10 bad habits when cooking.
You may have some bad habits in the kitchen of which you are unaware. Some might prevent the dishes come out perfect, while others may put your health at risk. These are some bad habits you should consider breaking.
1. Heat oil until it smokes. Many recipes begin with heating the oil in the pan. Usually takes to heat the stove, pour the oil and wait. But when the oil reaches smoking taste changes. And if it overheats the oil several times loses its antioxidant benefits and is harmful compounds. The oil becomes bright when it is ready, do not wait for smoke free.
2. Stir the food too. It is tempting to remove food constantly to prevent burning, but you can not do too much because it avoids the browned, what brings out the flavor by allowing the food to stay on a hot surface. When you remove too much food loses its structure and becomes pasty. Resist the temptation to constantly stir unless the recipe calls for it.
3. Overfill the pot. Cooking requires patience and sometimes think that filling the pot or pan of ingredients will cook faster. But maybe not, you could end up with delays and pasty food. If you want to skip the overfill the pan will cause steam crunchy and not the result you need. Same goes with meat, when you include too low temperature of the pan very quickly, which can cause sticking, among other problems. It is best to cook in batches, will be worth the extra time.
4. You do not give rest to your meal.'re Hungry and eager to eat the steak you just remove the grill. But it is better to let meat 'rest' before use. This way the juices redistribute through the meat and get more juicy meat. If you cut too soon the juice stays in the chopper and not in the flesh. Let rest for about five small cuts or 10 minutes and larger roasts like a turkey, about 20 minutes.
5. Rinse the meat before cooking. Rinsing the meat in your sink could remove the slime from the meat, but could contaminate your sink with bacteria that could potentially cause foodborne illness. Best removes excess undesirable residues.
6. Use nonstick pans over high heat. High temperatures can cause the non-stick pans release coverage PFC, perfluorocarbon, in the form of gases. PFCs are linked to liver damage and developmental problems. Check your pan to see the temperatures recommended by the manufacturer.
7. Using metal utensils on nonstick pans. Using metal utensils on nonstick pans is not recommended because you can scratch the surface of the pan and possibly ingesting PFCs. Use wooden or silicone.
8. Mix hot liquids without removing the cap from the blender. Most blenders have a removable cap on its top. When hot liquid mix removes the cap because the vapor pressure could create content that will make the plug ejected and with it a big mess in your kitchen. Better remove the cap and cover the hole with a towel to prevent mess.
9. Use glass containers in the broil. Pyrex brand is a favorite for cooking, but if you use the oven rack is better to use a metal container. The Pyrex are not designed for high temperatures of the grid. If overheat could break.
10. Over mix. When you mix baking sheet on the ground. When exaggerate the mixture formed in the gluten flour making baked goods tougher. Make sure that the dough is smooth.
1. Heat oil until it smokes. Many recipes begin with heating the oil in the pan. Usually takes to heat the stove, pour the oil and wait. But when the oil reaches smoking taste changes. And if it overheats the oil several times loses its antioxidant benefits and is harmful compounds. The oil becomes bright when it is ready, do not wait for smoke free.
2. Stir the food too. It is tempting to remove food constantly to prevent burning, but you can not do too much because it avoids the browned, what brings out the flavor by allowing the food to stay on a hot surface. When you remove too much food loses its structure and becomes pasty. Resist the temptation to constantly stir unless the recipe calls for it.
3. Overfill the pot. Cooking requires patience and sometimes think that filling the pot or pan of ingredients will cook faster. But maybe not, you could end up with delays and pasty food. If you want to skip the overfill the pan will cause steam crunchy and not the result you need. Same goes with meat, when you include too low temperature of the pan very quickly, which can cause sticking, among other problems. It is best to cook in batches, will be worth the extra time.
4. You do not give rest to your meal.'re Hungry and eager to eat the steak you just remove the grill. But it is better to let meat 'rest' before use. This way the juices redistribute through the meat and get more juicy meat. If you cut too soon the juice stays in the chopper and not in the flesh. Let rest for about five small cuts or 10 minutes and larger roasts like a turkey, about 20 minutes.
5. Rinse the meat before cooking. Rinsing the meat in your sink could remove the slime from the meat, but could contaminate your sink with bacteria that could potentially cause foodborne illness. Best removes excess undesirable residues.
6. Use nonstick pans over high heat. High temperatures can cause the non-stick pans release coverage PFC, perfluorocarbon, in the form of gases. PFCs are linked to liver damage and developmental problems. Check your pan to see the temperatures recommended by the manufacturer.
7. Using metal utensils on nonstick pans. Using metal utensils on nonstick pans is not recommended because you can scratch the surface of the pan and possibly ingesting PFCs. Use wooden or silicone.
8. Mix hot liquids without removing the cap from the blender. Most blenders have a removable cap on its top. When hot liquid mix removes the cap because the vapor pressure could create content that will make the plug ejected and with it a big mess in your kitchen. Better remove the cap and cover the hole with a towel to prevent mess.
9. Use glass containers in the broil. Pyrex brand is a favorite for cooking, but if you use the oven rack is better to use a metal container. The Pyrex are not designed for high temperatures of the grid. If overheat could break.
10. Over mix. When you mix baking sheet on the ground. When exaggerate the mixture formed in the gluten flour making baked goods tougher. Make sure that the dough is smooth.
