I sometimes have bouts of culinary creativity: when I leaf through the next edition and suddenly itching with salivation begins, I want to cook what I have described.
At such moments, I diligently beat myself on the hands, because I know: if you immediately go to the kitchen, the result will be such that they have to feed people and kill cockroaches. Because here mistakes will be layered one by one.
What kind? I tried to highlight the main ones.
Frivolous attitude to the recipe
In fact, this is the misfortune of many (not only mine). It seems to us that we know better than anyone what will be tasty for us and what will not, and we can change the ratio of products in the recipe arbitrarily. For example, tomatoes are delicious, but let's put in more tomatoes. Or, why do we need sugar in a meat dish, and salt in a sweet dough?
But if it is said - add a spoonful of sugar while frying the onion, then this should be done, otherwise the onion will turn out to be “wrong”.
And if salt is indicated in the sweet dough, it means that for some reason it is needed there (spoiler: in order for the taste to be brighter and the crust more beautiful).
Frivolous attitude towards technology
If the recipe says that the suvid is needed, then it is needed. Any "I will tie it in a bag stronger and I will watch how the water does not boil in the saucepan", does not roll.
If you need deep fat, then you need deep fat (frying in a pan is a completely different thing). And if you need an oven with steam, then you need an oven with steam (a pan with water, put on the bottom, will not help here).
Therefore, if the recipe describes a cooking method that is currently unavailable, it is better not to experiment.
It has been said - a scapula means a scapula
Well, or it is the inset indicated in the recipe, which means that it is the tenderloin that needs to be taken. That is, it is not necessary to replace the meat components arbitrarily, with cuts from other parts of the carcass.
We all know perfectly well that the softness of the ham is not comparable to the neck, and the scapula and the undercap are the more, two more differences. However, when we start to cook something, this undoubtedly useful information manages to instantly fly out of my head.
Meat and meat. Hard? Well, let's stew (cook, steam) a little longer.
Yes, only the laying of other products very often depends on the cooking time of the meat component. And, even if you ate in it (which very few people do), it doesn't matter - the taste will turn out to be not the same.