There is something romantic about it: you can cook spaghetti like that and imagine yourself somewhere on the coast of Italy. But on average, seawater contains Ocean salinity / Science Learning Hub about 7 teaspoons of salt per liter. If you've ever been overwhelmed by a wave, you realize that our taste buds don't like this level of salinity too much.
Of course, most of the salt disappears along with the water in the sink drain when we put the pasta in a colander. And yet, if you salt the dish too much, it is unlikely to turn out edible. At the same time, salt is definitely needed: without it, the pasta will be bland and tasteless. Only it is better to start from your own preferences. If you are not sure about yourself, focus on professional chefs. They advise How to salt pasta water the right way. Hint: not as salty as the sea / The Washington Post add about 1 tablespoon of salt to 4 liters of water.
Many people used to think that champignons turn out to be the most delicious only if they are not washed. Because they already have enough moisture in them, and during washing they absorb more and become more watery. However, experts disagree with this Should you wash mushroooms? / The Guardian .
In fact, mushrooms absorb relatively little water when we wash them. At the same time, any additional moisture is good for them. While the liquid evaporates from the champignons, they do not absorb the oil. When the moisture is completely gone, their texture is no longer as porous as in its raw form, and they do not absorb oil as much. Unwashed mushrooms absorb it much more, which makes them not so tasty, oddly enough. Therefore, it is better not to be lazy and open the faucet.
We often hear that unrefined olive oil cannot be used for cooking at high temperatures, since it has a low smoking temperature of only 200 °C, whereas sunflower oil has 225 °C. But if you are not a professional who cooks stir-fry in a wok when the heat is approaching 300 °C, and do not preheat the oven to the limit, this is not T. Spector. Food for Life: Your Guide to the New Science of Eating Well the problem.
In addition, the high saturated fat content of good quality olive oil makes it more stable when heated at constant high temperatures, in particular at 110 °C. This is how it differs from many other vegetable oils.
In addition, extra virgin olive oil is very good for your health. It contains 6 Major Benefits of Extra Virgin Olive Oil / Cleveland Clinic more than 20 types of polyphenols that have a beneficial effect on the body.
It is believed that the more seeds left in the chili pod, the sharper it will be. In fact, if you remove the seeds from the hot pepper, rinse them thoroughly and put them on your tongue, you will notice that they have almost no taste. It's all about the white membrane that connects the seeds to the pulp of the pepper. It is precisely this that needs to be removed in order to reduce the sharpness of the chili.
Recipe authors often advise to salt bean dishes only at the very end, because salt draws out moisture, makes the skin hard and stretches the cooking process. Still, it's worth adding it during cooking. Firstly, the ingredients will absorb the salt better, and secondly, the dish will taste more pleasant.
And although salt does slow down the rate at which legumes absorb water, they still end up being soft. And if they are pre-soaked in salted water, this will not only speed up cooking, but also improve the texture.
This dish has a reputation as a moody prima donna of the culinary world. It is believed that the secret of an ideal souffle is to be extremely careful, carefully beat the whites, saturate them with air as much as possible, quickly add the remaining ingredients and send the dish to the oven. And of course, do not make any sudden movements, do not make loud noises and do not open the oven door until the timer rings.
In fact, if there is as much air in the mass as possible, it is almost impossible to make a mistake. You can even leave the workpiece in the refrigerator for several hours before baking, and the souffle will rise in a hot oven. If you want to check it in the process, you can open the door — it will not go down, and even if it does, the souffle will rise again. But you still have to serve the dessert quickly until it settles.
The rule according to which it is necessary to seal the juice in meat, frying it from all sides, has a long history. But although frying in a hot pan allows you to create a delicious crust, this crust is not waterproof at all. This usually becomes clear as soon as liquid begins to flow out of a carefully sealed steak all over the cutting board.
The real secret to a juicy result is to let the meat stand for enough time after cooking so that it absorbs all the liquid. Only then can it be cut and served on the table.
This rule is dictated by security considerations, which is important. But any mussel that is easy to open does not carry any risk.
According to cooking tests, some mussels remain closed, even if as a result of a long cooking their meat becomes overcooked, and some turn out to be half-cooked if you stop cooking them as soon as they open. Therefore, the widespread belief that it is necessary to eat only opened mussels is erroneous.
Shellfish should be treated with extreme caution if their shells have broken or opened before cooking. In order for the doors to close at least partially, you can try to knock the mussel. If that doesn't help, it's better to get rid of it. Spoiled seafood is also indicated by a terrible smell, which is difficult to miss.
This rule is relevant only if you choose wine for oily fish, such as mackerel or herring. Reacting with tannins, which are contained in saturated red wine, they can leave a metallic aftertaste. In other situations, strict recommendations for combining fish with wine can be safely ignored.
Research shows K. Talavera, Y. Ninomiya, et al. Influence of temperature on taste perception / Springer Link that we feel worse about the taste of food whose temperature exceeds 35 °C. In this case, the sweetness and bitterness become more pronounced.
Serving dishes as hot as possible can be beneficial in terms of texture, for example if it is something fried. But all other things being equal, most dishes will taste much better if you let them cool down a little before serving.