Culinary mistakes that we continue to do
 

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Culinary errors prevent us from enjoying the taste of the food or exclude from food all useful properties. From what it is time for all to get rid of, despite established habits?

Juices without pulp

Culinary mistakes that we continue to do

Juice and smoothies contain fiber that is useful for our digestion. Fiber also slows the growth of sugar in the blood and permanently acromedia appetite.

 

Sauces in salads

Culinary mistakes that we continue to do

To lose weight, many are depriving themselves of primarily fatty foods. Actually, fats in combination with vegetables give a stunning effect to the body: lycopene in tomatoes, lutein in greens, beta-carotene in carrots, lettuce, green onions, pepper dissolve in the presence of fat. So feel free to use fatty sauces and salad dressings.

Fresh menu for children

Culinary mistakes that we continue to do

Before, parents tried not to enter the children’s meals any flavor enhancers to spoil their perception of real food. But additives – flavorings – develop baby buds. Of course, spicy seasonings such as mustard, red pepper, horseradish, too bad for the digestive small children. But peppers, dill, parsley, Basil, rosemary, sesame, cinnamon, and garlic can be added to food already at 2 years.

Cutting meat

Culinary mistakes that we continue to do

Advice from professional chefs: any meat should be cut across the grain. Otherwise, instead of a gentle right-done steak will be tough difficult to digest the sole.

Hot food without a refrigerator

Culinary mistakes that we continue to do

It is believed that hot food can not be put into the refrigerator to make it chill. However, to leave uneaten food in the heat is much more dangerous for our health. At room temperature, it quickly starts to breed bacterias. Decant into a cold container and safely put in storage in the refrigerator.

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Coarsely chopped garlic

Culinary mistakes that we continue to do

The finer the chopped garlic, the more its taste and aroma it gives to the dish. Best to skip the garlic cloves through a press. Before you can add chopped garlic to the dish, it should breathe. When exposed to air, the beneficial properties of garlic are enhanced.

Vegetables and fruits without a peel

Culinary mistakes that we continue to do

There are many nutrients in the peel of vegetables and fruits, and cutting them off makes the products practically useless. The rind of better fills. Another source of vitamins and miracle are seeds of vegetables and fruits. If the seeds can be chewed and eaten, it is better to do it and not throw them in the trash.

Browning meat in a non-stick coating

Culinary mistakes that we continue to do

Despite the advantages of nonstick pans, it is not hard to overheat them and not damage the coating. And for frying meat and fish, we need a high temperature. So to make them much more suitable grill pan or cast-iron.

Adding salt early in the cooking

Culinary mistakes that we continue to do

Salt slows down the cooking process. Moreover, dissolved in water or juices is absorbed by the products, and you have to salt more and more. Salted just before serving, the food will have a more intense taste.

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