Even though it is true that you learn from your mistakes, why should you go through all that trouble when you can learn from someone else’s mistakes? That’s right; there are plenty of other people out there who make mistakes and you can learn lessons from their blunders. This is particularly true when you are learning the art of cooking and want to avoid cooking fiascos. In that case, you can definitely take advantages of the pro tips provided by Ido Fishman that can save you a lot of trouble and help you do some great cooking. Let’s take a look:
- Don’t work in a messy workspace
One of the most important things that are taught to chefs when they attend culinary school is to keep everything in place. You should remember that a messy workplace can be dangerous and stressful. You can keep a ‘waste bowl’ next to you when you cook. Anything you need to throw can go into the bowl. You should also have everything ready before you start cooking.
- Don’t cook meat that’s straight out of the freezer
Experts like Ido Fishman will tell you that frozen meat needs to thaw first before you cook it. Otherwise, it will remain raw from the inside and spoil your dishes. You can thaw the meat by putting it in the refrigerator for a few hours, or place it in cold water.
- Don’t put too much in one pan
No matter what you are cooking in a pan, you shouldn’t crowd it too much. If the pan is overcrowded, it will take more time to cook the food because the pan’s temperature will be lower. If necessary, Ido Fishman recommends that you cook it in two to three batches. Allow the first batch to sit in a warm oven if you are worried it will get cold.
- Don’t overcook the vegetables
If you over-boil the vegetables and then serve them, they will be flavorless, soggy and horrible. Cook them properly and then flavor them with something exciting. The key is to cook the vegetables less because this allows them to retain more nutrients. If you don’t have a lot of time, you can stir-fry or steam the vegetables rather than boiling.
- Don’t forget to heat the pan before cooking
According to the Ido Fishman blog, a lot of your fried stuff will turn out to be soggy if you don’t heat the pan before you cook with oil. In fact, it can also cause the food to stick to the pan. Add a couple of drops of water to the surface of the pan before you add the oil. If the water moves quickly and evaporates immediately, then the pan is ready.
- Don’t cut cooked meat right away
You may see it on TV, but instant gratification doesn’t work the same way in real life. When you cut the meat as soon as it is out of the oven, the juices will come out and you will be left with a dry texture. It is better to let the meat rest for about 20 minutes before you decide to cut into it. This will distribute the juices evenly.
- Don’t forget to taste the dish
As per Ido Fishman, you might be in for a nasty surprise on the dinner table if you don’t know how a dish tastes before you serve it. Keep on tasting the dish as you cook, and every time you add salt or any other kind of seasoning. It doesn’t matter even if you have to do this a few times to achieve the right flavor.
- Don’t forget to read the recipe before starting
A recipe serves like a roadmap and you should read it to know exactly what lies ahead. If you don’t, you might end up making a mistake. It only takes a few minutes and can save you a lot of headache in the future.