Even those who spend a lot of time in the kitchen and prepare wonderful dishes are not immune to mistakes. Many things seem obvious and so familiar that we do not even think about whether we are doing them correctly. And it would be worth it, because there is a whole list of things that are often violated by every second. The Novate.ru editorial board invites you to listen to the advice of experienced chefs and find out which habits are best to give up as soon as possible.
1. Application of a sponge with microbes
The sponge can retain its appearance for a long time, so it often lingers in the kitchen longer than necessary. Many do not even pay attention to how long they use it and how often. Cleaning professionals advise using a sponge for no longer than two weeks, since after this period germs begin to accumulate in it, which can later get on the dishes and lead to unwanted health problems. To keep the dish sponge fresh and clean, it should be disinfected from time to time: dishwasher safe or washed with bleach and hot water. There should be different sponges for cleaning the house and washing dishes.
2. Improper use of the dishwasher
The dishwasher is a very useful technique in the kitchen. However, it is not a universal lifesaver that can wash anything. Some things should never get inside the dishwasher. Wooden dishes can change their shape and crack at high temperatures. Cast iron pots and pans will be left without an important protective layer for cooking. Copper can be permanently discolored, and crystal can become cloudy. It is better to wash all these household items by hand and with the necessary degree of accuracy and care.
3. Choosing only one cutting board
Many kitchens have just one wooden chopping board that is used for all of the cooking operations. However, professional chefs recommend that you quit this habit and prepare separate cutting boards for meat and other products at home. Plastic will be the preferred choice for meat, as cutting boards made from this material are easier to disinfect, although they also have a significant disadvantage - they are more likely to form deep grooves in which bacteria can hide. The most important thing in caring for any cutting board is to wash and disinfect it after use and make sure it is completely dry before putting it in the cupboard, as bacteria love warm, damp places most of all.
4. Thoughtless tasting
How tempting it is to quickly taste the dish for readiness, salt and spices, and then continue stirring again with the same spoon. However, this is definitely not worth doing, transferring unnecessary germs to food every time. To maintain sterility, a clean spoon or plastic container should be used each time a sample is sampled and discarded immediately. In addition, you should not sneeze, add beauty or straighten your hair with the cooking zone to avoid harmful bacteria entering the food.
5. Meat without rest
How difficult it is to resist the fragrant smelling meat that has just been cooked. You just want to cut off a piece and try it, especially if your stomach has been cramping for a long time. However, the best solution would be to overcome the temptation and let the meat brew a little. During cooking, the meat loses about 13% of its weight, and if you cut it as soon as it is cooked, then another 9% will go away. And these will be delicious juices with a strong aroma, for which you just want to eat meat. One serving of steak will take 10 minutes to rest. And for larger pieces of meat - and up to half an hour. The meat is ready for slicing when the internal temperature has dropped to about 50 degrees.
6. Incorrect storage of food
Many people still keep bread and tomatoes in the refrigerator, because our grandmothers did it. However, many vegetables are best stored in a cool dry place, and bread does better in a bread bin. Fresh basil will last longer if you treat it like a fresh flower, that is, cut off excess stems and put in a glass with a little water. Potatoes, garlic and onions prefer dark, cool, well-ventilated areas, and coffee should be stored in a container with a tightly closed top in a cupboard. Honey does not spoil, so you can safely leave it at room temperature so that it does not freeze in the refrigerator unnecessarily.
7. Frying pan without preheating
Just as you need to preheat the oven before placing food in it, you need to preheat the pan. In a preheated skillet, you get crisper and evenly cooked meat and vegetables according to any recipe. Even a high-quality, ultra-smooth modern frying pan can cause food to stick as the food forms a molecular bond with the metal on it. Preheating the oil will prevent this unpleasant moment. The oil will also provide a clearer picture of how hot the pan is.
Helpful advice: However, care should be taken when preheating non-stick pans, which can reach unsafe heat levels rather quickly. They become hot very quickly, so by the time the stove is turned on, the food for cooking should already be completely ready.
It is strange to think of this about the dishes we are used to, but some of them are literally shock foreigners.