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5 Mistakes We All Make When Cooking Eggs

5 Mistakes We All Make When Cooking Eggs


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If your eggs aren’t turning out eggs-cellent, here’s how you might be missing the mark.

When it comes to cooking an egg, you’d think it’s probably one of the most straight forward things you could do in your kitchen: crack it open, drop it in a pan, and let magic do its work.

But here at Cooking Light, we all know too well that a perfect egg requires a subtle finesse you might not initially expect. A few quick, mindless choices translate into certain disaster for any kind of egg you might be attempting to cook and enjoy.

Eating healthy should still be delicious.

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Tim Cebula, our senior food editor, takes us through how exactly we’re missing the opportunity to enjoy a perfect egg at home.

Heat’s Too High

Eggs cook (and dry out) quickly. Unless you’re making frizzled fried eggs where you want the edges browned and crunchy, medium heat (or even lower) is just fine for scrambles, omelets, and fried eggs.

The Wrong Pan

Scrambled and fried eggs do best in a nonstick pan. Preferably, one that’s dedicated to cooking eggs only, and kept in pristine condition. Because once the nonstick-coating starts to deteriorate, eggs become glued to the bottom easily.

Over Salting

It’s pretty easy to do — they take less seasoning than you think. And once you do oversalt them, they’re inedible. Season with care, tasting as you go.

Cracking on The Side of the Pan

This method tends to drag shell bits into the raw egg and leaves egg on the outside rim of the pan. Instead, crack on a flat surface: the split will be cleaner and less likely to create shell fragments.

Waiting to Eat Them

Cooked eggs do not get better as they rest. Dig in the moment they hit the plate.


Ways you're cooking eggs all wrong

From frittatas to baked Alaska, eggs are a staple ingredient in many classic dishes. On their own, eggs are often over-cooked and become dry and tasteless. Common mistakes like over-cooking eggs are easily fixable, and these quick fixes will improve your cooking techniques for tastier eggs.

The average American consumes more than 250 eggs per year, making them one of the most important ingredients in your kitchen. Although they’re a cheap source of protein (usually only about 15 cents per egg) and vitamin D, eggs are often wasted. Save unused egg whites and freeze them and be aware that eggs often last up to a month after the expiration date on the box.

Good for more than breakfast, eggs are involved in many recipes. Whether you’re breading and frying some chicken, topping a burger with a fried egg, or spreading homemade mayonnaise on a turkey club, eggs are in a lot of what we’re eating.

Know that there are multiple ways to do almost everything for example, you can achieve hard-boiled eggs by baking, steaming, or even microwaving in addition to the standard boiling technique. The best thing about most egg dishes is that if you mess up, you end up with a plate of scrambled eggs, which are always a good option. Note that recipes often call for an egg without specifying the size. Size doesn’t matter for most recipes, except for baking. Unless otherwise specified, eggs called for in recipes are large eggs.

Make breakfast (or even breakfast for dinner) more delicious with these tips and tricks for cooking eggs, and don’t be afraid to step out of the box and change up the standard omelette with a single-serving omelette cup. Practice these techniques and never eat another plate of dry scrambled eggs again.


9 Cooking Mistakes We All Make and How to Fix Them

Just the other night, I suffered a kitchen disaster. I hate when that happens. I ruined an entire pot of pasta because I got busy and was not paying attention. By the time I realized, the pasta had cooked way beyond al dente, all the way to total mush.

It killed me to dump the whole thing, but there was no way to undo that disaster.

Thankfully, that's not true for every cooking mistake. This is a list you're going to want to keep handy just in case.

It's a common cooking mistake. If you've added far too much salt to a sauce or soup and you have enough ingredients, double the recipe, or make more by half. Then mix it in with the salty batch a bit at a time until you've reached your desired flavor.

Another trick is to add a bit more unsalted water to the mix, provided this will not also dilute the flavor.

Don't toss it until you've tried this neat trick: Use your cheese grater to quickly scrape off the burned layer. Works like magic!

The first sign of a cake that's not done is a sinkhole in the middle. Once cooled, you cannot re-bake it. But don't worry. This is not a hopeless kitchen disaster.

