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Cooking is a skill that many of us take for granted, but it's something that requires practice and attention to detail. Whether you're a beginner or an experienced chef, there's always room for improvement. That's probably why a recent Reddit thread asking users to share common cooking mistakes and how to avoid them was so popular.

A few days ago, a person who goes by the nickname DrippyHip365 on the platform made a post saying, "What is something that a lot of people typically make wrong or badly?" and people immediately started offering helpful cooking hacks, tips, and tricks for all kinds of specific foods. Now, the thread serves as a great resource for anyone looking to avoid pitfalls and take their kitchen skills to the next level. Bon appétit!

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#1

30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen Brussel sprouts, they are so good when made right

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    #2

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen Not people, but companies over roast their espresso beans. It's supposed to be light to medium roast, and multi-origin, because espresso can extract the complex flavour. Meanwhile every single espresso roast I've seem has been basically charred. Yes, espresso is dark and strong, but it's the method of brewing the coffee that's supposed to do that, and not the coffee beans.

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    #3

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen Scrambled eggs. Most people/breakfast places in my experience cook them quickly in a hot pan, leaving you with big chunks of overcooked egg that taste nasty. You gotta do it low and slow while stirring constantly, with lots of butter and no milk.

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    InvincibleRodent
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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    This is definitely a preference thing, not a "one proper way" thing.

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    #4

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen Mushrooms. Just plain old, white-button mushrooms.

    A few years ago someone posted a video, maybe here, maybe in another sub, that opened my eyes. Cook them until all the liquid is boiled away (takes about 10 minutes if they're sliced) *then* add seasoning.

    Even people who say they hate mushrooms love them cooked this way, because they taste like whatever you season them with and have a firm, chewy consistency.

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    wendillon avatar
    Monday
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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    I mean...if they no longer taste like mushrooms there's no reason for the mushroom hating folks to hate anymore. I want my mushrooms to taste like mushrooms.

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    #5

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen Gravy

    Most people lack the courage to make it from scratch and instant gravy is just awful and lacking most of what makes a gravy good.

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    #6

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen Salmon, every salmon I’ve had at someone’s home has been cooked to oblivion and is dry and stringy.

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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    If all the oil has escaped onto the dish, you may as well grab a tissue, sop it up, and then eat the tissue. It'll probably taste better.

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    #7

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen Risotto. Everyone always serves it too tight/stiff/dry. Loosen it up with some more stock before serving so it is like rice coated in a thick emulsified sauce and settles flat on the plate. It's so often instead served as a standing mound of too-dry greasy rice because the moisture content got too low and the emulsion broke

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    #8

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen There's a bunch of things I think a lot of very competent professional and home chefs make, not badly or wrong, but with excessive effort because of a lot of received wisdom. Many of these some of the better known food modernists have written many column inches on, but the message doesnt filter through.

    Just as a single example, polenta, my god. If I see one more recipe that insists it must be drizzled in a thin stream into boiling water whilst constantly whisking for 40 minutes until cooked I'm going to start writing letters to the editor like a cranky red faced reactionary boomer

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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    Oh yes! And my favourite pet peeve is roux. People behave as if a roux is as complicated as alchemy. But it's really so simple. A piece of butter, a flat tablespoon of flour, low heat. Let it fry slowly. Then let it sit on the very low heat and add your liquid, be it milk or broth or roast dripping, little by little and stir until the liquid is fully incorporated every time. Wait till the liquid is hot and everything is smooth before adding more liquid. As soon as the whole thing has the consistency of hot pudding, you can add as much liquid as you want until your desired consistency is reached. It will give you a perfectly smooth roux every time with no lumps. The lumps only form if you add too much liquid all at once and don't let it come together smoothly before you add more.

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    #9

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen As someone who grew up near New Orleans…

    Gumbo.

