Since we’re on the topic of recipe blunders, here are other cooking mistakes people commonly make. Washing raw chicken is one of them, and it’s more than just a simple error.
As food safety professor Dr. Keith Schneider tells HuffPost, not only is it counterintuitive, but it also promotes the spread of bacteria like Salmonella.
#5 I Baked These Buns At A Lower Temperature, How Do I Cook Them At The Right Temp? 🤨
Many people also make the mistake of thawing their meat on the counter. Like washing raw chicken, this promotes the spread of bacteria, especially if it is left out for too long.
In the same HuffPost interview, Mitzi Baum urges thawing either in the refrigerator or under cold running water. She says thawing using a microwave is another option, but it should only be done right before cooking.
If you must substitute ingredients, it is essential to learn which ones to use. Fortunately, the University of Nebraska-Lincoln provides an entire list of basic ingredient substitutions.
If you need buttermilk, you can use a souring agent, such as a tablespoon of lemon juice or vinegar, and mix it into a cup of regular milk. Allow the mixture to sit for five minutes.
If you’ve run out of ketchup, you can mix a cup of tomato sauce with half a cup of sugar and two tablespoons of vinegar. Need unsweetened chocolate? Combine three tablespoons of cocoa with a tablespoon of butter, regular margarine, or vegetable oil. This will give you a full ounce.
The article’s author, registered dietitian nutritionist Alice Henneman, MS, RDN, FAND, clarified that the final product of these ingredient mixtures “may slightly differ” from the original. However, “it will still be acceptable in flavor, texture, and appearance.”
How about you, dear readers? Have you ever substituted ingredients while cooking? Did they turn out well? Or were they something you would rather forget? Share your experiences in the comments below!