Break the cake into pieces (even those parts that are undercooked), and combine them with whipped cream and fresh fruit to make dessert parfaits or one large trifle.

If you've overcooked the broccoli, asparagus or similar vegetables, don't despair. Just tweak your menu a bit to include creamed vegetable soup. Cooking mistake averted!

Place the mushy vegetables in the food processor. Add hot chicken broth or stock, spices and fresh cream. Process until smooth.

Chopped vegetables could also be combined with chicken, butter and cornstarch and placed in a prepared pie shell for a potpie. If it's carrots or sweet potatoes you need to rescue, whip them together with eggs and pumpkin pie spices to create a souffle.

BURNED PUDDING, CUSTARD AND SOUP

Even the most seasoned chefs have been known to burn a custard or two. If you notice that the bottom layer of custard or cream-based soup has turned dark, stop stirring immediately. You don't want to incorporate any of the burned bottom into the non-burned remainder.

Pour the remaining custard, pudding or cream into a new pan, making sure you don't scrape up any of the part that's scorched at the bottom, and keep cooking.

If taking a taste of the chili, stew or soup sends you running for a glass of anything that will put out the fire, try adding more of every other ingredient except the spices. A raw potato might absorb some of the heat, but don't expect miracles. Adding hot water also may bring down the temperature.

There are several techniques you can try to thicken sauce. Work some flour into small amounts of butter. Bring the sauce to boil. And drop them in one at a time, while stirring, until the sauce is your desired thickness.

Cornstarch is usually a good thickener, provided you mix it with cold water first and add it to the boiling liquid a little at a time while stirring. Some cooks use dried potato flakes as an emergency thickener.

Sometimes a tomato-based sauce will become too acidic for guests. When dealing with an acid, the neutralizing agent should be a base. Try adding 1/4 teaspoon of baking soda at a time to the sauce to reduce acidity.

Some cooks prefer to add sugar for the same reason. Sugar can also reduce the acidity of tomatoes used in salads.

Sometimes a burned-on mess cannot be saved. But the pot or pan can be. Try this: Add hot water and a capful or two of fabric softener. Allow the pan to sit undisturbed for a few hours. The fabric softener should loosen most of the burnt food and allow you to remove it with a spatula.


5 Common Scrambled Eggs Mistakes

They're an everyday breakfast staple, but scrambled eggs are no piece of (pan)cake. What's supposed to be a creamy, delicate breakfast often turns out spongy, grainy, browned, and overcooked. It's okay most people don't know how to properly scramble an egg. And it's no wonder--there are so many variables. Do you use high heat or low heat? Add cream, water, or neither? What kind of pan is best? To get some clarification, we asked the staff of the BA Test Kitchen how to correct some of the most common mistakes home cooks make. Their advice, below.

"Don't be wimpy with your eggs. Whisk well and be vigorous about it--you want to add air and volume for fluffy eggs. And whisk the eggs right before adding to pan don't whisk and let mixture sit (it deflates)." --Kay Chun, Deputy Food Editor

"Don't add milk, cream, or water to the eggs. People think it will keep the eggs creamy while cooking, but in fact, the eggs and added liquid will separate during the cooking process creating wet, overcooked eggs. Stir in some creme fraiche after the eggs are off the heat if you want them creamy." --Mary-Frances Heck, Associate Food Editor

"Don't use high heat. It's all about patience to achieve the soft curd. Whether you want small curd (stirring often) or large curd (stirring less), you need to scramble eggs over medium-low heat, pulling the pan off the heat if it gets too hot, until they set to desired doneness." --Hunter Lewis, Food Editor

"Don't overcook them! Take them off the heat a little while before you think they are done. The carryover heat will keep cooking them for a minute or so. Also: Use a cast-iron or a nonstick skillet. If you don't, there will be a rotten clean-up job in your future." --Janet McCracken, Deputy Food Editor

And last but not least, ditch that fork! Scramble your eggs with a heat-proof spatula, a flat-topped wooden spoon, or for the perfect curd, chopsticks.


