A frequent cooking mistake is said to be overcrowding the pan. To say that you should never overcrowd a pan when cooking, however, is not an accurate statement. It depends on what type of cooking you are doing. When you are pan-frying, pan-searing, or sauteing, you should not overcrowd the pan.
If you had to chop dozens and dozens of onions every day, you wouldn't want to waste any time, would you? You'd need to do it efficiently. And, if you are a restaurant cook, you need to not only be quick and efficient, but you need to keep your dices as uniform as possible.
I'll start this post off with complete honesty: I never do this. I never "sift dry ingredients together." I consider it a waste of time and effort. My wife disagrees. She thinks that if a recipe tells you to sift together the flour, baking powder, salt, etc., you absolutely must do this.
Many beginner cooks may not realize how tricky it can be to bake the perfect apple pie. Some say "its all in the crust." But, using the wrong apple could also ruin your pie! Some apples just don't hold up well for cooking. They may be too soft and mealy, for example. As well, a super-sweet apple that is great for eating out of hand may not be the best choice for a pie.
Mushrooms can sometimes bought in bulk at the supermarket, when they are sold by the pound. However, more often, fresh mushrooms are packaged in 8-ounce plastic containers which are wrapped in plastic wrap. Is is OK to leave them in this container?
Most people set their oven at a certain temperature, say 350, and assume that the inside of the oven will reach exactly 350°F. Then, they assume that the oven will do a perfect job of maintaining this temperature during the cooking process. Quite likely, your oven is not that accurate at all. Many home ovens are off by around 25° and some can be off as much as 50 degrees. If you do a lot of baking, this can be frustrating, causing over-baked or under-baked cakes, cookies, breads, pastries, pies, etc.