Good Lifestyle

Each of us is faced with a situation where seemingly everything cook strictly by prescription, as a result, to say the least, remained dissatisfied. What is the cause insidious failures? We have collected some of the most common cooking mistakes that can easily spoil the taste of even the most unpretentious dishes.

How not to spoil the pasta

Flush pasta or pasta in cold water - inexcusable error. In the cooking process on the surface of pasta starch is formed, which subsequently promotes better wicking sauce. Chef advised to use the water in which the cooked pasta or pasta, for sauces.

How to cook the perfect steak

Meat for steaks must be cut across the grain. Otherwise, even the most succulent product during frying turn into inedible rubber. For roasting, use a grill pan or cast-iron. So you'll have a crisp and delicious crust. At Teflon pan this effect will not achieve.

At what oil is better to fry

Never use cooking unrefined vegetable oil. When strong heating they lose all their beneficial properties and quickly starts to burn and smolder. Understandably, burnt oil completely spoil the taste of any dish.

How not to spoil the mashed potatoes

Conservatism and traditionalism - is not always bad. In the case, with mashed potatoes, so accurately. To make it, always use a familiar tolkushkoy. Blender only spoil everything - and purees become a tasteless, viscous paste.

How to cook dumplings

Process of preparation of dough products require little sensitivity and large amounts of water. If the water is not enough, dumplings, ravioli or pasta just stick together. Then this obscure and sticky lump is even a cat ashamed to offer.

Broth preparation secret

The broth is a must at the end of cooking salt. If you do the opposite, the output will be too salty. If you want to obtain a saturated broth and steep, immerse the meat immediately in cold water.

Proper potato bake

Before baked potatoes, soak it in water for an hour, twice. Then bake. Water removes excess starch - potato wedges and turn out perfect and uniformly rosy.

Carrots or onions? That send to the pan before?

The eternal dilemma for non-professionals. First you need to fry until soft and caramel-colored onions, then add the carrots. If you do the opposite, and start to fry vegetables with carrots prigorit quickly as the time required to cook it less.

Herbs and spices. More - is better?

Spices should emphasize the taste of a dish. In no case do not drown it. Therefore it is not necessary to put the pan in all that you have in your kitchen. Teach yourself and know when to stop in time to stop.