7 seasoning mistakes that turn food into harmful substances

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Ngày cập nhật gần nhất: 15/4/2026

Content

1. Seasoning with pepper before cooking

2. Cooking or simmering fish sauce for too long

3. Adding salt at any time

4. Cooking sugar at high temperatures

5. Adding cooking oil to boiling noodles

6. Using olive oil for cooking

7. Using wasabi to marinate food

Not only affecting the deliciousness of the dish, these seasoning habits also turn the food into harmful substances that everyone falls victim to. Pay attention to this, folks.

Salt, fish sauce, MSG, pepper,... are indispensable spices in every Vietnamese meal. It helps the dish become flavorful and brings a delicious taste sensation when enjoyed. However, improper seasoning and seasoning can indirectly harm human health. Especially, many housewives often make that mistake in the kitchen. Let PasGo list 7 common mistakes when seasoning to avoid, shall we?

1. Seasoning with pepper before cooking

Housewives have a habit of sprinkling pepper on food before cooking to enhance its aroma. However, pepper cooked at high temperatures will quickly lose its characteristic aroma, especially it can generate cancer-causing substances. Therefore, it is best to sprinkle pepper when the food is cooked.

2. Cooking or simmering fish sauce for too long

Fish sauce contains the sweet flavor of amino acids produced during the salted fish fermentation process, used to make fish sauce. Therefore, cooking or simmering fish sauce too much can remove amino acids. It is best for women to cook fish sauce at the appropriate time to ensure food is fully cooked. In addition, fish sauce can be used to marinate food or add before cooking.

3. Adding salt at any time

Each dish requires different seasoning methods that housewives need to pay attention to. If salt is not used correctly, it can affect the flavor and nutrients of the dish. You should add salt to meat dishes before cooking to preserve the sweetness and not lose nutrients. Conversely, bone broth dishes should add salt after simmering for some time when the broth is sweet. As for fried and stir-fried dishes, you should add salt when the oil is just heated to remove aflatoxin toxins present in salt.

4. Cooking sugar at high temperatures

Sugar seasoning brings sweetness and color to food. Therefore, braised, fried, or grilled dishes are often marinated with sugar. When frying foods containing sugar, the fire should only be at about 170oC - 200oC. At that time, the food has a moderate brown color, creating an attractive appearance. If cooked at higher temperatures, the sugar will caramelize, making the food dark brown or even losing its flavor.

5. Adding cooking oil to boiling noodles

You may have heard of adding oil to boiling noodles to prevent them from sticking together and to the pot. While this is true, it will remove some nutrients from the noodles and add unnecessary calories. Instead, keep your water boiling constantly and stir the noodles regularly to keep them moving around and prevent sticking.

6. Using olive oil for cooking

Butter and vegetable shortening contain harmful fats while olive oil is full of unsaturated fats good for the body, but not equivalent to the calories in the corresponding amount of butter. Therefore, to ensure the necessary calories, you should not use olive oil for cooking.

7. Using wasabi to marinate food

Wasabi traditionally serves to neutralize the fishy smell of seafood and excite the taste buds. However, never use wasabi to marinate food or make sauces for mixed dishes because the enzyme responsible for the pungent smell of wasabi easily breaks down at high temperatures, thereby producing carcinogenic substances. Wasabi is best suited for enjoying fresh and delicious sushi, sashimi, or as a condiment for seafood dipping sauces.

Here are 7 seasoning mistakes that PasGo points out for you. Wish you all good health!

Compiled by Ngoc Anh - PasGo.vn

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Frequently Asked Questions

What are the common mistakes when seasoning food that I should avoid?

Common seasoning mistakes include adding pepper before cooking, cooking fish sauce too long, and not timing salt properly. These errors can affect flavor and health, leading to harmful substances in your meals.

How does adding salt at the wrong time affect the dish's flavor?

Adding salt at the wrong time can alter the dish's flavor and nutrient content. For meat dishes, salt should be added before cooking, while for broth, it should be added after simmering to maintain sweetness.

Is it harmful to cook sugar at high temperatures?

Yes, cooking sugar at high temperatures can caramelize it, resulting in a burnt flavor and dark color. It's best to fry sugar at temperatures between 170°C and 200°C for optimal results.

Should I use olive oil for all types of cooking?

No, olive oil should not be used for all cooking methods. While it's healthy, its caloric content is not equivalent to butter, so it may not provide sufficient calories in certain dishes.

Why is it a mistake to add cooking oil to boiling noodles?

Adding cooking oil to boiling noodles can remove nutrients and add unnecessary calories. Instead, keep the water boiling and stir the noodles to prevent sticking without oil.

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