Good Lifestyle

Rubber flattened cakesscrambled eggsThere are countless ways that things can be wrong in the kitchen. However, it's not just novice cooks that make mistakes behind the stove. There are innumerable cooking myths that keep even the most competent leaders reach their full potential in the kitchen.

Before suffering from another meal less than stellar, make sure you do not fall for these 50 fake cooking. And start making every healthier and more delicious meal making sure you are supplied on the40 things that healthy cooks always have in their kitchen!

Despite enthusiasts of raw dishes, "says that all that is cooked in a microwave was stolen from its nutrients, the microwave is not all wrong. Microwave generally expose food to less intense heat over a shorter period than cooking methods such as boiling. This really limits the amount of nutrient loss along the way in some cases.

In fact, steam broccoli in the microwave retains more of its glucosinolates - natural natural organic compounds found in many cruciferous vegetables, that broccoli has boiled on the stove. Fortunately, you can start making everyday meal preparation faster with or without microwaves by adding the50 RECIPES WITH SLOW COTIBLE CHEWED AND EASY At your regular range!

It has long been long since alcohol cooks completely, but it's not exactly the case. In fact, a study published in theInternational Journal of Gastronomy and Food Sciencesreveals that the amount of alcohol remaining in food after cooking is directly related to the temperature at which the food is cooked and the amount of time it is on the stove so - so maybe prevent children from the sauce at the vodka for the moment.

While the thought of rubbing any living in a saucepan of boiling water can be inactivated, if you fear that your lobsters scream, you are mistaken. This sound intends to hear when boiling lobsters do not believe them - they do not have vocal cords, after all - it's the sound of air escaping from under their shells. Just think of them like pine bugs tea kettles.

The key to a perfect pancake waits for bubbles seem to tip it, right? Well, not exactly. Depending on the thickness of the pancakes, you are waiting until the bubbles seem to leave you with a stack of burning food before knowing it. If you work with nuts of nuts or beans, make sure to cook your pancakes on a low-to-medium heat and return when the lower side starts closing.

Do not assume that simply because your chicken has ceased to be pink means that it is completely cooked. Poultry is the most common source ofDisease related to foodIt is therefore imperative that you check the temperature of your bird with a meat thermometer instead of just looking at color.

Do you think you can never wash this cast iron saucepan? Still think. While skilks based on Lonaises can damage seasoning on your stove, a properly polymerized pan with oil will not be affected by your standard soap. If in doubt, you should always clean your stove with water and a sponge and dry it well to prevent rust.

You do not need to give your pasta a bath in cold water after being on the stove. It is true that shocking pasta with cold water after boiling, it can stop the post-pot cooking process quickly. However, a thorough rinse will not only make the pasta cooler that you want it probably, it will also eliminate starches that help stick sauce. If your pasta habit makes you feel bloated, be sure to balance these indulgences with a lot ofhealthy carbohydrates, too much.

The baking soda that has been in your cabinet for years might not rot the way a traditional diet would be, but that does not mean that it will be as effective as a new box. "Keep fresh boxes of baking soda and handmade cooking," says Tara Tornello, founder and baker at the head toThe darling cuisine At New York. "Levants lose their power during their expiration, so replace them every 6 to 12 months."

While many people claim that older eggs are the best to boil, newer eggs can also work as well. Although older eggs tend to have a little less volume than their cooler counterparts, which makes them easier to peel, according to some cooks, the way you prepare your eggs is as important as their age. Cover your eggs with cold water, bring it to a boil, remove them from heat and let them cook up to 12 minutes before putting them in an ice water bath for a shell that peels easily, Whatever the age of the egg.

The steel cut oat has certainly increased in popularity over the last decade, but they do not differ bythis Many, wise health, those of the rolled variety. The major difference between the two is the way they are prepared, so your oats of choice is not loaded with sugar, salt or artificial flavors, they are a healthy choice.

