There are times that we encounter mistakes when we cook or bake. Have we changed that? Or did we learn from our mistakes? Me? Not all the time. I kept on repeating the same mistakes over and over again, especially when more patience is needed. π So what did I get with not following the βrulesβ or not trying to correct my mistakes? Not so good results and a sad face all day!
From this day onwards, I will try to correct those mistakes. Take note β I will try; I will not promise to tryβ¦ but I will try. π
SOME COOKING MISTAKES:
1) You donβt read the entire recipe before you start cooking.
Of course, it is advisable to read the recipe before proceeding to cook or bake. This happened to me before. The next thing I know, my ingredients are not all available. Good thing is, I was not lazy to go out to buy the missing ones. It is better to check the ingredients first and prepare them before you start cooking or baking.
2) You overcrowd the pan.
I know that patience is virtue, but it is really not one of mine. When searing a beef of chicken, I used to overcrowd my pan because I am so impatient to do them in batches. The meat may look good on the outside or when you just look at them, but in fact, they are mostly soggy. It is always best to leave a breathing room in the pan to get good results.
3) You turn the food too often.
Hmm, I am so guilty. Not only I turn the food too often, I also open the cover more than often to check the soup or stew I am cooking. π In case you are frying a chicken and you keep turning them too often, you will lose the breading. Or you will not develop a nice crust.
4) You put all the salt in the marinade or breading.
Ahh! This has been another problem of mine. I always notice that when I fry chicken, the chicken it self is tasteless (especially when using chicken breasts). I thought I was just afraid to put too much salt in the marinade or breading, but I guess I was not. In case of using marinade, you put all the salt in the marinade and when you throw the marinade, you throw the salt. According to my BFF, Google, it is best not to put all the required salt in the breading or marinade β letβs say use a little salt in the marinade, and then directly sprinkle the rest of slat required [or the majority of the salt] to the meat itself. As to breading, you can sprinkle the salt directly on the meat and coat with your breading.
5) Sunken chocolate chips.
Now, this trick has never been an issue to me. π There are cases that when you bake a loaf or muffins with chocolate chips, blueberries [or other dried fruits], they go all the way down to the bottom. The solution is a dash of flour. (This is the first trick I have learned.) What to do? Just toss the chocolate chips or blueberries with about a tablespoon of flour before folding them in. Say, you put your chips (not Lays or Doritos β chocolate chips, for example) in a separate container, toss them with a tablespoon of flour and set them aside. You continue with the mixing the dry and wet ingredients; you now fold in the chips-flour mixture. When mixed well, then you are good to go. I promise you a loaf or muffin with chips or blueberries beautifully spread. Just look these Banana Chocolate Chips Muffins I made.
Have you encountered these things? I would love to hear your story. Do you have something that you would like to add? Please tell me. π
xx Jhuls
