想成為烹飪達(dá)人?一定要避開這些誤區(qū)

1.反復(fù)用同一塊海綿

Sponges are one of the dirtiest items in a kitchen. Ifyou wash the dishes every day, you should begetting a new sponge at least once a month.

海綿是廚房里最臟的東西之一，如果你每天都刷碗，至少一個(gè)月?lián)Q一塊新海綿。

2. Putting foods in the oven before it’s completelypreheated

2.烤箱沒有完全預(yù)熱就把食物放進(jìn)去

You need to allow your oven to fully preheat beforesticking in your dish. Your food will actually cook faster in a preheated oven.

你需要讓烤箱完全預(yù)熱，然后在把菜放進(jìn)去。烤箱預(yù)熱后食物會(huì)熟得更快。

3. Making the oven too hot

3.烤箱過熱

Cooking is a chemical process that involves chemical reactions, which is why you have to followthe required temperatures to the fullest extent.

烹飪是一種涉及化學(xué)反應(yīng)的化學(xué)過程，所以你需要完全按照要求的溫度來做。

4. Only cooking from a recipe

4.只按照菜譜做

While recipes are great, you should also know how to cook a few staple dishes on your own thatdon’t require one.

菜譜雖好，但你也該不看菜譜就能做幾道家常菜。

5. Underestimating the amount of time it’ll take

5.低估了烹飪所需的時(shí)間

It’s important to accurately calculate the amount of time it’ll take you to completely finish adish, starting with ingredient prep to tasting the first bite. Just know that time estimates on arecipe are that, an estimate, not a time set in stone.

準(zhǔn)確計(jì)算完完整整地做完一頓飯，也就是從準(zhǔn)備食材開始到嘗到第一口需要多長時(shí)間很重要。你要知道菜譜上估算的時(shí)間只是估算的，并不是準(zhǔn)確時(shí)間。

6. Checking on your food too frequently

6.過于頻繁地查看食物

Checking it too frequently will probably slow down the cooking process. Every time you openthe oven door, you allow cold air to seep in, therefore slowing down the process.

過于頻繁地查看可能會(huì)延緩烹飪時(shí)間，每次打開烤箱門都會(huì)有冷空氣進(jìn)入，食物就熟得慢。

7. Under salting your foods

7.食物中鹽放得少

Not putting enough salt in your dish will lead to a bland meal. If a recipe calls for a fewtablespoons of salt, go for it.

菜里鹽放得不夠會(huì)很清淡，如果菜譜上要求放幾湯匙鹽的話你就放吧。

8. Placing hot food in the fridge

8.把熱的食物放冰箱

If you’re trying to cool soup, you can divide up the soup into smaller, shallow containers andplace in the fridge to cool, but never stick a giant, deep hot dish directly in the fridge, as thismay cause bacteria to grow.

如果你要把湯弄涼，可以把湯分裝進(jìn)小的淺的容器內(nèi)，然后放冰箱里冷卻。絕對不要直接把大的深的裝熱菜的容器放冰箱里，會(huì)滋生細(xì)菌。

9. Mixing in a too small bowl

9.攪拌用的碗太小

This is extremely annoying and just causes a huge mess. So when it comes to mixingingredients, always go big.

這真的很煩人，只會(huì)弄得很臟。所以攪拌食物時(shí)一定要拿大的容器。

10. Forgetting to coat the pan

10.忘記在鍋里刷油

Coating a pan with olive oil or butter is very important, especially if you’re using a pan that’snot non-stick. You don’t want your food to stick to the bottom when you try to take it out.

在鍋里刷點(diǎn)橄欖油或黃油是很重要的，尤其當(dāng)你沒有用不粘鍋時(shí)。你一定不想在把食物倒出來時(shí)都粘在鍋底上了。