How we ourselves make food tasteless: 10 mistakes

Sometimes, when cooking, we perform completely unnecessary manipulations, because “this is what my mother did” or “it is written in the book.” But progress does not stand still and the quality of products and ingredients changes for the better, and some ways to improve the dish work quite the opposite. This is how rubber meat, sticky spaghetti and first courses oversaturated with spices appear.

What are the mistakes that steal taste from our food?

Rinsing pasta

After boiling, valuable starch remains on the pasta, which gives flavor to the dish and allows sauces to be perfectly absorbed. Once upon a time, rinsing pasta under running water really helped to save them from sticking – the quality was poor, the pasta was too sticky. But today there is no need for this – just extra time.

Whipping potatoes with a blender

Of course, this method is much easier than spending a few minutes with a crush. However, the paradox is that this device, created to facilitate work, will only add work. Because you will have to cook a new portion, since the starch released during the quick beating process will make the dish tasteless and sticky.

Cooking Tomatoes Along with Everything Else

The juice that tomatoes release when heated to a high temperature interferes with the preparation of the vegetable stew. Vegetables are not stewed, but boiled in tomato juice and an unappetizing mess is obtained. If there is meat in the dish, then it will cook faster in the juice and begin to lose vitamins, and its structure may become harder. Chop the tomatoes very finely and add at the very end of cooking.

Onions chopped in advance

In order to save cooking time, we often prepare all the necessary ingredients in advance. But the chopped onion begins to taste bitter long before entering the dish and strives to spoil the taste of the rest of the products. In addition, being weathered, the onion loses most of its beneficial properties.

Salt water at the start of cooking

During the cooking process, the water boils away and the broth becomes more concentrated, which means salty – which means there is a risk of getting an oversaturated dish and spoiling the ingredients. In addition, other products included in the broth give their salt to the dish, enhancing the taste.

There are baked goods still hot

First, hot dough can damage mucous membranes. Secondly, even the sharpest knife will not be able to cut the hot dough – this will lose the baking shape. And the chefs recommend letting the pastries brew, letting them reveal their aromas. It is recommended to eat muffins, and altogether, the next day after preparation, and baked goods with dried fruits and alcohol are kept for weeks!

Putting on “everything and more” pizza

Pizza lovers often complain about the modest filling, and at home they generously sprinkle the dough with everything that comes to hand. But from the abundance of products, the dough is not baked, and there is no need to talk about a crisp crust at all.

Extinguish soda with vinegar

Baking soda is a great baking powder that releases carbon dioxide when exposed to heat or acid and helps the dough rise. Often there is acid in the recipe – sour cream, kefir – and it is quite enough for a chemical reaction. Extinguish soda with vinegar, carbon dioxide immediately evaporates and the whole meaning is lost. Use baking soda and citric acid in a ratio of 5 to 3 for loosening – and your baked goods will be fluffy!

Fry onions and carrots at the same time

Carrots are first put into frying, and after a couple of minutes, add onions. The cooking time for carrots is slightly longer. Otherwise, you get either raw carrots or burnt onions.

Fry freshly cut potatoes

After cutting, potatoes release starch, which instantly turns the dish into a sticky porridge instead of a fried crust. Soak the sliced ​​potatoes in cold water for an hour, remove excess moisture, and then fry or bake.

Delicious dishes for you!