Avoid Overcrowding the Pan
When frying food, we often fill the pan to save time. However, for a crisp and tasty dish, leave space between the food items and avoid stacking them too high.
Frying Meat in a Non-Stick Pan
Non-stick pans are convenient for frying as they prevent food from sticking and burning. However, they don’t retain heat well, making them suitable only for frying eggs, chicken, or fish. For meat, use a cast-iron skillet or a grill pan for a crispier texture.
Adding Salt While Boiling Pasta
When cooking pasta, it’s common to add salt to the water to prevent the noodles from tasting bland. This is a trick many chefs use, and the ratio is one tablespoon of salt for every 300 grams of pasta.
Cooking with Olive Oil
Olive oil is renowned for its health benefits and is recommended for cooking. However, it’s not suitable for frying or stir-frying due to its low smoke point, which causes it to lose its nutritional value and emit an unpleasant odor. Reserve olive oil for dressings and salads.
Measuring Flour with a Glass Cup
When working with dry ingredients like flour, using a glass cup to measure may seem convenient. But for baking, where precise measurements are crucial, invest in a dedicated measuring cup to ensure accuracy.
Not Preheating the Pan
Preheating your pan before cooking makes a significant difference in the final dish. A simple trick is to wait an extra two minutes before adding your ingredients to ensure the pan is hot enough.
Adding Garlic Too Early
When stir-frying vegetables, it’s common to add garlic first. However, chefs recommend adding garlic after cooking for 2–3 minutes because it has less moisture than other ingredients and can burn quickly, leaving a bitter taste.
Cooking Frozen Meat
Always thaw meat before cooking. This not only shortens cooking time but also ensures that your meat absorbs flavors better and tastes more delicious.
For the best flavor, let the meat rest for a few minutes after cooking. This allows the juices to redistribute, ensuring a tender and tasty dish.
Storing All Food in the Fridge
Research shows that not all foods are meant to be stored in the fridge. Tomatoes, onions, garlic, squash, shallots, and tropical fruits like mangoes and kiwis lose their flavor, nutrients, and texture when refrigerated.
Frequent Stirring or Flipping
Over-stirring or flipping your food can lead to a mess and affect the taste. Let your food cook undisturbed for the best results.
Overcooking Boiled Eggs
Overcooking boiled eggs causes a loss of nutrients. Instead, boil the water, turn off the heat, cover, and let the eggs sit for about 10 minutes. Then, rinse them under cold water and peel.
We hope this article helps you identify and correct any bad cooking habits you may have. Stay tuned for more insightful tips and tricks!
Source: phunu.nld.com.vn
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