It happens to everyone. Despite our best efforts in the kitchen,
something goes terribly wrong and the dish is tough, mushy, too salty or
lumpy. Whatever the case may be, we stuck with a lousy plate of
food and a bad mood. But take heart: The most common blunders are also the easiest to prevent in the future with the help of these Smart Samayal Tips...
Even if you're in a hurry, waiting for the pan to heat up is well worth the couple of minutes lost. Adding food to a pan that's not ready will result in pale stuff -- and it could also cause food to stick to the pan.
If the saltiness is the result of an over-reduced soup or stew, add water or add few drops of lemon juice to overcome saltiness.
Proper maintenance of cooking utensils is also an important aspect of better cooking, and badly kept utensils can prove to be one of the biggest cooking mistakes. The cast iron pans require a special treatment while washing, because normal soap water and scrub tend to wash away the coating from the pan's surface, which works as a non-stick agent that prevents food from sticking to the pan.
Sautéing wet leafy greens can present two problems. Firstly, the veggies will lose their flavor and color because the excess water on leaves comes in contact with the hot pan and creates steam. This causes the veggies to lose their vibrant color and texture. Secondly, the hot oil does not react well with water, and may splatter after coming in contact with cold water.
Ignoring minute details of the recipe while reading it may lead to unhappy result. Be careful in reading and following the recipe.
Cooking with wrong oils will spoil the entire food.