I know, I know, now they will throw slippers at me, write that I am broadcasting common truths, say that they have known all of the above from childhood... I myself was like that. At the beginning of the 2000s, when I was just mastering the kitchen and looking for information that might be useful, everywhere.
I remember that the most authoritative resource then seemed to me the "Gastronom" forum. Its regular visitors prepared strudel, experimented with squid, increasing their cooking time, discussed the quality of balsamic vinegar (in In this thread, I earned a terrible inferiority complex, having learned that balsamic should be used exclusively from Italy brought), they themselves made the dough filo ...
But there were topics for beginners. And in these topics just wrote about mistakes... And how these posts outraged me! It seemed to me - why talk about the banal, it is necessary to reveal the secrets of the chefs!
Ha! When I stopped scratching my upset pride, I realized that I was just making all of the above mistakes, and the more confident I felt in the kitchen, the more often.
There is never too much spice
The first and most important mistake you make as soon as you learn the elementary. After all, spices, as they say, are the very accompaniment that allows you to get something new from familiar products.
It is very tempting, adding spices, to play with the taste of meat, but only here ...
As a result, you understand that you no longer feel the taste of meat (or any other product) in the dish.
They all interrupted - great spices. And this is not to say that the huge assortment of different spices that you send to the dish sounds good. Yes, the same Vedic, Indian, Asian cuisine very often involves the use of mixtures, but. There are also limitations dictated by reason.
Too high temperatures and too much fuss
Oh, the trouble is not only mine. I think that the same sacred knowledge “the crust does not release juice from the product, the crust is obtained with extremely fast heating”, spoiled a lot of food.
Because yes, if you warm up the pan well, the crust will appear faster (if you don't load it at the same time), and the oven will brown faster. But under the crust there will be... dampness.
And too much heat is a cause of constant concern: is it burnt out? And you turn this piece, not letting it really fry ...
Additional ingredients
As soon as the first self-confidence appears, then immediately there is a desire to experiment not only with spices, but also with additional ingredients. And the result is something inedible (although the composition of this inedible should have given a wonderful taste).
Have you made such mistakes?