10 culinary mistakes that many keep committing

We all occasionally go to the kitchen to prepare our own recipes. Unless you are a professional chef or have a passion for cooking as a hobby, it is likely that you prefer to prepare a particular dish, the one you believe you do best. Too bad we often make the same mistakes.

At the awesome.club, not everyone has an ideal relationship with the kitchen. Therefore, we decided to find out what mistakes we often make in the execution of dishes.

To prevent the fries from turning into a sticky mass, they must be prepared for baking. A popular trick is to leave them in water for a few hours. But that takes time. To remove excess starch, rinse the potato slices well under cold running water and do not forget to dry them with a paper towel: moisture also interferes with the formation of crusts. Another important tip: salt the potatoes at the end, as salt attracts moisture to the surface.

To prevent the mashed potatoes from becoming watery, you need to drain the water from the boiled tubers and put them on fire for a few more minutes to dry them. When all the remaining moisture has evaporated, you can start preparing it. It is also possible to make a good creamy puree without milk: just mash the potatoes well and add a generous amount of butter. For those who like it more thin, it is important to heat the milk before adding it to the potatoes and the puree will not be too viscous.

To make the puree soup tastier, it is better to bake the vegetables before cooking or lightly stew them in vegetable oil. If you cook them right away, the dish will be less full-bodied and less flavorful. It is not necessary to add broths to a pureed soup made with braised or roasted vegetables, plain water will do.

Anyone who cooks frequently should know the magic formula: “fluff, pour and scrape”, which refers to the process of measuring the amount of flour. If instead of a scale you measure in glasses and cups, then do not limit yourself to just pouring flour into a bowl, unless you want to get heavier and denser baking. The flour in the package is not aerated enough. You may fluff her with a fork, then dump on a meter and shave the excess with the back of the knife.

Even the preparation of simple sweets, such as charlotte, has its own secrets. If you want to get an airy pie, put some dough first and then add the apples. If you do it the other way around, the filling will not be evenly distributed and all the pieces of fruit will be at the bottom.

Not everyone likes the smell of fried onions. To avoid this, in addition to cooking the onion more quickly, you need to salt it immediately as soon as you put it in the pan. That way, it will also be more crispy.

The Italians didn’t invent so many types of pasta for nothing. Each is ideal for a specific cooking method. So, for example, rotini pasta (screw) is used for salads. The famous bolognese sauce is best served with tagliatelle pasta rather than spaghetti.

Extra virgin olive oil seems to be an ideal, tasty and healthy product. However, it is not suitable for frying, as it smokes when heated and impairs the taste of food.

To get golden, crispy slices that don’t splatter fat from the pan, dust the bacon lightly with flour as you fry it.

In order not to break up the ground meat with a spatula while frying it, you can use a potato masher and mash the meat. This will make the pieces smaller and equal in size, resulting in a homogeneous filling or sauce.

Do you know another culinary trick? Share with us in the comments!