10 mistakes everyone makes when cooking meat

Thai meat as soon as purchased or as soon as boiled, shared meat slices with vegetables . are common mistakes.

Common mistake when cooking meat

1. Use common cutting boards for meat and vegetables, raw and ripe items

Uncooked meat will leave bacteria on everything it touches, including cutting boards, your pot and hands. It is best to have two separate boards for meat and vegetables, raw food, cooked items, or if you don't use hot water, cleansing oil disinfects the cutting board when you switch to the next food processor.

2. Defrost the wrong way

In fact, many people put meat out of room temperature before cooking without knowing they are harming themselves, because room temperature is an ideal environment for bacteria to grow. In addition, many people are impatient with defrosting, so think that hot water will promote this process. Did you know, when faced with high temperatures, the surface of the meat forms a hard membrane, affecting the diffusion of temperature in the meat, creating opportunities for bacteria, bacteria to proliferate, do meat is metamorphosed.

Ideally, you should have a cold water tank or refrigerator to defrost the meat. With thawing method in the refrigerator, thawing time is from 8 to 24 hours. When defrosting with a cold water bath, put the whole bag / box of meat in a cool pot of water. Change water once every 30 minutes. Defrosting in this way is faster than in a refrigerator.

3. Pour cold water into the pot while boiling the meat

The mistake will cause the proteins and fats in the meat and bones to immediately precipitate, making the flesh shrink and hard, which is not to mention the taste. Many people also add salt to their meat when cooking without knowing that NaCl in salt will precipitate protein in the meat and also cause the meat to shrink and harden.

4. Cut meat immediately after boiling

After boiling, you should not cut it right away because the water has not escaped and makes the fibers not look beautiful. Ideally, for a piece of meat or bone, skinless chicken breasts leave for 5 minutes. With boiled chicken it takes 30 minutes.

5. Keep meat in the freezer for too long

For live meats, poultry and especially seafood, medical experts recommend not to keep in the freezer for more than 2 days. Beef and processed meat can be left for up to 5 days. So, if you decide to eat up all the foods you buy, pack them up and put them in the freezer.

6. Mistakes when frozen meat

Absolutely not throw the whole bag of meat back into the refrigerator. To keep the meat quality, wash it, dry it, wrap it in aluminum foil or store it in a sealed bag, date and then put it in ice.

7. Cook too much meat in a pan

Stuffing too much meat into an improper pan will make the heat not enough to affect the whole meat and make more water release. Meat will tarnish and taste not as good as when you cook a moderate amount of meat.

8. Thai meat always when bought

To make the meat easy to cut, especially if you want to cut it, cut it into a long strip, then put it in the refrigerator for about 30 minutes and then cut it. This trick not only makes it easier to manipulate, but also the cut-out meat is even more aesthetic.

9. Use old cutting boards to cut raw meat

The old wooden chopping board has a lot of free time, dirt and dirt that is a residence of bacteria. Cut meat on it will make bacteria invade. However the wooden cutting board is the best type to chop meat. You can still use them as long as they disinfect them clean before cutting.

10. Fry bacon in a hot pan

Many housewives fried bacon in a hot pan without knowing that bacon when exposed to high temperatures of cooking oil easily produces carcinogenic toxins. Instead, you can put smoked meat on aluminum foil and heat in the oven for about 18 minutes. The meat will be yellow and crispy, as expected.