Common Kitchen Mistakes · Başlangıç
Cooking Mistakes and How to Fix Them
Learn why meat toughens, sauces split and food sticks to the pan — and how to prevent these mistakes before they happen.
What Will You Learn in This Lesson?
- Understand why meat toughens and apply the right heat level and resting time
- Recognise why a sauce splits and apply the tempering technique
- Preheat a pan correctly to prevent food from sticking
- Choose oil suited to its smoke point and reduce splatter when frying
- Time salting correctly to improve browning
Required Equipment
Required
- A kitchen thermometer
- A timer
- A heat-resistant whisk (for tempering)
- Paper towels (for patting food dry)
Optional
- A deep-fry thermometer
- An infrared surface thermometer
Alternative
- No thermometer: press the meat and judge by firmness — soft means rare, springy means medium, firm means well done
Safety
- Don't drop wet food into hot oil; the water flashes to steam instantly and makes the oil spatter violently.
- Don't run a scorched pan under water before it cools; the sudden steam surge can burn your hand.
- Never let water touch hot oil; if it flares up, smother the pan with its lid and turn off the heat — don't pour water on it.
Course Content
7 episodes
37 ders
toplam 9 sa 41 dk
Basic Knife Types and How to Use Them
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Vegetable and Fruit Prep Techniques
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Safe Knife Use
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Chopping Techniques
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20 min
Slicing Techniques
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20 min
Cube and Strip Cutting Methods
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20 min