Most common mistakes in cooking?

What are the most common mistakes in cooking among the experts here .

Mine appears to be a bit heavy handed with the Garlic and or chillis
curry pepper pot etc.

Or - Undercooking veggies when I steam them (according to she who
must be obeyed) so now have to use two separate steamers and start
hers earlier.

Pits09 wrote:
> What are the most common mistakes in cooking among the experts here .
>
> Mine appears to be a bit heavy handed with the Garlic and or chillis
> curry pepper pot etc.
>
> Or - Undercooking veggies when I steam them (according to she who
> must be obeyed) so now have to use two separate steamers and start
> hers earlier.

Trying to cut back on the salt and not succeeding. :-( Salting at the
table is really best.


Becca

Becca wrote:
>
> Pits09 wrote:
> > What are the most common mistakes in cooking among the experts here .
> >
> > Mine appears to be a bit heavy handed with the Garlic and or chillis
> > curry pepper pot etc.
> >
> > Or - Undercooking veggies when I steam them (according to she who
> > must be obeyed) so now have to use two separate steamers and start
> > hers earlier.
>
> Trying to cut back on the salt and not succeeding. :-( Salting at the
> table is really best.
>
> Becca

Most of the people we know who are considered (by us) to be bad cooks
either under- or overcook everything. The other common mistake is just
not seasoning with any panache.

Will admit to being heavyhanded with garlic or chiles when the dish
calls for them, but lighten up on both when cooking for others ;0

On Nov 15, 7:04 pm, Becca <be...@hal-pc.org> wrote:
> Pits09 wrote:
> > What are the most common mistakes in cooking among the experts here .
>
> > Mine appears to be a bit heavy handed with the Garlic and or chillis
> > curry pepper pot etc.
>
> > Or - Undercooking veggies when I steam them (according to she who
> > must be obeyed) so now have to use two separate steamers and start
> > hers earlier.
>
> Trying to cut back on the salt and not succeeding. :-( Salting at the
> table is really best.
>
> Becca

I've managed to almost eliminate added salt. Grew up with a mother
who would reach for the salt shaker before reaching for her fork.
Haven't bought any in at least a year. Missed it at first, but there
a lot of other flavors. And now, a lot of things I used to like seem
way too salty.

I'm sure some of the scientists here will be able to explain how NaCl
is not just a flavor enhancer, but, in the right amount, a neccessary
nutrient. I think I read something about how it works in brain
function, but, if that is the case, being salt-free, how can I be
expected to remember?

Bulka

On Nov 15, 7:57 pm, Arri London <biot...@ic.ac.uk> wrote:
The other common mistake is just
> not seasoning with any panache.
>


Panache. I had some in the herb garden, but it failed to thrive.

My mnost common mistake is that I make too much... of everything. Two
reasons for this, I think.....

1) I learned to cook for a family of 7 people
2) I have a fear of not having enough, especially when I have guests.

Not such a bad thing. We make good use of the freezer for left-overs.
Some dishes are better cooked in large amounts (like beans, spaghetti
sauce, casseroles, etc) and we make them with the idea of saving some
for future use.

George L

On Nov 15, 7:06*pm, bulka <working.artists.work...@gmail.com> wrote:
>
> *Grew up with a mother who would reach for the salt shaker before reaching for her fork.

I do that too.
>
> Bulka

--Bryan

Pits09 wrote:
> What are the most common mistakes in cooking among the experts here .
>
> Mine appears to be a bit heavy handed with the Garlic and or chillis
> curry pepper pot etc.
>
> Or - Undercooking veggies when I steam them (according to she who
> must be obeyed) so now have to use two separate steamers and start
> hers earlier.

My most common mistake is losing focus while trying to cook too many
things at one time. If I am making a big company dinner, I have to make
a "game plan" so that I can remember what I'm supposed to be doing at
what time.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Nov 15, 3:10 pm, Pits09 <spamlis...@gmail.com> wrote:
> What are the most common mistakes in cooking among the experts here .
>
> Mine appears to be a bit heavy handed with the Garlic and or chillis
> curry pepper pot etc.
>
> Or - Undercooking veggies when I steam them (according to she who
> must be obeyed) so now have to use two separate steamers and start
> hers earlier.

