12 Cooking Habits I Stopped—and My Meals Got Instantly Better

Many of us have developed certain cooking habits over the years that we believe contribute to the taste and appeal of our meals. However, I have discovered that some of these habits can actually detract from the quality of our dishes. Here are twelve habits I stopped, which led to immediate improvements in the meals I prepare, along with suggestions on how you can do the same.

Overcooking Vegetables

One of the first habits I had to let go of was overcooking vegetables. I often found myself cooking vegetables until they lost their vibrant color and turned into a mushy mess. Not only does this destroy the texture, but overcooking also drains vegetables of their essential nutrients. The key to perfectly cooked vegetables is to cook them just until they’re tender but still retain their color and crunch. This way, they keep their nutritional value and taste infinitely better.

Quick-cooking techniques like blanching or stir-frying help retain the crunch and color of vegetables. Blanching involves briefly immersing vegetables in boiling water, then plunging them into ice-cold water to stop the cooking process. Stir-frying, on the other hand, requires a bit more oil but cooks vegetables rapidly on high heat, preserving their freshness and flavor.

Using Excessive Salt

Another habit I had to break was reaching for the salt shaker every time I felt a dish needed more flavor. Too much salt not only makes food taste overly salty but can also have negative health implications, such as increased blood pressure. Instead, I learned to balance flavors using other seasonings and ingredients that add depth to the dish without relying heavily on salt.

Acidic ingredients like lemon juice and vinegar, for example, can brighten up a dish and make flavors pop. Herbs and spices also add a lot of flavor without adding any sodium. When using salt, it’s best to add it in small increments throughout the cooking process, tasting as you go, so you don’t end up with an overly salty dish.

Ignoring the Importance of Fresh Ingredients

I used to heavily rely on processed or canned goods for convenience. However, I soon realized the stark difference in taste between fresh and processed ingredients. Fresh ingredients are more flavorful and tend to have a higher nutritional value. Now, I make an effort to source fresh produce, meats, and seafood whenever possible.

Local farmers’ markets are great places to find fresh, in-season produce. For meats and seafood, it’s worth seeking out local butchers and fishmongers. As for storing fresh ingredients, it’s essential to use them promptly to maintain their quality. Most fresh vegetables and fruits last longer when stored in the refrigerator, while dry goods like grains and beans should be stored in airtight containers in a cool, dark place.

Cooking on High Heat

I used to think that cranking up the heat would cook food faster. But cooking on high heat often leads to burnt or overcooked food on the outside while the inside remains undercooked. Understanding the right heat settings for different dishes significantly improved my cooking. Low and slow is the way to go for most meats and stews, while quick, high-heat cooking works best for stir-fries and searing.

Having a good quality, adjustable stove is a game-changer. It allows you to control the heat precisely, ensuring your food cooks evenly and at the right pace. It’s also crucial to preheat your pan or oven to the correct temperature before adding your ingredients. This ensures even cooking and helps to develop a nice, flavorful crust on meats and roasted vegetables.

Neglecting the Art of Marination

I used to skip marinating meats due to time constraints. But marination is a crucial step that can significantly enhance the flavor of your dishes. A good marinade not only adds flavor but also tenderizes meat, making it juicier and more delicious.

Basic marinades often include an acid (like vinegar or citrus juice), oil, and seasonings. The acid helps tenderize the meat, the oil helps distribute flavors evenly, and the seasonings add flavor. For best results, marinate meats in the refrigerator for at least a couple of hours, or even overnight if possible. Just remember to bring the meat back to room temperature before cooking for even heat distribution.

Underestimating the Power of Spices

Another habit I had to break was underestimating the transformative power of spices in cooking. A well-spiced dish can be an explosion of flavors. Spices can add heat, sweetness, tanginess, and a depth of flavor that takes a dish from good to great.

It’s essential to store spices correctly to maintain their potency. Keep them in a cool, dark place and use them within six months to a year. Whole spices last longer than ground ones and can be easily ground as needed using a spice grinder or mortar and pestle. Toasting spices before using them can also help to release their flavors.

Failing to Taste as You Cook

One habit I didn’t realize I had until I stopped was not tasting my food as I cooked. Tasting as you cook is essential because it allows you to adjust the flavors and spices in your dish as you go, ensuring the end result is balanced and delicious.

Have tasting spoons ready during the cooking process, and taste after each addition of salt, spices, or other flavoring agents. By doing this, you can make sure that each ingredient is contributing positively to the overall flavor of the dish. Just remember to use a clean spoon each time to avoid cross-contamination.

Misjudging Cooking Times

I used to often misjudge cooking times, which resulted in undercooked or overcooked food. Knowing how long it takes to cook different foods can significantly improve the outcome of your dishes. Undercooked food can be a health risk, while overcooked food loses its taste and texture.

A kitchen timer can be a valuable tool to help keep track of cooking times. Also, familiarize yourself with the cooking times of different types of food. For example, a boneless chicken breast will cook much faster than a whole chicken. When baking or roasting, it’s also a good idea to start checking for doneness a few minutes before the suggested cooking time, as ovens can vary in temperature.

Not Letting Meat Rest After Cooking

Another habit I had to break was cutting into meat immediately after cooking. Letting meat rest after cooking allows the juices to redistribute throughout the meat, making it juicier and more flavorful. Cutting into it too soon can cause the juices to run out, leaving the meat dry.

The length of time you should let meat rest depends on its size. A small chicken breast only needs about 5-10 minutes, while a large roast or turkey may require up to 30 minutes. Cover the meat loosely with foil to keep it warm while it rests. After resting, you’ll notice that the meat is much juicier and tastier when you cut into it.

Using Dull Knives

For a long time, I used dull knives in the kitchen, not realizing the dangers and inefficiencies they posed. A dull knife requires more force to cut, increasing the risk of accidents. It also makes clean, precise cuts more challenging, which can affect the presentation and even the cooking time of your food.

Invest in a good quality knife and keep it sharp. You can use a knife sharpener or a honing rod to maintain the edge. It’s also good practice to clean and dry your knives immediately after use to prevent rusting. A sharp knife not only makes cooking safer but also more enjoyable.

Overcrowding the Pan

Overcrowding the pan was a common mistake I made when I first started cooking. I would try to cook too much food at once, which often resulted in uneven cooking. Overcrowding can also cause food to steam rather than brown, affecting the flavor and texture of the dish.

The solution is simple: cook in batches. Allow enough space between pieces of food so that they can cook evenly. For example, when searing meat or frying vegetables, make sure each piece has enough room to brown nicely. This may take a bit more time, but the improvement in flavor and texture is well worth it.

Overcomplicating Dishes

Last but not least, I learned that simplicity is often the key to delicious meals. I used to think that more ingredients meant more flavor, but I soon found out that wasn’t always the case. Overcomplicating dishes can result in muddled flavors and make cooking a stressful rather than enjoyable experience.

One of the beauties of cooking is that sometimes, less is more. Focus on a few key ingredients and let their flavors shine. For example, a simple pasta dish with high-quality olive oil, fresh garlic, and a sprinkle of chili flakes can be just as satisfying, if not more so, than a pasta with a dozen ingredients. And remember, the quality of your ingredients can make or break a simple dish, so always choose the best you can afford.