Pro Chefs Reveal The Most Common Cooking Mistakes We All Make (20 Pics)

If you’ve ever found yourself struggling when cooking a more complex meal and thought “I wish I was a pro chef, everything would be so much easier”. Well, Rome wasn’t built in a day. Lucky for you, there are professionals out there who already went through the things you’re struggling with and are more than willing to share their experience.

Some time ago, Reddit user TakingItOffHereBoss asked professional chefs to share some common mistakes amateur cooks make and how to avoid them – and it’s an absolute must-read for any new chef. From sharpening your knives to refrigerating your cookie dough – check out the most common cooking mistakes shared by pros in the gallery below!

The most dangerous piece of equipment in a kitchen is a dull knife.

SLOW THE F**K DOWN! Just because you saw Gordon Ramsay chopping s**t at a thousand miles a minute on a youtube video doesn’t mean that you can do that. Cut first, go slow, and speed will get there.

Taste as you cook. Continually adjust seasoning (salt level) as needed. Acidity is also a very overlooked aspect of seasoning. Tons of dishes light up with a little lemon juice or vinegar.

Clean as you cook. Most dishes have some downtime while cooking them, use that time to clean up the mess you made.

My pro chef and former chemist friend gave me an earful for putting my tomatoes in the fridge.

He explained how the cold temp. changes the chemical composition and makes them taste s***tier.

I no longer put my tomatoes in the fridge and they are tastier.

Not a professional chef, but if you’ve put enough salt in your dish and feel that putting anymore would over-season it, but you still feel it’s lacking in taste, add some sort of acid.

Lemon juice/zest, lime juice/zest, balsamic/red wine vinegar, apple cider vinegar – you’ll be surprised at how much this lifts the dish!

When I was getting interested in cooking, I would skip the acid completely because I honestly couldn’t be bothered. I would always chuckle and joke at how much lemon/lime/vinegar chefs like Gordon Ramsay and Alton Brown put in their cooking.

Now, every dish I make has some sort of acidity in it because it’s just not the same without!

Pastry cook here, on the sweet side of things, my biggest piece of advice is to follow the recipe exactly if you don’t know exactly what you’re doing. Baking is basically science and if you don’t calculate substitutions right, it’s never going to come out right. Also make sure you have good ingredients. That box of baking soda from 5 years ago is not going to work that well anymore.

If the recipe says an ingredient is supposed to be room temperature, make sure it’s room temperature! Eggs are particularly important for this rule — room temperature egg yolks break more easily and incorporate better into whatever you’re mixing. And for something like cheesecake, or anything else with high fat content, cold eggs can actually harden the fat and make your mixture lumpy.

You take preheating the oven as a suggestion rather than a requirement. it can really affect the texture and appearance, as well as the timings. not preheating can lead to flat/hard cookies and dense/unevenly cooked cakes, among other things.

Pressing burgers to make them cook faster. Don’t you ever do that again.

Also, sharpen your knives. It makes them safer and way less frustrating to use.

Seriously though don’t you ever press that f***ing burger again you bastard.

Now, this one is a weird one, but everyone is guilty of it, even some professional chefs. Stirring. Everyone has been stirring stuff wrong for generations. If you have a large pot of something like stew, soup, or sauce, you probably stir in a circular motion, usually clockwise or counter-clockwise, right? Perhaps along the edge of the pot, or in a spiral, either going inward or outward?

Well, you’re doing it wrong. When stirring, do in one of two manners: First, in small circles, working from the outside and going inward. Similar to how you might draw a cloud or petals on a flower. Or, stir in a figure-8 motion. This is especially useful if stirring in an oval or square-shaped container. Also, stir upwards. How? Angle your spoon so that basically, you’re bringing the part of the food that’s closest to the heat source, up to the surface, and vice versa. This allows for a quicker and more even heat distribution. Also helps to prevent burning.

Using too much water when making top ramen

One really common mistake people make is putting food on a cold pan. You should let the pan heat up a bit before you put anything on it.

If you don’t have a good feel for how done meat should be, use a thermometer. Ignore any recipe that gives precise cooking times, because they’re rarely going to be correct.

