Today I decided to collect "bad habits" that prevent the preparation of a delicious dish in one, so to speak, list.
But I want to note that I could not remember everything. Because each of us marks what he sees and what he himself once sinned with.
And in the first place I have ...
The habit of cooking everything for too long
We are so afraid of all kinds of parasites, bacteria, viruses and other things that may be hiding in the products! And what gets rid of these bacteria, viruses and parasites? That's right, heat treatment!
Therefore, we actively fry, steam and cook food. Very often - much more than is required in general, well, and much longer than it takes to get a delicious dish.
Moreover, the habit of digesting and overcooking everything works even where parasites and other horrors are not and cannot be.
For example, in creamy sauces. How many times have I observed - add cream and boil, boil, boil the product with them. Well, or baked... As a result, the sauce even begins to flake! But after adding cream to ready-made, for example, mushrooms or meat, it is enough to warm up the dish and that's it.
There will be no diarrhea, believe me.
Both meat with chicken and fish should not be cooked before turning them into porridge and coals. In most cases, they already come to us after being frozen. There, all parasites from low temperatures died out, if any.
We are afraid of salt and spices
It is believed that it is better not to add salt to the dish, to oversalt it. In restaurants and cafes, by the way, chefs very often follow this principle. Moreover, everyone has their own perception of salinity, therefore it is easier for the guest to add salt to the dish himself than to choke on the oversalted one.
But! Salting on the plate is often not something that spoils the taste, but... Does not give the desired effect. Therefore, if you cook for yourself, you should initially add some salt, and add additional salt, and report all seasonings.
Yes, experimenting with "how much to weigh in grams" can take some time. But believe me, the taste of the same stew, which is immediately salted and seasoned as it should be, is much brighter!
We cook pasta (pasta) in too little water
And then they are forced to wash it.
At the same time, we appeal to the fact that pasta (pasta) is of no quality, cheap. That's why they stick together - how not to rinse? Dear friends, believe me, even if you cook cheap pasta according to the rules (a liter of water, at least one hundred grams of dry product), then they will turn out, albeit not quite ideal, but much tastier.
By the way - absolutely no need to drain all the water from the pasta, it is worth leaving a little in them. Then the end result will be a little better - the pasta will not be so dry.
We crush the garlic
Each of us has a garlic press in the kitchen. I myself have crushed the garlic stubbornly for many years - it's convenient and quick. That's just... garlic, passed through a garlic press, gives off its taste and aroma more intensely. Because of this, its taste and aroma change faster, and by the end of cooking, firstly, unnecessary bitterness may appear in the taste, and secondly, the aroma will become very coarse.
It will be much better if the garlic is… finely chopped.
What errors have you encountered?