There is a reason for many chefs increased to the very thought of a well done steak: not only some well-made meat cups have the approximate texture of an old shoe, they are not necessarily safer for you. As long as the internal temperature of a steak reached 145 degrees, it is considered safe to eat, even if the interior is still a lot of pink. The exception to this rule is the molding meat, which must be heated to at least 165 degrees.

Removing the skin on your chicken before cooking, it means you are missing on a tasting bird. In fact, the skin is the ideal tool for sealing in the flavor and moisture, then go ahead and put your herbs, spices and sauces under the skin, cook it and remove the skin after cooking your meal. If chicken breasts cut him anymore, do not worry: there are many moreHigh protein snacks This can satisfy your hunger while helping you reduce.

If you add salt to your pasta water, do it for the flavor and not the supposed reduction in cooking time. It is true that the addition of salt to the water slightly increases its boiling point. However, this would probably only translate a minor reduction of your cooking time, unless you intend to make your food so salty, it is virtually inordinary.

Do not neglect grilled tomatoes, because you are afraid you miss key nutrients by eating them. "Most vitamins are not affected by heat," says Chief Maya Eleller ofPhinomic cuisine at L. and on the east coastSara's cuisine. "In fact, lycopene actually increases whenTomatoes are cooked. "

If you take a break from your whipped cream, it does not mean that you will lose all your hard work. While many people believe that a temporary break in the agitation of the cream before it is completely whipped flattening, as long as the cream has not heated significantly during this period, you can easily you Stop and recover where you stopped.

It may seem easier to boil your entire potatoes, but it will give less enjoyable results than cutting them first. Not only will the chopped potatoes cook more consistently than their intact counterparts, they also reach a manageable temperature faster, making it easier to break it without risking steam. In fact, Jeffrey Steingarten,Vogue Food criticism and author ofThe man who has eaten everything, insists that it is the only way to make a suitable mashed potato.

Do not assume that the porosity of the fungi means that you can not expose them to the water. Like anything else grown on the ground, fungi are usually covered with dirt and other filth, so it is important to wash them before cooking. The best way to do it without soaking is to wipe the tops with a wet paper towel.

The sieving flour is as tedious as it will not be necessary. "99% of the time sifting the flour is a waste of time," says Tornello. "Give him a good mix with a wired whip and you will accomplish the same goal in seconds. If your flour is really close, you have bigger problems - abandon it and buy a fresh bag!"

A puddle puddle on your plate is not a sure sign of your meat. Although many people assume that the red stuff fleeing from a rosé steak are blood, it is actually myoglobin, a protein found in muscle tissues that are distinguished when the meat is heated.

While marinching that your meat can make it more tasty, it is unlikely that it produces a large part of the texture difference. It is true that some acidic marinades can loosen the protein bonds on the surface of the meat, if the amount of acid in your marinade is too high, it can actually do the opposite. The marinades also rarely penetrate the meat much below the surface, so the chances that the inside of your meat will be much more tender from the navy alone are thin.

Although it is technically true that you can cook using a cold pan, it will allow you to prepare you for less homyally cooked foods. Using a hot stove can help you make too much cook your dishes by exposing them to high heat for too long, and hot pans are essential to reach a well burned crust on meat.

Although you can melt butter in a microwave, it will not soften it as uniformly as just leave it at room temperature for a few hours. Even worse, Nuking Your butter can make it almost impossible to get the flaky texture you want to make in the cookie dough or pie.

The lumpy dough does not mean that bad bakery products are in your future. Although large pieces can create flour pockets in your finished product, the mixture of the dough will probably have a worse result, making your pastries difficult and steal from this delicious movie.

Your raviolis are not fish; They only need so much water to swim. While some cooks insist that pasta should be cooked in a big pot to make sure that it did not sucbler, your pasta water ratio is actually the determining factor in the way your pasta leats are leaires. , whatever the size of your pot.