    Proper gumbo has its roots in displaced Acadian and slave food. If you try to get fancy with it, you’ll ruin it. Gumbo (like most prized dishes today) was invented to make protein stretch. It’s how you get one chicken to serve 20 people.

    Make a roux. Toss in trinity (and okra). Pour in stock, and put your protein in there. Let it slow cook for a few hours. Serve over rice.

    That’s pretty much it. Season to taste, but don’t go crazy. I simply salt mine and let it be.

    I’ve seen gumbo recipes with 50 ingredients (cough Emeril cough). That’s not gumbo.

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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    I love the idea of gumbo/jambalaya/etoufee but every restaurant makes it so gosh darn spicy I can't touch it! I want to taste the ingredients, not have my mouth on fire.

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    #10

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen Margaritas. F**k any margarita that doesn’t use fresh limes.

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    #11

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen People over cook fish all the time. That’s why a lot of people say they don’t like fish because they’ve never been served properly cooked piece

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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    Or they don't like pulling out all the clear bones that end up in a fish dish. I like fish, but prefer to buy boneless if possible!

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    #12

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen Grilling and serving a steak. Do not constantly flip it or rotate it. Make sure you have a solid heat source and place on the grill. Only rotate it once for diamond marks and flip only once. Every time I see someone noodle around with a steak on a grill I die inside. Also, you have to let it rest unless you want a juice soup on the plate.

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    1 year ago (edited) DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    Read a book on cooking steak that has food science behind it. There are different cuts that have different proportions of connective tissue, fat and the myoglobin containing muscle tissue, each of which demand different approaches. Grain fed or grass fed? Fresh or dry aged? Bone in or bone out? Raw or marinated? Every time I see some generic pontification about how you’re supposed to cook steak, I just roll my eyes. Learn the science, not the folklore. D1205E3B-1...4-jpeg.jpg D1205E3B-1162-4499-9270-425A7C46D00A-63b8499b39514-jpeg.jpg

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    #13

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen Apparently a lot of people struggle to make rice

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    #14

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen Meatloaf has an incredible upper ceiling but I feel like it's primarily associated with people who are bad at cooking. It can be so rich and tender and silky and complex. To most people though it's just depression-era food, or a weeknight staple akin to mom's famous boiled brussel sprouts. You can make it so juicy and packed with flavor but the world is sadly filled with dry drab bland meatloafs.

    EDIT: Folks try adding some gochujang to your brown sugar ketchup glaze

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    InvincibleRodent
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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    Adding gochujang is solid advice every time! I sometimes use gochugaru instead of red pepper flakes too, and while not traditional, for the overwhelming majority of the dishes I make, it is excellent.

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    #15

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen I find that a lot of people overcook their omelettes/scrambled eggs/fried eggs.

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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    Some people just prefer their eggs more cooked, nothing wrong with that.

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    #16

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen Max and cheese. You need to start with a roux and then add milk to it, add cheese and melt it into a sauce. Then you stir in the noodles. I’ve seen people just pour milk and cheese over pasta. Also don’t use preshredded cheese since it does not melt as easily due to an anti-caking agent they put on it.

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    #17

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen Not browning onions for a curry slowly & properly. It should feel like you’re about to burn them.

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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    Also do NOT follow the photo and try to brown or caramelize red onions. They are quite good for salads and cold dishes, but won't brown properly and do not get additonal aroma out of it. If there is a pan involved, use white ones.

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    #18

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen Pot roast. It’s not supposed to be dry and stringy and minimally seasoned.

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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    Time and heat converts the collagen into tasty gelatine. You just can't do it in a short amount of time

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    #19

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen I feel like a lot of fried food isn’t cooked right. I want the crispy fried food not the soggy burnt kind

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    #20

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen Shepard's Pie.

    Everyone I know(including me at times) makes it with ground beef but that's wrong. It needs to be ground LAMB to be a proper Shepard's pie.

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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    Shepherds pie is lamb. Cottage pie is beef. Simples!

