As you know, one who does nothing does not make mistakes. This statement applies to cooking. Nobody insures against mistakes in the kitchen. Just some of them commit often, because of ignorance, while others are in a hurry, inadequate concentration of attention or even banal laziness. You can not always fix or hide culinary missteps. It is much easier to study mistakes once, so that you do not have to repeat them later. We collected 8 ridiculous culinary errors, because of which, albeit occasionally, this or that dish turns out not as it was intended.

- Do not read the new recipe to the end -

Blindly follow the recipe is possible only when it has already been tested more than once in your own kitchen. In all other cases, rush to cook at once headily - a very adventurous enterprise. Cooks are a creative people, and sometimes about small but important details, they mention in the course of the recipe. It is unlikely that you will manage to put time on a pause to leave the prepared dish and run to the store for a bunch of parsley. That is why it is better to always read the new recipe to the end, then prepare everything you need, and only then start to prepare. So, you minimize all the risks of unpleasant surprises.

- Cutting board of the wrong size -

Small boards can aesthetically look more attractive, but in reality they are not so useful.The size of the board should be such that it freely fit the selected ingredients or a ready-made dish, when it comes to resting meat. With a board of the appropriate size, it will be more convenient and safer to work.

- Unsuitable knife -

A knife knife is different, and a tool suitable for one is completely inappropriate for another. You do not need to grab the first knife you got just because it was at hand.Before you take a knife, think about what you are going to cut them. The same chef's knife and though it is called universal, but one in the kitchen can not do. If you want to separate the meat from the bones - then use the boning knife, you need to cut the bread - take the knife with a serrated blade.

- Cold frying pan -

We all know about the golden rule that food should not touch the cold surface. But in a hurry, we often neglect it and put the same piece of meat on a still not completely hot pan. Our best motivations end up sideways: food starts to stick or burn, which greatly complicates the cooking process. If you do not need to spoil the dish, then put the maximum fire and wait a few minutes. To test the surface temperature, drip a few drops of water into the pan - if they hissed and evaporated, it's time to add oil. As soon as the oil starts bubbling, you can start frying.

- Straight from the fridge -

It does not matter if you plan to cook beef, pork, chicken or fish, never put the product on the grill, pan or baking sheet directly from the refrigerator. Otherwise, you will get a dish fried outside and damp inside. Before cooking, be it meat or fish, the product should be left to lie down for a while at room temperature. If your future dinner is not so large, 30 minutes is enough. Large pieces of meat will take from 1 to 1.5 hours.

- Overcake frying pan -

When there is practically no free space in the frying pan, not only does its temperature drop, but the amount of moisture increases. Instead of grilling - farewell ruddy crust - the food begins to stew. To prevent this from happening, it is necessary either to take two frying pans or to fry in batches, or use one large frying pan where all the ingredients will fit freely. When cooking meat, it is important to make sure that the pieces do not touch each other and there is space between them.

- Without tasting -

Preparing dishes without tasting is like writing a picture with your eyes closed. The dish can and should be sampled before you spread it over the plates. It is best to do this directly during cooking. Thus, you can add seasonings and adjust the taste of the dish.Do not be lazy - try the dish again and again, while it's still on the stove and you can change its taste.

- Dirty workplace -

Few people after a few hours spent at the stove, eager to take up washing dishes and putting things in order. However, this is not the case when you can tell yourself that you will think about it tomorrow, and calm down for the whole evening to sit in social networks. Unassembled workplace will not allow to organize the process effectively, besides it increases the risk of getting into the food of bacteria. Do not delay cleaning until the last minute. Prepared, cleaned up - this tactic will save you time in the long run.