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12 errors that we are making constantly in the kitchen
Bashny.Net
When preparing food every day, we are doing a lot of habit and still do not think that the result could be better.
< Website will speak about the most common cooking mistakes so you can avoid them and improve the quality of food.
Why does the dough does not rise h3> Two of the most common mistakes - it's the old yeast and tap water. Choosing yeast, stop for those released recently, and, of course, never use bags started. In tap water, even passed through the filter contains chlorine, which prevents the growth of yeast, so pancakes, for example, it is best to use a low-fat milk at room temperature.
Can I have cake straight from the oven h3> Imagine mom prepares the cake, the smell spreads throughout the house, all gradually shrink to the kitchen in anticipation of goodies - and the long-awaited dessert is ready, but my mother said: "And now for an hour wait "Sounds cruel, but she's right: hot cake lose shape when sliced, and generally will not be able to fully experience the taste of the hot product. Cakes eaten warm or cold. Some particularly good on the second day. A so-called Christmas cupcakes with alcohol and dried fruits can be stored for over a month.
Cook potatoes, covered or not h3> Water boils and escapes - a familiar problem for those who deal with several cases at once. I want to remove the cover to avoid trouble. But if you cook the potatoes or other vegetables - this is a mistake. The fact that closing the lid, we keep the flavor, taste and useful properties of the products and also speeding up the cooking process.
When putting tomatoes in soup or hot? H3> In a hurry often want to put in a pot or saucepan all ingredients at the same time, all prepared without our participation. In some cases, it's probably possible, but not when there are tomatoes dish. To avoid mistakes, it is worth to remember the rule: acid (tomatoes - is a product in which it is a lot) accelerates the preparation of meat, but it does not prepare vegetables. That is, if you are cooking, for example, soup, then tomatoes or tomato paste should be put after the potatoes, carrots, cabbage and other vegetables have svaryatsya. If you cook the meat, the tomatoes are well put right, then the meat becomes even softer.
Fry on h3> olive oil when we are preparing dishes from Mediterranean cuisine, hand and reaches for olive oil. And often, trying to make the dish even better, we choose for frying valuable oil extra virgin (virgin). It is better to save for a salad or other cold dishes. such oil combustion temperature is quite low, so there is a risk to spoil the taste of the products of burning and also receive a portion of carcinogens. Use ordinary refined olive oil.
Do I need to rinse pasta h3> The only answer is: no, it is better not to do. This habit dates back to Soviet times, when sales were just ordinary pasta flour. Such pasta stick together if they are not washed immediately. Now we are dealing mainly with the pasta from durum wheat, they do not stick together, if you cook them in a large amount of water without a lid. If they still began to stick together, add a little butter or oil. By the way, the broth in which the cooked pasta, Italian hostess is always used for the preparation of the sauce to the pasta.
What foods should be stored in a refrigerator, and what - no h3> Proper storage - is also part of the culinary arts. Surprisingly, in the case of spices, honey and bread, we often make the mistake of not removing them in the refrigerator. And it was in a dark and cool place, they retain their properties best. But bananas and tomatoes, on the contrary, in the refrigerator lose their appearance and aroma.
Is Empty the bottle of wine unfinished? H3> Yes, the wine disappears, loses its flavor, and it is unlikely someone will drink it the next day, but still it is better not to pour. If you have red wine, use it to beef Bourguignon or sauce to the pasta bolognese. If white then cook chakhokhbili with him. If you have any cider, make pork in Normandy. At present the hostess nothing should go to waste, to the same even when you open a bottle of good wine, just to cook the meat?
Why turkey fillets dry h3> Turkey - useful, rich in protein, low-fat, but dry meat. All right, except for the last. A common myth about dry turkey is based on an incorrect cooking time. Breast cooked very quickly: about 7 minutes in the pan for 15 minutes in the oven. Remove from the heat that meat should be, when you think that it is still damp.
How to cook broccoli h3> Another well known for his use of a product that few people like. Again, the whole point of the cooking time too long cooking and as a result, unpleasant taste and appearance. Green vegetables such as broccoli, asparagus and peas should be prepared in large quantities of salt water. In no case do not digest! And most importantly - at the end of recline in a colander and put it in cold water, to finish the cooking process. This method is called blanching. Thanks to him, the vegetables are delicious, beautiful and useful.
Liver h3> It is better to choose beef liver, rather than pigs, because it is more delicate in flavor and homogeneous consistency. It is necessary to remove the bile ducts, otherwise the dish will taste bitter. And also need to monitor the cooking time. If the liver is cut into slices 1 cm thick, they will prepare for about 2 minutes on each side.
Toppings Pizza h3> We will not talk here about what it should be, and the example of its amount. A common mistake - too much sauce, sausage, cheese and other ingredients that make pizza in the flan. A moderate amount of filling is necessary to batter was crispy, not to sag and could take a piece and eat with your hands, as it should be.
The fish falls apart and burns h3> Yes, unfortunately, very often. This is due to the fact that we forget erroneously salt. Salt should be prepared for frying the pieces for 15 minutes before cooking, but also do not forget prisolit oil in which the fish will be fried. In this case, you get a whole and beautiful dish.
Boiled eggs without cracking h3> The most common shell integrity is not important, as the eggs are in a salad or just be eaten immediately. But once a year, at Easter, eggs STANOVOI one of the main dishes on the table. Then their view should be impeccable. Errors which lead to cracks, are the absence of salt and the water temperature is too high. So, to the shell remained intact, and the protein is not leaked, you need to put the eggs in a sufficiently large container, cover them with cold water, pour lots of salt and boil to give too much.
