«*» RUKHSANA«*» Bad Cooking Habits You Should Avoid

 

If by any chance there are people here who cook, even occasionally, I will just draw your attention to several bad habits you might have. So, you do not have to be a master chef to be able to cook a tasty lunch, but if you have even the least concern that the food you eat is of the good quality, you must avoid these bad habits. 1. Heating oil until it begins to burn The vast majority of recipes starts with heating the oil in the pan. In most cases, this takes a few minutes, so many of us tend to turn on the stove and do something else in the meantime, while the oil is heating. You certainly know what comes next – the smoke of burnt oil spreads throughout the kitchen, and you throw the onion or other ingredients in the frying pan, in panic of course. Except that oil changes flavor at high temperatures, it will destroy all beneficial antioxidants in food that we love so much. 2. Stirring food too much Although it is sometimes really difficult to resist the urge to stir the food and so avoid that it sticks to the bottom of the pan and burns, excessive stirring can sometimes ruin the food worse than the lack of it. With constant "harassment" of food in the pot or pan, it becomes mushy and begins to split up, and when it comes to meat, it completely loses its juiciness. 3. Overcrowding the pan If you're too busy, and at the same time you have to cook, it is sometimes easier to just cram all the ingredients in a pot or pan and let the heat do the rest. However, such tactics actually slows down the cooking and food tends to be mushy in the end. 4. Let the meat 'rest' for a bit We know that you are hungry, and that you can't wait to bite that juicy steak you just finished roasting, but hold on for a minute. Roasted meat should be 'resting' for two or three minutes, so that all juices come to their place, making the steak even tastier. If you start chopping it too soon, all the juices will just flow out of meat, and you will feel that you are chewing a piece of cardboard. 5. Using metal utensils in the pan with Teflon cover No matter how skilled you may be, the use of metal spoons and tongs in a pan coated with Teflon layer, sooner or later, will scratch it, which may cause the release of PFCs (perflourocarbon) in food that causes severe liver damage. Use wooden spoons, tongs, or those made of special rubber resistant to high temperature.                     WARM REGARDS, Akhtar khatri *****help what we can with others in need...the world is ONE big family*****   ALL THE MAILS POSTED BY ME R NOT MY PROPERTY, ALL R TAKEN FROM NET, IF SOMETHING IS COPYRIGHTED PLZ INFORM ME, SO THAT I MAY NOT POST THE MATERIAL IN THE FUTURE

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