7 Cooking Mistakes Every Home Chef Makes And How To Fix Them

And to improve our already-advancing skills, here are the seven biggest cooking mistakes we all need to give up—for the sake of our kitchen tools, time management, stress level, and (most importantly) nailing the most delicious dishes. RELATED: 4 Mistakes You’re Making When You Cook Pasta

Cook raw beef, pork, lamb, and veal steaks, chops, and roasts to 145 F. For safety and quality, allow the meat to rest for at least three minutes before carving or consuming. Cook raw ground beef, pork, lamb, and veal to 160 F. Cook egg dishes to 160 F. Cook fish to 145 F. Cook raw poultry to 165 F.

Additionally, avoid excessively poking, turning, or prodding foods as they cook, especially when trying to achieve the perfect sear on a sirloin steak or salmon fillet. As with the overcrowded pan problem, the more you prevent your ingredients from cooking without disruption, the less likely you’ll end up with a beautifully browned chicken breast. Once a piece of meat releases from the surface of the pan, it’s ready to be turned.