Cooking Tips You Should NEVER Listen To
There’s a ton of bad culinary advice out there, covering everything from cleaning fresh chicken to discarding used bread. Here are the cooking advices you should never follow, ranging from the merely useless to the outright deadly and ending with the riskiest of all.
Kiwis should be peeled whole
Peeling kiwis is a tedious task, and if you try to peel the fruit whole, you’ll usually lose a good portion of the flesh in the process. Alternatively, you might cut the kiwi into coins and use your fingers to remove the fuzzy peel. It peels off effortlessly, saving all of the fruit.
You need a knife to peel ginger
Ginger is easier to peel with a spoon than with a knife; just use the spoon’s tip to scrape the skin off the knobbly root. In this manner, you avoid wasting a lot of meat when attempting to peel off the skin.
Spices can be added at any stage
To help release their scents and impart flavor, most spices should be put to hot oil early in the cooking process. The one exception to this is garam masala, which enhances the overall flavor of the meal and is typically added towards the end of cooking.
Scrambled eggs need milk
All you have to do to achieve flawless scrambled eggs is whisk them well and cook them slowly in melted butter. Not the soft, fluffy eggs you’re hoping for, but runny eggs with a diluted flavor will result from adding more liquid, such as milk, cream, or water. Don’t stir the mixture to get perfectly creamy eggs; instead, let the mixture settle and fold the egg repeatedly. When the eggs are almost done, turn off the heat and let the residual heat finish the work.
Celery leaves should be thrown away
Celery leaves, sometimes known as celery tops, are sometimes overlooked yet can be considered a separate herb. Chop them similarly to other fresh herbs and include them into stocks, soups, and stews or use as a garnish (the leaves are a great substitute for parsley or cilantro). They enhance the taste and nutritional value of pesto and green smoothies.
Tomatoes need refrigerating
Surprisingly, tomatoes are just one of several foods that should not be refrigerated since the cold negatively affects their texture and flavour. Tomatoes should be kept out of direct sunlight on the kitchen worktop and consumed within three to five days of ripeness. Put the tomatoes in a paper bag with an apple or banana to hasten the ripening process. A ripe tomato can be refrigerated to prolong its shelf life.
Eggs can be poached in any pan
You need a deep pan and the freshest eggs you can get to make the ideal poached egg. Pour a small amount of vinegar into the water, mix to form a whirlpool, and then crack in the eggs. After turning off the heat, remove the pan and let the eggs poach for a maximum of five minutes.
Pancake batter needs vigorous whisking
Over-whipping the batter can cause the gluten to be overworked and air removed, resulting in tough, chewy pancakes as opposed to fluffy, light ones. Make sure the wet and dry ingredients are well combined to prevent any floury streaks from forming, and don’t be alarmed if there are occasional lumps.
I am a dedicated student currently in my seventh semester, pursuing a degree in International Relations. Alongside my academic pursuits, I am actively engaged in the professional field as a content writer at the Rangeinn website.
