12 mistakes during cooking
Each family has its own rules and traditions. A small hostess who has been watching her mom in the kitchen since childhood, knows how to serve these or other dishes, to serve the table, to properly meet and see off guests ... however, what was considered correct 10 years ago does not always work in our days. Macaroni, thrown back in a colander, cause no less surprise than bananas placed in the refrigerator.
How to cook delicious dishes And do not make mistakes in the most elementary? How to make food really appetizing? In what a highlight of restaurant dishes? If you do not know the answers to these questions - our article is for you!
How to cook
- Burns the fish?
Charred and broken into small piecesFish - a common phenomenon in the kitchen, even with an experienced hostess. How to avoid this? 15 minutes before the preparation of the salting not only the cut pieces, but also the oil on which this very fish will be roasted. Whole, appetizing and delicious dish is ready!
- Wash or not wash?
"Fashion" for washing macaroni, which came toTo us from the Soviet times, for today has lost the urgency. If before the pasta was made from ordinary wheat flour and they had the property of sticking together, now all the products consist mainly of hard wheat varieties. By the way, the decoction in which good pasta was brewed, the Italian housewives are always used to make sauce for pasta, so do not pour it all to the end!
- To fry in olive oil?
The preparation of Mediterranean dishes for manyCauses the desire to add olive oil to the pan. But it is better to use it for salads or other cold dishes. The temperature of the extra virgin oil burning is quite low, so there is a risk of spoiling the products with a burnt taste and also getting a dose of carcinogens. For frying it is better to use the usual refined olive oil.
- When to put tomatoes in soup or roast?
Doing cooking, and I want to put all the ingredients in the pan or saucepan at the same time. However, when it comes to tomatoes, this should be avoided.
Acid (and tomatoes - a product in which itsA lot) accelerates the preparation of meat, but does not allow cooking vegetables. That is, if you cook, for example, soup, then tomatoes or tomato paste should be put after potatoes, carrots, cabbage and other vegetables are already brewed. And if you put out the meat, then it is good to put the tomatoes right away, then it will become softer.
- To cook potatoes under the lid or without?
To avoid boiling and evaporation of water, andI want to remove the lid, but better than this error is not allowed. If you cook potatoes or other vegetables under the lid, the vitamins do not evaporate, the products retain flavor, taste and their useful properties. And the cooking process is faster.
- Do I need to pour a non-drunk wine out of a bottle?
Wine has the property to weaken, to loseTaste and flavor, but do not pour it. Red wine can be used for cooking beef in Burgundy or bolognese sauce for pasta, white for chahokhbili, cider for pork in Normandy. Besides in the current economic conditions when there will still be an occasion to open a bottle of good wine to just cook meat?
- How to cook broccoli?
Broccoli is a very useful product, however its littlewho loves. Improper cooking is the real culprit. Remember that green vegetables like broccoli, asparagus and peas, must be cooked in plenty of salt water and in no case to digest.
And most importantly, after they are cooked,Throw the vegetables in a colander and put them in cold water to complete the process. This little trick helps the broccoli to maintain its taste, flavor and nutrients.
- How many pizza toppings should there be?
A common mistake in making pizza -Too much sauce, sausage, cheese and other ingredients that turn pizza into an open pie. The amount of filling should be moderate. It is necessary for the dough to remain crisp, not bend and the piece can be taken and eaten by hand, as it is, in fact, it is necessary.
- How correctly to prepare a sauce "vinaigrette"?
This sauce is one of the mostCommon, but its preparation does not always go smoothly. The first possible mistake is the lack of salt and sugar. They are necessary, and they must be put in the first place and pour the necessary amount of vinegar for complete dissolution.
The second error is inhomogeneity. Vinegar and oil will not turn into an emulsion if all the oil is poured immediately. It needs to be added gradually, intensively working with a whisk.
- How to boil eggs without cracks?
So that the shell remains intact, and the protein does not flow out, you need to put the eggs in a fairly spacious container, pour them with cool water, pour in a lot of salt and do not let it boil too much.
- Why does not the yeast dough rise?
Dough on yeast - one of the most capricious and may not work even for the most good housewife. The most common mistakes are old yeast and tap water.
When choosing a yeast, stop with those that areReleased recently, and, of course, never use the started packets. In tap water, even passed through the filter, contains chlorine, which interferes with the growth of yeast, so for pancakes, for example, it is best to use low-fat milk at room temperature.
- Storage method - in the refrigerator or not?
Proper storage of food is also part of theCulinary arts. Surprisingly, in the case of spices, honey and bread, we often make the mistake of not taking them to the refrigerator. But it is in a dark and cold place that they retain their properties best. But bananas and tomatoes, on the contrary, lose their appearance and aroma in the refrigerator.
Well-cooked meals differAroma, excellent taste and safety of useful substances and microelements. Be sure to share with your friends these little tricks. Cook delicious so easy!