List of meaningless grandma advice

It just so happens that in the kitchen we are usually guided by stereotypes inherited from mothers and grandmothers. The experience of the elders is important, and we certainly appreciate it, but this “son of difficult mistakes” is not always true on closer examination.





Years pass by, and grandmothers of moral teaching become obsolete with them. Today we will tell you about 10 common culinary misconceptions, the fallacy of which it is time to realize that cooking became easier, and the food turned out tastier.

Grandma's secrets

1. Wash soda with vinegar
   When baking, we always want to achieve maximum pomp of future muffins and for this we add baking powder or soda to the dough.
   
   
   
   Quick soda in hot baking has an unpleasant “soapy” taste, which is usually corrected by quenching with vinegar. The result does not always correspond to the expected. After all, we were taught to mix vinegar and soda in a spoon before putting them in the dough, which makes no culinary sense.
   
   And indeed, the carbon dioxide released during the reaction in this case does not get into the dough, but goes into the air. For normal loosening, the reaction should proceed directly in the test, and soda should be evenly distributed throughout its entire volume.
   
   
   
   
   
   How do you do that? The recipe for pancakes was published over 100 years ago (1901). As you can see, citric acid and soda dissolve in water separately and in different glasses.
   
   In the dough, you first need to make an acid solution, stir and only then make a soda solution. With this sequence, the reaction between the acid and soda takes place directly in the dough, and carbon dioxide quickly and evenly loosens its entire volume.
   
   
2. Rinse the pan with water so that the milk does not burn
   Another misconception of our grandmothers. The main thing is in which pan you boil the milk. It is best to do this in a pan with a thick bottom, you can use dishes with Teflon coating. And pasteurized milk, which is sold in modern packaging, can not be boiled at all.
   
   
   
3. Eat pastries with heat.
   The case where useless advice It could hurt. Grandma's warm pastries are incredibly tasty, but just as dangerous. Those who have at least some problems with the gastrointestinal tract (gastritis, gastric ulcer or duodenal ulcer, pancreatic and liver diseases), it is strongly not recommended to have a muffin with heat.
   
   
   
   In just baked cakes or buns there are still fermentation processes that can not be called useful for the liver and gastrointestinal tract. Such baked goods are longer and harder to digest and can cause digestive disorders.
   
   
4. Rub the fat spots with salt
   If you sprinkle a greasy stain with salt, it definitely will not wash off, since the salt can only dissolve ink stains, traces of chocolate, coffee and tea. And then you should not rub it, as the salt in that place can change the color of clothes.
   
   
   
5. Soak bread for cutlets in milk
   Cooks consider soaking bread for cutlets in milk not only useless, but also harmful: it deprives the cutlets of juiciness due to the interaction when frying proteins of milk and meat.
   
   
   
6. Freeze meat at room temperature
   By defrosting meat at room temperature, we create conditions for the reproduction of bacteria on its surface, which can subsequently migrate to hands, dishes, towels.
   
   
   
   The safest way is to thaw the meat in the refrigerator. It is best to leave it in the store packaging. If there is no package, it will be enough to put the meat in a plate and cover with another plate, so it will not absorb foreign smells.
   
   
7. Wash the meat under a stream of water
   Most housewives wash it in the sink before cooking meat. I’ve told you before why it’s not worth it.
   
   
   
   The fact is that meat contains a huge number of microorganisms, which, along with the smallest drops of water, fly around the kitchen, settling on clean dishes, furniture, towels, can get into your mouth and cause poisoning.
   
   If you still decide to wash the chicken, do it this way: pour water into a bowl and immerse the meat in it so that there is no splash. After that, thoroughly dry with a disposable towel.
   
   
8. Wash pasta
   On the surface of boiled pasta, starch remains, which contributes to the absorption of tomato sauce, and this is an important detail in the preparation of pasta.
   
   
   
   And remember: high-quality pasta from hard wheat varieties do not stick together and do not boil, so pay attention to the composition before buying.
   
   
9. Mix onions beforehand
   A finely chopped onion after 7-10 minutes begins to bitteren, so it should be shredded before sending it into the dish.
   
   
   
10. Marinating barbecue 12 hours
    There is no point in putting meat in a marinade all night in the fridge. For beef and pork to mature, 5 hours are enough, and a chicken needs one hour. Fish does not need to be marinated before cooking.
    
    
    

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Mistakes are an integral part of our lives. Some people easily understand and learn from them, and some prefer to avoid them, but they do everything. As they say, “Only those who do nothing make mistakes.”