30 Common Cooking Mistakes That Amateurs Make That Annoy These Chefs

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?

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.

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.

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.

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.     

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.

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”.  

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. 

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.