Most people do not come up with different dishes themselves, but look for proven recipes in all sorts of sources. But very often the result is not at all the same as we would like. Why does this happen?
We will not talk about the cases when we come across unreliable sources. Although recently sites with unverified information, with a lot of errors and typos on the Internet is becoming more. .. But it also happens that it does not work and a proven recipe. The reason is most often that we do not take into account any properties of the products used or subtle nuances of preparation. Here are a few frequent cases.
This product is different in grades, the amount of protein and gluten. Often we take for cooking flour of the wrong kind or variety, which is prescribed by the recipe. Or, for example, we forget to sift it. As a result, the dish is not at all the same consistency.
It is difficult to calculate their quantity correctly, especially if raw yeast is used, but not instantaneous. A lot depends on their freshness, quality, on whether they were stored correctly and whether they lost their properties in the end. In recipes, the right amount of yeast is usually given on the basis that they are fresh and absolutely quality.
You can write books about this product. Depending on the raw materials, the sweetness of sugar also changes. The lighter the beet, from which it is boiled, the less sweet is the sugar from it. Affects the sweetness of sugar and the technology of production.
Useful properties and taste of this product depend on the variety, size and quality of the root vegetable.
The taste and benefits of this vegetable are directly dependent on the variety, the amount of moisture and the quality of the soil on which it is grown.
This vegetable is interesting for its unusual taste, which can be changed if the sliced eggplant is pre-salt before cooking and drain the bitter juice. Such subtleties of preparation in recipes are often forgotten to indicate.
On store shelves this product is presented in a huge assortment, so it's very simple to get confused when choosing the oil. Now on sale there are a lot of newfangled and advertised types of butter: "light", "creamy-vegetable"( and the word "creamy" is written in huge letters, and "vegetative" - so that it is almost impossible to make out), etc. Remember: this is not the oil you need!
If the recipe says "Butter", then you should buy it, and not these newfangled inventions. The real butter is that on the packaging of which the fat content is indicated at least 72.5%, and it is also written that it is produced from natural milk or cream. And it should not contain any additives of vegetable fats.
Buying this product in stores, people are more often oriented to their taste preferences and fat content of this product, not at all thinking about what they like to drink. Check which milk you bought is easy. It is enough to freeze a small amount of milk in a transparent container.
Real milk freezes with uniform, white crystals and in some places there are frozen grains of cream( depending on the fat content of milk).Powdered milk crystallizes quite differently when it freezes. At the top there is a yellow-white turbid ice, with impregnations of grains of dry milk, and from below and around it crystals of ordinary ice from the water.
This list can be continued indefinitely, the main thing is to learn to recognize the products that you use for cooking. That's when you learn to cook real culinary masterpieces, while, quite a bit deviating from the formula.