Even though you are familiar with cooking and kitchen jobs, mistakes when performing the jobs are unavoidable, which are often caused unintentionally because you do not understand the matters very clearly. My honest article today will address some most common cooking mistakes that you may make and solutions to them. Keep reading then they will work for you one day in the future.
Use Soap And Water To Clean Iron Pans
You have just finished cooking and you find that the iron pan that you’ve used is stuck-on food and full of oil. So it’s time to give it cleaning. You might know that an iron pan needs a special treatment, but you do not have enough time to give it that. Then, you make a fast scrub, using a sponge, soap and water; a rinsing, using hot water; and make it dry, using a paper towel. Yeah, your pan of course appears clean and safe after that, but in fact, the “seasoning” part on the pan has been destroyed by the hot soapy water which you have used to clean it.
Rather than use soap and water to clean, you should follow Alton Brown’s cleaning method. Once you’ve finished cooking, if there is not oil left, pour some oil into the pan, add a trickle of kosher salt, and then lightly brush the salt within the pan, using an old rag or several padded up paper towels. By this way, the salt will catch the dirty and leave the pan clean. Now, throw the salt, rinse the pan with water and put it aside. This method has been tested and used several times and it really works fine. This is the real beauty of cast iron: You don’t actually have to wash it.
Defrost Meat At Room Temperature
You are so busy that you forget to take some ingredients out of the freezer to gradually defrost in the fridge. It’s almost 7p.m now and you have to prepare dinner. You do not have much time to defrost and chop the ingredients, so you take them from the fridge and immediately put them into the sink. In fact, you might be risking the safety of yourself and your dinner guests slowly. Note that ideal temperature for bacteria grows in food is 40°F – 140°F (5°C – 60°C) while the rom temperature is between 68° and 70°F (or between 20° and 22°C)- right at the middle range. So some hours being left at room temperature will of course make your meat defrosted, however that is also the high time for bacteria to grow, especially when the deeper sides of your cuts reach temp meanwhile the outside parts have been at room temperature for hours.
Make a bath of cold water to defrost your meats. It is not only fast and easy but also safe to use. Compared to other methods, it may need some more attention, but in fact, it works the most brilliantly. Simply take your meat out of the freezer and pack it in a sealed bag, if it hadn’t been packed before, then sink it in a bowl of cold water. You are required to adjust the water out each half-hour in order that the water doesn’t reach the room temp at which the bacteria grow, but in general, it doesn’t take more than a half-hour for the meat to get thawed.
Cook At Wrong Temperature
Even seasoned home cooks may have committed mistakes of cooking temperature, they cook either at too high or too low temperatures. This is big issue to the cases of on-stove cooking, frying, or stir-frying. The easy way to recognize whether you are committing the mistake below:
If you are cooking at too high temperature, the meat that you are cooking into the pan will have the outside looked cooked well and the inside looks raw. In addition to this, if you are cooking eggs, you will easily recognize that they have brown and firm look outside while the inside looks runny and liquid.
On the contrary, if you are cooking at too low temperature, the foods you cook will look raw, specifically, the liquids won’t simmer, herbs won’t wilting, flavors won’t develop and aromas won’t fully open. And eventually, you, of course will be under risk of underdone food. But to be honest, this mistake is not as serious as that of cooking at too high temperature.
Ok, the best way to avoid this mistake is to understand your stove or oven. And below is an amazing tip.
Try running every burner you have and see the way they heat up. If it is possible, check how much time each unit takes to heat up. If you are using gas, twist the control button to check the fine control you may make over the flame intensity. In case of stove, it is lucky that you can make great control over the heat level that your stove puts out, but many stovetops do not show the distinction between “medium” and “medium high,” so testing your burner is the best way to be clear about your device.
Above are three most common mistakes that you may have made while doing kitchen jobs. Read them carefully and see whether or not you have actually made any of them, and then follow the solutions to solve them. If you haven’t made any, take some notes as they may be helpful for you once in the future.