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    #21

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen Apparently pork. Discovered last christmas that the minimum cooking temp that has been advised for a long time is actually wrong and results in dry, leathery meat. Had someone mention that wasn't needed, looked it up online and followed the recipe as intended. Who knew I actually did like pork tenderloin? Apparently 135°F is about the goal, not 180°F.

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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    for those that do not speak or understand american, 135°F is about 57°C, and 180°F is about 82°C

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    #22

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen Cookies. I have to restrain myself on cookie forums. The mistakes people make give me a twitchy eye and angry typing fingers, lol. Using butter substitutes and not understanding instructions like creamed and softened. Mix until incorporated does not mean beat the ever living life out of it. Then coming to a forum to ask what went wrong. What went wrong is you didn't follow the instructions! Baking cookies is simple but also technical. You have to know the terms and why you're doing them.

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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    And people who refuse to add the PINCH of salt called for by the recipe because "Why would I add salt, I'm not making savoury cookies" or "salt is bad for you".

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    #23

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen One of the worst that too many people make wrong... hamburgers. Look, they're supposed to be tender grinds of beef, not cooked to 400 degrees, left to cool to be used as drink coasters or table shims. Same thing goes with almost all ground meats. Ground beef is NOT supposed to be crunchy.

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    #24

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen Fried plantains.
    For green ones, first of all you have the people who don’t cook them enough on first fry. It’s the same concept as French fries. You are cooking through on the first fry and crisping on the second. If you do not let them cook enough they will break when smashed and come out greasy. The second thing is people smash them too much and they’re too thin. You want them thick enough that you have a fluffy interior to contrast the crisp exterior.

    And now for sweet plantains, which are almost more egregious. One, plantains are often not ripe enough. They need to be streaked with black rather than bright yellow. Two, they’re cut into these huge hunks that give you tons of mushy innards that don’t get any exposure. The best fried plantains are made with thinly sliced planks about 1/4 inch thick. These have tons of surface area which caramelizes and you get these really crispy caramelized sugar edges. Three, they need to be cooked at moderate heat so that the sugar really caramelizes. Too high and they brown without that happening. Four, you need to go fairly dark to really take advantage of caramelization. Not burnt, but a slight bitterness gives complexity. Five, you don’t need a lot of oil to do this. Shallow fry is best! You could deep fry, but they’re fragile and would likely stick to each other tossed in oil.
    Restaurants deep fry in a fryer where other items are fried. The heat is too high, they brown quickly, and often they’re not cooked on the inside since they’re thick hunks.

    Lots of Latin restaurants serve terrible fried plantains. Pio Pio for example serves absolutely awful ones.
    Bad homemade tostones tend to suffer from the sin of not cooking enough on first fry.

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    #25

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen Browning meat. Most people over crowd the pan and grey the meat by boiling it in the meat water. The pink disappears and they think it’s done.

    It’s cooked, but you get much more flavor from browning it. You can add less meat to the pan or wait for the water to boil off and the leftover fat will brown it.

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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    "Meat water" is what happens when 70/30 or 80/20 ground beef if used. It's the drippings.

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    #26

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen Eggplant seems to be something that can easily go bad for people when cooking.

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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    My dad used to make fried eggplant that was like a dutch kroket. Crispy on outside and baby food paste on inside.

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    #27

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen New York bagels. People look for instructions online, which are either way off (most common), or they're in the ballpark but fail to emphasize the key points of how they're really made.

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    WindySwede
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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    How are they really made then, can't leave us hanging like this! :)

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    #28

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen Whenever I go to restaurants, a huge pet peeve of mine is when people fiddle with a Cuban sandwich. Everyone is trying to add stuff like micro greens, chipotle aioli, pulled pork etc. it’s a simple, perfect sandwich people, you don’t need to mess with it.

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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    If I want to add something, I'll do whatever I want with MY sandwich.

