Classic Kitchen Errors

Tuesday, 09. February 2016

Classic Kitchen Errors

Have you ever had a recipe not go well? Ever wanted to give up on cooking? A few small mistakes can make a big difference. Here are a few tips to help your recipes succeed and keep you motivated.  

Quality makes the meal

The quality of products you use is the first basis for a successful recipe. Whether you buy vegetables or meat, the quality of the products is a prerequisite for excellent flavor. If you ignore this advice, you can't be surprised if your recipe doesn't taste very good. When you buy first-class, fresh fish, you only need to season it with salt and pepper and a high quality olive oil for a successful dish. 

Take care of your tools

You don't have to own the best knives that money can buy, but you should sharpen your knives regularly. Dull blades not only complicate the cutting process, they can also ruin the food. Since we also eat with our eyes, a messy dish can really ruin the flavor.

Choose the right oil

High quality oils mean high-quality taste. Moreover, they are still healthy. Be careful though, not every oil is suitable for every dish. Cold-pressed oils should never be heated, as heating not only destroys their flavor and valuable ingredients, it also creates harmful trans fats. Once the oil begins to smoke, it is too late, so pay attention to the smoking point of the oil. Some oils, like coconut oil, can be safely heated. Also, don't store your oil for too long. Once you buy it, consume it within half a year, otherwise it loses its flavor.The best place to store cold-pressed oil is a cool, dark place such as the refrigerator.

Season your food correctly

Finding the right seasoning is at least half the battle. Do you know what the difference is between fresh or dried herbs? Although both are derived from the same plant, the flavors can taste very different. Oregano is much more intense when it is dried. So if you use the same amount of dried oregano in a dish that calls for fresh oregano, it could be overwhelming. Basil, however, loses some of its flavor when it dries. Learn to get to know your spices, it will help you enjoy cooking more!

Taste test!

This error is easy to fix. Many people cook without tasting their dishes in between. Sometimes you can over-salt or over-spice your food, so make sure to taste it now and then!

Follow the recipe

Do you want to make a recipe, but don't have all the ingredients at home? Does one ingredient make that much of a difference? Can you just leave it out, or will it blow your recipe? Can it be substituted with something else?
Do your best to stick to your recipe, at least until you are a more experienced cook. Don't be afraid to experiment, but just make sure that experimenting is conscious, not just because you have to improvise.

Does quality mean vitamin-rich? 

High quality food is not always full of vitamins. Vitamin retention has a lot to do with how your food is cooked. Overcooking your vegetables means that they lose most of their nutrients. Vegetables are sensitive to heat. The gentlest cooking method is braising, which keeps vegetables crisp and preserves their vitamins.

Choose the right preparation methods for the right ingredients

You should always know in advance how you want to cook your meat. Do you want to fry it, or bake it? Different cuts of meat are better suited for different recipes. If you are unsure which cut to use, ask for help! This can save you a lot of trouble. 

It is also important to choose the right variety of potato for your dish. Some potatoes are better for mashing, some are better for salads or baking. Knowing your potato can make or break your recipe!

Proper storage for proper enjoyment

Did you know that vegetables are sensitive to cold and shouldn't be stored in the refrigerator? Tomatoes and cucumbers lose their flavor and get bland in the refrigerator. Even fruit should be stored properly, just be care with fruit such as bananas or pears that continue to ripen after you buy them. They should not be stored in a cool place. Do not put bananas next to apples. The latter exude methylen, a gas which greatly speeds up the ripening process of bananas. They will quickly become brown and mushy.