All curses are not created equal and the selection of the wrong PAN can change the result of your recipe in a fairly large way. "Glass, pyrex, light metal and dark metal cooking comprise heat differently and this will all give different results," Tornello. "Baked cookies on a dark sheet metal tray will brown faster than those cooked on a light metal tray."

Do not assume that all salt is created equal. The table salt is composed of finer grains than sea salt or kosher salt, a pinch will add more than one salty flavor to your food than varieties with larger crystals. If you do not trust your instinct when it comes to looking at it, measure your salt with a food balance before adding it to your recipe. Fortunately, even if you add a little too much salt to your food, you can stillStop Belly Bloat In his tracks with some tiny changes to your usual routine.

If you like pasta flavor with a small olive oil on it, so by all means, go ahead and add it to your pot. However, if you use olive oil to prevent your pasta from triggering, do not waste your time. Olive oil sat down widely on the surface of the water while you cook your pasta, which will allow you to keep these strands to stick together. (You should just stir often to keep the pasta with tuft.) Another problem with the addition of oil is that when you constrain, the oil will cover your noodles in a way that can slide the sauce .

The weather is gas when it comes toSeason your food. While many amateur chefs believe that you can launch herbs and spices at any time the cooking process, it will not allow the complex flavors you are looking to develop and, in many cases, the chemical changes that can occur when you Combine ingredients will not take place if you add your seasoning too late in the game. In fact, adding salt to steak early in the cooking process helps dry, which gives you crisp skin rather than A wet vapor.

Cooking is an art, but cooking is a science and you do not want your experience to taste. "Cooking consists of specifying, and there are so many chemical reactions that the slightest change of temperature or measurement can alter the finished product radically," says Tornello. "As my grandmother always says," Measure twice, empty once. "

Direction of wooden cutting panels due to fears on bacteria might simply be misplaced. CPU researchers Davis found that while wooden cutting boards had bacteria living inside after the elimination of their bacteria on the surface, internal bacteria do not proliferate and died quickly.

If you think your lack of expertise in the kitchen means you should not use sharp knives, rendez-y again. You must use less resistance to cut the food with a sharp knife, so you are less likely to slip and cut yourself yourself that you would not be with a boring.

Although you can technically store the guacamole, doing a recipe for a lower than satisfying dip. The lawyers ripen quickly (and over-mature) quickly, once he is crushed, add water to cover your mixture will not do much to prevent him from browning browning water, exposure to browning process. If you can not stand the view of a too ripe lawyer, there is still a lot ofhealthy fats You can add to your diet so that each meal is more satisfying.

If you want blurred eggs of fluffy, ignore the milk. The milk will end your egg mix, and it evaporates faster than the liquid in the eggs themselves, which means that you are more likely to meet you with rubbery eggs and too cooked. Beat your eggs thoroughly before putting them in the pan and you will get the fluffy eggs you wanted.

There is no denying that freshly made pasta are delicious, but using the stuffed stuff does not mean that your meal will be less satisfying. Pasta bought in store and stuff by hand are made on the same ingredients, so there is usually not a huge difference when they are well cooked. If you simply can not get you to buy dry pasta, buy the stuff in the freezer case of your store, which can help you reach a consistency and a flavor closer to fresh stuff.

In a technical sense, you can cook eggs from any temperature, but that does not mean that this will give the same results. The ambient temperature eggs, a bit like the softened butter, will mix better with your dry ingredients, which facilitates the realization of the very combined pulp you want. If you feel tired of your usual scrambled eggs, there are many other other proteinsHealthy breakfast ideas There, it can help you achieve your pressed weight loss goals.

If you accidentally dropped too much salt in a dish, adding a potato will not save your meal. While potatoes can absorb some of the over-salty liquid in your recipe, they have no magic salt absorption properties. If you want to save your food, increase the proportion of other ingredients (especially acids) and salt will be more uniformly distributed.