You throw all your ingredients together at once and mix them without thinking about their order. If you see butter (or any fat) and sugar listed first in a recipe, it’s a creaming method — which means you mix together the fat and sugar first, until it’s light and kind of airy. When you add the eggs, add them one by one to make sure they mix in well and so that your batter keeps its light texture.

After you mix your cookie dough, REFRIGERATE IT so that the fat hardens and doesn’t melt like cookie brittle or brownie bark — unless you like it that way!

Hello, I am the chef at a 5 diamond hotel in San Francisco. The biggest thing to learn when just starting to cook, is mise en place. “Everything in its place.” This is ultimately to get food timings correct and precise, and for safety and control reasons. The second biggest thing to learn in the kitchen is safety. I once had a cook with 25 years experience get complacent and splashed hot oil on his face. Now we call him twoface. Cooking is a creative release when done outside of a professional kitchen, so take your time and don’t hurt yourself. The third biggest thing to learn, and I tell all my cooks this everyday, is taste, season, taste. Taste your food, season it, and taste it again. Most people (whether they believe it or not) have the same taste thresholds, so what tastes good for you will taste good for someone else. Last thing I can add if you want to improve your cooking, is to cook more! Cook everyday, because practice makes perfect. Eat. Eat everywhere and anything.

Too much or too little salt. Salt is one of the most magical ingredient known to mankind. It can make all the ingredients of the dish shine like stars. It can also f**k up all your hard work by overpowering the other ingredients. Cooking, like every other thing in the world, is about balance. It is the art of balancing flavors that compliment each other

Start with salt and pepper and get those right first. Seasonings make or break your food, but if you’re just throwing s**t in because it sounds good you’re gonna have a bad time. Also, keep in mind that you can pretty much always add more later but you can almost never take it back out.

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7 Genius Ways To Cook Your Eggs Without A Skillet

I love eggs. You love eggs. Everybody loves eggs. But apparently, nobody wants to bother cooking them. We know this because of the ridiculously long line encountered at practically every restaurant in America between the hours of 10 AM and 2 PM on Saturday and Sunday.

Which is a bit odd, since cooking eggs isn't all that difficult. Just add them to a hot skillet, stir or flip, scrape them onto a plate, and eat.

But perhaps after a hellish week at work or when you're just not fully awake yet, that's asking too much. Maybe, in order to tame those monstrous brunch lines, what we need are some even easier ways to make really delicious eggs.

Fortunately, there are plenty of ways out there. Here are 7 to try the next time you can't deal with busting out your skillet&mdashor waiting an hour for a table at the local greasy spoon. (Lose up to 15 pounds in just 30 days with this revolutionary superfood plan from the publisher of Prevention!)

Trying to zap a whole egg is a recipe for disaster (holy explosion!). But scrambled eggs are another story, according to Dashing Dish. Just pour your beaten eggs into a mug with your favorite veggies, cheese, or meat then add a splash of milk to keep the eggs moist. Cook on high for 2 minutes, and breakfast is ready.

You don't have to be a short-order cook to make eggs for a crowd. Just crack them onto a sheet pan over a bed of greens, like Healthy Nibbles and Bits, and bake them in the oven. Fifteen minutes later, you've got perfectly runny sunny-side-up eggs, with zero time spent slaving over the stovetop.

You already use your slow cooker for pulled pork and chili. But it can turn out a mean frittata, too. To make sure you can pull yours out in one piece, line the inside of your slow cooker with parchment paper before pouring in your frittata mixture, says Running to the Kitchen. Genius, right?

Mini-frittatas are cute and make portion control a cinch. And if you don't feel like shelling out for those individual ramekins, you don't have to. Cooking your eggs in a muffin tin, as on Kristine's Kitchen Blog, works just as well. Bonus: You can make a batch, freeze them, and reheat the leftovers for lightning-fast breakfasts all week long.

Mason jar eggs are a lot like muffin tin eggs. Except, instead of pulling your little frittatas out of the tin, you can eat them straight out of the vessel you cooked them in. Do like Skinny Fitalicious and put your add-ins in the bottom of a greased jar, then layer the beaten eggs over top. Then bake, grab your hot little jar, and go to town.

