I, like everyone else (probably), often cook according to recipes from the Internet. Most often, I have no complaints about them. Indeed, in fact, the main thing that needs to be done is to critically evaluate not only the composition of the products, but also, in fact, the cooking technology.
Because there is nothing worse than solving:
- Oh, and I have everything for this casserole - and rush to cook, not thinking that the result may not suit you.
For example, I often have to "modify" interesting options "for myself". For example, in the case of stewing or baking under creamy or some other sauces involving dairy products (sour cream, yogurt). As for me, the sauce on dairy products, added before the start of baking, becomes rough and flakes to the show jumping. The degree of delamination may vary, but I am not satisfied with this.
Therefore, whatever is written in the recipe, cream, milk, sour cream, coconut milk - and anything else that is responsible for the creaminess in meat and vegetables - I add at the very end. To warm up a little, that's all.
Therefore, recipes in which it is recommended to bake everything in cream or sauces with dairy products - they scare me with their unpredictability. To languish is a different matter, there are different temperatures.
I am also frankly afraid to experiment with recipes in which a "real treat" is obtained from a minuscule main product.
I am alarmed already by their names - for example, "Five liters of juice from just three oranges."
Or "Two kilograms of delicious cutlets from three hundred grams of meat."
Most often I just don't understand such recipes.
Why add juice from unfortunate oranges to water with citric acid and sugar? Can be simply diluted with concentrate or flavors. The benefits, IMHO, will be the same. That is, equal to zero.
And to mix three hundred grams of the unfortunate minced meat with potatoes, breadcrumbs, onions... what else can be used as a filler - and why? Such a mixture will not have the taste of meat anyway! Isn't it easier to cook zrazy (yes, there is more work, but it's delicious), or separately - potato cutlets, croquettes, whatever, and separately - stew the same three hundred grams of minced meat in onion sauce? You can combine all this when serving, and it will be many times tastier and more interesting than an incomprehensible mash.
And I always pass by recipes that shout "schnitzel without meat, but it tastes like meat", "When the guests ate, they thought it was fish, they were very surprised when they found out what was there ..." (the fish was not even close lay). Play with flavors, then, of course. very good. And molecular cuisine, which turns meat into foam with the taste of fish, or works some other miracles, has the right to life. But this is all very, very difficult, it requires knowledge at the "God" level, professionalism, and even more so, equipment.
However, such recipes do not even smell of molecular cuisine. I don’t know what it smells like. Therefore, I always bypass them.
And you? Do you have "tags" that distinguish recipes that you won't cook in any?