These things you do wrong in the kitchen

I can definitely say that I can whip up a decent meal cooking. I can easily set a dinner for five on the table, but I also conjure up the tastiest bowls for myself every evening with loose ingredients. But no matter how good my kitchen skills are, I too sometimes do things differently than I should at the counter. And you do too... These are the seven mistakes that are often made between the pots and pans. Be honest, how many do you check off?

Buying fresh tomatoes

I also love biting into a tomato. What am I saying? Not a day goes by that I don't empty a large plastic container of snack tomatoes. But for that fresh pasta sauce, I prefer to use canned peeled tomatoes. Not only because they are delicious to cook with, but also because they are much more nutritious. And the longer you cook them, the better. The heat converts a substance in the tomato called lycopene, making it easier for your body to absorb. Stock up that pantry.

Cooking vegetables

Probably nothing new for you, but it's better to steam your vegetables than to (over)cook them. Cooking vegetables causes them to lose a lot of vitamin C and antioxidants. Those vitamins disappear into the water, which isn't a problem if you puree it and make soup, but otherwise those precious vitamins are washed away down the drain. Such a waste. By steaming, roasting, or frying the vegetables, you retain the vitamins. Just don't cook them too long.

You throw away the peel

I told you earlier: throw that peeler in the trash, because from now on you just eat the peel.

You cook garlic immediately after chopping

When you've finely chopped those cloves, it's best to let them rest on the cutting board for a moment. If you throw garlic straight into the pan after chopping, the healthiest part of the clove, allicin, doesn't get released.

You throw away the green part of the leek

Do you also always throw away the green part of leek or spring onion stalks? Don't do it, friend. The most antioxidants are actually in the green part. The white part is only white because it is underground and doesn't see daylight. From now on, you should also just toss those green stalks into the pan.

You throw away the egg yolk

Many people throw away the yolk of that perfectly soft-boiled egg because they think that's where most of the cholesterol is and that it makes you fat. Such a shame, because the yolk contains all the good nutrients.

You throw away the cooking water from pasta away

Do you always pour your pasta directly into the strainer when it's perfectly al dente? That's fine, of course, but it's better to catch the cooking water. The cooking water is full of starch and salt, which enhances the texture and flavor of the sauce. You can also use it to thin out a sauce or freshly made pesto if it's too thick.