Take Note, These Are 7 Things You Shouldn't Do Before Cooking

Illustration (Clem Onojeghuo/Pexels)

JAKARTA - Cooking food for the family is something that cannot be underestimated, considering that food is the primary thing needed by humans, especially children in their growing period. Therefore, there are important things that must be remembered and considered when cooking, so that the nutritional content is maintained and of course the food made is safe for consumption. Several food experts and chefs then shared tips on things not to do when cooking, as reported by ANTARA from Eatthis on Tuesday, August 16.

Don't wash raw chicken or poultry

Chef Daniel Kenney of Liberty Hotel in the United States revealed that washing poultry meat is not effective at killing bacteria that stick to the meat.

"In contrast, washing poultry will actually cause bacteria to spread around where you wash it, through splashes of washing water. Bacteria do not die when poultry is washed," said Daniel.

In addition, washing poultry meat actually makes the skin of the poultry softer so that it is not crunchy when cooked. You simply wipe the poultry meat with a thick dry tissue by patting it.

Don't heat the grill too fast

If you want to use a meat grill or grill, heat the grill slowly.

“If your grill grates are so hot that they turn white, you will burn whatever is placed on them. Grilling is done over high heat, but don't overdo it, let your grill time to get to the right temperature, and put the meat in,” says Chef Ryan Marcoux of the restaurant. Grill 23 & Bar.

Do not immediately cook meat that has just been taken out of the freezer or chiller

Chef Robert Sisca of The Banks Fish House says that freshly removed meat from the refrigerator, must have a normal temperature when it will be cooked.

"Let the meat come to room temperature, you can put it on a cutting board or plate first and let it sit for at least 10 to 15 minutes before cooking. This is useful for making the meat perfectly cooked and not dry.

Don't press the burger meat while it's grilling

You shouldn't press the burger patty while it's grilling, as this will cause the meat to ooze fluid which will then dry out the meat.

"The water of the meat is what makes the burger meat soft and tastes delicious. Also pay attention to your time in processing the meat because too long roasting will also make the liquid meat dry," said Chef Daniel Kenney.

The sugar in the cremè brûlée must be removed

Often home cooks simply make the sugar in the cremè brûlée brown, but don't burn it. Chef Colt Taylor of The Essex explains that crème brûlée means "burnt cream" so this type of cake must undergo a burning process on the sugar sprinkled on top of the cream.

"The burning sugar provides a bittersweet aroma that contrasts with the sweetness of this dessert," says Taylor.

Don't cook freshly cut potatoes

Chef Ryan Smith of Lazy Susan Tapas Bar recommends that you don't fry or process raw potatoes that have just been cut.

"If you fry a fresh potato that's just been cut, all the water will still seep into it and the potato will scorch," says Smith.

All you have to do is chop and soak them in salt water for at least an hour. Drain, then put in the frying pan and you will get delicious fries that are crunchy on the outside but soft on the inside.

Don't add salt to your marinade. One of the most common mistakes home cooks make is adding salt to a solution or mixture to marinate meat, fish or poultry for a long time.

"Salt has a function to dry or absorb water, so if you add salt to the marinade it will make the taste saltier and cause the marinated protein to dry out," says Chef Suraj Chopra of Rebel's Guild at The Revere Hotel.