12 cooking mistakes that even experienced housewives often make

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12 cooking mistakes that even experienced housewives often make
12 cooking mistakes that even experienced housewives often make
Anonim

Cooking is an exciting activity for many of us. For some, this is even a certain kind of art, an opportunity to please our relatives and friends. Culinary experience comes with time, and in this article we will tell you what you need to know in order to avoid common mistakes that are often made. All this can lead to the fact that the taste of the dishes will deteriorate, and you will not be able to achieve the result you expected. To avoid these problems, check out 12 Common Cooking Mistakes.

Fry meat in a non-stick pan

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If you want to fry meat, don't do it in a non-stick pan. In this case, you will not be able to achieve the high temperatures required to toast it.

Such pans are more suitable for frying eggs or pancakes. If you want to cook juicy meat with a crispy crust, do it in a cast iron skillet. It quickly heats up to high temperatures, allowing the meat to cook properly.

Not heating up the pan enough

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Another mistake that many make when cooking in a pan is not heating it enough. This leads to the fact that the food dries quickly, cooks unevenly. In such cases, cooks say: "If you think the pan is hot enough, wait another two minutes."

How do you know when it's time to cook? Add a few drops of water to the oil. If it starts to sizzle, feel free to put meat or other products on it.

By the way, you can add more oil at this stage. Just wait until the water has completely evaporated.

Quick defrosting meat

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When you are in a hurry to cook something, you often try to use frozen meat. Expecting that it will defrost faster during the preparation of dinner.

Unfortunately, this is not the case. Meat cooked in this way may be cooked on the outside, but the inside will be almost raw. The same applies to the process of cooking in the oven.

To avoid this situation, meat from the freezer should be left at room temperature for at least two hours. It should thaw on its own.

This meat cooks evenly and tastes much better than semi-frozen meat.

Fry in olive oil

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It is not recommended to use olive oil during frying. At high temperatures, it loses its nutritional value and starts to burn. As a result, the taste of your food may be destroyed, and in some cases, the food may become completely inedible.

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To avoid this, use olive oil only for dressing salads, not for frying. For example, rapeseed oil is much more resistant to high temperatures. Therefore, it is highly recommended for frying.

Measuring using a glass cup

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The vast majority of people love baking. Those of us who love to cook know that it is a very delicate science. When kneading dough, it is important to use the exact amount of certain ingredients.

If you measure everything in a glass beaker, then remember that the volumes will be different for dry and liquid products. Therefore, you will not achieve an accurate result, and this, in some cases, may adversely affect the taste of the cooked cake or cookie.

If you are baking, use only a professional measuring cup designed for cooks. With it, you can accurately measure everything you need.

Store all food in the refrigerator

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We all want the food we buy to stay fresh for as long as possible. But don't put everything in the fridge.

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Vegetables like tomatoes, onions, garlic, potatoes and tropical fruits like kiwi and mango tend to spoil and lose their flavor when refrigerated. They retain their freshness only when stored in a warm place.

To keep fruits and vegetables fresh, check which ones should be kept warm. Place them in open baskets for longer freshness.

Fry garlic

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Garlic often burns when fried, losing its flavor and texture. This is because the water content of garlic is low, so when you fry for too long, the moisture in it evaporates quickly. This leads to burning.

To enjoy the unique taste of garlic, add it to food only towards the end of the cooking process or fry for no more than two to three minutes. Then take it out of the pot or pan and set it aside until it's time to add it to the dish you're preparing.

Egg digestion

Many people think that if an egg yolk looks gray after cooking, it is a sign that the egg is spoiled. However, this color is not associated with the quality of the egg, but with the time of its preparation. An egg that takes too long to cook becomes gray and rubbery.

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To preserve the color of the egg yolks, remove the pot from heat as soon as the water boils, cover it with a lid and leave the eggs in the water for another 10 minutes before peeling them.

Uns alted pasta

Many novice cooks are afraid to overs alt pasta, so they do not add s alt at all, which makes the dish completely tasteless. In this case, it is useless to s alt the pasta in fact, already on the plate, or add sauces, no matter how delicious they are. The fact is that pasta without s alt does not absorb flavors. The dish will be spoiled.

To properly s alt pasta, use the following rule: add one tablespoon of s alt for every 300 grams of pasta. This way you can be sure that the pasta will be flavorful and s alty enough.

Using dried herbs instead of fresh ones

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When there are no fresh herbs in the house, we usually use dried herbs. They are often sold packaged in stores ready to eat. Few people know that they can spoil the taste of food.

During the drying process, herbs such as parsley and basil often lose their flavor. But drying oregano and tarragon, on the contrary, is recommended. In this case, their taste is only enhanced. Adding dried herbs instead of fresh herbs results in the flavor of the food being either too concentrated or not strong enough.

If you find yourself in the process of preparing a dinner without fresh herbs, consider the concentration of taste of the spices mentioned above. Accordingly, add the appropriate amount of seasoning to the dish.

Also try to store fresh herbs in absorbent paper towels so you always have them on hand.

Fry wet spinach

Frying wet vegetables is a big mistake. For example, if you start frying spinach or arugula that have water on them, they lose their texture. This causes the vegetables to become soft and unpalatable.

To enjoy the wonderful taste of fried spinach, you must buy a salad dryer. An alternative is to soak up the water from the vegetables with paper towels before cooking them.

Breadcrumbs recipe

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Crispy golden coated fried chicken is a favorite dish of both children and adults. In the process of its preparation, the coating of crackers does not always stick to the meat. The result is pieces that are not completely covered in breadcrumbs.

This can be avoided if breaded in a certain way. First roll the meat in flour, then dip in the egg, and only after that - in breadcrumbs.

Fry the chicken in a well-heated pan with rapeseed oil. This will be the best breaded chicken.

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