Culinary errors that spoil any dish

• Culinary errors that spoil any dish

You decided to cook a delicious new dish, and found a recipe strictly follow it, but the result was far from the original? Familiar to many a situation faced by almost all. Why is this happening?

1. Overcrowding pan.

If you want to fry the meat with a perfect crispy crust, do not hammer them with all the pan. Meat need a place. steaks steam enough for once.

2 non-stick frying pan.

We are not in any way against non-stick frying pans. They are perfect for omelets and pancakes, but as for the meat, it is best to choose a pan with thicker walls. For example, iron.

3. Do not salt the water for the pasta.

Indeed, many do not salt the water in which the pasta is cooked, hoping for a sauce. This is a mistake and lack of salt will cause your tastelessness spaghetti and the sauce did not help. If you are afraid to overdo, that's good advice - tablespoon per 300 grams of pasta.

4. Fry in olive oil.

Many people use olive oil, thinking that it superpoleznoe. But when heated all of its properties are lost, and burning oil can ruin the taste of your dishes. Use olive oil for salads and cooking - sunflower.

5. Measurement of the amount of dry ingredients with a glass.

Many of us use the grandmother's method and the method of our mothers, using glass as a measuring device. And we do not think that they can accommodate different volumes of dry products and liquids. Be aware that baking requires precision. Use measuring cups and kitchen scales.

6. Cooking in a frying pan of a cold.

The best chef will tell you that if you think your pan is hot, wait a few minutes and only then start cooking. That frying pan vegetables and meat will give the very crisp.

7. Throwing frozen meat in the pan.

Before you throw the meat in the pan or casserole, make sure it is thawed. Soft meat evenly heated and frozen, in contrast, may look finished, but inside it is raw. This rule holds true for the oven.