< Website will speak about the most common cooking mistakes so you can avoid them and improve the quality of food.
Why does the dough does not rise h3> Two of the most common mistakes - it's the old yeast and tap water. Choosing yeast, stop for those released recently, and, of course, never use bags started. In tap water, even passed through the filter contains chlorine, which prevents the growth of yeast, so pancakes, for example, it is best to use a low-fat milk at room temperature.
Can I have cake straight from the oven h3> Imagine mom prepares the cake, the smell spreads throughout the house, all gradually shrink to the kitchen in anticipation of goodies - and the long-awaited dessert is ready, but my mother said: "And now for an hour wait "Sounds cruel, but she's right: hot cake lose shape when sliced, and generally will not be able to fully experience the taste of the hot product. Cakes eaten warm or cold. Some particularly good on the second day. A so-called Christmas cupcakes with alcohol and dried fruits can be stored for over a month.
Cook potatoes, covered or not h3> Water boils and escapes - a familiar problem for those who deal with several cases at once. I want to remove the cover to avoid trouble. But if you cook the potatoes or other vegetables - this is a mistake. The fact that closing the lid, we keep the flavor, taste and useful properties of the products and also speeding up the cooking process.
When putting tomatoes in soup or hot? H3> In a hurry often want to put in a pot or saucepan all ingredients at the same time, all prepared without our participation. In some cases, it's probably possible, but not when there are tomatoes dish. To avoid mistakes, it is worth to remember the rule: acid (tomatoes - is a product in which it is a lot) accelerates the preparation of meat, but it does not prepare vegetables. That is, if you are cooking, for example, soup, then tomatoes or tomato paste should be put after the potatoes, carrots, cabbage and other vegetables have svaryatsya. If you cook the meat, the tomatoes are well put right, then the meat becomes even softer.
Fry on h3> olive oil when we are preparing dishes from Mediterranean cuisine, hand and reaches for olive oil. And often, trying to make the dish even better, we choose for frying valuable oil extra virgin (virgin). It is better to save for a salad or other cold dishes. such oil combustion temperature is quite low, so there is a risk to spoil the taste of the products of burning and also receive a portion of carcinogens. Use ordinary refined olive oil.
H3>
Do I need to rinse pasta h3> The only answer is: no, it is better not to do. This habit dates back to Soviet times, when sales were just ordinary pasta flour. Such pasta stick together if they are not washed immediately. Now we are dealing mainly with the pasta from durum wheat, they do not stick together, if you cook them in a large amount of water without a lid. If they still began to stick together, add a little butter or oil. By the way, the broth in which the cooked pasta, Italian hostess is always used for the preparation of the sauce to the pasta.
What foods should be stored in a refrigerator, and what - no h3> Proper storage - is also part of the culinary arts. Surprisingly, in the case of spices, honey and bread, we often make the mistake of not removing them in the refrigerator. And it was in a dark and cool place, they retain their properties best. But bananas and tomatoes, on the contrary, in the refrigerator lose their appearance and aroma.
Is Empty the bottle of wine unfinished? H3> Yes, the wine disappears, loses its flavor, and it is unlikely someone will drink it the next day, but still it is better not to pour. If you have red wine, use it to beef Bourguignon or sauce to the pasta bolognese. If white then cook chakhokhbili with him. If you have any cider, make pork in Normandy. At present the hostess nothing should go to waste, to the same even when you open a bottle of good wine, just to cook the meat?
Why turkey fillets dry h3> Turkey - useful, rich in protein, low-fat, but dry meat. All right, except for the last. A common myth about dry turkey is based on an incorrect cooking time. Breast cooked very quickly: about 7 minutes in the pan for 15 minutes in the oven. Remove from the heat that meat should be, when you think that it is still damp.
How to cook broccoli h3> Another well known for his use of a product that few people like. Again, the whole point of the cooking time too long cooking and as a result, unpleasant taste and appearance. Green vegetables such as broccoli, asparagus and peas should be prepared in large quantities of salt water. In no case do not digest! And most importantly - at the end of recline in a colander and put it in cold water, to finish the cooking process. This method is called blanching. Thanks to him, the vegetables are delicious, beautiful and useful.
Liver h3> It is better to choose beef liver, rather than pigs, because it is more delicate in flavor and homogeneous consistency. It is necessary to remove the bile ducts, otherwise the dish will taste bitter. And also need to monitor the cooking time. If the liver is cut into slices 1 cm thick, they will prepare for about 2 minutes on each side.
Toppings Pizza h3> We will not talk here about what it should be, and the example of its amount. A common mistake - too much sauce, sausage, cheese and other ingredients that make pizza in the flan. A moderate amount of filling is necessary to batter was crispy, not to sag and could take a piece and eat with your hands, as it should be.
The fish falls apart and burns h3> Yes, unfortunately, very often. This is due to the fact that we forget erroneously salt. Salt should be prepared for frying the pieces for 15 minutes before cooking, but also do not forget prisolit oil in which the fish will be fried. In this case, you get a whole and beautiful dish.
Boiled eggs without cracking h3> The most common shell integrity is not important, as the eggs are in a salad or just be eaten immediately. But once a year, at Easter, eggs STANOVOI one of the main dishes on the table. Then their view should be impeccable. Errors which lead to cracks, are the absence of salt and the water temperature is too high. So, to the shell remained intact, and the protein is not leaked, you need to put the eggs in a sufficiently large container, cover them with cold water, pour lots of salt and boil to give too much.
via btblady.com/news/kak_proverit_mjod_na_naturalnost/2015-02-14-977
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