It's clear that there are a few mistakes that can be made in the realm of cooking but what are some of the most common, you may wonder? Perhaps you simply overdid it when it came to adding sugar for a dessert or maybe you cooked a loaf of bread for far too long. It can be argued that these are rookie mistakes but there are times when even those who pride themselves on being experts can fall into these traps. Forbes put together an article that talked about mistakes like these and here are just a few to cite.
1. Chop your onions carefully. It's surprising to see which actions should be taken when preparing food and there's a level of care to consider with onions that even the most experienced of chefs may forgo. The first rule to consider is that before cutting the onion, leave the root intact. Finger placement is also important so that the appropriate cuts can be made without actually making contact with said root. This should give cooks a good start during the chopping process.
2. Understand just how much butter should be used. Contrary to what many people might believe, there are actually quite a few nutritional properties to consider with butter. A couple of examples are in the realm of fat-soluble vitamins, A and E being two such vitamins to consider. With that said, there is cholesterol to consider with butter as well, so the concerns behind it aren't unwarranted. It's just a matter of keeping the amount of butter used as moderated as possible in the long run.
3. Make sure that you understand that not all produce goes in the refrigerator. Tomatoes come together as one of the best examples of this, seeing as how they thrive better in warmer environments as opposed to cooler ones. If you decide to go with the latter, chances are that your tomatoes will have a strange texture as well as a taste that isn't nearly as rich as it should have been. Potatoes and onions are just a couple of other instances to keep as far away from the fridge as possible.
There were other aspects that the article covered as well but, in my view, these are some of the most important ones to consider. Chefs have to understand that there will always be mistakes made in the realm of culinary arts, even by those who pride themselves on being some of the most experienced individuals in said realm. However, certain takes do not have to be focused on for long. All that matters is that effort is taken in order to ensure that the mistakes in question do not occur again.
1. Chop your onions carefully. It's surprising to see which actions should be taken when preparing food and there's a level of care to consider with onions that even the most experienced of chefs may forgo. The first rule to consider is that before cutting the onion, leave the root intact. Finger placement is also important so that the appropriate cuts can be made without actually making contact with said root. This should give cooks a good start during the chopping process.
2. Understand just how much butter should be used. Contrary to what many people might believe, there are actually quite a few nutritional properties to consider with butter. A couple of examples are in the realm of fat-soluble vitamins, A and E being two such vitamins to consider. With that said, there is cholesterol to consider with butter as well, so the concerns behind it aren't unwarranted. It's just a matter of keeping the amount of butter used as moderated as possible in the long run.
3. Make sure that you understand that not all produce goes in the refrigerator. Tomatoes come together as one of the best examples of this, seeing as how they thrive better in warmer environments as opposed to cooler ones. If you decide to go with the latter, chances are that your tomatoes will have a strange texture as well as a taste that isn't nearly as rich as it should have been. Potatoes and onions are just a couple of other instances to keep as far away from the fridge as possible.
There were other aspects that the article covered as well but, in my view, these are some of the most important ones to consider. Chefs have to understand that there will always be mistakes made in the realm of culinary arts, even by those who pride themselves on being some of the most experienced individuals in said realm. However, certain takes do not have to be focused on for long. All that matters is that effort is taken in order to ensure that the mistakes in question do not occur again.
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