What Not To Do When We Forge Our Food?

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The spice is what you add to your food to improve its taste. It can be salt, pepper, herbs, spices and even citrus fruits such as lemon juice. Like so many things, there is a right and a wrong way to spice up your food.

Here are five of the worst forgery mistakes and how to avoid them.

1. Do not use enough salt

The Iliad is the earliest work of Western literature and also happens to be the earliest cookbook. In Book 9, Homer describes how Achilles' friend Patroclus sprinkled salt on sheep, goat, and pork before roasting them on coals. Almost 3,000 years later, no one has come up with a better way to season roast meat. But it's not the only thing that needs salt.

When a recipe says "spice to taste" it means that the right way is to put it boldly. Of course, try your food, because salty food, on the other hand, is also not a good result for your cooking skills. This leads to error number two at flavoring food.

2. You forget to try while cooking

This is one of those food tampering errorswhich are easy to admit, but can eventually lead to disaster. You cook, stir, chop, season, add a little of this and a little of that, and before you know it, you've added too much of something. If it's something like hot red pepper, you have a kind of problem. If it's too much salt, that's a whole other problem. However, this is in many ways one of the most disappointing mistakes, because it can be easily avoided. You do not need special culinary skills or talents. You just have to remember and do it! Get in the habit of trying while cooking. This way you will easily see where things are going and you will be able to correct.

3. Use pre-ground black pepper

Black pepper and salt are one of the most important spices in the culinary art. For this reason, there is no excuse to use pre-ground black powder, which is sold as pepper in the store. Like many spices, once ground, pepper begins to lose its properties and taste. This means that by grinding it just before using it, you get a much more fragrant spice.

4. Add the dried herbs and spices too late

Simply put, herbs are leaves. Thyme, oregano, basil, parsley, all are leaves. For the most part, fresh herbs are tastier, more fragrant, more colorful. Sometimes, however, dried herbs are the only option and the use of dried herbs is not a mistake when cooking. The mistake is to add them to the wrong stage of cooking. When cooking with dried herbs, add them at the beginning of cooking and fresh herbs at the end. The reason for this is that fresh herbs contain more volatile oils and a little cooking is enough to reach their potential. Dried herbs, on the other hand, take a little longer to activate.

5. Forget the lemon

Lemon juice is undoubtedly one of the most used spices and this is great, especially when it comes to adding brightness to the delicate flavors of fish and seafood. The same goes for vegetables, as a rule - if it tastes good with melted butter, it will taste good with fresh lemon juice on it. Vegetables such as asparagus, green beans, broccoli, beets, Brussels sprouts are especially suitable. Lemon juice is a must for home-made salad.

Chicken dishes also go well with lemon: whether the juice is in the marinade, or a whole lemon, cut and placed in the cavity of the bird before roasting, it does not matter. The result is positive. Lemon also performs its magical function in sauces and soups - not so much to taste them, but just enough to wake up the palate.