50 errors not to be done in the kitchen |Selection.ca

Home Cuisine Kitchen

Kaitlyn ChamberlinMis à jour: Jan. 12, 2022

Specialists agree that if you stop making these mistakes, you will quickly become a better chef and you will work more safely.

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In the kitchen, you have to pay attention to the way you keep your knives

In the kitchen, many hold the handle of their knife in their closed fists, or by pressing their indexes on the top of the blade.These ways of doing things are wrong and not safe at all.According to Robert Ramsey, instructor chief at the Institute of Culinary Education (New York), we hold the kitchen knives by placing the thumb on one side of the blade, the index on the other, and the other three fingers welltightened around the top of the handle."If you hold your knife as you need, you will make more straight cuts."

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Burn food "voluntarily"

For those of you who like their charred food, the time has come to decrease the intensity of the oven.Not only does the food lose its taste, but it emits toxic compounds, or hydrocarbons that are carcinogenic and can cause all kinds of cancers."You should not burn food because carbon increases your risk of cancers and gives bitterness," said Ramsey.

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Do not add the ingredients in the right order

In the kitchen, it is not for nothing that a recipe is made in steps;It is to promote the development of flavors.If you put the elements in any order, you may miss the dish or it will not have the taste it should have.For example, herbs like parsley and chives put themselves at the end of cooking so as not to lose their flavor by heating too long.The herbs allow you to enhance a bland dish.

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Do not sharpen your knives regularly

"People believe that helping their knives once every five years is enough.However, a sharp knife makes all the difference in a kitchen, ”says Ramsey.Even if you only cook two or three times a week, sharpen your knives two to four times a year.Ramsey recommends spending a few dollars to have this work done by a specialist, because it is easy to break or accidentally chip a blade.The steel tape tails (sharpeks) that accompany the sets of knives are not used to sharpen, but to straighten the blade.

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Dreaming of a set of knives on a wooden block

It's tempting to put it on your list of things to buy, but Ramsey advises to buy the knives individually."Does the price are worth it if you are not going to use only half of the knives?", He said.This is a good point.As a current whole which probably cost too much, have you already served as the huge meat tray?Probably not.

Remember to organize your kitchen by following these essential tips.

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Do not protect the blades from his knives

Cover your blades, especially if you place your best pell-mell knives in a drawer.Not only do you risk accidentally cut yourself off, but the blades are fine and brittle, and may pour out if you do not protect them.Consider buying knives in the supermarket or in supermarkets.If you have a knife block, place these in the right slit."The knife will last longer if its blade is protected," concludes Ramsey.

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Use the food processor instead of the mixer

Mixer, blender and food processor is used to prepare foods differently.The mixer (hand or Osterizer) allows you to put the food in smooth or velvety puree, as for a smoothie.The mixer (kitchenaid, for example) whips or mixes the ingredients;We will use it to make dough.The food processor (like Cuisinart) is a hybrid between one and the other;But also, he grates and contrasts."Some tasks are interchangeable, but the machines are not," says Ramsey.You can never make dough with a mixer, for example.

The mixer may be one of the everyday objects that you have always been in trouble!

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Pour liquids and burning foods into the mixer

If you are a restaurant manager who has the experience of liquids and very hot foods in an industrial mixer, this is not a problem.But beware: it's very easy to burn down like this.The vapor imprisoned in the receptacle can create a pressure that will blow up the lid and the liquid will splash in all directions.This is one of the most common errors with a mixer.To succeed in working a very hot liquid, it is necessary to place a folded towel on the lid to maintain it closed and start to mix at low speed, then increase it gradually.You will decrease the risk of being burned in the third degree by leaving the feed before activating the device.

Never put these foods in your mixer, otherwise you will miss your recipe.

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In contact with raw foods and ready -to -eat foods

Fruits, vegetables and spices are foods that are ready to eat.To avoid cross contamination, never leave them in contact with raw food or on the same cutting board as this one.In short, never slice a cucumber on the board where you just cut raw chicken, without having perfectly washed it.

