It would seem that everything is done perfectly. All products are weighed to the accuracy of a gram, stacked in the right order, cooked for as long as necessary. And the dish that delighted you at the girl-friend, and whose recipe you recorded with all the care, turned out to be completely inedible. .. Why?!?
Here are some mistakes that beginners mistakes often. Avoid them, and your culinary creations will enthrall friends and family!
The recipe has not been read completely
The recipe is usually long, you can not remember everything. The eyes ran, the ingredients were remembered, their hands wanted to cook. ..
The main thing to remember is that the most important information is not contained in the first lines of the recipe. What you can miss without reading the recipe carefully may be a matter of principle, a mistake in which can turn into a defeat, not a victory.
A good cook always carefully reads the recipe in advance and thinks out all the details before starting to cook. It is necessary to develop this habit so that when the guests are already on the threshold, your boiled pork, which you promised them, would marinate as a couple of nights, and you would not sit with an amazed face - how could I not read it.
Overfilled frying pan
Try to be very careful about the size of the dishes in which you plan to cook. Do not even try to lay a large turkey in a standard scallop.
This is especially true for frying pans. Products need to be evenly fried, evaporated, if this does not happen, then the food turns out to be tasteless. It is very uncomfortable to mix food in small dishes, as a result, you will either burn mushrooms, vegetables or meat, or the dish will turn into porridge.
Did not try the dish during cooking
No matter whether you are a vegetarian or not, you must try all the dishes. Professional chefs always try their dishes, and throughout the cooking process.
Remember: if the recipe contains half a teaspoon of pepper, this does not mean that it is exactly what you need to put. Then how much do you need, you ask? Try, try and try again. Add seasoning or spices, try. Not enough - we add more. Here everything is achieved by experience.
Meat is cut on fibers
There is a rule of cutting meat - cut only across the fibers. But we are always somewhere in a hurry, and especially often at this moment. As a result, instead of a delicious, juicy chop we get our crown dish "sole."
Poorly heated frying pan
The main rule: heat a good frying pan and fry without oil. Yes, you did not misinterpret, without butter you can often fry both fish and meat.
There is one more rule: heat a frying pan, pour oil and then lay the food. Do not hurry! You can not pour oil on a cold frying pan and then spread the dough or meat! When baking pancakes, heat the frying pan almost red. But still remember the rules of fire safety, be extremely careful.
Added fire
Again we run, run, run. If we have written on the prescription to put out a certain amount of minutes on fire, and we increased the fire and think that the dish will be prepared more quickly, then we are grossly mistaken. Here comes the proverb: "You'll laugh - you make people laugh."If it is written to extinguish, then it is necessary to simmer on low heat.
Lovers help in the kitchen
Each family has a favorite family, who help to cook all the time. It is expressed in such questions: and you have salted? And how many minutes? And put it? They will necessarily look into the oven, into the frying pan, into the pan. And yet they will take a spoon, shovel and will definitely be poking around in the preparations.
Do not be very zealous and often interfere with the cooking process, there is no need to turn every minute meat, or try to pick a frying pan or, even more sloppy, always look into the oven. For example, looking all the time in the oven, you change the temperature regime, and who knows how much your dish will be prepared. Have fun cooking, relax while cooking.
The best advice is to leave the future dish alone, do not worry it again. If you are too persistent, your dish will be cooked in a suboptimal mode and either burned or half-baked.
You do not have a thermometer for meat
A professional or a novice cook should have a certain number of technical assistants. Knives, a good grater, a whisk or a spatula and, of course, a meat thermometer.
This magnificent thing will help you cook divine meat. Baked duck or goose will be your crown dish. The thermometer itself is inexpensive. And plus you will no longer need to open the oven and check under the heat of the oven the readiness of the meat.
Has the meat rested after cooking
Remember that you can not serve meat directly from the oven or from a pan. Rabbit and chicken should "rest" for at least five minutes, beef and pork for at least fifteen minutes. But the lamb needs to be served within ten minutes after cooking - this is an exception.
Spices and salt remain in marinade and breading
Very often, when we get meat or fish out of marinade or breading, the meat is not salted and the fish is fresh. Why? All the salt and spices remained in the marinade. Be sure to attach the dish before breading or pickling.
Oven and its quirks
You should know all your technical appliances by heart. Some in the oven have a warehouse that is more disgusting, forms and frying pans. Familiarize yourself with the features of your oven in advance. Find out what kind of it you have, how to light, believe me, many do not know what and how to do with it.
To know how good your oven is, put slices of bread on the baking tray evenly. Those places that burn, not suitable for pies or casseroles. What to do? Do not put the baking dish in those parts of the oven.
It is very important to do this all in advance. And not when the guests are already at your doorstep.
Drizzle vegetables with cold water
Peas, asparagus and broccoli have a beautiful green color to be preserved when cooking, it is necessary to coat them with cold water immediately after cooking. It is important not to digest these products, cook them as long as prescribed in the recipe, and not a second longer. The color, shape and taste of the product will be preserved.
Forgot to unfreeze
It is important to remember: you can not cook not thawed poultry, fish or meat. Outside it will burn, inside it will be damp. Defrost on the middle shelf in the refrigerator. Leave the night for a half-finished product and by morning you will have what you need.
Inexpensive products
Special products are required for a special case. And if this recipe says oil, then you need to add butter, and not margarine.
Your mood
When you cook, never think - it will not work. Otherwise it will be so. If the mood is positive, then you will succeed! But if something suddenly does not work out, sit down, think what specifically, draw a conclusion and try again next time.
Good luck to you!