Even if you love cooking with all your heart and often experiment in the kitchen, you still subconsciously cook some foods in accordance with the prevailing stereotypes. What if it's not wrong? Novate.ru talks about the most common mistakes that chefs make in the process of cooking, depriving them of their useful properties.
1. Squids
If you are a fan of seafood, then you probably know that squids need to be scalded with boiling water or boiled in hot water for about a minute. Otherwise, they will become rubbery and cannot be eaten. However, there is one secret here: if you have not kept track of the time and still digested the squid, then continue to cook them for 30-40 minutes. In half an hour, the seafood will absorb the broth, increase in size, become soft and tender.
2. Buckwheat
Buckwheat contains a huge amount of nutrients and vitamins that the body needs for normal life. However, if you cook cereals in milk, and not in water or broth, then the benefits of it will be dubious. The fact is that one of the constituents of buckwheat is iron, and milk contains a large amount of calcium. If these two elements are combined in one dish, stomach discomfort and pain may occur.
You can add protein to porridge in a safer way - just put mushrooms in it. This combination is very beneficial for the body, and is absolutely a win-win in terms of taste.
3. Cabbage
Doctors recommend using cabbage for absolutely all people, as it eliminates toxins and excess fluid, improves metabolic processes, regulates acid-base balance, and assists in the treatment of stomach and duodenal ulcers. However, all these functions are performed only by fresh cabbage. In the process of cooking and stewing, the amount of carotene and antioxidants in the vegetable is significantly reduced, that is, it becomes less useful for the body.
Therefore, we advise you to either prepare salads from fresh cabbage, or ferment it. In the second case, the vegetable becomes a source of vitamin C and lactic acid. Sauerkraut energizes the body, improves metabolism and helps the stomach to digest even the heaviest foods quickly.
4. Kiwi and pumpkin
It is customary to peel these products from the peel before use, and in fact it contains a large amount of vitamins and useful microelements. For example, kiwi peel contains twice as much anti-aging antioxidants and three times more fiber than pulp. When it comes to pumpkin skins, it has a lot less sugar, but also more vitamin C and fiber. Therefore, try to include these foods unrefined in your diet.
Advice: Can't eat these foods with the peel? Then take it off, rinse it well and put it in a blender to make a smoothie. In this case, the drink will become much healthier, as well as acquire a new, original taste.
5. Muesli and bran
If you ask your friends what they use for muesli, you will surely hear in response that it is milk. It's a familiar and tried-and-true combination that works well. Indeed, the dish turns out to be very tasty, but the benefits of combining products are dubious. The fact is that if you pour milk on bran or muesli, the load on the stomach will be too great, it will not be able to digest everything in a short time, resulting in heaviness, bloating and discomfort. It is much better to fill breakfast with water. Perhaps this way it will be less tasty, but you will always have honey, cinnamon, dried fruits and nuts in stock, which will improve the taste of the dish. In addition, these ingredients will make muesli even more beneficial for the body.
6. Young potatoes
This product is a real find for people who want to add as many healthy products as possible to the menu. The vegetable contains vitamins C and B6, magnesium, iron, potassium, phosphorus and many other elements for which your body will definitely thank you. However, there are some nuances here too - cook and eat potatoes with a peel, as it contains the aforementioned substances. If you boil or bake a vegetable and then serve it, it will become completely useless.
Make sure that there are no green areas on the skin of the young potatoes. They clearly indicate that corned beef is present in it, which has toxic properties. In this case, cut off the peel so as not to harm the body.
7. Chicken
It would seem, what mistake can you make in cooking chicken? This product has become so firmly established in our life and in the daily menu that every housewife learned the recipes by heart. However, there are still some nuances. So, fans of proper nutrition advise to remove the skin from chicken before cooking, because it contains a large amount of fat, which can increase blood cholesterol levels. To preserve the flavor of the meat and make the dish as healthy as possible, remove the skin just before serving. When the chicken is cooked, they absorb some of the fat from the skin, making it soft, juicy and flavorful. If the meat is fried without it, then it runs the risk of turning into a biscuit.
And try to avoid 9 mistakes that prevent even a simple dish from cooking deliciously