Are you the one who adopt various shortcuts while cooking? If so, then you should keep in mind that though shortcuts save time but in some cases this time is saved at the expense of safety and taste.
Here are a few things that you should not do while cooking.
Boiling instead of simmering
Boiling removes the protein in meat and dries it out. Furthermore, boiling vegetables makes them soggy and the taste is affected. However, in case of colorful vegetables like green beans boiling is better than simmering. But the boiling should be followed by cold rinse so the color remains the same.
Cooking before the oven is preheated
Doing this enhances the risk of food-borne illness when the food is kept out at room temperature for a while. This factor multiplies the bacteria in the food quickly.
Baking with cold eggs
It should be kept in mind that ingredients mix best at room temperature. So, before baking, bring the ingredients to room temperature. It results in a smooth batter that rises well in the case of cakes and fluffy desserts.
Refreezing defrosted food
If you defrost the food in refrigerator at the temperature below that 40 degrees F, it is safe to freeze it but the taste will be worse. By defrosting, frozen water molecules are melt which causes dryness and change in texture and flavor. Defrosting it again would intensify the effects.
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