Cooking is a science, and baking even more so.

The best way to learn or cook better is experience and if you screw up at it, make a note of what went wrong and do it again.

Next, I will reveal the top ten practical tips about cooking on this website. If you are interested, you may wish to read below! Ten practical tips about cooking 1. Pay attention to seasonal cold dishes. Our taste will change with the food.

It becomes more intense as the temperature rises, and the ideal temperature of food is around 98.5 degrees. If the temperature is too low, it will not wake up our taste buds, so we should pay more attention to the temperature of food when the seasons change.

2. Use cow's milk instead of regular milk. Cottage cheese is a slightly sour milk left after making butter, but you can add a teaspoon of lemon juice or vinegar at home and wait 15 minutes.

Buttermilk's slight acidity helps break down gluten, keeping baked goods tender, and creates carbon dioxide gas, which helps pancakes rise big and fluffy.

3. Let it cool before cutting onions. Cutting onions produces synthetic propylene glycol-S-oxide through a chemical reaction, which evaporates our eyes and makes our eyes moist.

Unfortunately, the same chemicals and oils that create this tear gas are also what make onions so delicious.

To slow evaporation, let your onions cool for a few minutes before chopping (but don't freeze them completely, as frozen onions are mushy).

4. Use chilled butter for fried eggs Most of us were taught to use milk to make scrambled eggs.

The science behind this is that the lipids in the milk coat the proteins in the eggs, helping to prevent all the water from cooking out, resulting in a better texture.

However, for an egg roll, which is a more uniform whole, the milk would add too much moisture.

Adding a small amount of chilled butter to your eggs before cooking will solve this problem and the butter will melt evenly while cooking.

5. Melt your butter Melting butter releases water, which mixes with flour proteins to form gluten, which gives bread and cookies their chewy texture.

6. Add salt to bitter coffee to reduce the bitterness. If you find that the coffee you drink is a bit bitter, add some salt.

Salt adds pleasant flavors while suppressing more unpleasant ones, so there is less bitterness in the coffee.

Next time you have coffee at the office, mix in the ground salt before brewing it.

7. Freeze cakes before frosting All professional bakers have a secret, they wrap their cakes tightly in plastic before decorating them.

There are several reasons for this: Freezing the fat in the cake makes the texture of the cake less gritty, and then freezing, the defrosted cake is easier to handle and frost.

8. Add lemon to almost anything Have an irresistibly sweet buttercream? Add a squeeze of lemon.

Lemon juice acts like salt, and its bright acidity can add a whole new dimension to the flavor.

What it does is activate more flavor receptors on your tongue, just like salt.

Lemon juice also helps break down protein strands, resulting in more tender meat.

9. Pink Salt Cooking Cooking on a low-sodium diet can be difficult because most foods require salt for best results.

If you're careful about your salt intake, try using Himalayan pink salt instead.

Himalayan salt is less processed and contains no anti-caking agents, which is the main reason regular table salt is bad for you.

Additionally, pink salt contains trace minerals that our bodies need to function properly.

10. In a sealable container Dirty is the enemy of any vegetable.

Some vegetables, like onions and tomatoes, are best kept on the counter rather than in the refrigerator, so be sure to keep your vegetables where they are happiest and use them while they are still fresh.