Common Cooking Problems and How to Fix Them - Part 1

Thawing frozen chicken in the microwave never really works all that well - parts of it will be cooked (rubbery) and other parts still be frozen. The best way to thaw frozen chicken, of course, is to stick it in the fridge a good day and a half before you mean to cook it (so it can thaw without being in the bacterial "danger zone" at room temperature.) But if you haven't planned your meal this far in advance, there's still a great way to evenly thaw your chicken in the microwave.

Get a large, microwave-safe bowl and fill it with hot water. Place the chicken in the bowl and place the bowl in the microwave. Cook on high for a few minutes at a time, periodically testing the chicken with the fork. It will thaw all the way through without starting to cook first.

The problem with this method, of course, is an increased risk of salmonella. Be sure to keep the water from splashing, and give it a very good washing when finished.

Bland pasta/rice/potatoes.

When boiling starchy foods, you must always salt the water - usually a teaspoon or so for a medium-sized pot of water. Many new chefs think you can skip this step, but it's very important.

It's just not very flavorful.

If no matter how much you lay on the herbs and spices, your meal is still flavorless, you're probably neglecting to season it with salt (and perhaps black pepper). You may think that because salty isn't the flavor you're going for, this isn't necessary, but in truth, salt is a carrier for other flavors, and one that we're accustomed to having.

Season your recipe with salt to taste before you start in with your herbs. It's especially important to do this with uncooked meat.

The onions are bitter.

If you're using uncooked onions (for salads, sandwiches, etc.,) you may find that they lend an unpleasant bitterness to your food. This is because certain onions have juices which are naturally bitter when uncooked. Here's what you can do to avoid this: after the onions have been cut up, place them in a strainer and give them a good rinse. Easy, huh?

The meat's not cooking evenly on the stove.

Burned on the outside, raw on the inside? First, be sure that you've evenly thawed the meat. If so, you're probably cooking on too high a heat. Knock it down a few notches, and be sure to let the stove heat sufficiently before you throw the meat on the skillet.