Three Cooking Shortcuts to Avoid

15 June 2016

When it comes to delicious and well-prepared food, there is no doubt that it takes time and top-quality ingredients to create meals that are memorable and satisfying. Often, home-based chefs search for shortcuts, tips and tricks that promise to minimise the effort that it takes to prepare a meal. However, in an effort to ensure that the safety of the food is not compromised and that it retains all of its natural flavour and goodness, it is important to take note of which cooking shortcuts to avoid.

Whether you are preparing your favourite sishebo recipes , a delicious salad or a family roast, be sure to stick to the instructions of the methods that are supplied in the recipe. If the method does include a tip to minimise the effort, the chances are high that it was written by a qualified chef who understands the science of preparing food. However, if you are using the internet to search for tips and tricks that minimise cooking or preparation time, it is best to avoid them as they can lead to a compromise in the safety and overall taste of your food. If you’re wondering about which shortcuts to avoid, take a look at the following three:

1. Never Re-freeze Defrosted Food

Not only can defrosted food be exposed to bacteria once re-frozen, the process can also alter the texture and taste. Thawing food results in the breakdown of water molecules within the food itself, and if re-frozen, the food automatically becomes tougher and the taste is affected. It is also important to take note of the fact that thawed food is also prone to exposure to bacteria and, if re-frozen, may result in the compromise of the safety of the food. It is also important to remember that this is applicable to meat, vegetables and food that has already been prepared, including soups and stews. If you defrost a portion of a meal, be sure to consume it and not re-freeze it as the chances are high that it has been exposed to bacteria.

2. Do Not Cut Away Mould and then Consume Food

Bread, potatoes and firm root vegetables are often victim to mould, even if only a few days after you have purchased them. In many cases, home-based chefs who want to make use of the food without it going to waste are advised to cut away the mould, resulting in food that is safe for consumption. However, this can lead to severe illness if the mould is not properly removed or if the food is infected with more harmful bacteria. In an effort to ensure the health and safety of your family, discard items that contain mould, and prevent it from growing in the first place by storying items that are prone to infestation in air-tight containers or in cupboards that are not exposed to moisture.

3. Don’t Cook Food Before the Oven is Properly Pre-heated

Did you know that if you cook your food in an oven that is not properly pre-heated, it raises the risk of food-borne illness? The pre-heating phase of cooking in an oven is to ensure that there is enough heat to thoroughly cook food, and if not properly heated, can cause the rapid growth of bacteria. Uncooked food should not be placed in an oven that is heated below 60 degrees Celsius – instead, rather wait until the oven is at its hottest cooking the food.

With many quick and easy recipes from which to choose, there are few reasons as to why any chef should want to minimise the amount of effort that goes into the preparation phase. Simple recipes, although easy to prepare, are accurately formulated to ensure safety and flavour! For more reliable cooking tips and tricks, be sure to click here .

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