These look like a lot of work, but they couldn't be simpler, says The Lean Green Bean. Instead of pouring your beaten eggs into a skillet, just pour them in a waffle iron. And unless you're into sweet eggs, there's no syrup required.

You might have seen eggs baked in an avocado or bell pepper. But a sweet potato? Will Cook for Friends scoops out some of the flesh of cooked, halved sweet potatoes, then cracks an egg right in the middle. Add some crumbled bacon and a drizzle of sriracha, and you've got one heck of a trendy breakfast&mdashno waitlist required.


15 Common Cookie Baking Mistakes You Might Be Making

Want to bake better cookies? Check out these common cookie baking mistakes before you bake another batch.

1. Your cookies aren't baking evenly.

If you&aposre having this issue, it may be because you&aposre putting too much trust in your oven. Ovens have hot spots and cold spots, causing some cookies on your pan to be undercooked while other are nearly burnt. To avoid this conundrum, rotate your pans halfway through the baking process so that they&aposre exposed evenly to the different temperatures in your oven.

Your oven will also try to trick you and tell you it&aposs reached your desired baking temperature, but that&aposs not always true. Home ovens have been known to be off by 20 degrees or more. Consider investing in an oven thermometer (try this $7 Amazon bestseller) to get an accurate read on your oven temperature and a flawless bake every time.

2. You use eggs straight from the fridge.

To achieve a fluffy, light-as-air texture, use room temperature eggs. Cold eggs prevent the dough from aerating properly, meaning you won&apost have those air pockets that help improve the texture of your cookies. If you don&apost have time to allow your eggs to reach room temperature, you can quickly bring them up to temperature by placing them in a bowl of warm water for several minutes.

3. You use the wrong kind of flour.

While most cookie recipes call for all-purpose flour, make sure you are using the type of flour specified in the recipe. Using the wrong kind of flour can drastically change the texture of your cookies. Learn how to make sure you&aposre baking with the right flour.

4. You measure flour the wrong way.

Simply using the right type of flour isn&apost enough — it&aposs just as important to make sure you&aposre using the right amount as well. The ol&apos scoop straight out of the bag method could actually be packing way too much flour into your measuring cup. Instead, use the "spoon and level" method by spooning flour into a measuring cup and scraping off the excess with the flat side of a knife or straight edge.

5. You soften butter too much or not enough.

Let&aposs be honest, not many people are clear about what constitutes "softened" butter. Often our impatience gets the best of us, and we nuke the butter in a microwave for a few seconds. That&aposs when the butter ends up more liquid than soft. Butter that is too soft won&apost hold air, giving you a dense and heavy dough, but if you&aposve ever tried to cream cold butter, you know it&aposs no fun. The best way to get perfectly softened butter is to let it sit out at room temperature for about 15 minutes. It should give a little when you press down on it, but it shouldn&apost break, crack, or lose its shape.

6. You use stale baking powder or baking soda.

Baking powder and baking soda act as leavening agents in the baking process, helping to give baked goods their rise. With time, they will become less and less potent, and using stale baking powder or soda will give you dense dough. A good rule of thumb is to switch out opened containers of baking powder or baking soda after six months.

7. You overwork the dough.

If you&aposre one who likes to mix until you can&apost mix anymore, I hate to tell you, but your cookies will be doomed. If you mix or roll out the dough too much, you&aposre going to end up with hard cookies. Over mixing can add excess air to the dough, causing it to rise and then fall flat in the oven. Over rolling the dough can cause gluten to get tougher. The best practice is to mix or roll your dough the minimum amount needed to get uniform dough.

8. You skip chilling the dough.

If you&aposre looking to get cookies that are crispy on the outside yet gooey on the inside (so, that&aposs everyone), then chilling the dough is a step you can&apost skip. Chilling cookie dough in plastic wrap for up to 24 in the fridge allows the ingredients to mingle. It also keeps your dough from spreading so much in the oven. And putting cold dough into a hot oven gives you that crisp outer layer that is so desired.

