7 THINGS TO STOP DOING IN THE KITCHEN. WHO KNEW?

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Written by: kidsactivitiesblog
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Just because you've been doing something your whole life doesn't mean it's right!  So many of us learn to do things when we are young and then we just keep on doing them, whether or not the most practice is effective, correct or even smart.  With that in mind, here are 7 THINGS TO STOP DOING IN THE KITCHEN.  Because seriously, WHO KNEW?
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1.  RINSING PASTA AFTER COOKING IT & ADDING OIL TO THE WATER - I don't know about you, but I was always taught to add oil to my water and rinse my pasta in a  colander after I cooked it, but the oil clogs the pores in the pasta which hinders the sauce from sticking to the starch. Then, when you rinse the pasta off, you are actually rinsing off that starch which I always thought was a good thing, but when it comes down to it, it's not.  The sauce won't stick to the noodles and the noodles will slip off your fork.   

2.  REFRIGERATING FOODS THAT DON'T NEED TO BE - Refrigerating foods that don't need to be can actually make them go bad. 

Here's a list of foods that shouldn't be refrigerated: 
Potatoes, tomatoes, onions, garlic, honey, bread, butter (can refrigerate it if you don't consume it very quickly), avocados, bananas, oranges, basil, melons, oil and   coffee (an airtight container is the key to freshness).
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3.  WASHING WITH SOAP AND WATER AFTER CUTTING GARLIC OR ONION - Soap and water is not going to cut it.  You need a stainless steel soap bar like the  Rub Away Bar, or just to rub your hands on something that's stainless steel.  It seems odd, but it works. 

4.  STORING HERBS IN A BAG - Do you store your herbs in the refrigerator in the bag they came in?  I think most of us do.  If so, that's probably why they are dying so quickly.  Next time, take the herbs (like mint, rosemary, thyme and sage) out of the plastic bag, trim the ends and then put them in a jar of water like you would fresh flowers and leave on the counter.   Cilantro and parsley can be left in the refrigerator.  Just take them out of the bag and wrap in a paper towel. 
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5.  MELTING BUTTER WHEN THE RECIPE CALLS FOR SOFTENED BUTTER - We all do this, right?  Who remembers to have enough butter at room temperature when they need it?  So, we pop the butter in the microwave but it's always for longer than it should be and before we know it, the butter is liquid.  Oops.  Recipes are specific for a reason though, so an easy way to get butter to room temperature is to use this trick:  Using a glass,  microwave water for 1-2 minutes.  Empty the water and then place the glass upside down over the butter than needs to be softened.  Let sit for 10-15 minutes.  Remove the glass and the butter should be at room temperature.  The warm glass should have done the trick!
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6.  OVER CROWDING THE PAN -  It seems like we are always in a hurry, so in order to maximise our time, we put as much meat in the  pan as will fit.  However, that's wrong. Meat needs room to release moisture so that it can properly cook and if it's touching other meat it can't do that. Be sure to cook your meat in batches, even if it takes longer.  
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7.  BOILING WHEN YOU SHOULD BE SIMMERING OR VICE VERSA -  There's a difference between boiling water and bringing water to a simmer and if you don't know the difference then you are not alone.  Simmering water has almost no bubbles breaking the surface where boiling water has bubbles breaking the surface constantly.  How your recipe turns out depending on a simmer or boil can be drastically different!
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Do you have any kitchen tips I've missed?

More from KIDS' ACTIVITIES BLOG:

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Written by:  kidsactivitiesblog
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