My own mistakes, or what I see other cooks do? For my own, I'd rather
think in terms of what I have not yet learned or mastered, holding out
the hope that I can still improve what I serve. I have never paid
nearly enough attention to presentation. I am sure I could serve much
more attractive plates and platters than I do.

As to others, I commonly observe way too much reliance on timing and
measurements. Instead of bite-testing pasta for that desired
doneness, they watch the clock. Instead of sliding a fork or knife
into the steaming broccoli, they watch the clock. Instead of touching
the steak or using a meat thermometer on the roast, they watch the
clock. Then they are either surprised or oblivious when the food is
under- or over- done. They don't taste test often enough during the
cooking process and are surprised at the under- or over-seasoning and
flavoring. -aem

In article
<bd120c3b-8197-4a8f-8dce-a6e16afb1647@d21g2000yqn.googlegroups.com>,
bulka <working.artists.working@gmail.com> wrote:

> On Nov 15, 7:57 pm, Arri London <biot...@ic.ac.uk> wrote:
> The other common mistake is just
> > not seasoning with any panache.
> >
>
>
> Panache. I had some in the herb garden, but it failed to thrive.

I suspect that you didn't cultivate it correctly.

:-)

--
Dan Abel
Petaluma, California USA
dabel@sonic.net

In article
<228b0d18-829d-405a-aa03-7eb7c6d1cce3@m26g2000yqb.googlegroups.com>,
bulka <working.artists.working@gmail.com> wrote:


> I've managed to almost eliminate added salt. Grew up with a mother
> who would reach for the salt shaker before reaching for her fork.
> Haven't bought any in at least a year. Missed it at first, but there
> a lot of other flavors. And now, a lot of things I used to like seem
> way too salty.
>
> I'm sure some of the scientists here will be able to explain how NaCl
> is not just a flavor enhancer, but, in the right amount, a neccessary
> nutrient. I think I read something about how it works in brain
> function, but, if that is the case, being salt-free, how can I be
> expected to remember?

A certain concentration of sodium ions in the blood and cells is
necessary to life. I believe that you die fairly quickly (hours) if it
gets out of whack. Since nearly everything has some salt in it, that
doesn't happen often. It's generally caused by dehydration. If the
water going out, through sweat or pee, is too high, it draws out the
sodium. Just taking in water isn't sufficient. That's why they have
those "sports" drinks.

--
Dan Abel
Petaluma, California USA
dabel@sonic.net

On Nov 15, 5:10*pm, Pits09 <spamlis...@gmail.com> wrote:
> What are the most common mistakes in cooking among the experts here .
>

Mostly I see people overcooking things. They overcook vegetables until
they are mush. They overcook turkey until it is dry as leather. Pasta
becomes gum. Steaks are served well done. Seafood is served crisp.
Eggs fried on high heat.

Second to that is either improper cooking techniques, like boiling
ribs for bbq, or using crap ingredients. If you're going to do it, do
it right.


Dawn

On Nov 16, 11:23*am, Dawn <cyberplotte...@yahoo.com> wrote:
> On Nov 15, 5:10*pm, Pits09 <spamlis...@gmail.com> wrote:
>
> > What are the most common mistakes in cooking among the experts here .
>
> Mostly I see people overcooking things. They overcook vegetables until
> they are mush. They overcook turkey until it is dry as leather. Pasta
> becomes gum. Steaks are served well done. Seafood is served crisp.
> Eggs fried on high heat.
>
> Second to that is either improper cooking techniques, like boiling
> ribs for bbq, or using crap ingredients. If you're going to do it, do
> it right.
>
> Dawn

heck if the only complaints I get are under done veggies (1 ) Too
much Garlic LOTS
too spicey from those who think fish & chips is the bees knees
Then happy
and NEVER do well done steaks any one asks for it they get medium
at most
or a can of baked beans an opener and a fork .

Janet Wilder wrote:
> My most common mistake is losing focus while trying to cook too many
> things at one time. If I am making a big company dinner, I have to
> make a "game plan" so that I can remember what I'm supposed to be
> doing at what time.

