Have You Ever Wondered…? Your Top 5 Cooking Questions Answered!
Cooking is an art – and it’s a learning process.
In fact, as any cook will tell you, you never really stop learning. There are always new tools, techniques, recipes, and ingredients to learn to work with.
As every student knows, questions come up every once in a while during the learning process.
Cooking is no different.
Read on to learn the answers to some of the most common cooking questions. You’ll learn about some of the most basic
5 of the Most Common Cooking Questions Answered
Here are the answers to some of your most burning cooking questions.
1. What Is the Proper Way to Boil an Egg?
This may seem super basic, but you’ve got to start somewhere, right?
First, put some eggs in a saucepan. Then, add cool water. The water should cover the eggs by about an inch.
Next, bring the water to a boil over medium heat.
Once the water has reached a boiling point, turn off the heat, cover the saucepan with a lid, and let the eggs sit for about 12 minutes.
Finally, transfer the eggs to a colander and run cool water over them. Peel, season, and enjoy!
2. Is There Any Way to Stop Onions From Making Me Cry?
Nearly every cook struggles with this issue.
Burning, stinging, watery eyes are not a pleasant way to go about your cooking routine – especially if you’re trying to cook for guests or for a romantic evening.
Thrillist writer Will Fulton tried around 11 different ways to chop an onion to see if any of the techniques reduced the effect of onion fumes on his eyes.
He found that freezing an onion for 15 minutes before chopping definitely helped.
But he didn’t stop there.
After freezing, he went on to chop the onion under the fan above his stove.
The combination definitely reduced the tear factor to nearly zero.
3. How Do I Know If My Fresh Baked Bread Is Fully Cooked?
There are three ways to tell whether your bread is done or not.
- Check the Color: The crust should look dry, firm, and golden brown. It’s ok if there are darker areas here and there. What you don’t want is pale-looking bread.
- Thump the Bottom: Take the bread out of the pan, turn it upside down, and give the bottom a thump. Bread that’s baked through will sound hollow.
- Use a Thermometer: Your thermometer will read 190 degrees Fahrenheit if the bread is done. However, if you’ve enriched the bread with eggs, milk, and butter, you’ll want to wait until the thermometer is up to 200 degrees Fahrenheit.
4. Why Are My Cooked Mushrooms So Soggy?
The reason that most cooked mushrooms end up being so soggy is that they’re not given enough space to breathe when stored. They should be stored in the refrigerator in an unsealed paper bag.
When cooking the mushrooms, leave them alone. Don’t move them around in the pan too much. Doing so won’t allow the mushrooms to caramelize properly. Instead, they’ll turn out soggy and rubbery.
5. Which Knives Does Every Cook Need In Their Arsenal?
According to Plated.com, there are seven knives and two accessories that no chef’s kitchen should be without. These include:
- Bread knife
- Santoku knife
- Chef’s knife
- Paring knife
- Carving knife
- Fillet knife
- Kitchen shears (scissors)
- Knife sharpener.
Make sure your kitchen has these items and you’ll be ready to take on nearly any recipe you decide to try.
Don’t Be Afraid to Ask Questions – They Help You Get Better
Some people are afraid to ask questions. They fear it will make them appear stupid.
But really, how else do people learn?
Yes, you can read blogs and books, watch videos, and attend classes, but didn’t the desire to read, watch, and attend really start with a question?
You wanted to learn how to cook eggplant differently. Or, you wanted to know more about using fresh, local, seasonal ingredients.
And in the learning process, you probably have even more questions. That’s totally ok.
You would never dissuade a child from asking questions because that’s the best way to get more information.
You shouldn’t be ashamed to ask questions either.
Doing so will keep you interested in the kitchen, and help you learn and progress in your skillset.