Holding knives wrong
Most people hold a knife by wrapping all their fingers around the handle or with their pointer finger on the top of the knife blade, but these grips aren’t only wrong (big kitchen mistake!), they are very unsafe. According to Robert Ramsey, Chef Instructor at the Institute of Culinary Education, you’re actually supposed to hold your kitchen knife with your thumb on one side of the blade and your pointer finger on the other side with your remaining three fingers wrapped tightly around the top part of the handle. “If you’re holding your knife properly, you’ll be able to make straighter cuts,” he says.
Intentionally burning your foods
For those of you that like say, charred and blackened toast, it’s time to turn down the toaster. Besides tasting off, burning your food creates carbon (the blackness you see), a known carcinogen that’s been linked to all kinds of cancers. “Burning food is something you’ll want to avoid because the carbon increases your risk of cancers and it also creates a bitter flavor,” says Ramsey. Both are huge no no’s. Here are some cooking mistakes that can make your food toxic.
Adding ingredients in the wrong order
A recipe has steps you’re supposed to follow for a reason: flavor development. If you add your ingredients out of order, you risk ruining the dish and/or creating a meal that tastes off from the original recipe. For example, a lot of herbs, like parsley and chives, are added towards the end of the cooking process in recipe because they tend to lose their flavor the longer they cook. Herbs are an easy way to spice a bland dish, but can also be pretty costly.