Amazing Ways You are Cooking Wrong (How To Control it)
Amazing Ways You are Cooking Wrong (How To Control it)
Perfection every time
The art of good cooking is frequently about practice, rather than any special skill. But how do you avoid common mistakes when everything goes wrong? Our simple tricks will help you avoid making them in the future, whether your cooks are always overcooked, cakes are flat as pancakes or vegetables are too soggy.
Read on to discover your path to culinary perfection.
Contents
Amazing Ways You are Cooking Wrong (How To Control it) 1
3-The cake batter flows into the oven. 1
4-The cake has sunk in the middle. 2
5-The cake burns around the edges. 2
6-Avocados are always colorful. 2
8-Liquid Cream Cheese Frosting. 2
9-Meat juices end up on the cutting board. 2
11-Food always sticks to the pan. 3
13-Crystallized sugar in caramel 3
13-The meat will not be dry or browned. 3
14-Oven baked chips turn out soggy. 3
15-Sticky and Glutinous Rice. 4
1- Dark green vegetables
Soaking vegetables will only overcook them. All vegetables should be placed in boiling salted water, not cold. Vegetables continue to cook once cooked, so keep that in mind too. If there's a danger of overcooking, drain them and plunge them into a bowl of ice water. Always have a metal skewer handy to check how they're done. Most green vegetables need a maximum of three minutes, while cauliflower and broccoli need one or two minutes, depending on size. And don't cut Brussels sprouts crosswise, as they'll become soggy.
2-Cake is too compressed.
There are many reasons why your cake may be dense, and all of them are easily avoidable. Mixing the eggs and sugar for too long can result in not enough air. Maybe you tapped the side of the bowl and knocked the air out of the batter. You may have mixed the batter with a heavy hand instead of a light one. Or the baking powder used may be too old to work. If you want to keep an eye on your baking powder, add a teaspoon to boiling water and it will bubble instantly.
3-The cake batter flows into the oven.
First, check the tin size as mentioned in the recipe and measure your tin. As a general rule, the cake batter should fill between half and two-thirds of the tin.
4-The cake has sunk in the middle.
If your cake sinks in the middle, it may still be cooked in the middle, so always test with a skewer that comes out clean. Temperature fluctuations in the oven can also cause sinking. We know it's hard, but resist the temptation to open and close the door, which will cool down the oven and cause the cake to sink.
5-The cake burns around the edges.
This is an easy fix for future cakes. The problem is that the tin is heavily greased with butter or oil, so the edges become fried and crispy. Lining the tin with baking paper is a safe option for evenly baked cakes and prevents the edges from browning.
6-Avocados are always colorful.
It turns out that adding an avocado pit to prevent discoloration is a myth. When avocado is exposed to air, it oxidizes and turns brown. Therefore, it is necessary to cover the surface directly with cling film to prevent air from entering. A good squeeze of lime or lemon will delay this process.
7-Food tastes bland.
Always taste when cooking and don't be afraid of salt. It doesn't just add "salt" but enhances flavors, bringing out sweet and salty notes and neutralizing bitterness. In addition to salt, which used correctly will make all the difference in your cooking, a bit of freshly ground black pepper or a little chili will probably improve things.
8-Liquid Cream Cheese Frosting
You may be looking for ways to cut calories, but cream cheese frosting cannot be made with low-fat cream cheese. You need the thick version and use a good brand.
9-Meat juices end up on the cutting board.
Whether it's meat or poultry, it needs to rest when it comes out of the oven. Resting coagulates the proteins in the meat and retains most of the juices. Let a chicken or steak rest for 12 minutes, a piece of meat for about 25 minutes, and a turkey up to 50 minutes before carving. Resting also makes carving easier.
10-Flat meringues
Meringues do not rise or spread in the oven for two reasons. The first reason is that the sugar was added too quickly to the egg whites and therefore not enough air was added. When mixing the meringue, add the sugar one tablespoon at a time, counting to 10 between each addition.
11-Food always sticks to the pan.
Here are a few options to try. Is the pan hot enough? Is there enough oil? Is the pan full? Meat is often the culprit – when browning meat, do it in batches so the temperature of the pan doesn't drop. Meat can be turned once it's dry and browned, so don't be tempted to take it out before it's done. Some pans, such as aluminum, stick worse than others, so it may be worth investing in a good quality pan.
13-Crystallized sugar in caramel
Sugar turns into hard, cloudy lumps, ruining your beloved caramel. This happens when you add water to sugar, which isn't necessary anyway. The trick is to heat the sugar slowly on its own, swirling the pan so it melts evenly. A frying pan is best.
Sugar crystallizes into hard, cloudy lumps, ruining your beloved caramel. This usually happens when you add water to sugar, which isn't necessary anyway. The trick is to heat the sugar slowly on its own, swirling the pan so it melts evenly. A frying pan is best.
13-The meat will not be dry or browned.
The meat will most likely be too moist, so pat it dry with kitchen paper and ideally let it dry uncovered in the fridge for an hour or two, then let it come to room temperature before cooking. Remember to oil the meat, not the pan. Add salt, but don't add pepper until the end because it will burn. The pan should be hot enough that you can feel the heat when you place your hand on it and remove it immediately.
14-Oven baked chips turn out soggy.
Here are our top tips for perfect homemade oven baked chips every time. Soak the potatoes in cold water for 30 minutes to remove excess starch, which will give a dry, crispy result. Then dry them thoroughly with a clean tea towel. Toss them in the oil in a bowl, ensuring even coating, and season well. Spread out on a large baking tray without overcrowding, then bake in a preheated oven at approximately 200°C/fan 180°C/400°F/gas mark 6.
15-Sticky and Glutinous Rice
Sticky rice is the result of not letting the rice steam once it is cooked. Wash the rice thoroughly and let it soak for about 30 minutes. This makes it cook faster. Add twice as much water to the rice and add a good pinch of salt. Bring to the boil, then cover and simmer. Once the water evaporates, remove from the heat and let it steam for about 10 minutes.
