No wonder cooking is an art, but are you doing it the right way? Well, whether you like cooking or hate it or simply blame it as a need to sustain, what makes this art tough is the time and patience it takes to cook something delightful that too without making any blunders! But is it actually possible to cooking without making mistakes? Well, here are some day-to-day blunders that we often end up doing in our kitchen and some easy ways to rectify the mistakes. Read on to know more…
Cutting veggies several hours before cooking Refrain from cutting veggies and fruits one night before cooking; this makes way for bacteria and pathogens to breed. No wonder, this may save a lot of your time, but this majorly impacts the nutrients in the fresh vegetables and fruits; cutting also releases enzymes and often ends up rotting the fresh produce. Dropping too much paneer, chicken, or chopped vegetables into the pan at once tanks the temperature instantly. Instead of getting that rich, golden-brown crust, the ingredients release their moisture and end up steaming in their own juices. Cook in smaller batches so everything has breathing room to sear properly. Exposure to moisture is another common mistake that can reduce the nutrients and also make your food a breeding ground of bacteria and pathogens. So, always make sure you cover food immediately with a clean cling film/foil.
Tossing mustard seeds, cumin, or cardamoms into smoking-hot oil burns them in seconds. Burnt spices release bitter, acrid compounds that penetrate the entire dish. Heat your oil to a medium shimmer, drop in the spices, and add your onions or ginger-garlic paste as soon as you hear that first crackle. There’s a common misconception that over-cooking the veggies and meats helps in killing the germs, but did you know this kills the nutrients as well! Yes, overboiling or overcooking simply dilutes the nutrients and results in some empty calories. However, there are veggies and greens like carrots, mushrooms, and spinach that are more nutritious when cooked, but for all other veggies, overcooking simply reduces the nutritional value. Eating cooked food after several hours