Overcooking meats to be on the safe side, and overcooking the veggies, because they are in with the meat for the same amount of time, but they should be in for less, etc..
I guess I'm missing out on taste and nutrients aswell due to this?
You are, more or less depends on components and how you process them. The only way to figure it out is trial-and-error, sounds generic but it's true.
While I was unemployed for 9 months I got a brilliant idea to learn cooking outside of sandwiches and very basic meals. One of the main dishes I'd wanted to learn was boiled rice which everyone around me always fail to do properly except SEA expats. I was surprised that for each shape and size of rice I could buy there are 2 or 3 different sources and/or cultivars which behave differently but people tend to cook them the same way.
I found that a good quality instant-read thermometer(e.g. Thermapen) was a huge help for building confidence when cooking meat. If you don’t have one, I’d strongly recommend getting one.
Overcooking meats to be on the safe side, and overcooking the veggies, because they are in with the meat for the same amount of time, but they should be in for less, etc..
I guess I'm missing out on taste and nutrients aswell due to this?