5 Cooking Mistakes That Make Dishes Taste Bland

Kapanlagi.com - Have you ever felt that a dish, even after being seasoned with plenty of spices, still tastes bland? It turns out, this issue is not only caused by a lack of seasoning, but can also be due to improper cooking techniques. Small mistakes like incorrect stir-frying methods, using salt at the wrong time, or cooking at non-ideal temperatures can cause the flavors of the food to vanish.

To make your dishes richer in flavor and more appetizing, it’s important to recognize some common cooking habits that are often done incorrectly. Here are five mistakes you need to avoid, summarized by Kapanlagi on Monday, (24/03/2025) from various sources. Let’s take a look and make sure your cooking is always delicious!

1. Common Mistakes That Make Dishes Bland

Before we dive deeper into the culinary world, let’s recognize some common mistakes that are often overlooked when cooking, which can diminish the deliciousness of your dishes. Although they may seem trivial, these mistakes can have a significant impact on the flavor of the meals you serve.

2. Sautéing Shallots and Garlic Together

Many people believe that shallots and garlic can be sautéed together without any issues, but did you know that this can ruin the flavor of the dish? Shallots take longer to cook and release their sweetness, while garlic can burn quickly if exposed to heat for too long. So, to make your dish perfect, sauté the shallots first until they are wilted and fragrant, then add the garlic when the shallots are almost cooked. This way, both shallots and garlic will collaborate to create a mouthwatering flavor!

3. Adding Salt at the Beginning of Cooking

Photo: freepik/jcomp.

Adding salt too early in the cooking process can backfire on the flavor of your dish. Salt that is added first actually draws moisture from the ingredients, making them dry and losing their tenderness. Not only that, the savory taste that should be appetizing can simply evaporate. So, to make your dish truly tempting and rich in flavor, it's best to sprinkle salt at the end of the cooking process. With this simple trick, your dish will be more delicious and ready to delight the palate!

4. Sauté Spices with Cold Oil

Using oil that is not hot when sautéing spices can reduce the aroma of your dish. Hot oil plays an important role in quickly releasing the aroma of the spices, making the flavor of the dish richer and more appetizing. On the contrary, if the spices are added to cold oil, they will absorb too much oil and produce a stir-fry that is less fragrant. Therefore, make sure the oil is perfectly hot before adding the spices, so that every dish you serve is enticing and tantalizing to the taste!

5. Cooking Meat Straight from the Refrigerator

Cooking meat that has just come out of the refrigerator can backfire on the flavor of your dish! Cold meat tends to cook unevenly—the outside cooks quickly, while the inside remains tough and cold. Additionally, if cooked directly, the meat can release a lot of water, making it taste bland. To allow the seasoning to penetrate perfectly and produce juicy, flavorful meat, let the meat sit at room temperature for 30-60 minutes before cooking. With this simple trick, your dish will become more delicious and satisfying!

6. Using Too Much Water When Cooking Vegetables

Illustration of a person boiling vegetables. (Photo: Unsplash/Michal B)

Did you know that using excessive water when cooking vegetables can cause them to lose their rich flavor? Too much water can dilute the seasoning, making vegetables like spinach and kale—which are already rich in natural moisture—taste bland. Therefore, use just enough water to keep the vegetable flavors intact and appetizing. With this simple tip, your vegetables will remain fresh and full of enticing flavors!

7. How to Ensure Spices Penetrate Your Dishes Better

To ensure that the spices are perfectly absorbed and your dish becomes more appetizing, there are several effective tricks you can apply. First, marinate the meat for at least 30 minutes before cooking to deepen the flavor of the spices. Next, use the right sautéing technique to release the fragrant aroma from the spices. Don't forget to add the main spices in the middle of the cooking process, not at the beginning, so that the flavors truly explode when served!

8. FAQ, Frequently Asked Questions

1. Does adding salt at the end of cooking make the flavor stronger?

Yes, salt added at the end is more pronounced because it does not undergo excessive evaporation.

2. Why does garlic often burn when sautéed?

Because garlic cooks faster than shallots, it should be sautéed later.

3. Can hot oil make food crispier?

Yes, hot oil helps food become crispier and prevents it from absorbing excess oil.

4. How can I keep vegetables green after cooking?

Cook them for a short time and soak them in ice water after boiling to maintain their color.

(kpl/khs)