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    #29

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen A ton of cafes don't make a proper cappuccino

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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    Agreed. What they call "cappuccino" is actually a too hot caffellatte with a bit of foam. Starbucks, Costa, etc... None of them gets it right.

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    #30

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen Pad Thai. I've tried it from at least 6 different restaurants in different cities in Canada, and every single place has just ruined it.

    I don't know why, but they all make Pad Thai with what I am 95% sure is Ketchup.

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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    Over use of tamarind is the culprit for too sweet pad thai. But that was also a result of trying to cater to western palates.

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    #31

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen Mashed potatoes. Every time I’ve ever been served mashed potatoes at a friend or family members house it’s been unseasoned and paste-like.

    Alternatively, I think people struggle a lot with any bread. Whether it’s not weighing ingredients or being intimidated by the process. I see more myths thrown around when it comes to bread making than any other sub-category of food.

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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    People seem to like it unseasoned around where I am, but I like adding garlic besides some salt & pepper, and sometimes I puree veggies to go in it as well!

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    #32

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen Grits!! I can’t tell you how many watery, crunchy grits I’ve had, even in the South!

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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    One day, I will have the inclination to google what the hell grits are. It's not today

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    #33

    Hard boiled eggs. I'm not sure if some people like the yolks chalky and gray or they just forget to set a timer.

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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    To be honest I never set a timer. For me the perfect hard boiled egg has a chalky and crumbly yolk and it's *almost* too hot to eat... with just a little bit of salt. That's one of the best things that can happen to an egg ^^ (Especially delicious on grain rolls.)

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    #34

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen I think Chicken breast is almost always overcooked by someone who doesn't take food seriously. It's easy to understand why. Unlike other proteins, Chicken breast really cannot be eaten undercooked so overcooking is preferred, except overcooked chicken breast has no fat and thus has nowhere to hide.

    It's one of the reasons, among many, why I hate chicken breast. Requires precise cooking for almost 0 payoff

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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    For almost any dish, you can substitute it with chicken thighs, and get much more lax cooking times and more flavor.

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    #35

    I've seen poached eggs gone very, very wrong... Not the easiest thing to make though, there is a skill to it!

    Smoothies are another one - Too thick or too liquidy with no flavour (too much water??).

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    Amy Taylor
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    1 year ago (edited) DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    I find them SO easy to make!! Water in a skillet halfway full, white vinegar in the water (holds them together). Boil, crack egg into a measuring cup and slide the egg into the water. Use a slotted spoon to lift it out when the whites are done, drain on a paper towel and tip it back onto the spoon to serve.

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    #36

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen Spaghetti. You’re supposed to reserve some of the starchy water for the sauce so it sticks to the noodles. Then you cook the noodles with the sauce on high heat hard and fast for a few minutes before serving.

    Sooooo much better then how it’s usually made. Follow Kenji’s recipe for the full guide.

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    Florian Tauber
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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    This is a totally subjective thing. And after the reading of the description here I don´t know if this is a One-Pot-Recipe or something else. No italian cook cooks the noodles in the sauce for minutes, they put in there for maximal one-two minutes depending on the type of sauce

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    #37

    PIZZA! I leave this to the pros for a reason.
    Crust is too thin or too thick, too much or too little sauce, soggy crusts, thick border crusts, bland sauce, strong sauce, too much cheese, and many more! Share your pizza fail stories!

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    Sonja
    Sonja
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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    Took me almost 27 years to perfect my pizza recipe! But it was so worth it. My husband refuses to eat pizza at a restaurant now because it's so good. But I have to admit: you can have the best recipe, if you don't have a great oven, it's not worth it. You need an oven that gets reaaaally hot! And then bake them fast!

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    #38

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen With mashed potatoes, a lot of people just drain the potatoes and then start mashing right away. That's leaves a lot of water in the potatoes so I would recommend dehydrating them over high heat for an extra minute before adding your additional ingredients.

