Although I have a lot of culinary experience at this point, I do not consider myself an expert in any way. My efforts in the kitchen have always been focused on getting things done and on the table, with relatively little attention to technique or skills. I know I'm not a perfect chef, but as long as my family and I enjoy eating what I cook, this is good enough for me! At least that's what I thought, until I realized that the mistakes I was making in the kitchen were making things more difficult than they were.
It turns out that the learning of some simple principles on cooking can not only improve the taste of food, but make it easier to work in the kitchen! And while I'm not trying to win any Michelin stars, I'm always interested in tips that can help make my life easier. And I already know that you guys also appreciate the good advice, so today I'll talk about some common cooking errors that we all do and we will give you simple tips on how to solve them! After making some changes to your culinary habits, I think you will be surprised by the simplicity and simplicity of the kitchen!
11 common cooking errors and how to solve them
1. Do not read the recipe
When you're excited about a new recipe, you may be tempted to dive right in. But being hasty with a new recipe is a simple way to make mistakes! It is best to read the entire recipe once or twice before starting. You will be more familiar with which ingredients go where and the pace of the process. And you'll be much more likely to get it right the first time!
2. Whiten the butter
The recipes for cakes and biscuits often require softened butter, but what does it really mean? You should be able to leave a dent when you press it with your finger, but it should still retain its shape. If it does not maintain its shape, it is likely to be excessively softened and its use could lead to overly common biscuits or to stubborn cakes. Instead, leave the cold butter in place on the work surface for 30-45 minutes before baking to get the right amount of softening.
3. It is not measured accurately
In some cases, the amount of the bulb eye ingredients may work, but it is not a good practice for cooking! For example, I usually simply collect the flour in my measuring cup and level it, but this can actually give you more flour than you want. Actually, you should lightly spoon the flour in the measure, then use a knife to level the surface. The keyword is "slightly" in the sense that you should not compress it!
4. You get sick of the Pan
I'm a rather impatient chef, so I like to take everything in the pan when possible. But this can lead to overcrowding in the pan, which makes it much harder to get a nice crust or caramelized outside of the food. It is better to cook two smaller batches because it will allow more airflow and better heat distribution. (Or if you're in a hurry, you could even use two pads at once!)
5. You turn around too often
Another symptom of my impatience in the kitchen is my inability to leave food alone while cooking! I have this need to turn around, hit and flip the food more often than necessary. But like overcrowding the pan, turning the food too often can prevent the formation of a beautiful golden crust! So let your food do its job and wait for you to easily put a spatula under it. This means that it came out of the pan, signaling that it is ready to flip!
6. Your Pan is not hot enough
Are you giving your pans enough time to warm up on your hob? Otherwise, you could do a bad service to your food. If your pan is not hot enough, the food you're cooking will only absorb the oil or butter you put in the pan, making it greasy and preventing a good burn, crust or caramelization. Instead, put the fat in the pan and let it heat for a few minutes. Check the temperature by dropping a small piece of anything you are cooking in the pan. You'll know it's hot enough to cook if the food starts sizzling right away!
7. Do not let the meat rest
Every time you roast, grill, overcook or skip meat, you need to give it a few minutes before cutting it. "Resting" your meat allows you to redistribute the juices (which move to the center during cooking) throughout the meat. If you do not allow the meat to rest, it is almost certain that you will end up with a juicy, wet mess when you cut it. Leave small pieces of meat to rest, such as chicken breast and steaks for at least 5 minutes. Larger items such as whole birds or roasts may require 20-30 minutes of rest before cutting. (For longer remains, you can put a "curtain" sheet on the meat to keep it warm).
8. We forget to cook the Carryover
"Baking" refers to how the food continues to cook after removing it from the heat, due to the heat that is still retained inside the food. Hand cooking typically takes only a few minutes, but those minutes can be disastrous for vegetables! If you are taking vegetables that are boiled and steamed out of the pot when they taste perfect, you can avoid a mess caused by bringing food back into a bowl of ice water. The "shock" of cold water will stop the cooking process in its track, and you will not be left with a soft, overcooked mess.
9. Cook meat directly from the fridge
Food safety practices have taught us that it is important to keep the meat cold, so we often do not take meat from the refrigerator until we are ready to cook. But throwing a chilled steak on the grill is likely to result in an overcooked exterior and an undercooked interior. Disappointing! Instead, remove the meat from the fridge and place it on the work surface for about 15-30 minutes before cooking.
10. Do not rinse the cereals
Most dried cereals (including rice, quinoa, lighthouse and more) create a starch powder when rubbing against each other during packaging and shipping. Once the starchy powder meets the liquid, it can create a sticky and goopy mess of your meal! To eliminate this problem, insert uncooked grains a fine mesh sieve and rinse well with cold water. This will remove the starchy powder and, after cooking, you will have perfectly delicious and soft beans!
reported: This added ingredient makes the best rice ever
11. Season only your marinade / breading
When it comes to adding flavor to the meat, salt and pepper must be treated separately from things like marinades and breaded linings. If you add salt and pepper only to a marinade or to a breading, most of the effects of the seasonings will be lost during the cooking process. Instead, add salt and pepper after marinating and before breading!