I'm a trained chef. Here are the 6 mistakes I see home cooks make that sabotage their meals.

I've learned that most missteps happen during small moments during the cooking process.

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Most cooking disasters don't result from botching fancy techniques, and I say that as someone who graduated from a top Parisian culinary institute and has over 30 years of professional cooking experience.In truth, it's small, inconspicuous habits that sabotage most dishes.I believe that excellent cooking isn't about mastering complicated techniques or buying expensive ingredients. It's about paying attention to kitchen fundamentals and respecting the cooking process.Fixing these common missteps, which I see repeatedly from cooks of all levels, can make a noticeable difference in foods' flavor and texture.

Applying heat to protein too soon can cause it to cook unevenly.

I remove my salmon from the refrigerator at least 15 minutes before I cook it.