Many of us know the situation when you cook strictly by prescription, keeping all proportions, but the result is still far from ideal for no apparent reason. In what could be wrong?
< Website parse some common cooking mistakes that can ruin the taste of even the most simple dishes.
Overfill the pan
Remember: if you want to cook the meat with a crispy crust, it needs to be spread in the pan so that the pieces do not touch each other. Otherwise, the dish is stew.
Fry the meat in a frying pan with non-stick coating
Crisp on the meat can not be obtained also from the fact that you are using for the frying pan with non-stick coating. This cookware is heated less than usual, so it is best left for omelets, pancakes and fritters. For the meat, use a frying pan or cast-iron grill pan.
Poor salted water for pasta
The golden rule when cooking pasta - well-salted water in which they cooked. Otherwise, your output will run the risk of tasteless mass, which will not save has no sauce. If you just can not decide on the proportions, it's a landmark, one tablespoon of salt per 300 grams of pasta
Fry in olive oil
With strong heating olive oil loses all its useful properties, and starts to burn, it can completely ruin the taste of your dishes. Therefore, leave the olive oil for salads and cooking use refined sunflower.
Suitable amount of bulk products using glass
Many of us are metered quantity of the ingredients for the dough using a glass tumbler, forgetting that it placed a different number of bulk and liquid products. But baking is extremely important to the exact observance of the proportions. Therefore, if you do not remember all the tables of weights and measures by heart, it is better to use a special measuring cup or kitchen scale.
Not enough to heat the pan before cooking
Experienced chefs say, "If you think that the pan is already hot enough, then wait another two minutes, and only then proceeded to the cooking." Well-heated frying pan frying vegetables needed for the creation of the very crisp on the meat.
Overcook the garlic
The recipes of many dishes it is said that garlic should be added at the end of cooking, or into the pan for 2-3 minutes, then remove. Due to the fact that garlic contains far less water than other vegetables, it is burnt very quickly and can give dishes an unpleasant acrid taste.
Putting the meat from the refrigerator directly into the pan
Before cooking the meat must be brought to room temperature. So it will be heated more evenly and you will be able to avoid an unpleasant situation, when everything is ready from the outside, but inside is still raw piece. The same rule applies to baking in the oven.
Not give the meat "rest" after cooking
Even if you usually can not wait to try the finished dish, in the case of the meat is better to wait a couple of minutes before being cut. So all the juices are more evenly distributed, and the taste will be richer.
Store all food in the refrigerator
Not all food is very tolerant of cold. Tomatoes, onions, garlic, potatoes, a variety of tropical fruits such as kiwi and mango, as well as squash and eggplant much better feel warm. By removing these products in the fridge, you do not prolong their lives, but rather a mess.
Constantly flip food
You do not need too often to turn the dish being prepared, otherwise you will get spilled meat juice, showered with fish breading and muffled porridge instead of cheesecakes. Leave the next culinary masterpiece alone and not disturb him too often - that's one of the main principles of a good cook
When cooked yolks hard-boiled eggs turn into gray substance, and proteins to taste more like rubber? Do not rush to blame the quality of the eggs. Most likely, you simply digest. To achieve the right color and texture, try to remove the eggs from the plate immediately after the boil and leave the lid in hot water for 10 minutes. So white and yolk will reach the desired condition at the same time and does not deteriorate.
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