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Cut the meat before vegetables

It is still a cross contamination.You don't need to use two different boards to prepare the meat and vegetables you are going to cook, but cut the vegetables before the meat and not in the opposite order.In this way, you will not need to wash the board between each operation and you will decrease the risk of cross contamination."It is not true that we cannot use the same board, but cut the peppers and onions before cutting the meat, which presents risks," recommends Ramsey.If you cook all foods at the same time, as for a jig of chicken vegetables, it is completely safe to put them all together in the pan.

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Prepare the ingredients as you go

To save time in the kitchen and so that your dish is tasty, prepare and measure all the ingredients before starting cooking, not during.This is called the implementation, in French gastronomy."Take the habit of preparing all the elements before you start cooking," recommends Ramsey.For example, if the recipe requires adding chopped garlic just after the broccoli, the garlic should be ready!If you start peeling and mince it when you need it, the recipe will not be successful.

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Do not read the full recipe first

An incredible number of people start to cook without reading the recipe from one end to the other.Read it in full, even before lighting the oven.You will know which ingredients are required, and you will take out the right tools.It’s stupid to arrive at half the process to realize that you have no more garlic.

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Store the meats on the upper shelf of the fridge

"Unless you want to eat the meat immediately, place it in the bottom of your refrigerator," explains Ramsey.The reason is simple: by putting the meats below, if they flow, you will not have juice that will fall on other foods, such as fruits and vegetables, which would spoil them.Put fruits and vegetables up, dairy products and food prepared in the middle, raw meats and fish, as well as risky foods at the bottom, to make the best use of your refrigerator.

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Never clean your refrigerator

When is the last deep cleaning of your fridge?Maybe you've never even done it.Many people, in fact, do not think that their refrigerator is also entitled to daily interview.Technically, you should clean it once a week.If you find that it is too much, clean it thoroughly once a month and, of course, wipe all the damage as they occur.This will prevent bacteria from spreading, which could cause cross contamination.

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Keep the fruits and vegetables on the counter rather than in the fridge

Do you prefer that your apples remain at room temperature or that they are very cold?It's your choice.Most of these products should be kept at a temperature that you probably cannot insure them: 13 ° C (55 ° F).Or a less cold temperature than your refrigerator, but colder than your kitchen.This is why you have the choice between the counter and the fridge.The refrigerator increases the conservation time of most fruits and vegetables, but removes part of their flavor.So if you are going to eat the product very quickly, leave it on the counter, it will taste better.If you want to keep it for several days, put it in the refrigerator.

For better conservation, never put these foods in the refrigerator.

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Buy in bulk

You end up with the same dilemma as in the previous paragraph.Fresh products will be better if left on the counter for immediate consumption.But if you buy them in bulk, you will have to put a game in the refrigerator to increase their shelf life, at the risk of losing a little taste.The solution ?Instead of a large weekly grocery store, go shopping two or three times a week.It takes time, but you will eat cooler and much better products.

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Do not taste

"You have to taste each stage of the process," insists Ramsey.People who say that you only taste when it’s ready are completely wrong.I do not think you will find a single restaurant chef who would make you such a recommendation. ”It is very important to taste as the preparation advances, because it is the only way to know if you have followed the recipe.Ramsey advises to taste after each contribution of a main ingredient.Obviously, wait until raw meats started to cook before putting the tooth."If you don't taste while you cook, you won't know what you are going to present," he adds.

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Everything to season at the same time

"Season with diapers," recommends Ramsey.If the recipe speaks of seasoned chicken, then seasoned onions and seasoned peppers, season each of the ingredients separately.You should not salt and pepper at once after putting all the ingredients in the pan;It will prevent flavors from spreading well.The top food may be too seasoned, while those below will not be enough.

