12 mistakes you’re making when you’re grilling burgers

Grilling the perfect burger is an art form.Flickr/Clemens v. Vogelsang Even though burgers are the quintessential staple of summer barbecues, it’s all too easy to end up with thin, charred hockey pucks instead of juicy patties that melt in your mouth. Luckily, INSIDER has the scoop on tips from professionals, ranging from Food Network stars …

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Too much salt?

6 William Meppem Be careful not to overseason slow-cooked dishes. What happens if I add too much salt to my cooking? M. Kennedy If you mean that you are consistently cooking and eating very salty food then you will probably die, most likely from cardiovascular disease. See your doctor. If you have accidently overseasoned a dish, …

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Fixing Mistakes

FIND YOURSELF WITH OVER-COOKED VEGES? Make vegetable bouillon cubes with them: these will be your soup saviour for many meals to come. The colleague sounded desperate. “Food emergency…” the ominous email was titled. Turns out the “emergency” was a batch of overly spicy chili that he knew he dare not serve for fear of burning …

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Saving burnt rice

Burned a pot of rice? Just place a piece of white bread on top of the rice for 5-10 minutes to draw out the burned flavour. Be careful not to scrape the burned pieces off of the bottom of the pan when serving the rice.

Saving burnt gravy

If you are making gravy and accidentally burn it, just pour it into a clean pan and continue cooking it. Add sugar a little at a time, tasting as you go to avoid over-sugaring it. The sugar will cancel out the burned taste.

Food temperature Danger Zone

The table below illustrates the Food Temperature Danger Zone and other key temperatures for safe food handling.And if you want to be able to measure temperatures, you’re going to need an instant-read thermometer. 165°F and higher: Most bacteria die within several seconds 141°F to 164°F: Holding hot foods and sauces. Bacteria aren’t killed, but they don’t multiply, either. …

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Mistakes – Oil 2

Speaking of oil: you need to use it generously to brown things in a pan. The purpose of oil/fat is not to prevent sticking. Proper cooking prevents sticking. Oil is for conduction of heat between the flat pan bottom and the irregular surface of the food. If you don’t have a conductive medium filling all …

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