Kitchen tips: strange things that happen to food during cooking and their reasons (10 photos)

It's no secret that not everything goes according to plan in the kitchen. Even basic heating of prepared food can be a problem, not to mention full cooking. Why is this happening? Let's look at the reasons for some oddities.





Putting fish in the microwave is always dangerous, because it starts to “crack” so much that you then have to wash everything around it. This happens due to the excess fat content in it, which mixes with water during heating. This, in turn, quickly boils and turns into steam, putting pressure on the fish.



That’s when it “bangs”, scattering all over the microwave. To avoid this, just poke holes in the fish with a fork. As an additional measure, wipe the product with a paper towel.

Sometimes when cooking chicken, this problem arises: the meat has already reached the desired temperature, but the inside remains pink, which makes it seem as if it is raw. Don't worry about drying out the dish. The color of meat depends on the hemoglobin content in its tissues.





It is because of this that meat can change color when exposed to high temperatures.

Surely everyone has encountered a film on the surface of tea. A fairly common phenomenon, the origin of which few know. This film is formed from substances contained in tea and calcium carbonate that comes with tap water. The calcium content in water varies in different places, which is why the density of the film is different everywhere. By the way, this same substance also affects the color of tea.



It happens that after cooking, dark spots appear on the potatoes. The product is still safe, and the taste does not change in any way. And these same spots appear due to the fact that after cooking the chlorogenic acid contained in potatoes is oxidized. The same thing happens if you simply leave the purified product.



To avoid this, you should first cut it and leave it in cold water, rather than throwing it into boiling water.

Sometimes a gray coating appears around the egg yolk, which does not look very appetizing. This occurs due to the reaction of sulfur and iron contained in the white and yolk. And this can happen if the egg is noticeably overcooked. To prevent this from happening, you should cook the product no longer than expected and cool it immediately after it is ready.



Why does it boil faster when you add sugar or salt to water? The thing is that crystals destroy the structure of water, due to which bubbles form and float faster. Then it starts to foam. Due to turbulence during boiling, the foam itself begins to acquire a white tint (by the way, the same can be seen on waterfalls).



They say that to prevent pasta from sticking, you need to stir it more often. However, this advice does not always help. This is due to the starch released into the water, the concentration of which will be higher if you pour in little water. So, to prevent them from sticking together, you need to follow the correct proportions: 0.5-1 liter of water per 100 grams. pasta



It happens that a fresh vegetable salad, after being in the refrigerator for several hours, becomes lethargic and no longer so appetizing. Don't blame vegetables for this. The reason is the dressing, which contains acids that destroy the structure of the ingredients. After all, then they begin to secrete water.



So, it is better to dress only that part of the salad that you can eat right away.

Well, let's finish with jelly, which, no matter how much you would like, cannot be made from all fruits. For example, it cannot be made from pineapple, kiwi or papaya, since they contain enzymes that destroy bonds in proteins. The latter also includes gelatin, which is necessary for cooking. But if you really want the taste of these fruits in your jelly, then you should take them in canned form.