10 Mistakes Many Make in the Kitchen and Don’t Even Realize

Are you confident in cooking or do you blame the stove when food preparation doesn’t work out, even when it’s a simple recipe? Well, if you chose the second option, know that you are not alone. Often, custom, haste, or even some myth when preparing a particular meal prevent the food from being tasty.

We, from awesome.club, we appreciate beautiful and appetizing food, but we know that some quirks we have when it comes to cooking may not favor our dishes. That’s why we’ve solved 10 common mistakes in the kitchen. Come find out!

It is very common to see people taking some meat out of the freezer or fridge and seasoning it minutes before going to the fire, oven or grill. But this is a mistake, as the meat, even though it appears to be cooked on the outside, will be undercooked, or raw, on the inside. The meat needs to be at room temperature. between 15-20 minutes before being prepared. “Sometimes I season the meat three days in advance”, revealed chef Paola Carosella.

Anyone who thinks they are making their work easier when they use just one knife to prepare any food is wrong. Use the correct knife for each cut facilitates and speeds up the whole process🇧🇷 For cutting meats, choose a large knife; for vegetables, fruits and even for deboning a bird, opt for the small knife; to cut bread, the serrated knife is ideal.

Do you know the famous united we will win? In order to see how it is or even try to see if it’s done, some people make the mistake of stirring the rice, and with that, they end up making it more soggy. This happens because the simple fact that stirring the rice releases starchin addition to breaking the grain.

To leave it loose, in addition to avoiding stirring too hard when sautéing, it is necessary to add the right amount of water — usually one to one, or one to two, depending on the type of rice — and wait for the cooking time without stirring the rice: an average of between 20 and 30 minutes for white rice; and around 45 minutes for the integral.

In addition to seasoning meat fresh from the fridge, another mistake is cutting it as soon as it finishes roasting. The recommendation is, when taking the piece out of the oven, to leave it resting for a few minutesas the very heat inside the meat helps to finish cooking it and ensures juiciness.

Cooking oil is not all the same! There are those suitable for frying and sautéing, while others become rancid when used at high temperatures. Pure olive oil is lighter in flavor and color, but not in calories, and is ideal for cooking at high temperatures, as well as being used in sauces, such as vinaigrette. Extra virgin olive oil, on the other hand, is more robust and is not suitable for cooking, however, we can also use it in sauces.

Sunflower oil is best suited for frying, grilling and roasting. Soy is ideal for making sauces, stir-fries and pasta. Corn is softer and is used for baking, grilling and preparing doughs for cakes and breads. Canola oil contains omega 3 and can be used for baking, grilling, frying and dressing salads.

Another very common mistake is putting food in when the pan is cold. This causes them to absorb more fat. The ideal is always to heat the pan first., add the fat and while it is heating, add the food. Of course, there are exceptions, like when cooking bacon.

There is nothing wrong with tasting food while it is cooking, if there is total hygiene! It’s important to check if the seasoning is good or even if the food is at the right point and texture, avoiding any mistakes, giving time to fix the recipe.

Another myth to be debunked! Putting olive oil or oil in the pasta water does not prevent the pasta from sticking to the pan and can even make it heavier, making it difficult to stick to the sauce. This happens because fat does not mix with water.

Our custom is to pour the pasta into the colander, throwing out all the water and that’s where another mistake is. This water can be used to make the sauce becomes more consistent and tasty🇧🇷 For this reason, it is recommended to transfer this cooking water to a bowl and mix it with the sauce, which will become thicker.

Does the thought of chopping onions ever make your eyes water? This happens when we cut it into slices and end up breaking the onion cells, causing it to release more fluids and acidity, which cause the eyes to burn.

But the problems are over, because there’s a way to prevent this from happening again: cut it the right way! yes, enough follow the grain of the onionthose scratches that go from the root to the stalk, cutting into strips (also known as Julienne cut), with this, we will have less liquid and less acidity, preventing our eyes from getting burned.

Now there are no more excuses to make mistakes when cooking! And you, do you know other cooking tips that make your dish tastier? Tell us in the comments section!