1 mistake
If we talk about the most popular products in home cooking, mayonnaise definitely falls into this list. We are used to using it to dress salads, as a sauce for vegetables, meat and fish. Some housewives also add mayonnaise to marinades, baked goods, or bake pork/beef/chicken with it. And if in the first case nothing terrible happens, especially if you prepare the sauce yourself, in the second case there may be problems.
The fact is that mayonnaise is a cold sauce, which in no case should be heated. The maximum you can do is to add it to warm products, the temperature of which does not exceed 60 degrees. Mayonnaise is an unstable substance, so it can stratify when heated. For this reason, the sauce should not be used as a marinade for meat and fish. The desired softness and juiciness of products it will not give, but under the influence of high temperatures it will curdle, which will adversely affect the taste of the prepared dish.
2 error
There are many ways to cut a dish, starting from very small cubes 1-2 mm thick (brunoise) up to 3-4 mm long julienne. Before settling on any particular option, it is worth evaluating the thickness of the product. If you neglect this nuance, you will face two problems. First, if you cut the vegetables and meat too finely, after baking they will become dry, tough and unpalatable. Second, if you cut the ingredients of the dish unequally, they will need different amounts of time to cook - when one product is ready, the other will remain raw.
That's why when cooking a vegetable stew or any other dish in the same dish, choose the same way of cutting the products. In doing so, be sure to take into account the cooking time of each component. For example, tomatoes should be added at the very end, because due to their high acid content they slow down the cooking process of other vegetables. If the recipe does not involve cooking the products at the same time, you will need to prepare the ingredients in several steps. Last to be added are the vegetables that are frying/boiling/stewing faster.
3. mistake
These foods are very important and valuable for our health. Nuts are advised as a snack, which will saturate the body with B vitamins and iron. As for the whole-grain cereals, they contain a lot of useful trace elements and slow carbohydrates, which are great for satiety.
However, as we all know, there is a fly in the ointment in every barrel of honey. In the case of cereals and nuts, that spoon of tar is enzyme inhibitors. They slow down some reactions occurring in the body, and significantly reduce the bioavailability of useful elements.
So that this does not affect you in any way and you can get the maximum benefit from the foods you eat, be sure to soak whole-grain cereals and raw nuts before cooking/using them. This simple procedure will help reduce the concentration of enzyme inhibitors, accordingly, you can get and absorb more of the substances you need for good health.
You must be logged in to post a comment.