Cooking Tips You Should Always Ignore
Cooking Tips You Should Always Ignore
Cooking tips are ignored.
From washing raw chicken to throwing away stale bread, there are plenty of terrible kitchen tips out there. Covering everything from the simply useless to the downright dangerous,
here we reveal the cooking tips you should never snoop to, ranked among the most dangerous.
Contents
1-Kiwis should be peeled whole. 1
2-You need a knife to peel Ginger. 1
3-Spices can be added at any stage. 1
4-Cracked eggs require milk. 1
5-Celery leaves should be discarded. 1
6-Tomatoes require refrigeration(chilling). 2
7-Eggs can be cooked in any pan. 2
8-Pancake batter requires vigorous mixing. 2
9-A nonstick pan is the best choice. 2
10-Paella should have chorizo. 2
11-Always peel your Potatoes. 2
12-Cut meat should be changed periodically. 3
13-Adding salt to water makes the water boil faster. 3
14-Add the potatoes to the boiling water. 3
15-Mushrooms are easy to cook. 3
1-Kiwis should be peeled whole.
Peeling kiwis is a difficult task and if you try to peel the fruit completely, you lose a lot of pulp in the process. But there is another way: cut the kiwi into coin-shaped pieces and then use your fingers to peel off the beautiful skin. It drains easily and no fruit is wasted.
2-You need a knife to peel Ginger.
It's much better to use a spoon to peel ginger than a knife; simply scrape the skin off that nubile root with the tip of the spoon. That way you won't lose too much flesh when trying to remove the skin.
3-Spices can be added at any stage.
Most spices should be added to the hot oil at the beginning of the cooking process, to help release their aroma and flavor the oil. One exception to this is garam masala – this aromatic spice is traditionally added at the end of cooking, as it enhances the overall flavour of the dish.
4-Cracked eggs require milk.
To get perfect scrambled eggs, all you have to do is stir them vigorously before slowly cooking them in melted butter. Adding more liquid, such as milk, cream, or water, will give you the runny eggs you're hoping for. Don't stir the mixture to get a nice, creamy egg; instead, let the pieces settle and fold the egg repeatedly, removing the pan from the heat before the egg is fully cooked, allowing the residual heat to finish the job.
5-Celery leaves should be discarded.
Often overlooked, celery leaves (or celery tops) can be considered an herb in their own right. Chop them as you would any fresh herb and use them as a garnish (the leaves work well in place of cilantro or parsley) or stir them into broths, soups, and stews. They add flavor and health to green smoothies and pesto’s.
6-Tomatoes require refrigeration(chilling).
Tomatoes are just one of many foods that, surprisingly, should not be refrigerated—both texture and flavor are negatively affected by cold. Instead, keep tomatoes on the kitchen counter, away from direct sunlight. Once they are ripe, eat them within three to five days. To speed up the ripening process, place tomatoes in a paper bag with an apple or banana. To extend the life of ripe tomatoes, you can refrigerate them.
7-Eggs can be cooked in any pan.
For the perfect egg, you need a deep pan and the freshest eggs you can get. Add a dash of vinegar to the water, stir to create a vortex, then crack the eggs in. Remove the pan from the heat and let the eggs sit for five minutes.
8-Pancake batter requires vigorous mixing.
Stirring the batter too vigorously can overload the gluten and remove air, meaning you can end up with tough, chewy pancakes instead of fluffy ones. Be careful to combine the wet and dry ingredients so there are no weird streaks or lumps.
9-A nonstick pan is the best choice.
Nonstick pans aren't always the best choice. They don't heat up as quickly as their cast iron counterparts, so it takes longer to brown and you run the risk of overcooking your food in the process. Nonstick pans are best for delicate foods like slight fish or dishes containing cheese or eggs. For heartier dishes like steak and stir-fries, use a seasoned cast iron pan.
10-Paella should have chorizo.
Despite what you may think (or have been told), authentic paella does not have chorizo; it is made with meat or seafood, vegetables, saffron, and bomba rice, a short grain from Spain. Arborio (risotto rice) can be used as a substitute, but it does not absorb as much liquid, so the result will be a slightly different texture.
11-Always peel your Potatoes.
Potato skins are a great source of nutrients and fiber. The skin also adds texture and color, so there's little reason to peel them. Instead, give your potatoes a quick wash to remove any dirt, then pat dry. Still confused? Choose organic to ensure no pesticide residue remains. Choose waxy Anna, Charlotte, or Jersey Royals for boiling and using in gratins, soups, and salads, and floury potatoes like King Edwards or roasted ones for baking, mashing, and roasting. For French fries, try an all-rounder like Mars Piper or Yukon Gold.
12-Cut meat should be changed periodically.
When cooking meat on the stove, it's tempting to turn it over more often than necessary. But turning meat too much when roasting or searing prevents proper browning and prevents the skin from becoming crispy, which affects not only the color and texture, but also the flavor. Or flip too quickly and remember: a turn or two is enough.
13-Adding salt to water makes the water boil faster.
Contrary to popular belief, adding salt to water only adds flavor, it does not make the water boil faster. It's simple chemistry: the boiling point of salt water is higher than the boiling point of water, so while salt water may be hotter, it will take more time and energy to boil.
14-Add the potatoes to the boiling water.
It may seem like a time saver, but putting raw potatoes in boiling water cooks the outside faster than the inside. For evenly cooked potatoes, place them in cold, salted water and bring to a steady boil. If you're cooking the potatoes in the oven, wash and dry the potatoes, peel them, rub them with oil, and season with salt. Place them on a rack set over a baking sheet to allow air to circulate and crisp the skin.
15-Mushrooms are easy to cook.
Getting mushrooms right is harder than many people think. Overcrowding the pan and not using the right amount of fat will cause the mushrooms to evaporate and become thin and rubbery. Heat the butter and olive oil until very hot, then cook the mushrooms one layer at a time, stirring and turning occasionally. It browns and cooks the mushrooms to perfection.
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