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Too load the pan

Chef Ramsey heard one of his colleagues say this to his class - and he finds the perfect comparison: "When you put food in the pan, you want it to be like people in an elevator.Everyone has to go back, but without anyone touching. "You can therefore have enough food in the pan so that the bottom is well covered, but each small piece must have enough space to cook evenly and completely.If you fill your stove, the dish will take more time, and the food will soften.

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Put the meat to thaw on the counter

You should never thaw a piece of meat leaving it on the counter.The bacteria will start to proliferate as soon as the temperature of the meat exceeds 5 ° C (40 ° F).The three safe ways to defrost the meat are: in the microwave at low temperature, in the refrigerator, under cold water.Whatever the method chosen, start by depositing the meat on a dish.You would not put the meat directly in the microwave or on a shelf of the refrigerator, right?

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Change sponge rarely

Sponges and wastes are the dirty objects in the kitchen.We too often forget these fantastic aids when we clean the kitchen, because, precisely, we use it to do the cleaning.If you wash the dishes every day, change your sponge once a month, or after 30 uses.Bacteria accumulates very quickly on sponges.If these are not well cleaned, they will spread bacteria to everything they touch.

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Put the food in the oven before preheating it

Let your oven preheat completely before they bake a dish.Pastry products will not leather if the oven has not reached the desired temperature.So be patient.And then, the leather foods will be faster in an oven preheated to the desired temperature.You will enjoy your success with pleasure.After all, patience is a virtue!

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Heat the oven too

The dish will not bake faster if you have put the oven at 250 ° C (450 ° F) while the recipe indicates 175 ° C (350 ° F).In fact, the dish is likely to burn, not to mention that you will have smoke in your oven.Cooking is a chemical process that involves chemical reactions.This is why it is absolutely necessary to respect the required temperatures.

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Always need to follow a recipe to the letter

The recipes are great, but you should be able to prepare some basic dishes without needing them: grilled chicken, pasta.Simply because you don't have time to go to the grocery store to get the ingredients required by a fancy recipe.So be sure to have a pantry filled with basic products: you can concoct a quick meal at the last minute, without recipe!

Here are some examples of products to always have in your pantry.

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Underestimate the preparation and cooking time

It happens to us all.We start a recipe that, we would think, would take an hour, when it takes three!It is obvious that you can make mistakes.Sometimes there is no choice but to start again, if the dish is too salty or has burned the fish.It is therefore important to calculate with accuracy the time it takes to complete a dish, taking into account the preparation of the ingredients until we carry the fork to our mouth.Many people forget the preparation time: rinse food, cut them, season them ... Be realistic compared to the time you have and the time it will take you.In fact, time estimates for a recipe are not sunk in concrete, since they are estimates.

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Put her beautiful dishwasher dishes

Why spend $ 450 on fine porcelain to damage it in the dishwasher?Whenever you use your expensive dishes, wash it by hand.You will regret your laziness if you damage it.Same thing for sharp knives: you should not put them in the dishwasher.

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Open the oven door too often

You like to check often cooking.Stop checking, brewing, turning the food: let the food cook.On the one hand, the dish will not bake faster, it is obvious.It will rather be the opposite, because, whenever you open the oven door, you bring cold air, which slows down the cooking process.

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Do not salt

Salt has a bad press for good reasons.Sodium is responsible for many health problems, among others: bloating, hypertension, heart failure, increased risk of stroke.Too salt your food is not good for health.This is why many people are afraid of putting them in cooking.But if you don't salt enough, the dish will be bland.In case your doctor forbids you salt, this is another story, do not add it.Otherwise, if the recipe recommends put a few teaspoons of salt, do it.

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Put food still hot in the refrigerator

Specialists do not really know if putting food still hot in the refrigerator is bad for health.However, there is a consensus: never put burning food directly in the fridge or in the freezer.Do not be afraid to let food cool on the counter for two hours (at most) before refrigerating them.To temper remains, such as a soup, distribute them in small shallow containers, and place them in the refrigerator to cool.But never put an yet hot pan in the fridge: it promotes the growth of bacteria.

