Not all of us are professional chefs, but that doesn’t mean that we can’t try our best at home to whip up something delicious. Here, as part of our Amusing Bouche interview series, we asked 10 chefs to let loose on the biggest mistakes you’re making in the kitchen.
We can always be more prepared. Cooking should happen long before you serve something. Cook things while you have time, without the distraction of entertaining guests. Figure out how to store and reheat with finesse. The final product will be better that way. When in doubt, cover your sins with sauce.
Trying to make restaurant food at home. Just keep it simple.
Cooks and Soldiers
Not enough salt…NEVER enough salt!
Spoon and Stable
Not using vinegar—everything needs that pop.
Having no patience. It’s a very high-paced environment and when things go wrong, I find that a lot of amateur chefs don’t have a lot of patience when it comes to working with people and problem solving. They need to stand back, assess the situation and figure out how to deal with it. There is always something we can do to make it better—there is always a solution if you have the patience to think about it.
Miami Beach restaurant
Over-cooking or cooking things on the home grill and turning the meat repeatedly.
Most home cooks start cooking dinner without prepping all the ingredients. It’s hard to focus on the cooking and timing when you are also still chopping vegetables. Instead, prep all the ingredients so that all you have to do to finish is throw them all in at the appropriate times.
Not having enough fun. Have a glass of wine and enjoy cooking.
Too many ingredients.
Craigie on Main
They try to cook directly out of fancy chefs cookbooks. Start with the basics, make something simple, and learn to make it delicious.
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