Add to your culinary treasure chest: simple rules that will help you avoid spoiling delicious food (10 photos)

To make cooking easier, many people like to add various tricks to their culinary knowledge. True, sometimes you don’t need to invent something new, but just take into account the basic things to make the dishes tasty and attractive.





Surely everyone knows that during the sculpting process, not all cutlets turn out to the desired thickness. And how is this oversight usually corrected? They press it against the pan while frying, hoping that it will cook faster inside. But you shouldn’t do this, because all the liquid will come out of the cutlets, which means that when cooked they will lose their juiciness and aroma.



By the way, this also applies to grilling burger patties. Of course, grate marks look impressive, but you shouldn’t sacrifice taste for appearance alone.

Potatoes are a versatile product that can be prepared in a variety of ways. Many people love to bake it because it is crispy on the outside and soft on the inside. True, you should abandon the foil. Firstly, the dish will take longer to cook. Secondly, because of it, the moisture will evaporate worse, which will deprive the potatoes of that very desired crispiness.





But if potatoes are still easy to prepare, then rice is very fancy. After all, it’s difficult to make it crumbly and not turn into a disgusting sticky mess. However, this can be avoided by simply not letting it boil too much. Otherwise, the starch will separate from the product, turning the side dish into a sticky lump.



In addition, after cooking, you need to fluff the product with a fork to release excess steam and moisture.

Most people probably don’t cook shrimp and other seafood very often, but it’s worth knowing how to defrost them correctly. To do this, you cannot use a microwave, which will make them rubbery. You shouldn’t leave them at room temperature either, as they may simply not survive until cooked.



It is best to defrost them in the refrigerator, after placing them in a colander.

But what you shouldn’t store in the refrigerator are tomatoes. When exposed to low temperatures, their chemical composition will begin to change, causing the aroma and inherent sweetness to be lost. It's much better to store them at room temperature and take as much as you can handle in a couple of days.



In Soviet times, it was normal to pierce sausages and other sausages, since the minced meat was too liquid. If this is not done, the product could burst. Now their quality is completely different, and if you pierce the sausages, the fat will come out along with the moisture. It is unlikely that anyone will want to eat dried food.



We all love to eat jam with pancakes in winter or simply add it to tea. However, to truly enjoy it, you need to know that the fruit should not be overripe. After all, over time, the amount of pectin and fruit acids in them decreases, without which the jam will not be as thick and aromatic as it could be.



The taste of dishes largely depends on the spices added to it, which are an indispensable assistant in the kitchen. But they can easily be damaged if used incorrectly. To avoid this, do not pour them over hot food. Rising steam may enter the storage container, causing moisture to remain there. Even if lumps do not form, the risk that the spices will lose their taste and aroma is very high.



It’s a shame if, due to such an oversight, you lose delicious spices.

Well, let's finish by frying the chicken breasts. Although most often this rule applies to any meat. You shouldn’t put it in a frying pan or oven straight from the refrigerator. Of course, it will look beautiful on the outside, but it will most likely be damp on the inside.



It is possible that the chicken will overcook and become simply dry. So, for the bird to turn out perfect, it should be taken out of the refrigerator 10-15 minutes before cooking.