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Use a bowl to mix too small

There is nothing worse than mixing the ingredients with a preparation such as brownies in a too small bowl: flour, sugar and chocolate will take all around.It's boring and it does damage in the kitchen.If you have to mix, think big.It’s always better to choose a big bowl.

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Forget about coating the pan

It is very important to extend a thin layer of oil or butter, especially if the pan is not non -stick.You don't want food to hang on, when serving.Depending on what you heat on the stove or in the oven, remember to use-pass paper to avoid putting butter or oil.

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Put wet vegetables to jump

Most vegetables already contain a lot of water.This is why when you sauté vegetables that are not completely dry, there will be two things: they will soften and the mixture of water and fat will do a lot of burning and vapor splashes.If you run out of time to let your vegetables dry naturally, take a paper towel to mop them by gently pressing them and extract the overflow of water.

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Do not let the cooked meat rest

Do you not understand the expression "let the meat rest"?This consists in leaving the meat out of the oven before cutting it off.Generally, it is cowardly covered with aluminum foil, and awaits 10 to 20 minutes.A meat that has been left after cooking is juic and less dry.

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Do not let the pan become hot enough

You have to wait until the pan has reached the right heat level before dropping off the food.It’s like when you put an oven dish without letting it preheat it.The food may not cook evenly, cooking can take longer and the whole thing is likely to burn.The recipes do not indicate the temperature for nothing.Follow the heat guidelines.Be aware that low temperature is equivalent to 1 to 3;average temperature, at 4 to 6;high temperature, 7 and more.

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Add the vinaigrette too early

There is a difference between a marinade and a vinaigrette.Marinades usually take time and mainly have for meats.Vinegagnettes and other salad sauces are for vegetables.Do not pour the vinaigrette too early: the vegetables will soften and wither.It is quite perfect to prepare a salad the day before, but wait at the last minute before mixing it with the vinaigrette.

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Go with oil

The oils react differently to heat and do not have the same smoke points (the moment when they let out a continuous net of bluish smoke).So you have to choose them well.If you cook with low heat, choose an unrefined oil, which has a lower smoke point.If you want an oil recognized for its health benefits, make your selection from avocado, almond, coconut oils and flax seeds because they are less oily.Olive oil is suitable for most dishes because you can take it extra-virgin, virgin, extra-light, each quality having its own smoke.

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Wash your hands only once

We know that you have to wash your hands before cooking or getting to the table.But according to Deirdre Schlunegger, P.-D.G. de Stop Foodborne Illnesms, a non -profit organization that dedicates to the prevention of diseases and deaths related to pathogens from food, your hands must be washed often during the preparation and cooking of dishes.She recommends this:

"Wash your hands with soap under running water for 20 seconds.Wash them before touching spices or equipment and again after handling a food.If you take a pinch of spices after touching chicken, you may contaminate the container. "

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Use the same knife

Ms. Schlunegger insists on the use of separate knives to avoid cross contamination.It’s not just health reasons.The knives also have different uses: indeed, a steak knife is more cutting than a bread knife or a vegetable knife.

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Rinse meat

Our two experts, Ramsey and Schlunegger, agree that it is not necessary to rinse the meat before cooking it, for different reasons.Tells him that rinse the meat increases the natural water content of it, which can modify its flavor.She says that it is necessary to avoid doing so for health reasons: "We do not recommend rinse meats, chicken or other, because cooking will kill pathogens, and rinsing can cause cross -contamination."The two conclude that any bacteria on raw meat will be killed during cooking.So stop rinsing your meats.

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Forget to clean the sink

As is the case for sponge, we forget to wash the sink when cleaning the kitchen.Pass a cloth on the sink walls after washing the dishes and spray a cleaning product like clorox to maintain an environment without bacteria.Maintain with water and soap and do a deep cleaning after a few weeks."Do not thaw the meat in the sink and keep it clean," recommends Ms. Schlunegger.

You can also clean it in vinegar.Find more unusual uses of this product.

