Forgetting to season your food. You probably need more salt than you think. It’s not going to kill you. The recommended daily salt intake for an adult is a teaspoon or less, which doesn’t sound like a lot, but if you’re cooking all you’re eating it would be hard to get there. Using recipes with pre-defined measurements for spices and flavoring. Just no. Get in the habit of coming up with your own measurements, i.e., a pinch or a flick, then begin to create your own pallet of flavor by adding this and that to make x flavor.
If you want spices in your food, then add them. If you feel that something should be changed in a recipe, then change it. The worst that happens is that it tastes bad, you learn something and end up eating pizza. Cross-contamination. If you just cut chicken on your board, don’t put anything else on it until you’ve thoroughly cleaned it. And your hands. And anything else it’s touched. It’s baffling how flippant chefs look on cooking shows when they are just trying to get the recipe filmed in the allotted time. But I’m sure if you pressed them, they would all tell you that’s a huge no-no.
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