Get rid of 10 culinary bad habits
Many people do not realize that ordinary cooking habits also affect food nutrition and even damage health. Recently, the Huffington Post in the United States summarized 10 common bad cooking habits in the kitchen.
1. Heat the oil to smoke. When most cooking oils are heated to smoke, not only will their taste become worse, they will also be decomposed, and the healthy antioxidant ingredients will also be destroyed and harmful health compounds will be formed. Therefore, when heating, as long as you see the oil in the pan began to shimmer, you can rest assured cooking.
2. Over-fry food. Excessive frying can make food unable to be fully heated, lacking a unique taste, and turning a pot of delicious dishes into crumbly.
3. The ingredients in the pot are overfilled. This will delay the cooking speed and make the ingredients soft and sticky. If a dish needs to be sauteed, overcooking of the ingredients will cause them to emit a lot of water vapor, which will make them lose their crisp taste. In the same way, too much meat in the pot will quickly drop the temperature inside the pot, resulting in sticky pot and cooking time is too long. The best measure is to cook in batches according to the hardness and texture of the ingredients.
4. The barbecue just cuts it out. After the barbecue is baked, it should be left standing in a hot environment for a while to allow the meat to relax. Otherwise, there will be a lot of blood when cutting, affecting the appearance and taste.
5. Wash raw meat does not clean the pool. When rinsing raw meat, the pool is contaminated with bacteria in the raw meat and it is very likely to cause food-borne diseases. Therefore, wash the pool immediately after washing the raw meat.
6. Heat the non-stick pan with high temperature. The high temperature will release toxic substances in the form of smoke on the inner wall of the non-stick pan, causing liver damage and growth and development problems. Therefore, be sure to lower the temperature before using the pan.
7. Stir with a metal appliance in a non-stick pan. Metal appliances will scratch the surface of the non-stick pan, allowing the inner wall of perfluorocarbons to enter the digestive tract, causing health hazards. When cooking with a non-stick pan, it is best to use a wooden spatula.
8. Stir the hot liquid directly with a food blender. This practice is very likely to splash the hot liquid everywhere. If the stopper on the top of the food blender is removed while stirring, cover the mouth with a folded paper towel or towel, it can be effectively prevented.
9. Place the heat-resistant glass plate in the oven. Although the heat-resistant glass can be heated directly on the fire, it still cannot withstand the temperature of the oven, which will break it.
10. Over-mixed batter. This will make the flour become gluten, and the snack made is very hard. It is best to gently stir until the batter's color is uniform.
Cas 183208-35-7,Vemurafenib Intermediates,5-Bromo-7-Azaindole
Shijiazhuang Dingmin pharmaceutical Sciences Co.,Ltd , https://www.dingminpharma.com