9. Your baking pan is too dark.

Dark baking sheets are going to make your cookies bake faster, as they absorb more heat than light ones. So while you don&apost have to replace your baking sheets altogether, you will need to adjust the temperature if you&aposre using a dark colored baking sheet. Try reducing the temperature by about 25 degrees, and the cooking time by about four minutes. Learn why using aluminum foil-lined baking sheets can have a similar effect.

10. You overgrease your cookie sheet.

Unless a recipe specifically calls for you to grease your cookie sheet, don&apost do it. A greased pan can cause cookies to spread out even more, resulting in hard, thin cookies and shapeless blobs. Instead of greasing your cookie sheet, line the baking sheet with parchment paper for easy cleanup.

11. You overcrowd the cookie pan.

To avoid the dreadful cookie blob, be sure to stagger your cookies on the baking sheet at least 2 inches apart. Not only will this prevent your cookies from spreading into one another, but it will also prevent you from getting flat cookies as a result of too much dough sharing the heat. You may have to use two pans, but it will be well worth it in the end. Save yourself some baking heartbreak and resist the temptation to fit as many cookies as possible on one pan.

12. Cookies bake on the wrong rack.

Using the top rack of the oven (or placing your oven rack too close to the top or your oven) will result in burnt cookies. To get the most even bake, use the middle rack. This is where air is circulating, and heat sources are evenly distributed. If you have more than one pan baking at once, be sure to switch them halfway through.

13. You sneak too many peeks.

While opening the oven door every few minutes to check on your festive goodies can be fun, it can also affect your results. Heat escapes every time the door is opened, so it&aposs best to use the oven light and a glance through the glass door to check on the progress of your cookies.

14. You don't give your cookies enough time to cool down.

Your cookies are finished baking, and you&aposre pleased with the result — don&apost let your hard work go to waste by immediately removing them from the pan. Allow them to set a few minutes on the baking sheet. This will prevent them from falling apart when you transfer them to the cooling rack.

15. You eat the cookie dough.

To eat cookie dough or not to eat cookie dough — that is truly every baker&aposs question. It&aposs guaranteed to spark a debate anywhere you go, but I&aposm going to argue that you want to save that cookie dough for your cookies. Yes, raw cookie dough contains raw eggs that can carry Salmonella, leading to foodborne illness and, well, you know the rest. But you&aposll also be shorting your batch, and why do that when there are many edible cookie recipes out there to enjoy without risk? Learn How to Make Raw Cookie Dough Safe to Eat (and 10 Treats to Try).


5 Common Baking Mistakes & How To Avoid Them

When it comes to cooking, you can easily take a little creative license. Add a pinch here and a dash there and you can create something wonderful. However, when it comes to baking, it’s as much a science as it is an art – and changing the recipe even a little can drastically affect your outcome.

Our head chef, Chef Eddy Van Damme, (aka “the prince of pastry”), has taught thousands of pastry students over the years. We asked him which baking mistakes he sees new chefs make the most frequently and how to avoid them. If you are making one or two of these baking mistakes, don’t worry. These common baking mistakes are all easy to fix. You’ll be creating masterpieces in no time once you know what to look for.

Inaccurate measurements – When you’re not precise in measuring or scaling ingredients for baked goods, the results can be disappointing to disastrous. The taste, consistency and density can all be negatively impacted if your dry or liquid ingredient measurements are off.

Ingredients such as flour, sugar, eggs, liquids, baking powder, baking soda and cocoa powder are all crucial and must be in exact amounts. Adding a few extra blueberries to a muffin batter or extra raisins to cookies won’t change things, but for the main ingredients, it’s important to be precise. While baking is a creative process, it’s also very much a science, so estimating or miscalculating ingredient amounts can result in cookies that are hard as rocks or dense cakes.

Fail to use room temperature ingredients when the recipe calls for them – You may think it’s okay to grab a stick of butter, eggs or milk straight from the refrigerator in a rush, but if the recipe says they need to be at room temperature – they really do. Take eggs, butter, and other dairy products out of the refrigerator at least 30 minutes and up to 1 hour before baking.

