7 Mistakes We Make in the Kitchen

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Yes, each of us makes at least one of these mistakes in the kitchen. It is time to correct them, and life will be much easier. At least when cooking.

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1. A small hardboard

Who invented small hardboards? Who taught women to be squeezed on them at the expense of health? Who said it is easy to cook on them?

It’s a murky secret. Still, small 20-centimeter hardboards are the most frequent guests in our kitchens. Take them and place under the flowerpots. Instead, buy two, but very large ones. Now everything is fine.

2. A Bad knife

Of course, it is expensive but necessary. A knife is bought once and forever, so you should spare no expense for a tool that will not spoil vegetables or shred fingers.

You need:

  • a large chef’s knife,
  • a small vegetable knife,
  • a long flat fish knife,
  • a bread knife.

3. Too little water in the pasta

Do not save the water in which pasta is boiled. Why saving it, I wonder? A standard 0/5 kg pack of spaghetti requires 5-7 liters of water – then you will get a normal dish, not a porridge-like one.

4. Over-kneaded dough

Dough does not need long kneading, otherwise it becomes rubbery. The dough containing butter is particularly sensitive to kneading – so knead it gently and quickly – so that the pieces of butter remain in the structure of the dough. Then you must get tender crisp buns and rolls with a delicious crust.

5. Cold oil

Cold oil makes products tasteless and the pan – dirty. So pour it on the hot pan and wait a few minutes until red-hot.

6. Early-added garlic

Garlic added ahead of time turns into non-garlic. No form, no taste, no smell. Put it before removing the pot or pan from the stove – and cut into slices, not tiny crumbles.

7. Meat turned too often

The more often you turn a chunk of meat or a cutlet on the pan, the drier and harder it will become. And your fuss around the pan will turn into a culinary sabotage. A steak, a chop, or a cutlet should be turned only once – then it will turn out really tasty.

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