Let's just understand: for some food - in the truest sense of home, the center of the personal universe, where no Only with great enthusiasm preparing goodies for the whole family, but also pass the most intimate gatherings and holidays. For other kitchen - just a room adapted for the cooking of food, which by no means absorption into the cult is not being built.
Nevertheless, there is something in common in both cases, namely the mistakes that both experienced housewives, and those to the creation of culinary inspiration has as much as an elephant to porcupine. Editorial Kolobok.ua I collected 5 mistakes that hinder the dishes to be cooked perfectly. They are - in front of you.
WASH PASTA
Well, admit it, because you do often do just that - wash out cooked pasta water. Most likely, as you did your mother and grandmother and your actions - just a "mapping the genetic memory." But if our mothers and grandmothers all clear (at that time the pasta was, quite frankly, of dubious quality), now a habit rinse pasta after cooking not only lost its relevance and directly entered into the category of myths that are long overdue debunk.
So, why not wash the cooked pasta? Because during cooking on their surface a valuable starch, which in turn helps to better soak up the sauce. In Italy - the world champion on the various kinds of pasta, housewives, for example, even the water in which the cooked pasta, not discarded and used to dilute thick sauces too.
BOUILLON salt when boiling
Remember how often, buying a piece of luxury, such as beef and cook dreaming stunning soup out of it based on excellent broth, in the end, you find that everything would be fine, but that's just all too overdone. And you know why?
That's just because of the fact that the salted broth at the beginning of cooking. Water during cooking inevitably boils and in fact it is necessary to add and, accordingly, dosalivat.
SODE extinguish vinegar
Another completely useless "greetings from the past." But how, you parry, because our mothers and grandmothers used this technique on a regular basis, and we all remember what then get stunning cakes.
Remember remember something, but no harm will know that when quenching soda vinegar, all the carbon dioxide, which should in theory give the dough airy, away... into the air. But for raising test answers it is just the soda, which is in the process of this chemical experience was lucky to remain outstanding.
Bake POTATO IMMEDIATELY AFTER CUTTING
How many times, taking out of the oven another baking sheet with potatoes in selyanski, famous for its delicious crispy crust, you find that in fact received, at best, shriveled cloves?
Reveal secret soak potato slices couple of hours in cold water prior to lay them on the pan. During the time spent in the water, the potatoes will get rid of excess starch, and after baking, you still achieve the very appetizing crust.
SUGAR soup, salt - in a bun
That's just not an error. Error is neglect of sugar during the preparation of savory and, accordingly, salts - during the preparation of the sweet. Of course, we do not recommend in the soup add as much sugar as you add, when the cook, for example, jam. But 1 small pinch to soups and second courses - especially those which contain acidic ingredients such as tomatoes, - the ability to qualitatively improve the taste.
The salt acts against the same algorithm: 1 small pinch baking gives a more intense flavor. Try it!
