Fixing little mistakes can make a big difference

We all love getting kitchen tips, those little tricks we should be doing to make us better cooks. But sometimes it’s the things we should stop doing that matter.

Here are a some common kitchen mistakes and how to easily correct them:

1. NOT READING THE RECIPE ALL THE WAY THROUGH:

Before you start cooking, make sure you a) have all the ingredients, b) think through the timing of the steps and c) look up directions that might be confusing. This way, you don’t find yourself staring at the recipe in dismay when the words “marinate overnight” or “chill for at least four hours” pop up at the same moment your kids yell “What’s for dinner?”

2. USING TOO SMALL A TOOL:

Ever try blending dough in too small a bowl? Transferring a casserole into a too-tight baking dish? Chopping a pound of spinach on a tiny cutting board? Using a paring knife to dismantle a squash? Bigger is mostly better when it comes to kitchen prep. It means less mess, less overflow in the oven and, often, more safety.

3. NOT PREPPING INGREDIENTS:

As you get more comfortable in the kitchen, you will learn to multi-task, so you are mincing fresh herbs while the chopped onions are browning. But if you’re still getting your kitchen sea legs, have all your ingredients prepped and ready to go before you begin cooking. The French call this mis en place, or everything in its place. It means that when the recipe says “add onions, garlic and oregano to the pan,” the onions are chopped, the garlic is minced and the oregano leaves are pulled from the stem before you start cooking any of them.

4. WORKING WITH A DULL KNIFE:

Sharp knives are safer than dull ones that slip and slide. If you don’t have a knifesharpening tool, or feel intimidated by the task, “There are lots of stores and services that can help you out,” says Alison Cayne, founder of Haven’s Kitchen cooking school in New York City. “You are not expected to know how to sharpen yourself!” Many kitchen stores, like Williams-Sonoma or Sur la Table, will sharpen knives, and you can look for other places online. You might even be able to get your knives picked up and dropped off.

5. FIDDLING WITH THE FOOD AS IT COOKS:

“Leave it be!” says Cayne. “So many people feel the need to poke and stir and flip way too early. Let your meat char on the grill before trying to flip it. Let your broccoli sear in the pan before tossing.”

Only when food has some sustained time up against direct heat will it brown and caramelize.

“When I cook pasta at home, I never follow the cooking times on the package. I generally cook it two minutes less. This way, after you strain it and it sits a little, it won’t overcook,” says Bill Telepan, executive chef at Oceana Restaurant in New York. “Even better,” he says, “if you put slightly undercooked pasta directly into the sauce and let it simmer for a minute or two, it will flavor the pasta better.” Remember to account for “carry-over cooking” — the fact that when you take food from the heat, it will continue to cook. Carry-over cooking is often discussed with meat, since meat’s internal temperature will continue to rise even after you pull it from a hot pan. Pork chops can go from just done and juicy to dry and tough. But carry-over cooking also applies to lots of foods, including baked goods and vegetables. Roasted asparagus that comes out of the oven tender can get too soft upon sitting, so pull it out a few minutes before it’s reached the doneness you are looking for.