Fortunately, not all common cooking mistakes are catastrophic, sometimes the mistake is simply a slightly unpleasant taste or texture
How painful it is to spend an hour in the kitchen preparing the perfect meal for yourself, family or dinner guests, only to discover that something went wrong.
But fortunately, not all the results of common cooking mistakes are catastrophic, sometimes the mistake is just a slightly unpleasant taste or texture. According to food and culinary experts, there are solutions that make these mistakes – to which everyone can fall – your little secret that no one notices and can benefit you in the future.
So make a list of 12 common culinary mistakes and their suggested solutions.
Add the oil to the pasta water
“Adding oil to boiling water does not make the pasta less sticky, but it prevents the sauce from getting stuck in it,” says chef Frank Proto. It becomes dull and tasteless, slipping off the fork with each bite.
Instead, he recommends putting in enough water (4 to 6 liters per pound) and stirring during cooking, “because lack of water makes it taste delicious or starchy,” warning against putting pasta in cold water or washing them after cooling, because “Washing removes the starch useful for preparing the sauce.” And Alexa Play culinary expert suggests, “add half a cup of boiling water to make a delicious sauce that sticks to pasta.”
Cooking potatoes in boiling water
If you put the potatoes in boiling water from the beginning, they will be soft on the outside but not soft on the inside. It is best to place it whole or cut in cold water; “Because it contains starch that needs to be thawed,” then put it on the fire for about 15 minutes – more or less depending on its size – with the addition of salt after cooking, according to expert Bly. Potatoes ripen when they can be pierced with a fork and come out as soft as they have entered.
Prepare the avocado early before serving
It is not appropriate to prepare the avocado early and leave it until it is ripe and browned and it is better to put on the table “a paper bag with a banana or an apple; to speed up the baking process ”, which. recommended by Meredith Carothers – of the Department of Food Safety of the U.S. Department of Agriculture, adding, “The oxidation process can be slowed down when storing avocado halves by adding lemon juice to it.”
Chop the chicken and meat once they are cooked
“Cutting the chicken after it is cooked can disperse its juices, making it dry and firm.” According to food expert Kurt Anderson. The same goes for steak, when you are tempted to cut it while it is hot; So the meat should be left for 10 to 20 minutes, to concentrate the liquid and ensure superior freshness.
Let the liquids boil until they evaporate
Whenever we are preoccupied with something boiling over a fire, we just feel it burning and spreading until the fire goes out and can cause accidents. To solve this old dilemma, expert Bly suggests trying the “wooden spoon trick” by placing a wooden spoon on the pot, breaking the growing bubbles and emptying them, not allowing the liquid to boil and spread.
Thawing frozen meat mess
Food expert Kurt Anderson says that “many at home are not very good at defrosting meat in the microwave and most of the time end up with something dry, cooked on the outside and raw on the inside.” It is best to melt it. in the refrigerator well before cooking, or soak it in water until the snow melts, until it is well wrapped in its packaging.
Soften the butter in the microwave
And we are still in the microwave.When a recipe contains butter at room temperature, it is a good idea. We should not put the butter cold or melted in the microwave, just cut it into cubes and wait a few minutes until it becomes soft enough to use. According to Marilyn Koch, author of Eat More of What You Love.
Cover the rice
When you lift the lid – to check if the rice is cooked – “the steam escapes and the heat dissipates, the rice-water ratio goes bad and you get strong rice,” says food blogger Dennis Bostard. Enjoy delicious and fluffy rice.
Put the spices in a metal bowl
Most spices contain acids and salt water that “react with metal dishes, affecting the taste,” according to Beyond Meat spice experts, who advise using clay or plastic dishes, instead of metal, in marinade preparation. .
Spices after cooking
And for the spices, because no one wants delicious chicken or steak without real taste; “If you adjust the proteins after they are cooked, the salt and spices will not stick to them and they will be consumed, as if they were not”, says the expert Proto; Therefore, proteins must be seasoned before cooking.
Add milk to scrambled eggs
This results in dried and chewed eggs that will boil excessively. It is best to use fresh eggs and beat them without spices and toss them in the pan on low heat, then add the spices before cooking.
Evaluate the ratio of your coffee to water
It is very important to consider the amount of water when making coffee, otherwise it will lose its wonderful taste; This is why the National Coffee Association recommends 1 to 2 teaspoons, for 6 ounces (175 milliliters) of water, for good-tasting coffee.