Cooking is often a task that is taught within families. The problem is that, in many cases, the common mistakes in kitchen are taught too. It's natural to see someone making some of the mistakes that will be mentioned below and we bet you make some of them too.
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Who has never baked a cake at a temperature above the recommended one? Or even cut off the ends of a carrot before peeling it?
These are some of the many mistakes that people insist on making in the kitchen without even realizing that it is a mistake.
However, don't worry if you want to get rid of them all and don't know how to identify them, here's a list of some of them to make your meals even more delicious and delicious. nutritious.
Add salt to cook lentils
This is a classic mistake because salt prevents water from penetrating the inside of these lentils, resulting in more time to cook them.
Because they take longer, the lentils will never reach the correct point, as they will go from undercooked enough to overcooked.
wash the strawberries
Many people remove the leaves to wash the strawberries, however this is a big mistake. These leaves precisely prevent water from entering the strawberries when cleaning them.
Salt in pasta water
Salt has the power to delay the boiling time of water. So it makes the noodles take longer to cook.
Cut off the ends of the carrots
It is much faster and more practical to peel the carrots before cutting off the ends.
Bake cakes at high temperatures
When you bake cakes at temperatures beyond the recommended temperature, you make your cake create a crust over it, preventing it from cooking properly inside.
As a result, you will need to keep it longer in the oven, resulting in a dry cake.
cool the cakes
It is recommended that you unmold your cakes right after taking them out of the oven, as this prevents them from continuing to cook. If your cake is very fluffy, the ideal thing is that you line your mold with parchment paper to help when unmolding.
Stir the dry caramel
To make dry caramel, just put sugar in a pan and wait for it to melt, because if you mix too much, you run the risk of lumps in your caramel.
