4 mistakes to stop committing in the kitchen
There are many things that we do wrong in the kitchen, from being taught wrong or bad habits, for lack of knowledge or for thinking that we are doing it faster or making less of a mess.
The cleanliness and order in the kitchen are very important, but there are other matters to be taken into account, such as the use we make of the utensils or the way of cooking.
Use a table knife to cut and chop
Kitchen
Even worse, if we also do it on a plate. To prepare, cut and chop foods use a good kitchen knife, large and sharp. It is not a question of appearing like “the cooks on the TV”, it is that table knives cut worse and with use more effort. A cutting board is also indispensable. Its smooth surface favors the cutting of any food without being limited by the high edges of the plates, and without the food or the knife slipping when cutting. A chef’s knife or onion knife is easy to clean and maintain and will last you many years. A cutting board too, and both are cheap.
Leave food on the countertop or on the stove overnight
A soup, cream, pasta, anything we have prepared … it is not good to cover the pan and think “it is fresh”. The number of bacteria that reproduce happily when we leave the food would disgust us if we saw it with a microscope. Although the food seems good and smells good, leaving it out encourages the growth of bacteria, fungi, yeasts, and pathogens, including salmonella, campylobacter, and e.coli. If you are going to leave something for the next day, keep it in a tightly closed container and in the fridge.
Smoking of burnt oil
Photo by Jenn-Air
By quickly heating the pan, or by saving time, many people put the pan on high on the stovetop while preparing and cutting food, which usually means that the oil will end up smoking and burning. When an oil reaches its smoke point, that is, the temperature at which it begins to smoke, it burns. The nutrients are degraded and start producing undesirable and toxic compounds after a while.
Oil not heated enough
Sometimes by excess and sometimes by default, if you do not let the oil heat, especially in the case of fried food, what will happen is that the food will absorb a lot of oil, and if we continue with a temperature too low, it will take too long to be done.
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