10+ Foods whose result can be disappointing if prepared incorrectly

Cooking is a science. One wrong detail can ruin even a dish from a Michelin star restaurant. It doesn’t matter if you are an experienced cook or an amateur, everyone can make mistakes. The important thing is to know these mistakes and be able to avoid them in time.

awesome.club searched in websites cooking tips for you to avoid common kitchen mistakes and turn each of your dishes into a masterpiece.

In the classic recipe, cooks recommend steaming or blanching squid in boiling water for about 50-60 seconds. Otherwise, the squid becomes rubbery and bad to eat. However, if you ran out of time, continue cooking it for 30-40 minutes. During this time, the squid will absorb the broth, increase in size and become soft.

After preparing a steak or ribeye, the temptation arises to cut it into pieces and eat it immediately. But hot meat releases its juices and risks becoming dry and tough. To prevent this from happening, let the dish “rest” for 5-10 minutes after cooking.

Food critic Dave Lowry advises eating risotto with a spoon, starting at the edge of the plate and working toward the center. This keeps it warm longer, as the fork leaves trails that cool the risotto.

At the end of cooking, we drain the pasta water. It is at this time that most people make the mistake of throwing away all the cooking water. Add half a cup of this water to the sauce. Seasoned, starchy water makes an excellent thickener. It will add aroma to the sauce, making it more concentrated.

The kiwi skin contains a large amount of nutrients and vitamins, and has twice as many antioxidants and three times as much fiber as its pulp.

Only 100 g of broccoli helps to meet the daily need for vitamin C. However, in boiling water, this vitamin is destroyed and the vegetable loses its nutritional value. To prevent this from happening, it is better to steam it.

Nutritionists advise to skin the chicken before cooking. It is high in fat, which can lead to high cholesterol levels. To preserve the bird’s flavor, the skin should only be removed when eating. When roasting the chicken, it absorbs part of the fat from the skin, leaving the meat juicier and more flavorful.

Potatoes are rich in potassium, iron, magnesium, vitamins C and B6. To preserve all these properties, prepare the tuber with the skin, as it contains large amounts of vitamins and minerals.

Canned beans are usually covered in a cloudy brine. Besides not looking good, it’s also not very healthy. This brine contains a lot of sodium and starch, and some people experience a metallic taste when eating it. To avoid it, drain the liquid and rinse the beans.

Chicken or turkey, when roasted, can be dry. To prevent them from drying out, try not to open the oven door during preparation. Each time you do this, the oven loses heat and the cooking time increases. As a result, the birds become dry. Use the cooking thermometer to check if it’s done. In the thickest part of the carcass, the temperature should be 74 ° C. And let the dish “rest” for 30-40 minutes.

It’s no wonder that pizzaiolos open the dough with their hands. They don’t do it to show off, they do it because it’s the best way to make her soft and fluffy. By opening with the rolling pin, you destroy the air pockets and the dough will not rise when baking.

Many shrimp, meat or vegetable recipes use strips of bacon to wrap them. Chef Eliza Cross warns that raw bacon strips can cook unevenly and partially burn. It is better to use it already pre-cooked. To do this, bake the bacon strips in the oven at 220°C — this will make them pliable and easy to roll up.

What would you add to our list?