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Do not use the meat thermometer

The thermometer ensures that your meat will be as tasty as possible and that food will be cooked according to the safety standards.If certain meats, beef and lamb for example, can be served bleeding or cooked, the chicken must absolutely reach the internal temperature of 75 ° C (165 ° F)."Taking into account the recommended temperatures is as important as it is easy to do," exclaims Ms. Schlunegger.Respect temperatures both to grill and burn or brown the meat.

42 / 50ALEKSANDAR KARANOV / SHUTTERSTOCK

Refuse the plastic bag for meat

At the boxes of large grocery stores, we put your packaged meats in small bags of individual plastic.Always accept that this plastic bag is added to protect the meat.We understand that you want to reduce your use of plastic bags, it's commendable, but here is protection that is worth it.At home, do not take the meat out of this bag when you place it on the lower shelf of your refrigerator.

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Leave your shopping out

It's tiring to do the market, especially if you have a child in your legs that barely works.But store the grocery store as soon as you go home.In general, most perishable foodstuffs can wait two hours.But most do not include ice cream, for example, which should be placed immediately in the freezer."As soon as you are at home, start by storing foods that need to go to the freezer or in the refrigerator," said Schlunegger.If the weather is hot, bring the supermarket a cooler or an isothermal bag. ”

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44 / 50PETER JOCHEMS/SHUTTERSTOCK

Do not put a timer

"Always put the timer when you cook in the oven, in particular pastry," recommends Heather Christo, author of a book of recipes without allergens: Pure Delicious: 150 allergy-free recipes for Everyday and Entertaining."The most stupid error is to make you believe that you will remember the cooking time.It hardly ever works. ”You put an oven cake and watch an episode of your favorite series, which lasts 45 minutes, like your cooking time.You are captivated and start the following episode.The cake burns!Put the timer, it will not happen.

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Do not monitor the pan while cooking garlic

It's a really special thing, but we use garlic in most dishes, and it burns in no time, which instantly spoils your dish.It only takes 30 seconds to cook garlic."Do not leave your eyes a hot pan in which garlic cooks, because nine times out of ten, it will burn," said Ms. Christo.

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Calculate the ingredients to the eye

Never do this.Use a measurement cup or a balance.You may think you know what 1 ½ tsp.cinnamon?Unless you use a tablespoon to measure, you can't know how exactly it is."And especially in pastry, use the exact quantity, if you want to succeed," comments Heather Christo.You cannot drop an ingredient by choice or because you don't have one.It just doesn't work. ”

Remember to use these things to get perfect pasta.

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Add water

Unless the recipe specifies it, add water.Water has no taste: you may transform your soup into an insipid bubble.And be careful not to add water to a slow cooker, because many foods release juices during slow cooking.In addition, if you should add liquid, "there are much tasty options than water: broth, juice, wine, coconut milk.This is an opportunity to give a new dimension to the flavor of a dish, "comments Ms. Christo.

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Salt

You should not salt insufficiently or too salt.But be careful to salt too early.Ms. Christo recommends doing it only at the end of cooking because "if you make a sauce and you put the salt before reducing it, she will be too salty".

What do you think is the best salt for health?

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Do not keep the instructions for use

You have just bought a superb cook.Start at the beginning: read the instructions before using it.It’s easy to get carried away by the desire to use the brand new device, but do not go beyond the explanations because you are in a hurry to cook something right away;You can damage the device or injure yourself!Take 10 minutes to read the user manual and understand what each button is for.You will feel more comfortable when you use your gadget for the first time.

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Buy unnecessary gadgets

There are kitchen items everywhere.And it feels like it comes out every day products that are better, more sustainable, and allow you to cook optimally for health.Think of everything you already have in your drawers you don't even use.Perhaps a lawyer for a lawyer?Of course, items like mixers, culinary robots, pots and stoves are worth the price you put in it, but jump your turn on fashionable gadgets.The next time you see one of these kitchen gadgets, put it back on its shelf.You will probably never use it.

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Contenu original: 12 janvier 2022Contenu original Reader's Digest