If you are one of those who put the batteries to do their first steps in the kitchen during confinement and now you are a chef, you will be interested in knowing everything you do wrong
Since last March the pandemic caused by covid-19 led to forced confinement, millions of Spaniards took advantage of those months to learn in the kitchen stoves. In truth, it was an excellent opportunity to prepare dishes that we were not used to, as well as to develop culinary skills that we had never practiced. Without going any further, the preparation of artisan bread and typical pastry products, hence the yeast ran out in most establishments.
However, this cooking trend can also lead to deficiencies both in the way of preparing food and in the correct use of the utensils we use. These are customs that we have and that, without realizing it, make our food lose nutrients or become contaminated. The kitchen, because it is where we get to work, is the entry point for pathogenic microorganisms. Factors such as hygiene, food handling, cleanliness or cooking times depend on its appearance.
In fact, many of the food poisonings originate from our dishes. We can prevent them if we know the things we do when handling food. Raw foods are riskier than cooked foods, as heat is a major source of bacteria destruction. It is also very important to control the time they remain at room temperature, since that is when the germs multiply the most.
You defrost badly
What do you do to defrost the food? Surely what everyone: you leave the food in the fridge until it thaws or you do the same in the microwave. Big mistake. It is very important that the products take their defrosting time, since if you return them to their normal state in a few minutes and raw, such as by spraying them with hot water or boiling them in a water bath, the bacteria that live in them can multiply quickly, which can be dangerous.
It is recommended to put the food in a sealed plastic bag and then submerge it in cold water under the tap. Of course, you will have to change the water every half hour to make sure it stays low enough. Never defrost food with hot water, as you can increase the degrees of the outside of the food, multiplying the germs in that considerably. Once it's fully thawed, you'll need to cook it instantly.
Remember also that you should never break the cold chain. Once something is thawed, thawed is going to stay. Re-freezing it is a risk, not only because in the process it has been losing nutritional density, but because its bacterial load may be greater because it has been increasing during the process.
You cut on the same board
Cutting foods separately can save you more than one upset. A clear example is with meat, especially chicken, for which a different cutting table is recommended to avoid the so-called cross contamination in which microorganisms pass from one food to another due to contact with the surface. In fact, the best surface for chopping food will always be the one that's easiest to clean. And if you don't want to have several, try to wash it every time you change food.
If you already had the habit of washing vegetables before the coronavirus crisis, then you will have had an even greater impact on their cleaning. However, a very common mistake is not to drain them later. If we wish them well, to cook, fry or simply to add to the salad, we must dry them properly. If we don't, some bacteria can grow, which can lead to serious intestinal problems. Be careful!
Sometimes, simply due to lack of time, we make many mistakes in the kitchen that ruin our meals, and sometimes our stomach. Making a meat dish after taking it straight out of the fridge is a mistake. If you make some fillets of whatever you just take them out of the fridge, they will be cold and most likely cook a lot on the outside and a little on the inside. It is advisable to let them rest at room temperature, at least 15 minutes.
You open the oven continuously
When we put something in the oven, even though they have good lighting, we are constantly opening it to see if it is cooked or not. It is a mania that we repeat a lot and that significantly affects the care of the appliance and, of course, the final result of the dish. If we open the appliance continuously, heat will be lost and the temperature inside will change significantly. In this way, all we get is having to wait much longer for our preparations.
The best way to get the temperature right is to follow the recipe and know the power of the oven. Thus we will avoid being pending every little time.
The abscess typically comes from a bacterial infection, often one that has accumulated in the soft pulp of the tooth. Bacteria exist in plaque, a by-product of food, saliva, and bacteria in the mouth, which sticks to the teeth and damages them and the gums.