Going to the kitchen to prepare another culinary masterpiece, we automatically make a number of mistakes that we don’t even guess about. Since childhood, we have looked at how our mothers and grandmothers cooked and now we arbitrarily change the ingredients in the dishes, overdo it with bouillon cubes, add a little salt when cooking pasta, and also do many other things that it turns out should not be done.
Improvise without a plan
Rules exist to violate them. However, this phrase, which has already become winged, is not applicable to the preparation of delicious food. The recipe is given to you for a reason, and some points are sometimes catastrophically important. Therefore, if you decide to improvise in the kitchen, then make sure that the initiative will not be punished.
Besides improvisation in cooking should still go according to some plan. It is important to understand what combines the foods that you cook and which ingredients you can really add and which ones you shouldn’t touch.
Do not make blanks
Even eminent chefs who work in prestigious restaurants deal with blanks. So why not prepare some ingredients in advance. Allocate to it only 2 days a week, and you will manage to carve out 2-3 free hours a week.
What can you cook in advance? Home-made sauces, stews and beets, browned onions and carrots. And you can pre-cut vegetables: carrots, peppers, celery.
Use blunt knives
Blunt knives are the main enemy of tasty and appetizing food, and also the fighter of good mood and culinary inspiration. Cooking turns into real flour, if the knives are not sharpened. And it's just dangerous. After all, you cut products with effort, which means you can inadvertently overdo it and cut yourself.
Buy a special stone for sharpening knives or a sharpener. They are sold in any specialty stores. You can also give knives for sharpening in the workshop. Ideally, do it 2-3 times a year.
Randomly change ingredients
Of course, cooking is creativity. But there is a limit to everything. If this is your hobby and you, for example, run a culinary blog in which you share interesting and unusual recipes with the public, then experiment with pleasure.
And if you are counting on a delicious dinner, but you understand that there are no necessary ingredients, then you shouldn't trick. Just cook another dish. If you replace too many ingredients, the result will be completely different than you would expect. And the dish can even be spoiled.
This is especially true for baking, where each ingredient and its dosage are extremely important. The difference can be significant even if you just replace the margarine with butter. Well, or vice versa.
Overdoing with bouillon cubes
Bouillon cubes contain a lot of salt and spices. It’s very easy to go too far with them. And then the soup will not as tasty as we would like. Therefore, do not add too many cubes to your dish.
Better yet, use pre-cooked concentrate. Fry in the oven to brown the bones with a small amount of meat, a couple of onions and carrots. Then boil it all in water for a couple of hours. Take out the bones and vegetables and boil the broth half. Then add bay leaf, allspice peas and boil another 10-15 minutes.
Cool the broth and strain. Pour it into small sachets. It will be a very cool and useful home base for soup.
Add a little salt when cooking pasta
Any pasta should be boiled in well-salted water. Do not be afraid to overdo it with salt: pasta absorbs exactly as much as they need. The main thing - the right salt.
And you need to do it this way: add a generous pinch of salt to boiling water and stir well to dissolve it completely. If you immediately add the pasta, they will keep grains of salt in themselves and get salted. Therefore, always stir the water well.
Do not try food while cooking
Be sure to try what you are cooking. During the cooking process, you still have a chance to correct the culinary error. And when the dish is already fully prepared, then there is nothing you can do. If the food already at the cooking stage seems tasty to you, then the result will be great.
Keep the milk in the wrong place
Dairy products (yogurt, kefir, milk, etc.) should be stored on the shelves of the refrigerator, and not in the door. It's all about the temperature, in the door of the refrigerator it is above the optimum, so dairy products will deteriorate faster. Yes, it is convenient, but the quality and freshness is still more important.
Store fruits and vegetables in one place.
Modern refrigerators are made up of many compartments for different products. Store products in them as convenient and cool as possible. Everything is at hand and in sight. However, this does not negate the fact that the storage of products must obey certain rules.
So, vegetables and fruits are still best kept in separate sections. If possible, all vegetables and fruits should have their own separate storage container. This will increase their shelf life. This is due to the fact that some products are incompatible in terms of their one-time storage in the refrigerator. Thus, bananas and apples emit gas, which contributes to a more rapid ripening of other fruits and may lead to their premature rotting.
Tomatoes and fruit with a bone should be kept at room temperature. In the refrigerator, their flesh can very quickly turn into mush.
Put hot food in plastic containers
Plastic containers are convenient. You can cook for a few days in advance, put it in containers and send it to the fridge. And now you are not worried about lunch and dinner tomorrow.
However, not everything is so great in this story. Plastic containers can release chemicals BPA (bisphenol a) and BPP (bisphenol c). These chemicals threaten the functioning of the reproductive system, disrupt hormones and may even lead to cancer.
Scientists have determined that such a harmful effect occurs if the plastic is exposed to hot temperatures. According to research, the release of chemicals from hot food or liquids occurs 55 times faster.
Therefore, we strongly advise you not to put hot food in plastic containers. Wait for your food to cool, or give preference to glass and ceramic containers.
Use spices to the "finish"
Does your home have a rich selection of different spices and spices in large containers? This is both good and bad at the same time. Good, because it's cool, because you can experiment in the kitchen.
But bad, because the spices should not be stored for a long time. Over time, they lose all their taste and aroma. Try to buy spices in small containers and store them in a dark place where direct sunlight does not fall.
Open the oven in the process of cooking
Of course, you need to check what you cook. But we advise you once again not to open the oven in the process of cooking lunch or dinner. The fact is that when you open the oven, too much heat comes out. As a result, something somewhere may not fry evenly, and the cooking process itself will take longer.
One time will be enough to control the process and turn the pan, shape or ingredients of the dish, if necessary.
Keep food on the fridge
If this is about you, then get rid of this habit. The refrigerator in the course of its work releases heat, which rises. Therefore, all products that are on the refrigerator are at risk. They will deteriorate much faster from such storage.
If you want to keep bread, cookies and other carbohydrates longer, then place them in a dark, cool place.
Wash vegetables, fruits and berries, returning home
If you washed a vegetable, fruit or berry, then be prepared to eat them. Otherwise, just put the fruit in the refrigerator until better times. When you wash fruits, vegetables and berries, and then put them in the fridge, it does not in the best way affect their freshness and quality. The fruits begin to rot much faster. As a result, you have to throw them away and deny yourself a snack.
If you are extremely pedantic by nature, we advise you to wipe the fruits with a paper towel before putting them in the fridge.