THE FIVE FOODS
10 simple mistakes to avoid that are often made in the kitchen
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Don't let the pan get very hot: It is essential that for the pan to be hot, especially when cooking meat. The risk otherwise is to cook a tough dish with little flavor.
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Stirring all the time: a common habit is to constantly stir food in a pot or pan for fear that it will burn. While in some cases this is true, in most cases it can spoil the most delicate ingredients.
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Thawing foods before cooking them: not necessary! Frozen foods: they will keep the right texture even without thawing them out of the freezer.
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Cooking over a low flame: a common habit is cooking over a low flame for fear of burning food. Each food requires specific cooking, so cooking everything over a low flame serves little purpose. You need to know for each food to cook it to perfection.
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Rely on intuition: cooking requires a lot of precision, and unless you know the preparation very well, it is always best to rely on precise directions (dosages).
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Salt the water too soon: if the pasta comes out too salty, it may be because you salted the water too soon. Salt the water only after it has begun to boil, or halfway through cooking the pasta, this way you will use the correct amount of salt proportionate to the amount of water.
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Cutting food with the wrong knife. Each knife has its own function: for example, if you cut meat you should choose a sharp knife with which you do not need to apply pressure.
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Frying in little oil: frying in little oil makes foods greasy and soft. Proper frying requires lots of oil and reaching the right temperature-so your food will become crispy!
