This page has been robot translated, sorry for typos if any. Original content here.

Culinary mistakes, how not to make them

Кулинарные ошибки

In nature or at home, cooking for the hundredth time, all of us were faced with a situation where you do everything strictly according to your own recipe, observing all the proportions exactly as written, but the result is still far from the grandmother's ideal for no apparent reason “at least crack” . What could be the matter? These are for sure your common Culinary mistakes that will ruin the taste of even the most basic dishes.

Error - an unintentional deviation from the correct actions, deeds, thoughts; the difference between the expected or measured and the real value.

Culinary mistakes, how not to make them. Be sure to keep these tips to yourself and do not repeat stupid mistakes when cooking.

Overflow pan

Кулинарные ошибки

Remember: if you want to cook meat with a crispy crust, it must be laid out in a pan so that the pieces do not touch each other. Otherwise, the dish will be stewed.

Fry meat in a non-stick pan

Кулинарные ошибки

Crispy meat may not work because you use a non-stick pan for frying. Such dishes are heated less than usual, so it is better to leave it for omelettes, pancakes and fritters. For meat, use a grill pan or a cast-iron pan.

Bad salt water for pasta

Кулинарные ошибки

The golden rule when cooking pasta is to salt the water in which they are boiled well. Otherwise, at the exit, you risk getting a tasteless mass that no sauce can save. If you can’t decide on the proportions, here’s a guideline: one tablespoon of salt per 300 grams of pasta.

Fry in olive oil

Кулинарные ошибки

With strong heating, olive oil loses all its beneficial properties and begins to burn, which can completely ruin the taste of your dishes. Therefore, leave olive oil for dressing salads, and use refined sunflower oil for frying.

Measure the amount of bulk products with a glass

Кулинарные ошибки

Many of us measure the amount of ingredients for the dough with a faceted glass, forgetting that a different amount of bulk and liquid products is placed in it. But for baking it is extremely important to strictly observe the proportions. Therefore, if you do not remember all the tables of measures and weights by heart, it is better to use a special measuring cup or kitchen scale.

It is not enough to heat the pan before cooking

Кулинарные ошибки

Experienced chefs say: "If you think that the pan is already hot enough, then wait another two minutes and only then proceed to cooking." A well-heated skillet is necessary when frying vegetables and to create the same crisp on the meat.

Fry garlic

Кулинарные ошибки

In recipes for many dishes, it is not in vain that garlic should be added at the end of cooking or put in a pan for 2-3 minutes, and then removed. Due to the fact that garlic contains much less water than other vegetables, it burns very quickly and can give dishes an unpleasant pungent taste.

Putting meat from the refrigerator immediately into the pan

Кулинарные ошибки

Before cooking, the meat must be brought to room temperature. So it will heat up more evenly, and you can avoid an unpleasant situation when everything is ready on the outside and the piece is still raw inside. The same rule applies to baking in the oven.

Do not let the meat “rest” after cooking

Кулинарные ошибки

Even if you usually can’t wait to try the finished dish, in the case of meat it is better to wait a couple of minutes before cutting it. So all the juices will be distributed more evenly, and the taste will become more saturated.

Store all food in the refrigerator.

Кулинарные ошибки

Not all foods tolerate cold well. Tomatoes, onions, garlic, potatoes, various tropical fruits such as kiwi and mango, as well as zucchini and eggplant feel much better in the warmth. Putting these products in the refrigerator, you do not prolong their life, but rather spoil.

Constantly flip food

Кулинарные ошибки

You don’t need to turn the cooking dish too often, otherwise you will get juice leaked from the meat, breading sprinkled from the fish and slurred porridge instead of cheesecakes. Leaving the future culinary masterpiece alone and not disturbing it too often is one of the main principles of a good cook.

Digest eggs

Кулинарные ошибки

When boiling hard boiled eggs, do yolks turn into a gray substance, and proteins taste more like rubber? Do not rush to blame the quality of the eggs. Most likely, you simply digest them. To achieve the right color and consistency, try to remove the eggs from the stove immediately after boiling and leave them under the lid in hot water for 10 minutes. So the protein and the yolk will reach the desired condition at the same time and will not deteriorate.

Potato stew with tomatoes

Tomatoes placed in raw potatoes before they are cooked will leave them crispy forever.

The acid slows down the preparation of vegetables, so the products containing it - ketchup, fresh tomatoes and pickles - must be added at the very end.

Hibiscus Dyed Eggs

The attempt to color the eggs in the tea of ​​Hibiscus tea ended with a partial dissolution of the eggshell.

For those who are not in the know, broth of hibiscus tea turns out to be acidic, and acid, as you know, dissolves calcium carbonate, from which eggshell mainly consists.

Blackcurrant Milkshake

Any sour berries put in milk curddle it, and you get a “curdled” cocktail.

Cognac impregnated blackcurrant pudding

Instead of the expected color inherent in currants, the pudding has acquired ... a bright green color.

Cabbage soup

Cabbage cabbage soup turns blue ...

Cheese soup

Have you ever tried to put hard cheese like "Russian" instead of melted cheese in a soup?

So, do not do this.

The cheese will not dissolve and will certainly stick around the entire pan from the inside, and it will be very difficult to wash this culinary masterpiece.

Vinegar slaked soda

The history of this great mistake goes "back centuries". An illiterate reprint of the recipe was propagated and turned out to be densely rooted in the minds of housewives. Soda is introduced into baking, as it has the ability to emit carbon dioxide when combined with an acidic environment. This carbon dioxide also loosens the dough. If there is little natural acid in the test, then it must be introduced. In this case, extinguishing soda with vinegar before introduction into the dough is almost pointless, since the carbon dioxide we need will go away, and we will introduce insoluble salts into the dough - the “residue” of the chemical reaction. The dough is only loosened if part of the soda still does not react. It is more correct to extinguish soda with acid directly in the test.

Via Internet & Wiki

On this topic: