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.
Not sharpening knives regularly
“People think they can sharpen their knife once every five years, yet a sharp knife makes all the difference in the world with everything in the kitchen,” Ramsey says. Even if you’re a casual cook that makes two to three meals a week, you should still be sharpening your knives at least two to four times a year. Ramsey recommends avoiding this kitchen mistake by spending a few extra dollars and getting your knives professionally sharpened, as it’s super easy to accidentally chip or break the blade. If your everyday knifes are pretty basic, you can probably get by with this inexpensive hand-held knife sharpener. And no, that metal rod that comes in most knife kits isn’t a knife sharpener. It’s actually called a honing steel that’s used to straighten, not sharpen, the blade.