Whether you’re just starting out or have been cooking for a long time, chances are you’ll still make these mistakes.
1. Putting too many things on the pan, baking tray
A pan or tray that holds too much food will cause the food to become “soggy” due to excess water from the food. Doing this will increase the moisture content – and the food is more likely to steam instead of turning its beautiful color. When baking, frying, or pan-frying foods, give your ingredients more space. This way they can get the perfect golden brown color.
2. Seasoning only when finished cooking
One of the most common mistakes made by cooks is seasoning food too little. To make sure your dish is seasoned properly, add salt and pepper throughout the cooking process, not just at the end when it’s done.
3. Don’t pay attention to the acidity of the dish
Salt is probably the most seasoned spice in the cooking process of housewives. Salt is important, but acidity is just as important. Acidity is often the distinguishing factor of dishes. Finishing a dish with a dash of lemon or vinegar at the end is enough to make savory dishes – like baked goods or stews – so much tastier. The acidity helps add a subtle layer of flavor to the dish, well worth a try.
4. Do not let the pan get hot enough when cooking
The pan that has not reached the temperature will cause the dish to lose water and reduce its freshness. For example, when you put vegetables in a pan that has not reached the standard temperature for stir-frying, the vegetables will lose some of their moisture. If the pan is hot enough, it will evaporate, but if not, it will stay in the pan and cause the vegetables to lose their freshness.
5. Stirring food too much during cooking
Of course, turning, flipping or moving your food and checking if it’s done in a few seconds is a lot of fun. But really when cooking, we need a lot of patience so that the food can absorb the spices evenly, reach the ripeness just right, and not disturbing the ingredients in the pan will create a beautiful golden color for the dish. texture and taste better.
6. Use olive oil for every dish
You shouldn’t use olive oil for every dish. That’s because olive oil has a low smoke point (between 185°C and 215°C), which means it will start to smoke if you try to use it at high heat – like for frying or marinating meats. . So when cooking any dish, find the right oil to use effectively and for good health.
7. Put a lot of hot food in the fridge
If you leave warm food at room temperature for a very long time (more than two hours), the food can start to grow bacteria. But there’s also the danger of placing hot food immediately in the refrigerator – it can raise the refrigerator’s temperature and endanger other foods.
8. Don’t let the meat “rest” after cooking ripe
Letting the meat rest for 10–20 minutes after it’s finished cooking will allow the water inside to redistribute and ensure your steak, roast, or whatever you’re making is tender and super tasty. If you cut it right away, the water in the meat will no longer be retained inside, exhausted before we have a chance to enjoy it. So the next time you’re done cooking your meat, cover it with foil so it doesn’t cool and let it rest for a while before serving.
9. Open the oven door while the cake is in the process of baking
Just like preheating the oven before baking, it’s also important to limit opening the oven door while your cake is in it. Otherwise, you’ll let in some cooler air, stopping the baking process and keeping the cake from reaching its ideal palatability.
If you need to see the cake, turn on the lights inside the oven and look through the transparent window in the oven door. After the baking time is up, you can open the oven door to check if the cake is done, but absolutely do not open the oven door while the cake is still in the baking process.
at Blogtuan.info – Source: 24h.com.vn – Read the original article here