Cook a pot of rice or quinoa on high heat will not cook your food faster. The use of high heat means that the water supposed to enter the grains is evaporated quickly, which means that you are likely to meet you with rice that is somehow baked and burned on the bottom.

This bread makes bread on your counter did not understand like that just because his moisture has evaporated. While fresh bread tends to be wetter than older breads, the real reason your bread is hard like a rock is because theThe starch is crystallizing.

Do not assume that the edification of sugar in your recipe for the artificial sweetener will produce positive results. While some sugar substitutes, such as sucralosis and sugar alcohols, such as erythritol, can be used in bakery products, aspartame is not a stable heat and will lose its softness when exposed to High heat.

If you add ice to your smoothie, you are just sweeten. While the Low Ice Texture to a smoothie is usually more enjoyable than a glass of fruit puree at room temperature, using frozen fruits will have the same effect without diluting your drink.

For many people, throw pasta with a wall and hoping that it glue is the best way to determine whether or not it is well cooked. However, your pasta adhesiveness could actually mean that you have cook too long. When pasta cooks, starids are released, which can make each sticky sticky, which gives it a good striking wall capacity. However, this external adhesiveness can also mean that it is exceeded the point of Al dente and in rubbery territory. Tasting Your pasta during the cooking process will give you a more precise assessment.

While the seeds of a pepper taste the most spicy, it is the proximity of a hottest part of the pepper that is sufficient in your tongue. The membrane that surrounds the seeds tends to contain thecapsaicin, Which is then rubbed on the seeds, which makes them the spicy taste when they actually contain little capsaicin themselves.

If you want soft rice, put the spoon. According toa master cook, Leaving your rice alone during his kitchen is the best way to get it to the consistency you are looking for, while avoiding gummy.

Go ahead and return this steak to the content of your heart. While many purists of the meat say that you should not return a steak once, turning it most often during the cooking process can cook more uniformly and help you make a beautiful king downhill on both sides. If the meat is not in the menu, you can always make sure you get a lot of filling proteins by adding a littleVegan protein bars to your grocery list.

The storage of bread in the refrigerator will not really fresh. The starch in faster crystallizes of cooler, so, while your bread can not mold as fast in the refrigerator, it is actually likely to become obsolete faster. Your best bet is to keep in the freezer.

The meat could desiccate to give it a pleasant crust, but it will not do much to improve its moisture content. Not only does the drying meat only assign a relatively superficial part of what you cook, the texture you reach by desiccant is in fact the proof of the loss of moisture. In fact, an experience on the subject reveals thatpan-fried meat lost more moisture during the cooking process than that of the pan-fried variety.

Pull a pit with your guacamole will not do much to keep it fresh. The pit of a lawyer keeps only the areas of the lawyer he touches to be exposed to the air, but he will not do much for all this is not in direct contact with.

You should definitely wash fruits and vegetables before eating, but your meat? Not really. The bacteria in the meat is not limited solely on its surface, and rinse the means you will disappear what the bacteria was on this steak or a piece of chicken to your sink.

Go ahead and put some aluminum paper in this pan to make cleaning easier. While many people have been brought to believe that cooking with aluminum foil increasesThe risk of AlzheimerThere is no obvious link between the two.

Although it is certainly true that cooking carrots deprives them from their delicious crisp, it will not make them less nutritious. In fact, a study published in theEuropean nutrition newspaper reveals that the cooked carrots had the beta-carotene inflammation against more bioavailable than their first counterparts. "Many people are as sensitive to raw vegetables and have more facilities digest them when they are cooked," says Chief Maya. Fortunately, for those who quickly tiring carrots, there are many other easy to prepareanti-inflammatory food which will make every meal more delicious.

It might have been thought that the execution of your poultry under a water help could prevent foodborne diseases, but research shows that this increases in fact your risks. In fact, once some H2O hits your chicken, it spreads bacteria everywhere in your sink, hands, and cooking once.