10 Bad cooking habits+ Why you should change

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Have you ever done this? You find an awesome recipe & try to cook it.The food turns out to be good but you can’t figure out where you went wrong. Actually a lot of people are not aware of bad cooking habits that may be not good for their health. Check out this article to know more 🙂

10 Bad Cooking Habits You Should Break

  1. Heating Oil Until It Smokes

Most recipes start with heating oil in a pan. It usually takes a little time for the stove to warm up, so we pour the oil and then turn our backs on the pan to do something else while it heats. Before you know it, you see wisps of smoke, which means the pan is hot and ready for cooking, right? Wrong! Not only do many oils taste bad once they have been heated to or past their smoke point, but when oils are heated to their smoke point or reheated repeatedly, they start to break down, destroying the oil’s beneficial antioxidants and forming harmful compounds.

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2.You don’t properly preheat your cooking surface

When you’re hungry, “Preheat the oven or grill” may seem like a step that most people miss. But it’s necessary. Baking or roasting in an oven that hasn’t been properly preheated will throw off the cooking time or may cause your food to cook unevenly or even burn.Eating uncooked food may cause food poisoning

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  1. Stirring Your Food Too Much

stirring too much can be a bad thing. It prevents browning—a flavor booster you get by letting your food sit on a hot surface—and it breaks food apart, making your meal mushy. Resist the urge to stir constantly unless the recipe specifically tells you to do so.

When you’re making batter for baking (or anything with large amounts of flour) you want everything to be well combined. And to combine, you mix. But too much mixing isn’t good. The mechanical action of the mixing causes gluten to form in the flour, making baked goods tough. So gently mix until the batter is uniform, then put down your mixer.

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4.You crowd the pan

It may be faster to fill your pan to the brim with ingredients, but doing that can actually slow cooking and give you a big pile of mush at the end. Shoving too much meat in the pan lowers the temperature of the pan too quickly, which can cause sticking and a whole host of other problems

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5.You cook or store acidic food in reactive pans

Aluminum is often used in cookware because it’s a great conductor of heat, but isn’t so good in your food. How would it get there? Cooking or storing something acidic in reactive pans, such as aluminum and cast-iron, can eat away at the metal and impart an off color and/or off flavor in your food. Use a nonreactive pan (stainless-steel, enamel-coated or glass) when cooking with acidic foods

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6.You Don’t Let Your Meat Rest and rinse it before cooking

Rest:

Let your meat rest before you cut into it. By resting, the juices redistribute through the meat and you’ll get juicier results. Cut it too soon, and all the juice runs out on your cutting board and doesn’t end up in your meat.

Rinse:

Rinsing meat off in your sink may get rid of the slime factor, but it contaminates your sink with bacteria that could potentially cause foodborne illness. Pat your meat with a paper towel instead to remove any unwanted residue.

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7.Nonstick Pans & Using Metal Utensils on Nonstick Pans

High temperatures can cause the nonstick lining to release PFCs (perfluorocarbons) in the form of fumes. PFCs are linked to liver damage and developmental problems.

Using metal utensils in a nonstick pan is not a good idea. You can inadvertently scratch the surface of the pan, which could lead you to ingest the PFCs in the nonstick lining. Use wooden or heat-safe rubber utensils when using nonstick pans.

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8.You dip and sweep the flour

When measuring flour, plenty of people fill their measuring cup by dipping it into the bag, leveling it off and dumping it into the bowl. This is a common mistake. Here’s why it doesn’t work: The dipping motion packs the flour into the cup, giving you more than you really need. The result? Dense baked goods.
How to do it right: The correct way to measure flour is scooping it lightly into the measuring cup with a spoon and leveling it off at the top.

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  1. Blending Hot Liquids (Without Removing the Stopper)

If you’ve ever been assaulted by hot liquids from your blender, it’s probably because you didn’t remove the stopper before you blended. Steam from the hot liquid creates pressure that literally blasts off the lid if the stopper is in place. To ease the pressure, remove the stopper and cover the hole with a folded towel to prevent a mess before blending.

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10.Enjoy cooking haha 😛

sources;Eating well,huffington,/[health magazines],Weheartit via tumblr,google

Which bad cooking habit you would break? Let me know in the comments & please dnt forget to share it so that others may also know their bad cooking habits. 🙂 Thank you for reading 🙂

6 comments

  1. Pingback: 10 Bad cooking habits+ Why you should change | One and the same

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