Here is a list of common mistakes we all are guilty of!
Have you ever heard of the term gluten? Well, gluten applies to this common mistake. When you are mixing together all the ingredients in a cake batter, for example, you are activating gluten. Gluten is a protein created that gives your cake the ability to cook into a structured shape. Over-mixing creates more gluten than needed and can make your cake very tough and firm!
To avoid an overly firm and tough cake, mix batters on the lowest speed with your electric mixer. Mix just enough and a few chunks are actually fine.
2. ADDING GARLIC TO EARLY
When you are making almost anything in a pan it takes time and a specific heat. Garlic burns very easily and quickly looses its coveted flavor. For example, if you are cooking meat, which can take some time, adding the garlic too early would do nothing but add a burnt charred flavor, not the garlic taste you’re looking to satisfy your flavor craving.
Add garlic near the end of your cooking process. Minced garlic is the most likely to burn so using crushed or sliced garlic lessens the chances of a charred flavor.
3. ADDING OLIVE OIL TOO NOODLES AFTER TOO AVOID STICKING
Adding olive oil is not terrible if you just want olive oil on your pasta, but if you plan on adding sauce, don’t use oil because the sauce will never sick.
Instead of adding olive oil to your pasta, rinse the noodles under cold water to removes the starch.
4.COOKING WITH COLD EGGS AND DAIRY PRODUCTS
Let’s admit it. We are all guilty of not waiting for our ingredients to be room temperature. At room temperature eggs and dairy products create a bond and form an emulsion that traps air. An emulsion according to the dictionary is, “a fine dispersion of minute droplets of one liquid in another in which it is not soluble or miscible.”This, however, is a very important step because it can result in a much less moist result!
If you know you are planning to bake set these products out about an hour in advance. If you do not have the time you can microwave your butter in short spurts checking on it until it is room temp. For eggs, which you obviously cannot microwave, just place them in warm water until they are room temperature!
5. SLICING MEAT RIGHT AFTER COOKING
If you cut meat too soon the juices and flavor will end up all over your counter instead of inside your meat where they belong! When meat is hot the muscle fibers contract and disperse juices. If you cut too soon these juices that make it moist will be lost!
Let your meat rest for a few minutes so the muscles can relax and you will get all the juices you want!
6. MEASURING WITH A LIQUID MEASURING CUP
When using a liquid measuring cup you usually have to shake the cup around to level it out. This can make the flour compacted which causes you to add more than necessary! This is bad because more flour results in a dry outcome!
Use baking cups designated for baking to ensure the right amount!