It’s time to fix basic cooking mistakes

1.Storing tomatoes in refrigerator:
 
 
  • Don't:Tomatoes have delicate cells.Excess  cold or heat causes damage to the tissues which make them mealy and taste less.
  • Do:Keep tomatoes on the kitchen counter in a single layer for maximum air circulation, and avoid keeping them in direct sunlight. You can leave cherry and grape tomatoes in their packaging, so long as it contains holes.To speed ripening, place tomatoes in a paper bag with an apple.Once ripe, they’ll last for up to 3 days. Some varieties, like plum tomatoes, will keep for up to 5 days. 2.Putting knives in Dish Washer:
  • Don't:The high-pressure water jets in a dishwasher cause knife blades to knock against other utensils in the silverware basket, dulling and damaging them over time.Unfortunately, a dishwasher that has a specially designed knife rack isn’t much better: The blades can still rattle against the sides of the rack.Additionally, the intense heat of the drying cycle can cause knife handles to warp, which will eventually loosen the rivets.

  • Do:Wash knives by hand. Hold the handle so the blade faces away from you and wipe it clean with a sponge. Dry knives immediately to avoid the risk of discoloration from water droplets left on the blades. Just a few seconds of work will add years to the lives of your knives. 3.Using the wrong knives:
  • Don't: You’ll damage your food.when you select the proper knife for the job, you have better control over the blade. This allows you to slice and dice more neatly and efficiently and helps you keep your digits perfect.
  • Do:Pick up a serrated knife with the sharp teeth for bread and bagels; delicate pastries, like meringues and cream puffs ,the blade won’t compact the layers and smooth-skinned fruits and vegetables, like tomatoes and plums.Opt for a chef’s knife the big one with the long, wide blade for most chopping, slicing, dicing, and mincing jobs. It gives you the best leverage, which is particularly helpful when you’re dealing with firm ingredients like onions and squash or cutting things into small pieces like garlic and fresh herbs. A small, slim paring knife is best for tasks such as peeling and removing pits, seeds, stems, and potato eyes.  4.Usage of tiny cutting board:
 
  • Don't:You won’t have room to maneuver a knife, which increases your risk of cutting yourself. You’ll also make a mess and waste time corralling ingredients that fall off the board.

  • Do: Think small knife, small board; big knife, big board. You can use a little board for a quick task, like cutting a lemon into wedges with a paring knife. But since most kitchen prep work requires a chef’s knife, you probably need a board that is suitable to your knife. It should be large enough to hold ingredients at every stage of the process. For example, if you’re chopping celery, you want room for both the stalks you start with and the pile of cut pieces you end up with.  5.Boiling Pasta in small Pan:
  • Don't: If you use long noodles, they might not fit unless you break them first. But regardless of the pasta’s shape or size, it will probably end up sticky and gummy. When you add pasta to a small amount of water, it lowers the temperature of the water substantially more than if you added it to a large amount of water, so the water will take longer to return to a boil. At the same time,pasta will sit at the bottom of the pot and start to clump up and become mushy unless you are careful about stirring Also, your ratio of pasta starch to water will be too high which will be another cause of sticking.
  • Do: Unless you are cooking a single serving of pasta,in which case you can get away with a smaller pot. Fill a large pot with water and let it come to a rapid boil. Then add 2 tablespoons of salt (don’t be shy—professional chefs say pasta water should taste as salty as the sea). Finally, add the pasta and stir it occasionally until it’s cooked so as to be still firm when bitten. 6.Tossing the cooked pasta with oil:
  • Don't:As the sauce will not stick easily to the pasta.
  • Do:To stop cooked pasta from clumping, toss it with a little sauce immediately after draining. Or, if you won’t be serving the pasta for 15 minutes or more, rinse the noodles under cold water to remove the starch. Then, just before sitting down to eat, reheat the pasta directly in the pot of sauce. 7.Using non-stick pan for everything:
  • Don't:Nonstick pans transfer heat slowly when compared to cast-iron and stainless steel pans which results less browning on the meat,And what little browning does occur will take longer, which puts you at risk of overcooking dinner.
  • Do:Pull out a nonstick skillet when you need to cook delicate foods, such as fish or breaded items, or particularly sticky foods, such as eggs. Otherwise opt for a regular stainless-steel or cast-iron pan. 8.Over crowding the Pan:
  • Don't: When a pan is stuffed, the heat that rises from the cooking surface becomes trapped under the food and creates steam, making oven fries limp and preventing chicken breasts and any other food from getting cooked evenly and also prevents the meat to get that delectable caramelized crust.
  • Do:To help ingredients brown make sure the pieces aren’t touching one another in the pan.It gives a flavorful  food locking its moisture. Patting damp food dry with a paper towel before cooking also helps. Don’t have a large enough skillet or baking sheet? Cook in batches, keeping the first batch warm on a plate tented with foil or in a low-temperature oven while you prepare the second. 9.Cooking with a cold pan and cold oil or butter:
  • Don't: If the oil or pan is not hot enough the vegetables will stick to the pan which will be very difficult for you to wash later.And also it results in a bland food with full of oil in it.
  • Do:Heat an empty pan for at least 1 or 2 minutes. Then feel the heat radiating from the surface. Then add the fat. Oil will shimmer when it’s hot; butter should melt and foam.If you’re using a nonstick pan to brown delicate foods, add the oil or butter before turning on the heat, since some nonstick pans release fumes when they’re heated up empty for an extended period. 10.Adding garlic too early:
  • Don't:Garlic browns in less than a minute. If you add it to the pan with, say, chicken breasts which need about 15 minutes to cook through the garlic will scorch and turn bitter long before the meat is finished.
  • Do:Try to use sliced garlic or smashed whole cloves, which are less tend to burning than minced or pressed garlic. And add garlic close to the end of the cooking process.If a saute recipe asks for garlic to be added at the beginning, have the remaining ingredients prepped and ready to go so you can add them quickly, before the garlic starts to burn while on its own. 11.Searing meat over too low heat:
  •  Don't:A good steakhouse sear requires a burst of heat so that the proteins in the meat cook quickly.If you keep your burner on low to medium, the inside of the steak will be done at the same time as the outside, with very little browning.

