7 cooking mistakes that you should know — save yourself! Bashny.Net

1. Stewed potatoes with tomatoes

Tomatoes, put in raw potato before it seethe, ever leave it crunchy. Acid slows the cooking of vegetables, so its containing products – ketchup, tomatoes and pickles — you need to add at the end.

 

2. Eggs, dyed with hibiscus tea

The attempt to paint the eggs in a decoction of tea hibiscus ended partial dissolution of the eggshell.

For those who don't know, decoction of tea hibiscus turns sour, and the acid is known to dissolve calcium carbonate, which mainly consists eggshell.





3. Milkshake with black currants

Any sour berries, put in the milk, curdling it, and it turns out "prostokvashey" cocktail.

4. Pudding with black currants soaked in brandy

Instead of the expected color inherent currant, pudding acquired... a bright green color.

5. Soup of red cabbage turn blue...

6. Cheese soup

And did you ever put instead of processed cheese in soup, cheese type "Russian"? So, don't do it. Cheese will not dissolve and will certainly stuck to the entire pan inside and wash this culinary masterpiece will be very difficult.

7. Soda, slaked vinegar

The history of this great error goes "into the past". Illiterate reprint the recipe has been copied and has been firmly embedded in the minds of Housewives.

Soda is injected into the cakes, because it has the ability to release carbon dioxide when connecting to the acidic environment. This is carbon dioxide and loosens the dough.

If the natural acid in the test is small, it is necessary to enter. In this quenching soda vinegar until the dough is almost pointless, because we need carbon dioxide will leave, and we will enter into the dough insoluble salt – "residue" of a chemical reaction. The dough is loosened only in the case if part of the soda still does not react.

Correct damping of the soda acid to produce directly in the test.published

P. S. And remember, only by changing their consumption — together we change the world! ©

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