The kitchen is where you often retreat to and many things can happen there. If you don’t know what you’re doing in the kitchen, it can become a dangerous and hazardous environment. Hot surfaces can burn you, sharp objects can injure you. And if you’re not careful, burnt food can cause a fire. That’s why professional chefs or cooks at home advise you the following. Because they have accumulated them from their own mistakes during their careers.
1. Don’t try to catch or grab a falling knife. It may sound silly, but in reality, many people have the reflex to catch or grab an object that is about to fall and forget that it can be something that can cause harm, like a knife or scissors. Instead, step back to ensure it doesn’t fall on your foot.
2. Don’t add flour or starch to hot water. Because it will quickly clump and be difficult to dissolve evenly. Instead, mix the flour with cold or lukewarm water before adding it to the dish you’re preparing.
3. Don’t use wet or damp gloves to remove food from a hot oven. Wet fabric conducts heat much better than dry fabric, which can cause you to get burned when handling. Even wet towels can do the same.
4. Don’t place hot food or hot container on a wet surface. The temperature difference can cause the surface to crack or deform.
5. Don’t use a knife to scrape food off a cutting board. The blade of the knife will quickly become dull or even chipped.
6. Yeast and baking soda cannot be replaced. They don’t have the same effect, so if you try to replace them, you can ruin the dish.
7. Remember to wash your hands thoroughly after chopping chili. To avoid accidentally touching your eyes or other sensitive areas like your nose or lips, which can cause a burning sensation.
8. Don’t try to beat egg whites without the yolks. This simply means that the result will not be effective and will ruin your recipe.
9. Never put a good, sharp knife in the dishwasher. The high temperature in the dishwasher can damage the metal and affect the blade. It is best to wash a good knife by hand.
10. Don’t slice meat immediately after it’s cooked. Let it cool down a bit and rest at room temperature, and even with poultry, before carving, you should put them in the fridge for about 10-15 minutes to firm up the meat, so when you slice the meat, it’s not only easier to cut but also looks beautiful and dry, not mushy.
11. Never use the same knife to cut vegetables and meat, unless you’re using both ingredients in the same dish. Raw meat contains a lot of bacteria, and you certainly don’t want it to contaminate your vegetables. The same goes for cutting boards.
12. Don’t dip your fingers into the food to taste or check if it’s hot. Your fingers can carry a lot of bacteria and germs, which can be transferred to the food. It’s best to use a metal spoon as a substitute.
13. You might think that a dull knife is not dangerous for children, but it is. Never let children use a dull knife to cut, especially difficult-to-cut or hard food. Because they may try to use force to cut it and there is a risk of injury if the knife slips or slides.
14. Don’t use metal utensils on a non-stick surface. They can scratch and damage the non-stick coating.
15. Never open the oven door if you see fire inside. Fire needs oxygen, and if you open the door, you unintentionally provide it with a fresh source of oxygen. Instead, let the flame burn out slowly due to lack of oxygen. If the flame doesn’t go out, you should call the fire department.
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