Kitchen mistakes: tips for novice housewives

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Kitchen mistakes tips for novice housewivesThere are a lot of nuances in kitchen work that not only save our time, but also allow us to make food tasty and the dishes served to the table beautiful. Often, housewives do not even suspect that properly selected cooking "tools" and dishes could help facilitate their culinary work. What are the most common mistakes made in the kitchen with knives, pots and pans?

Cutting board "mini"

Such a "plank" is only suitable for slicing cheese and sausages. But if you are preparing the first course and "according to plan" you have the simultaneous laying of onions and carrots, then a small cutting board will not help you. It is much more convenient when there is "enough" space for all the vegetables on the cutting board. The larger the board, the better. Let it be heavy and therefore stable, and the size of a decent handbag. Small cutting boards should also be in the kitchen, and do not forget that you need to work with raw and cooked foods on different "surfaces".

Wrong knives

Probably the most common chef's mistake! Cut tomatoes with a bread knife, and shred a loaf baguette with a regular chef's ?! What will be the result? The crust of the baguette will break, the flesh will snap in, and the crust of the tomatoes will burst and they will look just torn. To avoid these "punctures", it is better to have several knives in the kitchen arsenal. It should be a small vegetable knife, it is good for them to chop garlic, pick out "eyes" from potatoes, and just peel vegetables. You should also fork out for fish and bread knives and - most importantly - be sure to buy a large chef's. You will use this knife most often, so you shouldn't save on it.

Kitchen mistakes tips for novice housewivesCooking pasta in a minuscule saucepan

This "procedure" will do if you want to get a sticky, soggy paste. A small saucepan or saucepan is ideal for ruining a dish. And there are two mistakes at once. Firstly, when you add pasta to a small amount of water, then it cools sharply, even if it was boiling violently before. It will take a long time for the water to warm up again, during which even the highest quality paste will have time to stick together. Secondly, during cooking, the spaghetti "gives" starch to the water. Less water - higher "starch" concentration, and, as a result, sticky pasta "at the exit".

Therefore, in the kitchen, even if it is designed for a single person, you need to have a large saucepan. A container with a volume of 5 liters is ideal.

Cramped frying pan

Food with a golden brown crust and a frying pan on which cutlets or chicken breasts are squeezed like herrings in a barrel are not compatible! If there is a "crush" in the frying pan, then the moisture that evaporates during frying from the same, for example, cutlets, will simply condense under them and the cutlets, instead of frying, will simply boil. This means that a large frying pan is needed in the kitchen. No such? Fry in several stages, although this is obviously longer, and it is better to change the oil in which you cook after each portion.

Sidorova-Voice N.


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