12 Cooking Mistakes That Spoil The Taste Of Your Food

It would seem that all the ingredients are selected according to a clear proportion, and the recipe is strictly followed.

It would seem that all the ingredients are selected according to a clear proportion, and the recipe is strictly followed. But something still goes wrong - the taste of the dish leaves much to be desired. It may be simple culinary mistakes - we have selected the most common of them.

fill the pan

 

To cook meat or vegetables with a crispy crust, good oil and honey sauce are not enough - you need to properly arrange the products in the pan. The main rule: vegetables and meat should not touch each other to form a crisp.

Fry on a Teflon coating

Often, meats and vegetables may not develop a golden crust due to the material of the pan: chefs recommend using cast iron to create a golden crust.

Undersalt the water

If the pasta is undersalted, it will be extremely difficult to bring it to the desired taste. The optimal amount of salt per 100 grams of pasta is 1/3 tablespoon.

Use olive oil for frying

 

Olive oil should not be used to fry vegetables or meat: it loses useful trace elements and becomes bitter, which can worsen the taste of the finished dish. It is best to fill the already prepared dish with olive oil, and fry in vegetable oil.

Measure products for baking with a faceted glass

When baking, it is important to measure the exact amount of ingredients, and often we are asked to do this with a faceted glass. But often the volume does not correspond to the weight of the ingredients - so you should use measuring cups or scales.

Weakly heat the pan

Vegetables and meat acquire a golden crust only if the pan is heated to the limit - then the crust forms almost instantly.

Long fry garlic

 

During the preparation of many dishes, chopped garlic should be added at the end of cooking or sautéed for a few minutes, then removed from the pan. The fact is that overcooked garlic can quickly burn and make the dish bitter.

Roast cold meat

Do not think that the meat can be taken out of the refrigerator and immediately fried - it must first be warmed up to room temperature. In this case, the meat will be evenly fried and will not remain raw inside and cooked outside.

Serve cooked meat immediately

Like baked goods, salads, or soups, meats take a little time to develop their tastiest flavors—so it's best to let them rest for 5 minutes before serving so that the juices are evenly distributed throughout the fibers.

Send vegetables and fruits to the refrigerator

 

Meat, cheese, and milk are best kept refrigerated, but not all fruits or vegetables. For example, mangoes, potatoes, eggplants, garlic, etc. do not tolerate cold well, and, accordingly, spoil faster.

Turning food in the pan too often

Leaving food alone while frying is one of the main rules for good cooking. It is enough to turn over a piece of meat, fish or a cheesecake several times, otherwise meat juice, breading and an indistinct cheese mass will remain in the pan instead of the finished dish.

Boil eggs too long

 

A hard-boiled egg does not need to be boiled for 20 minutes - 5 minutes of good cooking is enough. Then the yolks will not turn gray-blue, and the taste of the protein will not look like rubber.