Even if we perform basic, familiar to us actions in the kitchen, this does not mean at all that in the process we do not make annoying mistakes that spoil everything. Incorrect storage of food, the use of the wrong kitchen devices, an irrational approach to the preparation of some dishes - these and other oversights do not allow us to fully enjoy the process and the result of cooking. Novate.ru tells about them in more detail so that you can say goodbye to them once and for all.
Mistake 1: We store the bread incorrectly
Most housewives have bread on the kitchen shelf or in the cupboard, but this location is not good for him. Even if the bread is stored in its original packaging or bag, room temperature still makes it stale much faster. It is best to put the product in the refrigerator and preheat it in an oven or toaster before use. To prevent the bread from absorbing foreign odors that often hover in the refrigerator, check the reliability of its packaging.
Mistake 2: Putting milk on the refrigerator door
Even if before buying you, as a responsible consumer, you check the expiration date indicated on the packaging with milk, it is not a fact that it will not disappear earlier. Everything will depend on which part of the refrigerator you send the product to. Most housewives sincerely believe that its place is on the refrigerator door, because a suitable shelf is provided here. However, the temperature in this area is not suitable for storing perishable food. Better to put milk in the main compartment and not worry about its quality.
Mistake 3: We interrupt the potatoes with a blender
Mashed potatoes are one of the most beloved and popular dishes not only on weekdays, but also on holidays. Wanting to speed up and facilitate the process of its preparation, instead of a classic potato maker, we arm ourselves with a submersible blender and … with bewilderment, we look at the result. The fact is that after meeting with a blender, the potatoes become sticky, viscous and there is not even a question of any airiness and lightness. Of course, you can eat it, but you are unlikely to enjoy the taste. Better not to deviate from the traditional cooking method used by our mothers and grandmothers, and if you want to slightly change or enhance the taste, add your favorite spices and additional ingredients.
Mistake 4: defrosting meat incorrectly
In an effort to save time, many housewives put frozen meat in cold water and wait impatiently for it to thaw. Indeed, this method is one of the most popular, but it has a significant drawback - with prolonged contact with water, the meat loses its taste. To avoid this, think beforehand about what you want to cook and transfer the meat from the freezer to the main compartment of the refrigerator. It is this place that is the safest for defrosting, since the "reigning" temperature here does not allow the product to lose its useful properties. In addition, the muscle mass will not lose its elasticity, and the meat will not turn into a shapeless mass. To avoid smearing the refrigerator shelf, place the piece in a deep container or, if it's vacuum sealed, place a few napkins or a paper towel under it.
Note: You cannot defrost meat at room temperature, otherwise it will become an excellent breeding ground for bacteria. Also, you should not allow the frozen product to come into contact with the microwave - due to exposure to microwaves, the protein contained in the meat curdles and the product becomes tough and tasteless.
Error 5: Opening the oven door
Airy baking is the dream of many housewives, but working with the dough is not easy due to the large number of different nuances. For example, untimely or excessive opening of the oven door leads to the fact that the dough falls off and the cake or cakes are flat, dry, without a hint of airiness. Even if the recipe indicates only the approximate cooking time, which directly depends on the oven, always focus on it and check readiness only at the very end. It's great if the oven door is transparent and there is a light inside - this makes it much easier to control the baking process.
Mistake 6: Whisk Cold Proteins
There are always a lot of problems with proteins. To achieve the desired result, many rules and nuances must be observed, because even the slightest oversight leads to the fact that the proteins do not whip into a fluffy mass. It is easier with yolks - they are usually mixed with sugar and the temperature is not so important in this matter. But the proteins should not be cold, otherwise you will not be able to beat them to strong peaks even half an hour after the start of the procedure. The consistency of warm proteins is soft, and therefore, when whipped, it is easily saturated with oxygen and becomes fluffy. In addition, they hold their shape better and do not blur when baked.
There are a few more points to pay attention to. The dishes in which you plan to whip the whites should be metal or glass, but in no case plastic. Prepare it - pour it over with boiling water, wash it well and dry it with a towel (you can wipe it with a lemon for fidelity and wait until it dries completely). If even a drop of yolk or water gets into the protein, nothing good will come of them. For additional ingredients that make whipping easier, they can be a pinch of salt or lemon juice.
Mistake 7: We bake pizza poorly
The final taste of pizza is influenced not only by the filling and the quality of the dough, but also by the crust - if it is not crispy enough, the experience of the dish will be spoiled. In order for the pizza to come out no worse than in an Italian pizzeria, use the following life hack: preheat the oven, put the dough there for a couple of minutes, and after the time has passed, take it out, brush it with sauce, put the filling and continue cooking. These few minutes are enough for a crispy crust to form on the finished pizza.
Mistake 8: keeping all vegetables and fruits in the refrigerator
The issue of food storage is very acute, since sometimes, due to our ignorance, they deteriorate much faster. We are used to the fact that vegetables and fruits should be sent to the refrigerator immediately after we brought them from the store. But in fact, not all of them are suitable for the "atmosphere" prevailing there. For example, potatoes change their taste under the influence of low temperatures, tomatoes lose their aroma and taste, and their structure becomes loose due to the destruction of cell membranes. The same goes for bananas and apples - they will do much better in a drawer at room temperature.
Mistake 9: using one cutting board
Each housewife's kitchen should have several cutting boards. And not because it will turn out to extend their service life. The biggest reason is the products. So, on one board you need to cut meat and fish, on the second - vegetables and fruits, on the third - bread and other pastries. This is a mandatory minimum, and there are many more of them in professional kitchens.
Continuing the topic, read the article 10 culinary mistakes that housewives make after mothers and grandmothers