Usually, mothers and grandmothers teach us the basics of cooking, and we unquestioningly obey the requirements, without even thinking that their techniques may no longer be relevant. Novate.ru propose to find out which culinary habits are outdated and negatively affect the taste and appearance of the finished dish.
Mistake 1: Add dry bread to minced meat
Each family has its own recipe for cutlets, but almost all housewives use bread as one of the main components. At first glance, it may seem that it is not necessary to soak it in milk and this stage can be skipped, but this is a delusion. If you do not pour liquid on the bread, it will not be able to release a large amount of gluten, which is responsible for the integrity and shape of the finished products. In addition, cutlets and meatballs will lose their juiciness and become tough, since dry bread will absorb some of the meat moisture. Please note that the bread must be stale, not fresh, otherwise the minced meat will become similar in consistency to the dough. Don't want to do this? Then remove the bread from the ingredient list.
Mistake 2: defrosting meat at room temperature
Defrosting meat has long been controversial. Some housewives believe that the procedure should be carried out in the microwave, others prefer to pour chicken or pork with cold water, and still others simply leave the meat in a saucepan on the table so that it thaws at room temperature. However, all these options are not the best, especially the last one - at room temperature, the process of bacterial reproduction accelerates and you can miss the moment when the meat actually starts to spoil, although outwardly it will not raise any questions.
Experts believe that the safest way to defrost meat is in the refrigerator. Yes, the procedure will take longer, but you will be absolutely sure of the quality and freshness of the meat.
Mistake 3: rinse vegetables with water, not hand wash
Everyone knows that vegetables and fruits must be washed before cooking, but only a few people know how to do it correctly. It is not enough just to put the required prescription foods in a colander and hold them under running water for a couple of minutes. It is possible that the dust can be “shaken off” in this way, but stubborn dirt, microbes and pesticides must be dealt with in other ways.
The main thing in the process of washing vegetables and fruits is mechanical action, so they need to be actively rubbed with your hands under water. Also, products can be soaked in water with the addition of soda, which can neutralize harmful microorganisms.
Mistake 4: not soaking dried fruits in water
Dried fruits can be eaten without pre-soaking. However, if you plan on using them as an ingredient in a salad or baking, pour boiling water over them and let sit for a quarter of an hour. Such a simple procedure will make them softer, more tender, and enhance the brightness of the taste. In the case of confectionery, soaking dried fruits is of paramount importance: dry fruits can absorb liquid, thereby disrupting the recipe balance.
Mistake 5: marinating meat for a long time
There is a strong belief that the longer the meat is marinated, the tastier and juicier it becomes. Alas, this is not the case. Leaving pork or chicken in the marinade for more than 12 hours can cause the product to become rubbery. The acid, which gets into the marinade in the form of lemon or vinegar, is to blame. Therefore, if you are using these ingredients, do not leave the meat for long. It will take half an hour for it to acquire a piquant taste, but at the same time retain its texture. Also, do not forget to focus on the type of meat and the components of the marinade - each of them affects the product in its own way.
Mistake 6: putting garlic in the pan early
Surely, you have noticed more than once that if you put garlic and onion in a pan at the same time, then at the same time the first will practically burn out, and the second will only begin to acquire a golden color. In order for the roasting of both vegetables to be the same, it is necessary to cut the garlic into large slices. If the recipe states that it needs to be finely chopped, add the garlic to the pan at the final stage, when all the other vegetables are almost ready.
Mistake 7: kneading the dough for a long time
You cannot use the same dough approach for different types of baked goods. What's good for one dish can ruin another. For example, pizza dough needs to be kneaded and kneaded for a long time to release gluten and become more dense and elastic. But pies need a fluffy, tender, crumbly dough, so you only need to work with it for a few minutes so that it doesn't get too tight.
Mistake 8: Frying meat immediately after sprinkling
If steak is on your menu today, you can't put it in the pan right after you add the spices. By breaking this rule, you will automatically deprive the dish of the appetizing and crispy crust that appears during the frying process. The fact is that a salted piece of meat gives off a large amount of moisture, which prevents it from roasting normally. Or you will have to keep the meat on fire for longer than the prescribed time, which will lead to its dryness and toughness.
To avoid such an outcome, rub the steak with spices and let it "rest" for 15-20 minutes. Blot any moisture from the meat periodically with a paper towel so that it does not cook in the pan.
Mistake 9: Boil potatoes without a lid
What happens is that one potato is completely cooked, and the second is clearly undercooked. Why is this happening? It is possible that you simply left the pot with the vegetable open, as a result of which the heat did not accumulate and was not retained inside the pot.
Many housewives remove the lid, as they think that the potatoes can boil. In fact, this happens if the vegetable is immersed not in cold, but in already boiling water. As a result, the outer part of the tubers cooks faster, and by the time the middle reaches its readiness, half of the potatoes are falling apart.
Mistake 10: Beat the meat without covering it
Chicken meat is dietary, almost completely devoid of fat, so it costs nothing to dry it out, especially partially. For example, a thin edge of a fillet will obviously cook much faster than a thick one. In order for the meat to roast evenly, you just need to make it absolutely flat, without any changes in thickness. However, this procedure has a number of nuances.
So, for example, a piece should be beaten off only after you put it in a bag or wrap it with cling film. Firstly, it will save your kitchen from small particles of meat scattering on the countertop and spreading bacteria, and secondly, you will not kill the fibers or dry the chicken during cooking.
And here 7 culinary tricks that delight housewives with simplicity and efficiency might come in handy.