Contrary to popular belief being a good cook requires more than knowing “how to cook” but also how exactly to operate in the kitchen. Something as simple as not knowing how to position your hand when using a cutting knife already brings in a safety hazard.
Before you get those eggs crackin’, check out these 8 fall cooking tips that any chef should know!
Always keep a damp cloth underneath your cutting board in order to prevent it from slipping.
Second, always curl the fingers of your non-dominant hand so that they are not exposed when cutting.
The index finger should be enclosed around the blade. The index finger and thumb ought to be opposite one another on either facet of the blade whereas the remaining 3 fingers square measure form of loosely curled around the handle.
You should have the knife clenched with your thumb and forefinger. Try not to clutch the entire handle of the knife, just relax and loosen your hold. Its should become easier and more natural to you after a while.
Onions produce the chemical irritant known as syn-propanediol-S-oxide. It stimulates the eyes’ lachrymal glands so that they unharness tears.
The fridge or the freezer can help, as it reduces the amount of acid enzyme released into the air and has zero effect on taste. Just try not put them next to any sort of fruit or another vegetable for too long, as the odor will likely rub off.
You can also try cutting the onions under water; The only issue would be that it would be difficult to get a tight grip while cutting. Not to mention that pieces of the onion would go everywhere (unless of course, you drain the water).
Rotate pans because ovens have hot spots. Spin your trays around halfway through cooking time.
In other words, simply “taste as you go”. If you have an idea of what a dish should taste like, then taste test it. Even if its a recipe that is not yours, by tasting the dish, you can have an idea if you should add a little more seasoning or not.
It’s a waste of time to have to run back and forth for your ingredients while your cooking, always have all of your tools and cooking components right in front of you BEFORE YOU COOK!
Also, make sure that everything is already prepped. This means that onions should already be chopped, liquids should already be measured, and tools and appliances should certainly be within reach.
Who really wants to stand there day preparing just one meal? It seems much easier to just dump as many ingredients as possible into one pan. Believe me, I get it.
On the other hand, what you may not realize is that even though the food itself is getting cooked, it won’t be able to really sauté and develop the way that it should. Keep in mind that just because something is hot, doesn’t mean that it has been cooked thoroughly, this means that your food can’t properly develop color and flavor.
Next time, give those cooking pieces some room to breathe. Cook in batches should you not have a skillet or baking sheet that is large enough.
If something smells done but the timer is still ticking, check your food. It’s quite possible that sometimes your food is cooking faster than you expected.
When I clean up as I go, it takes off a lot of pressure when its time to start cleaning.
Wipe down your cutting board; It’s a lot harder to chop something that is swimming in tomato juice.
Put away any leftover ingredients when you’re done with them, that way you won’t feel like your drowning in a pile of mess.
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