Cooking in your own kitchen should be an enjoyable experience, but there are still certain practices home chefs should follow.
While how you prepare meals for yourself and your family is entirely down to personal choice, if Gordon Ramsay or Jamie Oliver visited your kitchen — I know, that alone is a nightmare! — chances are they wouldn’t be too impressed if you’re guilty of these bad habits.
1. Using a dull knife
Chefs swear by sharp knives not just for efficiency, but also for safety. A dull knife makes cutting harder and increases the risk of slipping and cutting yourself. Regularly sharpening your knives can make cooking easier and more enjoyable, while saving you from accidents.
2. Overcrowding the pan
Piling too much food into a pan at once prevents proper searing and creates more steam than heat, resulting in soggy instead of crispy dishes. Chefs know the importance of giving ingredients space to cook evenly. Cooking in batches might take a little longer, but it’s well worth the results.
3. Not preheating the pan
Throwing food into a cold pan is a common mistake that leads to uneven cooking and sticking. Chefs always preheat their pans to the right temperature before adding ingredients. Taking this extra step ensures better flavour, texture, and a more professional finish to your meals.
4. Neglecting to season as you go
Dumping all your salt and spices at the end of cooking doesn’t allow flavours to develop properly. Chefs season at every stage to build layers of flavour. Learning to taste and adjust as you cook can take your dishes from bland to perfectly balanced.
5. Overcooking pasta
Source: Unsplash Cooking pasta until it’s mushy is a cardinal sin in the culinary world. Chefs insist on al dente for a reason—it maintains texture and absorbs sauce better. Timing your pasta and testing a piece before draining can make all the difference to your dish.
6. Using pre-minced garlic
Source: Unsplash Convenient as it may be, pre-minced garlic lacks the vibrant flavour of freshly minced cloves. Chefs would always reach for fresh garlic to add depth and aroma to their dishes. Taking a minute to chop it yourself elevates the overall flavour of your meal.
7. Skipping the resting period for meat
Cutting into meat as soon as it’s off the heat lets all the juices run out, leaving it dry and less flavourful. Chefs always let meat rest for a few minutes to allow the juices to redistribute. Patience here pays off with juicier, more tender results.
8. Tossing ingredients straight from the fridge into the pan
Cold ingredients can lower the pan’s temperature and disrupt cooking, leading to uneven results. Chefs often let ingredients come to room temperature before cooking to ensure even heating. It’s a small adjustment that has a big impact on the final dish.
9. Over-mixing your batter or dough
When you over-mix, you activate the gluten too much, resulting in dense cakes or tough cookies. Chefs know that less is often more when it comes to mixing. Stirring just until combined keeps baked goods light and fluffy, as they’re meant to be.
10. Using the wrong type of oil
Not all oils are created equal, and using olive oil for high-heat cooking or forgetting the flavour differences between oils can throw off a dish. Chefs choose oils based on their smoke points and flavour profiles. Learning which oil to use can prevent burnt flavours and elevate your cooking.
11. Measuring ingredients inaccurately
Eyeballing your measurements might work for some recipes, but in baking or complex dishes, precision matters. Chefs rely on scales and proper measuring tools to achieve consistent results. Taking the time to measure accurately ensures your dishes turn out as intended every time.
12. Ignoring the importance of mise en place
Chefs swear by mise en place—having all your ingredients prepped and ready before you start cooking. Jumping into a recipe without preparation often leads to stress and forgotten steps. A little organisation upfront makes the cooking process smoother and more enjoyable.
13. Throwing out vegetable scraps
Peels, stems, and trimmings can be used to make stocks or even garnishes, but many home cooks toss them in the bin. Chefs value every part of the ingredient, maximising flavour and minimising waste. Saving scraps is not only resourceful, but also adds richness to your cooking.
14. Forgetting to taste as you cook
Not tasting your food until it’s on the plate leaves no room to adjust seasoning or flavours. Chefs taste constantly to fine-tune their dishes. Sampling as you go ensures every bite is as delicious as possible, leaving no room for surprises at the table.
