Culinary mistakes, how not to make them
Outdoors or at home, cooking for the hundredth time, all of us faced a situation where you do everything strictly according to your recipe, respecting all proportions exactly as it is written, but the result is still far from grandma's ideal without any obvious reason for "bursting" . What could be wrong? This is for sure your common culinary mistakes that spoil the taste of even the most basic dishes.
Error - inadvertent deviation from the right actions, deeds, thoughts; the difference between the expected or measured and real value.
Culinary mistakes, how not to do them. Be sure to keep these tips for yourself and do not repeat the stupid mistakes while cooking.
Remember: if you want to cook the meat with a crispy crust, it should be laid out in a pan so that the pieces do not touch each other. Otherwise the dish will be stewed.
Fry the meat in a pan with non-stick coating
Crisp on the meat may not work out also due to the fact that you use a frying pan with a non-stick coating for frying. Such dishes are heated less than usual, so it is better to leave it for omelets, pancakes and fritters. For meat, use a grilled pan or cast iron skillet.
Poorly salted water for pasta
The golden rule in 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 will save. If you can not determine the proportions, then here is a guideline: one tablespoon of salt per 300 grams of pasta.
Fry in olive oil
When heated strongly, olive oil loses all its beneficial properties and begins to burn, which can completely spoil the taste of your dishes. Therefore, leave the olive oil for dressing salads, and for frying, use refined sunflower.
Measure the amount of bulk solids with a glass
Many of us measure off the amount of ingredients for the dough with the help of a faceted glass, while forgetting that it contains a different amount of bulk and liquid products. But for baking is extremely important accurate proportions. Therefore, if you do not remember all the tables of measures and scales by heart, then it is better to use a special measuring cup or kitchen scales.
It is not enough to heat the pan before cooking.
Experienced cooks say: "If you think that the pan is already hot enough, then wait another two minutes and then proceed to cooking." A well-heated pan is needed when frying vegetables and to create the very crisp on the meat.
In recipes of many dishes it is not for nothing that they say that garlic should be added at the end of cooking, or put into the 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 the dishes an unpleasant tart taste.
Putting meat from the fridge directly to the pan
Before cooking, the meat must be brought to room temperature. So it will heat up more evenly, and you will be able to avoid an unpleasant situation when everything is ready outside, and inside the piece is still damp. The same rule applies to roasting in the oven.
Do not give the meat "rest" after cooking
Even if you usually can not 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 richer.
Keep all foods in the refrigerator
Not all food tolerates cold. Tomatoes, onions, garlic, potatoes, various tropical fruits such as kiwi and mango, as well as zucchini and eggplant feel much better in heat. Putting these products in the refrigerator, you do not prolong their life, but rather spoil it.
Constantly turn the food
You do not need to turn the cooking dish too often, otherwise you will get juice spilled from the meat, breadcrumbs sprinkled from the fish, and slurred porridge instead of cheesecakes. Leaving the future culinary masterpiece alone and not disturbing him too often is one of the main principles of a good chef.
Yolks when boiled eggs turn into a substance of gray, and proteins to taste more like rubber? Do not rush to blame the quality of eggs. Most likely, you simply digest them. To achieve the correct color and consistency, try to remove the eggs from the stove immediately after boiling and leave under the lid in hot water for 10 minutes. So the protein and yolk will reach the desired condition at the same time and will not deteriorate.
Stewed Potatoes with Tomatoes
Tomatoes, put in a raw potato before it boils, will forever leave it crispy.
Acid slows the cooking of vegetables, so the products containing it — ketchup, fresh tomatoes and pickles — need to be added at the very end.
Eggs, painted karkade tea
An attempt to dye eggs in the hibiscus tea broth ended in a partial dissolution of the egg shells.
For those who do not know, the broth of the hibiscus tea turns out to be acidic, and the acid, as is well known, dissolves calcium carbonate, of which the eggshell consists mainly.
Any sour berries, placed in milk, curdle it, and it turns out "yogurt" cocktail.
Black currant pudding soaked in brandy
Instead of the expected color inherent in currants, the pudding has acquired ... a bright green color.
Red Cabbage Soup
Red cabbage cabbage soup turns out blue ...
And have you ever tried to put solid Russian-type cheese instead of melted cheese in a soup?
Now, don't 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 Soda Soda
The history of this great error goes "back in time". An illiterate reprint of the recipe was multiplied and turned out to be tightly embedded in the minds of housewives. The soda is introduced into baking, since it has the ability to emit carbon dioxide when combined with an acidic medium. This is the most carbon dioxide and loosens the dough. If the natural acid in the dough is small, then it must be entered. At the same time, quenching soda with vinegar before the introduction into the dough is almost meaningless, 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 loosened only if a part of the soda still does not react. It is more correct to quench the soda with acid directly in the dough.
Via Internet & wiki