4 Useful Cooking Tips

4 Useful Cooking Tips

Everybody makes mistakes in the kitchen. Except if you are a chef with years of experience, you are prone to do wrong things while cooking. Repeating some of them turns a mistake into a habit, and before you know it, the way you cook seems natural and harmless.

Check out the following tips to know more…

 

1-do-not-heat-oils-past-the-smoke-point

Do NOT Heat Oils Past The Smoke Point

The majority of recipes start with the instruction 'Heat oil over medium-high heat'. This doesn't mean you should overheat it. It is the most common mistake because most people place oil in the pan, let it heat, and turn their back on it. Once the oil gets overheated, it starts to break down, lose its antioxidants, and form harmful compounds; its taste also changes. Remember that not all oils are created equal. For example, olive oil's smoke point is between 365ºF and 420ºF.

For you to get the oil at the right cooking temperature, heat it only until it shimmers. [1] , [2]

 

2-do-not-use-unsharpened-knives

Do NOT Use Unsharpened Knives

You need to pay attention to this detail. Not only do blunt knives slow you down, but they increase the chances of cutting yourself because you have to press harder while chopping (and ruining the food by mashing it unintentionally!).

Next time, if you notice that you need to put some effort while using a knife, sharpen it before continuing. [1]

 

3-do-not-stir-too-much

Do NOT Stir Too Much

Some people get scared that their dish will stick, and they tend to over-stir. The food needs to sit on the hot surface of the pan to brown - which gives it that special tasty flavor! However, when you are impatient or uncertain, you are tempted to stir in the food often. This action will just create a flavorless, mushy meal. [1] , [2]

Nonetheless, there are recipes which require constant stirring. Do not overlook the instructions. Experience will be built over time…

 

4-do-not-cut-meat-when-done

Do NOT Cut Meat When Done

Many mistakes made in the kitchen are the result of impatience. The moment hunger kicks in you will no longer pay attention to "small" details.

By not letting your meat rest before you cut it you discard all the juices; it becomes dry. Cover cooked cuts of meat with aluminum foil and let them sit for a while. Remember to let large roasts sit longer. [1] , [2]