Not too long ago, I got real honest and let you ladies know that when it came to some beauty practices, unfortunately, you were doing it wrong. Now, we need to have another heart to heart and it won't be easy but it seems worth it. 

This time, we're talking food. I'll be the first to admit that when I read most of these tips, I came to the realization that I was making mistakes left and right! Well, that stops now. Here are 10 surprising but common cooking mistakes that you're probably making: 

#1: Scrambled Eggs 

According to this source, most people cook their eggs on too high a temperature and also overcook them. Right before you think they're finished, take them off the heat source and let them cook in the hot pan. Be sure to ditch the fork and instead whisk vigorously with spatula, wooden spoon or even a chopstick. The most surprising tip was to skip adding milk which makes your eggs wet. IF you want creamier eggs, try adding creme fraiche. Personally, I follow Gordon Ramsay's guide to the perfect scrambled eggs. See it here.

#2: Bacon 

When it comes to bacon, one usually fries it in a skillet. However, for evenly cooked bacon with no chewy or overly burnt bits, try a roasting pan at 375F, rotating the pan halfway through for about 15 minutes. Be sure to leave at least 1" between the strips so heat can circulate. 
 


#3: Is The Pan Hot?

I am totally guilty of this sin. I'm a lazy and impatient cook (see evidence of my laziness here), so I never get my pan hot enough before adding food. A hot pan is essential for sautéing, getting a nice crust on food and prevents sticking. 

#4: Rice 

Be wary of adding too much water to your rice or you'll end up with soggy rice. If you do, spread the rice onto a pan and refrigerate until it becomes cold and coagulates. Then you can use it in a soup or stir fry. 
 


#5: Guacamole 

Fresh, green guac looks and tastes incredible but bringing guac that has gotten too much oxygen and turned brown to a party isn't as appetizing. To prevent browning, cube your avocado, then coat in lemon juice. Citric acid will prevent browning. 

#6: Perfect Potatoes 

You want beautiful looking potato wedges, not burnt, soggy or sad looking ones.  To get those restaurant quality potatoes, presoak! According to this site, soaking pulls out starch which reduces the water content of the potatoes: less water, less steaming in the oven.
 


Which of these mistakes have you made? Any other cooking blunders you've learned from? 
 
(via cookinglight.com, womansday.com)