  • Do: Crank the heat up to medium-high or high and let the pan sizzle for a couple of minutes before putting the meat in it. For even better results, use a heavy pan that retains heat, such as a cast-iron skillet. 12.Turning meat too often and too soon:
  • Don't:If you turn it too often,the meat won’t be in one place long enough to brown. You’ll wind up with a tough, gray chop and a wet pan.
  • Do:Be patient. If you’re not sure whether a chop is ready to be flipped, nudge it or use tongs to lift a corner. It will release from the pan when the outside is sufficiently browned. If it sticks, let it continue to cook undisturbed and try again in a minute or so. 13.Slicing meat immediately after cooking:
  • Don't:When meat is hot, the muscle fibers contract and disperse juice. If you cut into it right away, the juices wind up on the cutting board instead of inside the roast.
  • Do:Let the meat rest after cooking so the muscles can relax and the juices redistribute .Try to cover it with aluminum foil to prevent it from losing too much heat. For large roasts and whole chickens, wait at least 15 minutes before carving (a turkey needs closer to 30). Smaller cuts, like steak, need 5 to 10 minutes. Chops benefit from just a few minutes’ rest about the amount of time it takes to get them from stove to table.When slicing steaks and roasts, make sure to cut against the grain. This will break up the ropy fibers, giving you a more tender piece of meat.
    14.Measuring dry ingredients in liquid measuring cup:
  • Don't:To get the right amount of  flour in a liquid measuring cup, you have to shake the cup or knock it on a counter to create a level line. The flour will become compacted, and you’ll end up with more than the recipe calls for,which results in  dry and tough cakes and muffins.
  • Do:Use dry measuring cups when portioning out flour, sugar, cocoa powder, and cornstarch, as their flat rims are designed to help you get the most accurate measure. Spoon the ingredient into a cup, then sweep off the excess with the side of a knife.Remember, you can use a dry cup to measure a liquid, but you’ll risk spilling, since you have to fill it to the rim. 15.Baking with cold eggs and dairy products:
  • Don't:It results in dense cakes and breads. At room temperature, eggs, butter, and liquids such as milk bond and form an emulsion that traps air. During baking, the air expands, leavening the batter or dough and producing a light and airy baked good. Cold ingredients, on the other hand, don’t incorporate evenly to bond.
  • Do:Take eggs, butter, and any other dairy products out of the refrigerator at least 30 minutes and up to 1 hour before baking. If you are out of time,Cut the butter into 1-inch pieces and microwave them in 10-second intervals, checking in between, until they’re just malleable. Place cold eggs in a bowl of warm water for 15 minutes and don’t use hot water or leave the eggs on top of a hot oven,it will heat them unevenly, and the whites will start to set. Pie crust and pastry recipes often call for cold butter, which creates flaky layers.
    16. Over mixing Doughs and batters: 
  • Don't: Overmixing of dough activates gluten,which helps the baked goods in getting firm and elastic nature,which will be delicious in pizza unlike in delicate pastry.
  • Do: Go slow and gentle for tender cakes and flaky pie crusts. When adding dry ingredients to cookie and cake batters, use the lowest speed on an electric mixer or mix by hand until just combined. For pie crust, whether you use a food processor or mix by hand, work the dough as little as possible. Visible bits of butter,few lumps and streaks of flour are loved.                                                                                                                                                  ALLARSH EDITORIAL

Share This:

Related Post

Comments

  1. jon mika says:

    I've been cooking peppers and onions in the skillet on the grill a lot lately. I'll have to add jalapenos next time. Yum. I like cooking bacon that way too, although hot fat + open flame adds a nice element of danger. I used to get flank steak, but my husband got me to try the carne asada cut from our local market, and I prefer it. Not sure if it's thin-cut flank or skirt (I'll have to ask), but it looks like this 

  2. Efren Deady says:

    You are a very persuasive writer. I can see this in your article. You have a way of writing compelling information that sparks much interest.

  3. Teresa Frack says:

    I like the helpful information you provide in your articles. I will bookmark your blog and check again here frequently. I’m quite sure I’ll learn many new stuff right here! Good luck for the next!

  4. Thanks a lot for this post! I really love baking and I have plenty of cool recipes. Follow the link to see the whole list.

    1. ALLARSH says:

      sure..thank you 🙂

  5. Those dishes looks really yummy! Thank you for sharing those recipes. I hope that you’ll add more delicious ideas in the future.

    1. ALLARSH says:

      sure…thank you 🙂

  6. Well, that sounds really easy, but I think that it should be a lot more complicated in real life.

    1. ALLARSH says:

      not at all..just give it a try 🙂

  7. I learned some of the things thanks to your article and now I can cook much better and tastier.

  8. thanks for all these cooking tips, I see I have made a great number of mistakes in past! thanks for this information, you are a myth buster!

    1. ALLARSH says:

      you are most welcome 🙂

  9. Warez says:

    Thanks for the post!

    1. ALLARSH says:

      you’re most welcome 🙂

  10. You have brought up a very fantastic details , thanks for the post.

    1. ALLARSH says:

      Thank you 😊

Leave a Reply

Your email address will not be published. Required fields are marked *