Dairy ingredients at room temperature form an emulsion that traps air. When heated in the oven, this air expands and is what makes your desserts fluffy. When you add cold eggs to a creamed butter and sugar mixture, those air cells are destroyed. Batters made with room temperature ingredients are smooth and evenly incorporated. Cold ingredients don’t incorporate evenly to bond resulting in flat chocolate chip cookies or lumpy frosting.

Need to bring your ingredients to room temperature quickly? Check out these hacks.

Forget to preheat the oven – It may seem simple, but this is an important step for success, especially when using ingredients such as yeast, baking soda and baking powder. These leavening ingredients react to heat and texture, color and rise issues will occur if the temperature isn’t right at the get go.

Issues can also occur if you open the oven during baking as well. The oven temperature drops when you open the door and can affect how a baked good rises. Preheating the oven is especially important for success with our Angel Food Cake recipe and our Butterscotch Sticky Buns.

Double or halve a recipe – For most recipes,the ingredients can simply be doubled. The exception to this rule is recipes that call for baking soda or baking powder. Reduce each by 1/8 teaspoon for every teaspoon the recipe requires. Professional bakers know that once batches are increased, the leavening agents are decreased.

When doubling up cake recipes like our Carrot Cake, leave the baking powder amounts as they are. But be sure to pour the double batch into separate cake pans. You’ll also want to shoot for having the same batter depth in the pan. More/deeper batter will require a longer bake time.

Additionally – watch out for working with double batches of dough. It’s best to divide the dough in half and work with one at a time instead of attempting to roll out the entire double batch. Twice the amount of dough will be hard to work with, especially when it heats up.

For those of you who love math, this article delves deep into the science behind scaling a recipe up or down. Plus they have some fun calculators.Use the wrong measuring cups – You will get inaccurate measurements (see baking mistake number one) if you use a dry measuring cup for liquids or a liquid measuring cup for dry goods. Dry ingredients like sugar vary in weight and don’t measure the same as liquid does. Liquid measuring cups usually have a handle and are clear. Dry measuring cups have a flat edge so you can level ingredients. Inaccurate measurements aren’t good when baking any recipe, but can cause especially bad results when making our Almond Orange Biscotti and our Apple Spice Scones.


Your pan was not hot enough

Much like with a steak or a burger, to get a good sear, you need a good amount of heat! And with tofu, that golden crust is so important in taste and texture.

So the biggest mistake you can make when trying to sear tofu is a pan that is not hot enough! Make sure that the room temperature pan is heated up a good amount before you add the tofu. "Before you add tofu, give the oil and pan time to warm up so that the tofu gets an even blast of heat," explained Delish.

At that point, you just have to give the tofu time to get golden brown and crispy, because that's when it's best. According to Pinch Of Yum, the secret to that is to allow the tofu to cook, undisturbed for about 4-5 minutes or until the underside is golden brown and crispy. You'll know when it's done by that golden crust.

Then when you are done cooking, all you need to do is just plate your dish, and of course do any finishing seasoning, such as a bit of salt, and enjoy!


Adding salt to poached eggs

This is a controversial one, but one that we here at The Online Grill always abide by: Don’t add salt to the water while poaching your eggs.

Adding salt tends to loosen the whites of the eggs, which is the exact opposite of what you want when trying to create a firm, well-rounded poacher.

Tip: Dress your finished poached egg when on your plate with a pinch of salt and pepper to help create a beautiful and well-seasoned finished article.


12. Cooking produce removes nutrition.

Common wisdom holds that eating raw fruits and vegetables is the best way to consume produce, because cooking removes all of the nutrients.

However, the reality is a whole lot more complex than that. While various cooking methods may change a vegetable’s nutrient profile in various ways, not all of the changes are losses. Some nutrients, such as lycopene, become more available in cooked produce. Others, such as C and B vitamins, tend to degrade with the cooking process.

Ultimately, though, the only healthy vegetable is one that you’re willing to eat. Maybe it’s time to worry less about how we prepare our fruits and vegetables and more about how to get them into our diets.



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