The most common mistakes in the kitchen that spoil food

The cutlets burn, the pasta sticks together, and you can't cook anything but scrambled eggs. Sounds familiar, doesn't it? In this case, daily cooking becomes a real challenge. But there's no need to get upset early. After all, even the most experienced housewives make mistakes every day without realizing it.

The FoodOboz editorial team will tell you a few tricks that will help to significantly improve the taste of dishes, as well as save every woman from spoiled nerves, and at the same time – food.

Do not rinse pasta

A contrast shower is contraindicated for pasta. The fact is that when rinsed with water, spaghetti loses the necessary starch that helps the pasta absorb the sauce and remain tasty. And if you are planning a "bare" side dish, it is better to add a little olive or vegetable oil. It will sufficiently lubricate the pasta and prevent it from becoming a single mass.

Do NOT fry frozen convenience foods

The fact is that this cooking method affects the final result of your future dish. After all, most frozen foods begin to burn on the outside, while remaining raw in the middle. To avoid this, it is worth defrosting the semi-finished products at room temperature beforehand.

DO NOT use one knife for all products

If you want bread that doesn't crumble when you cut it, or if you want the skin of vegetables and fruits to be cut into thin strips, you should stock up on 3-4 special knives. A real must-have in the kitchen: a large chef's knife, a bread knife, a vegetable knife, and a fish knife.

Do NOT defrost in the microwave or hot water

Yes, we understand that sometimes you want to speed up the process of preparing dinner, but in this case, you will have to sacrifice the taste of your future dish. So, it is better to defrost the food in advance and put the meat or fish on the lower shelves of the refrigerator in the evening.

Do NOT store tomatoes in the refrigerator

Tomatoes are extremely delicate and tender vegetables, and any temperature changes cause their fragile cells to burst. It is better to store tomatoes on the kitchen table, spreading them out on a plate. But not in a tight bag.