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What to avoid newcomers to the kitchen.
During the quarantine period, some of them had to walk through the kitchen for the first time, learn how to make decent coffee, fry eggs. The American magazine “Simple Simple” lists seven cooking mistakes that beginners make and advises how to avoid them.
The first is that
many don’t read
prescriptions
until the end,
before they start making homemade food. A basic rule of thumb for the successful implementation of each recipe is to carefully read the products and instructions from cover to cover before putting the pot on the fire.
Marinating and stewing foods, for example, often takes hours, and some of the batter and desserts must sit in the refrigerator overnight. If you are going to make a useful homemade bread yeast, you will need at least six days. You start to boil the broth, but it turns out that you don’t have half of the ingredients.
Therefore, start cooking only when you have studied the instructions in detail, obtained the necessary ingredients and know in what sequence to use them. French chefs have an expression for this order: mise en place.
Don’t overflow
frying pan when
fry or
you bake
food – will soak and soften. When cooking mushrooms in butter, French fries, or stir-fried tofu, they need to be collected only in one row. Thus, the products will have direct contact with the fat and the hot surface of the pan to obtain the desired palatable brown crust. This effect is called the “Mayar reaction” and signifies an interaction between amino acids and reducing sugars, which gives the dishes in the pan a distinctive irresistible flavor.
Do not forget
salt in the water
for pasta,
because the dish will come out lewd. During cooking, the pasta absorbs the salt from the water and thus acquires a flavor. Don’t be afraid to salt them; When you serve them, you will see that they are good. One of the recipes is 10 g of salt per 100 g of pasta in 1 kg of water.
Be careful not to overcook them, otherwise you will wonder why your “kacho es pepe” is not as tasty as in a Roman restaurant. The ideal Italian version is “fragile but firm” or “al dente”.
Another principle for any type of dish is not to add all the spices at the end, some are added in the cooking process.
Do not use
old spices,
avoid And dry
Although they won’t make you sick like other expired products, herbs and herbs left in the kitchen cupboard lose much of their aroma and flavor over time and begin to turn bitter. Replace weathered cumin and curry powder with cooler options.
Dried thyme or oregano jars work in an emergency, but if possible buy fresh. A handful of freshly picked cilantro or basil completely transforms the meal. If you’re going to stock up on dill and parsley, it’s best to wash, chop, and freeze in the freezer to keep them fresh.
Discard
blunt knives,
take them to a grinder or sharpen them yourself regularly. Keeping your kitchen knife in good shape will save you time and effort and allow you to cook better. Products will have an aesthetic appearance, they will not be roughly trimmed. At the same time, cutting with a sharp blade is much safer than torturing with a dull knife that can slip and injure you.
Supply
with thermometer
to bake
meat, chicken, fish. It is the only way to achieve the ideal preparation by measuring the internal temperature and destroying potentially dangerous bacteria. “The color of the crumb is not always a reliable indicator that the dish is ready and harmless,” said Veronica Pfeifl, an expert with the US Food Inspection.
The flame retardant thermometer is easy to use: just when grilling, stick it in the center of the meat and watch the scale. The values are different depending on the degree of baking to be achieved. But generally, beef with blood is ready when its internal temperature reaches 65 degrees, lamb and pork – 80-85 degrees, fish – 62 degrees, poultry – 90 degrees.
Avoid stabbing and flipping the meat too often, especially if you want a tasty tan on your steak or salmon. As with a full skillet, the longer food is interrupted, the more difficult it will be to achieve the desired crispy crust. The meat is ready to flip when it separates from the bottom of the plate.
Do not forget
try
constantly
the food you cook. And the most ideal recipe requires your participation. Cooking is a process, even a dialogue, in which you tell the plate how much time, additives and spices it takes to be to your liking.
Factors like the altitude you live at, how your oven bakes, what fat you use, how you like your meat all play a role in this. Therefore, the prepared recipes are not followed blindly, but should be tested after each spice and cooking stage.
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