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Even the most expensive ingredient can be spoiled by improper preparation, combination and presentation. To preserve the palatability of your food, some culinary mistakes should be avoided.
Unsuccessful slicing of food
There are many cuts of products, but the degree of their readiness will depend on the size of the pieces and the proportions of the ingredients to each other in size. For example, finely chopped meat or vegetables will become tough and dry at high temperatures. Larger ingredients will not have time to cook, while smaller ones will start to burn. It is always important to consider the cooking time of each ingredient in a common pot and place them in turn or correlate the correct slicing sizes.
Using mayonnaise
Mayonnaise is a ready-made cold sauce and when heated it changes its taste. It is recommended to add mayonnaise to dishes, the temperature of which does not exceed 60 degrees. If the temperature is higher, the sauce will stratify and look indecent. You should not use mayonnaise as a marinade for fish and meat.
Unsoaked cereals and nuts
Cereals and nuts contain a lot of vitamins and useful microelements, protein and carbohydrates, as well as fiber. At the same time, these products contain enzymatic inhibitors that help slow down the reactions in the body and significantly reduce the bioavailability of nutrients. To maximize the benefits of cereals and nuts, they should be soaked in cold water for a while before cooking.
Lack of fat in salads
Dieters try to reduce the amount of fat in their diets by all means. But vegetables in a salad will not be of great benefit to the body if they are not seasoned. Substances in vegetables and herbs, such as lutein, beta-carotene, lycopene, antioxidants, are absorbed in our body only together with fats. The same applies to fruits. Which is preferable to season with medium-fat yogurt.
Whole Flax Seeds
Flax seeds contain fatty acids, antioxidants and fiber, and therefore they are promoted as an excellent supplement in the diet of a healthy person. However, it is a big mistake to use them whole, since they do not open in the stomach, and everything of value is contained inside the seeds. It is best to grind or grind them with a blender before cooking.
Chilled food in the refrigerator
Before we send the leftovers of cooked food or preparations to the refrigerator, we cool them down to room temperature so as not to spoil the equipment. But within 2 hours after cooking, bacteria begin to multiply in food. Therefore, do not wait for the final cooling, but immediately send the pan to the refrigerator, placing a hot stand on the shelf.
Wet and cold foods
If you wash your vegetables before cooking, you should wipe them dry before cutting and placing them in the dish. Otherwise, excess moisture will turn the whole dish into porridge. Also, you cannot immediately cook food from the refrigerator – they should be allowed to reach room temperature, and only then cook at a high temperature.