Janet, I recently started having problems cooking several things at one
time. When I was younger, I had no problems juggling it, now, I have
problems cooking 2-3 things at the same time. It is hell getting old. lol


Becca

On Nov 16, 10:38*pm, Becca <be...@hal-pc.org> wrote:
> Janet Wilder wrote:
> > My most common mistake is losing focus while trying to cook too many
> > things at one time. If I am making a big company dinner, I have to
> > make a "game plan" so that I can remember what I'm supposed to be
> > doing at what time.
>
> Janet, I recently started having problems cooking several things at one
> time. When I was younger, I had no problems juggling it, now, I have
> problems cooking 2-3 things at the same time. *It is hell getting old. lol
>
> Becca

Along this track and also getting and feeling older
'find the presure cooker cuts down on time ,expense and effort .
Stack the veggies above the meats (as in corned beef etc)

Just a matter of adjusting when the other bits go in above the meats
in thier cages )
Some intersting flavours mix ups often disguised with a simple
suace when it all does not work
to perceived taste and plan

Pits09 wrote:
> What are the most common mistakes in cooking among the experts here .
>
> Mine appears to be a bit heavy handed with the Garlic and or chillis
> curry pepper pot etc.
>
> Or - Undercooking veggies when I steam them (according to she who
> must be obeyed) so now have to use two separate steamers and start
> hers earlier.

Burning things when I drift off to the computer while cooking. <G>

Seriously, I think that one of the biggest mistakes people who are bad cooks
make is thinking that everything ought to be "easy" and using substitute
ingredients, like cans of soup instead of quickly making a simple bechamel
or veloute.

The other thing I hate is over-sized hunks of watery steamed green
vegetables that have lost their color and texture. Much better to cut
broccoli so that the stems cook quickly, then blanch in a large quantity of
boiling salted water, or wash then stir fry/steam it with the water that
clings in a covered cast iron skillet or wok with a little olive oil. (You
can get a little blackening if you want, which is tasty.

Janet wrote:
> Pits09 wrote:
>> What are the most common mistakes in cooking among the experts here .
>>
>> Mine appears to be a bit heavy handed with the Garlic and or chillis
>> curry pepper pot etc.
>>
>> Or - Undercooking veggies when I steam them (according to she who
>> must be obeyed) so now have to use two separate steamers and start
>> hers earlier.
>
> Burning things when I drift off to the computer while cooking. <G>


Did that. I totally ruined a real good sauce pan by forgetting that I
was boiling eggs. Boiled the pan dry, the eggs exploded and since I was
at the other end of the house, I only remembered when I could smell the
burning debris in the pan. I'm lucky I didn't burn the place down.

George L

Pits09 wrote:
>
> What are the most common mistakes in cooking among the experts here .
>
> Mine appears to be a bit heavy handed with the Garlic and or chillis
> curry pepper pot etc.
>
> Or - Undercooking veggies when I steam them (according to she who
> must be obeyed) so now have to use two separate steamers and start
> hers earlier.

Forgetting to put in an ingredient.

On Mon, 16 Nov 2009 08:45:32 -0800, Mark Thorson <nospam@sonic.net>
wrote:

>Pits09 wrote:
>>
>> What are the most common mistakes in cooking among the experts here .
>>
>> Mine appears to be a bit heavy handed with the Garlic and or chillis
>> curry pepper pot etc.
>>
>> Or - Undercooking veggies when I steam them (according to she who
>> must be obeyed) so now have to use two separate steamers and start
>> hers earlier.
>
>Forgetting to put in an ingredient.

Underseasoning, especially salt.

Not doing mise en place, which involves more than just setting out
your ingredients. It also involves reading the whole recipe before you
even start. Then you won't get to the middle of it, and discover
that you need such and such that you don't have, or that you should
have done this step first, or that you should have started a day
before.

Christine
--
http://nightstirrings.blogspot.com

On Nov 16, 10:51*am, "Janet" <boxh...@maine.rr.com> wrote:

> Burning things when I drift off to the computer while cooking. <G>


I learned the hard way - now I don't leave the kitchen without setting
a timer which will beep incessantly til I turn it off. There are also
those little attach-to-the-belt timers which you maybe ought to get.