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Mar 2, 2010 03:36 PM

The 25 Most Common Cooking Mistakes

Good slide show and list from Cooking Light, linked on CNN.

Mistakes that struck me:
9. You’re too casual about measuring ingredients.
21. You don’t shock vegetables when they’ve reached the desired texture.
24. You don’t know when to abandon ship and start over.

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  1. this is a really good list. though for some reason #20 - you neglect the nuts you're toasting - struck me as a bit more specialized than the rest. i think a more generalized observation would be not keeping a close enough eye on *anything* you're toasting, simmering or boiling.

    4 Replies
    1. re: goodhealthgourmet

      i only glanced at the list, i didn't click on each one for details...but after reading some of the comments below, perhaps i should have!

      1. re: goodhealthgourmet

        You can click on View All for a summary snapshot. That's easy.

        1. re: maria lorraine

          that's what i did. but i think some of the other posters were responding to the more detailed copy within each point - which i didn't bother to read.

      2. re: goodhealthgourmet

        I thought the same thing when I read it; if we're going to discuss the need to monitor progress of specific foods like nuts, there'll be no end to the possibilities.

        I thought the tip about over-softening butter was a helpful reminder, though. I've been guilty of that one.

      3. #9 also struck me because it's my standard way of cooking. I don't see it as a mistake (except for in baking). I always taste as i go and adapt accordingly. Maybe my basil is a bit weak or strong tasting, or I want more tomato tonight. In fact I can't share many of my dishes in recipe format, it's more of a add this and this to x and taste. And sometimes I just add soemthing cuz I think it'll be good in the dish, yet it's not in the recipe

        3 Replies
        1. re: cosmogrrl

          I completely agree with this. If you know what you're doing, you can easily take a casual attitude towards measuring (baking being the obvious exception.)

          1. re: dagwood

            Even in baking if you know what you are doing, you can be more casual. The pastry chefs I have worked with weren't measuring things that carefully.

          2. re: cosmogrrl

            I found #9 a good reminder -- even to very experienced cooks, like myself -- to not get too loose,
            too confident, with not measuring ingredients.

          3. ""Really look at the food. Even if the wooden pick comes out clean, if the cake is pale, it’s not finished. Let it go another couple of minutes until it has an even, golden brownness.""
            What?! I'd much rather have a perfectly cooked cake at the sacrifice of some color.

            1. poor reporting, lack of originality and not one reference. Who is this person"?

              1. Not being afraid to toss it if it turns out bad - my mom's been saying that for as long as I can remember "when in doubt, throw it out"!