When we enter the kitchen, we do some of the tasks mechanically – we just don’t think about them. We have some sustainable habits, which we always keep. You probably do the same. It turns out, that some of the things we often do, while we cook, are wrong.
Some of them just ruin the taste of the meal, such as unclean oven, while others can be dangerous for our health. Let us show you the 10 habits you definitely should stop.
You heat the oil, until it smokes
Most recipes begin with heating the oil in a pan. It usually takes a little bit of time before the oven hob heats, that’s why we put the oil and we turn our backs, so that we can do something else while it’s getting hotter. You see the smoke coming out of the pan, meaning that the oil is hot enough, right? Wrong!
Not only most oils taste worse, after they reach the “smoking point”, but when oil actually reaches this point or you heat it multiple times, it falls apart. The nutritional antioxidants disappear and harmful compounds take their place. After all, the point of smoking can vary, depending on the specifications of your stove, the kind of oil you use or even the outside temperature – it is not an absolute number (with the olive oil, that number’s between 180 and 220 C). That is so, because of the many factors, influencing the chemical properties of the oil. You can safely and healthy cook with any kind of fat, as long as you don’t heat it until it starts smoking. In order to be hot enough for cooking, just heat it until it starts glimmering.
You stir the food too much
It’s tempting, while cooking, to constantly stir the food, so that you can avoid burning, but it’s bad to do it too much. You prevent the browning, but you destroy your meal by turning it into a mess. You can actually intensify its taste, by leaving the food standing still on the hot surface. Don’t give in to the temptation to stir all the time, unless it’s specified in the recipe.
You overfill the pan
Sometimes cooking requires a little bit of patience. It can be faster to fill the frying pan until the edge with products, but that will actually slow down the cooking process and will result in a big bowl of mess. If your aim is to fry the ingredients, an overfull pan will create conditions for steam cooking, that won’t lead to the desired crispy result. Same thing goes for cooking meat. Putting too much meat in the pan decreases the temperature quite fast, which can lead to sticking and many other problems. It’s best to cook in portions. You will lose a bit of time, but your meals will become much better.
You don’t leave the meat to rest
You are hungry and you want to jump on that steak straight after you grilled it. Wait a second. Leave the meat to rest aside, before you stick a knife into it. When you leave it, the juices will distribute evenly around the whole meat and you will receive a juicier result. Cut it too soon and all juices will spill on your cutting board. Leave the smaller pieces of meat shorter time for break (let’s say 5 or 10 minutes), and longer for the bigger ones (at least 20 minutes for a whole turkey).
You wash the meat before cooking
Rinsing the meat under the sink can get you rid of the sticky goo on top of it, but it will also spoil your wash basin with bacteria, which can potentially cause food poisoning. Tap the meat with a towel, so that you can remove the unnecessary leftovers.
You expose the non-stick pans at too much heat
Lower the heat, when you use non-stick pans. High temperature can lead to emitting a compound, called, perfluorocarbon in a gas form. That compound can damage the liver and lead to problems in the growth and development in children. Ask the pan producers what kind of temperature they recommend.
You use metal cutlery with the non-stick pan
That’s not a good idea at all. You can accidentally scratch the pan’s surface, which will lead to separation and consumption of perfluorocarbon from the non-stick cover. Use wooden or silicon cutlery, when you work with such a pan.
You stir hot liquids in the blender, without removing the cap
The consequences of spilled hot liquids out of the blender all over your kitchen are unforgettable. Most blenders have a cap on top that can be removed. If you’ve ever been “attacked” by hot liquids, that can be due to the fact that you removed the cap before stirring. The steam from the hot liquid creates pressure, which literally rockets in the air, if the cap is in its place. In order to put down the pressure, remove the cap and cover the blender with a folded towel, so that you can avoid the long hours of cleaning your kitchen.
Grilling with glass utensils in the oven is wrong
Glass utensils are great to cook hotchpotch, but use metal ones, if the recipe needs roasting with the “oven grill” function on – even for a short amount of time. Glass utensils are not designed to withstand the grill temperature. If they heat too fast, they crumble in pieces, and, as a result, you will have to begin again and you will have a hard time cleaning your oven.
You knead the dough too much
When you prepare your dough for baking, you want to knead it well. And, in order to do that, you knead. But too much of that is wrong and bad. Mechanical kneading creates gluten in the flour, which makes the baking dish too tough. That’s why carefully stir it at the beginning, so that the dough can become homogeneous. After that leave the mixer.
You don’t clean your oven often
Cooking in a clean oven is integral to having a healthy and tasty final result. With time, the grime and dirt builds up as easy as pie in the oven cavity or the stove hob cook-tops, which eventually leads to slower heating time and unpleasant smells. Not to mention the bacteria and microbes, lurking in the many greasy food leftovers. Therefore, it’s best to perform regular oven cleaning every month to ensure yours and your family’s safety.
Tags: cooking tips