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    Elim Garak
    Elim Garak
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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    Or you can wash them, puncture them with a fork, wrap them still wet in baking paper and put them in microwave (time depends on weight). You'll have a perfect potato to mash.

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    #39

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen A lot of people don't know how to properly measure or mix their ingredients for baking, especially flour and brown sugars. It's not that it necessarily turns out bad, but it's not as good as it could be.

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    Sonja
    Sonja
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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    That's mostly a problem if you measure everything by volume. A firmly packed cup of flour is much more than finely loosened flour. Just weigh it! It's much easier and you'll have exactly the same results every time!

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    #40

    South Louisiana here. The vast majority of jambalaya recipes floating around out there (or served in “Cajun” restaurants not in Louisiana) are not the way anyone here eats jambalaya.

    That’s really the case for most Louisiana recipes you see on major platforms, but jambalaya seems to be bastardized the most dramatically.

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    Laura Ford-Everett
    Laura Ford-Everett
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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    I said up top that I'd love a good gumbo recipe, but id really love a good jambalaya recipe too! we should make a section in her for that haha

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    #41

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen Carbonara

    DocAtDuq added:

    Yeah, the key is to have the sauce mixture in a separate bowl and to add the hot noodles with tongs. This helps heat up the eggs. You should add about half the pasta to the egg mixture bowl then stir and add the second half. Some times if I make too much sauce I return it to the empty pasta pot and heat it some more until it comes together.

    As far as the top salty guanciale you shouldn’t be adding salt to anything when you make carbonara. The salt in the guanciale and its fat you pour into the mixture should salt the entire mixture. If it’s still too salty use a good bit of water in the guanciale pan and heat from cold then dump half of the after when the guanciale starts to render. You’ll lose some fat but it should pull a good bit of salt out

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    bmo avatar
    Bmo
    Bmo
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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    ..."you know what this could use...a little bit of ham." "If my grandma had wheels she would have been a bike!"

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    #42

    Spaghetti. They don't take the time necessary to make the sauce correctly. They take shortcuts. They don't salt their pasta water. I could go on and on, but people typically don't make it correctly.

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    PattyK
    PattyK
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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    It’s controversial whether salt needs to be added to the water. Some say yes, some say no.

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    #43

    Pancakes. Your batter is most likely too thin.

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    #44

    Sauerkraut. And I don’t mean actually making it from cabbage. But most people think you just need to open the jar and heat.

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    Sonja
    Sonja
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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    That depends on where you get it. There are some companies in Germany that make excellent Sauerkraut you don't need to fidget with.

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    #45

    30 People Share The Most Common Cooking Mistakes So You Can Be Better In The Kitchen In Britain, more or less all foreign cuisines that have been adopted as staples have been hilariously garbled and made wrong. But often if well prepared are just as delicious, but should probably have a different name. Indeed, some arguably have developed new names.

    Carbonara, for example, in Britain should change it's name, but still exist. A well made cream based pasta dish is a thing of joy, but it isn't a Carbonara.

    Bolognese is a key one that has been effectively renamed. Spag Bog, or Spag bol, are distinct entities from bolognese, and traditionally include mostly tinned tomatoes and tomato puree, beef mince, onions and whatever else you happen to have lying around. Those blessed with a joy for cooking may begin with a mirepoix base and introduce "fancy" elements, but the key thing here is how the dish is served as a strongly umami (by way of marmite) and tomato flavoured pile of red sauce on pasta.

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    #46

    I had a friend that thought she could sub mayonnaise in an egg salad with GREEK YOGURT!!!

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    Kharyss
    Kharyss
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    1 year ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

    It’s a diet thing. Many diet plans recommend using yoghurt in place of mayonnaise to lower the calorie count. Doesn’t taste the same but doesn’t always taste bad. Depends on the dish.

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    #47

    Venison. I've slain a majestic woodland beast to provide peak nutrition, but I'm not eating it until it's soaked in Italian Dressing.

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