7. Overfrying garlic
Most recipes suggest that garlic should be added at the end of the cooking process or even removed from the dish after 2-3 minutes of cooking. Garlic contains far less water than any other vegetable, and it burns very quickly. When overcooked, garlic can add an unpleasant taste to your dish.
8. Throwing frozen meat on the pan
Before cooking meat, make sure you let it stand at room temperature for a couple of hours. The room temperature-rested meat will be heated more evenly, while frozen meat, on the contrary, may look like it is well done, but it will still be raw inside. The same rule applies to baking meat in the oven.
9. Eating meat right after it has been cooked
Even if you can’t wait to try your dish, it’s better to keep your hands away from cooked meat for a couple of minutes. Try not to dig in as soon as the meat is ready. Be patient, and you’ll be impressed by the taste of your dish.