10 Foods You’re Ruining By Cooking Them Too Hot

Cooking at high temperatures can sometimes be a shortcut to a quick meal, but for many foods, it can lead to burnt exteriors, undercooked interiors, or lost flavor. Slowing down the heat is key to unlocking better flavors and textures in your cooking. By adjusting your temperature and taking things low and slow, you’ll end up with perfectly cooked food every time.

Eggs

The Problem: Scrambled or fried at too high of a temperature.
Why: Cooking eggs on high heat often results in rubbery, overcooked eggs with a dry texture.
How to Fix It: Cook eggs over medium or low heat for soft, creamy results. This allows for gentle cooking, creating fluffier scrambled eggs and perfectly cooked fried eggs with runny yolks.

Chicken Breasts

The Problem: Pan-searing over high heat leads to dry, tough chicken.
Why: Chicken breasts are lean, so cooking them on too high heat can dry them out before the inside is fully cooked.
How to Fix It: Sear chicken over medium heat and then finish in the oven at a lower temperature. This ensures the chicken cooks through evenly and stays moist.

Fish

The Problem: Grilling or frying fish on high heat causes it to fall apart.
Why: Delicate fish like tilapia, cod, and flounder can easily overcook and become dry when cooked too quickly on high heat.
How to Fix It: Use medium heat and cook fish gently. A slower cook gives you tender, flaky results without breaking the fish apart.

Pancakes

The Problem: Burning the outside while the inside remains raw.
Why: Turning the heat too high when making pancakes can result in an overly browned exterior and an undercooked center.
How to Fix It: Cook pancakes on medium or medium-low heat. This allows them to cook through evenly without burning on the outside, giving you fluffy and golden pancakes.

Garlic

The Problem: Cooking garlic on high heat causes it to burn quickly.
Why: Garlic is incredibly easy to burn, which leaves a bitter, unpleasant taste.
How to Fix It: Always cook garlic over low or medium heat. Add it later in the cooking process or sauté it gently for a few minutes to release its flavor without burning.

Rice

The Problem: Boiling rice at high heat can result in unevenly cooked grains and a mushy texture.
Why: When rice is cooked too quickly, it tends to absorb water unevenly, leaving some parts too soft and others undercooked.
How to Fix It: Bring rice to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently until the water is absorbed. This creates perfectly cooked, fluffy rice every time.

Steaks

The Problem: Cooking on high heat from start to finish leads to a tough, dry steak.
Why: Searing steak on high heat can be great for a crust, but leaving it on high can dry out the inside.
How to Fix It: Sear the steak on high for a couple of minutes on each side, then lower the heat or finish in the oven. This keeps the steak juicy while achieving a perfect sear.

Vegetables

The Problem: Roasting vegetables at too high a temperature burns the outside and leaves them raw inside.
Why: When vegetables are roasted at too high heat, they often char quickly on the edges while the insides remain hard or undercooked.
How to Fix It: Roast vegetables at a moderate temperature (375-400°F) for even caramelization and tender results. Stir them halfway through cooking to ensure even browning.

Butter

The Problem: Melting butter on high heat burns it and creates a bitter taste.
Why: Butter can burn quickly due to its milk solids, leading to an unpleasant, darkened flavor.
How to Fix It: Melt butter slowly over low heat, or use clarified butter (ghee) if cooking at higher temperatures, as it has a higher smoke point.

Sauces

The Problem: Boiling sauces on high heat causes them to break or become too thick.
Why: When sauces are boiled too aggressively, they can separate, curdle, or reduce too much, losing their smooth texture.
How to Fix It: Simmer sauces gently over low or medium heat. Stir regularly to help them thicken evenly without breaking, and keep an eye on the consistency.