But the brown, crusty bits are
critical
for flavor, particularly with lower-fat cooking.
A
soggy batch of beef going into a Dutch oven will not be a beautiful,
rich, deeply flavored stew when it comes out, even
if it does get properly tender. This browning
principle applies equally to quick-cook foods like crab cakes and
chicken breasts.
Leave breathing room in the pan, and you'll get
much better results. If you need to speed things up, use two pans at
once.
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