Common mistakes when cooking with oil

Common mistakes when cooking with oil
Common mistakes when cooking with oil

One of the most commonly used ingredients in cooking is butter. We like to eat it on toast, add it to the dough for breads, to the meat speci alties. But do we cook with it correctly?

See some of the most common culinary mistakes, as well as tips for a tastier result.

Using wrong oil temperature

Something very important when making baked goods with butter is its temperature. When the recipe for your favorite cupcake or cookie says that the butter should be at room temperature, that means the butter should be really soft so that it can easily combine with the sugar to form a thick and creamy base.

If you decide to melt the butter to make it easier to mix, it can cause air pockets to form, which can make the end result more flattened than fluffy. When making pie dough, puff pastry, work with butter that is really cold.

Too soft butter will not work for you and will not make the dough more flaky and tasty. However, if the recipe calls for the butter to be melted and combined with eggs, you should let it cool a bit so you don't cook the eggs.

Does it matter if the butter is s alty or not?

Yes! When cooking with uns alted butter, you can control the amount of s alt added. If the recipe does include s alt, start with a smaller amount, tasting constantly so you know whether to add extra s alt or leave it out. Uns alted butter is also ideal for making savory sauces, allowing you to adjust the s altiness to your taste.You can try s alted butter for sandwiches, sauces, when preparing vegetables.

Adding it too soon during frying

The butter has an incredible creaminess, taste and density. But when we cook it at a high temperature, it loses these unique taste qualities. It darkens, tans and its taste is not felt. We love to cook steak, seafood or vegetables in a pan. We want to feel the thickness of the oil, not burn it.

Then, in a well-heated pan, add a few drops of olive oil or other vegetable oil that is suitable for cooking at a high temperature. Season the meat on both sides with a little s alt and pepper, add it to the pan.

We add a lump of butter when the meat is almost ready. This way we will get a wonderful sauce and taste. You can slightly tilt the pan towards you and use a spoon to spoon the fat over the steak a few times. No burning and bitter taste.

Oil has a low flash point and begins to smoke and burn at 176 degrees.This means that it may not be suitable for all cooking techniques. That is why when frying we combine it with other oils with a high burning point such as sunflower, rapeseed and others. You can try ghee butter. It has a high smoke point (250 °C or 482 °F). You can cook, bake, fry with it and it won't break down into free radicals like many other oils.

When adding butter to pans, to sauces, it should be cold and added just before serving.

When roasting poultry with the skin, place a small amount of oil between the skin and the meat itself. The skin is easily separated and a kind of pocket is obtained. This trick will nourish the meat, adding more flavor and keeping it juicy.

Add butter before other dairy products in mashed potatoes. If you add the milk, cheese, water in the dairy products to the hot potatoes first, the water in the dairy products will combine with the potato starch, which will make the texture sticky.When the butter is added first, the fat coats the starch molecules and prevents them from reacting with the water in the dairy products. The result is a velvety and delicious puree.

Do you like omelets? When you beat the eggs, add a small amount of cubed cold butter to them. The taste of the omelette will be much better.

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