7 dishes people always used to make wrong (and fortunately no longer do)
There are an incredible number of dishes and ingredients that are prepared in such a way that people think they don’t like them. Things that, when prepared properly, can actually be incredibly delicious! But yes, if you’re only used to the overcooked, mushy Brussels sprouts from the past, we can understand why you turn your nose up at them now. Still, you have to persevere…
Because the right preparation really can make a world of difference. And we’re not talking about complicated techniques, but small upgrades that can turn something you thought was disgusting into your favourite food. Not just Brussels sprouts (which you should simply halve and roast in the oven), these things are often made incorrectly (and therefore taste awful) too:
Pasta
Pasta is often simply boiled until (too) well done in a pan of water, after which people dump some sauce over it on a serving dish and call it a day. If, instead, you cook the pasta until it’s just short of done, then finish cooking it in the sauce (with a splash of pasta water added), it makes a huge difference. So much more delicious…
Hamburgers
Unless you intend to make a smash burger (and in that case you don’t need to shape a neat patty at all), you shouldn’t press down on the hamburger patty while it’s cooking. That squeezes out all the moisture, whereas you want a juicy burger. If you’re worried about a crack forming on top, prevent it by pressing a dimple into the top before the meat goes into the pan or onto the grill.
Scrambled eggs
Some people have only ever been served scrambled eggs that were fried without fat, using some kind of cooking spray, in a frying pan until they became dry rubbery pellets. Whereas gently cooking beaten eggs over low heat with plenty of delicious butter can create such an amazing experience! Low and slow is the way to go.
Ground beef
If you cram too much mince into a frying pan that’s too small, you’ll probably end up with a soggy greyish meat mush. There can be no Maillard reaction, and that’s exactly what you want! Fry small batches over high heat, and leave the meat alone in the pan for a little while so you get those delicious crispy brown bits.
Carbonara
Once you’ve tasted authentic Italian pasta carbonara, with guanciale (pork cheek) or pancetta, pecorino, egg yolks and black pepper, you’ll never want to go back to penne with cream and bacon bits. As a convert on the Tasty culinary platform says: “I never understood why Italians were so defensive about this, but my first bite of real carbonara was nothing short of a revelation.”
Poached eggs
Someone else writes: “Poached eggs on toast. It wasn’t until I watched the film Julie & Julia that I realised you should first place the poached eggs on kitchen paper for a moment and also gently pat the top dry. Duh. No more soggy toast.” Hooray!
Nasi Goreng
“My life changed from the moment I realised that you should use leftover rice for nasi goreng, or at least rice that has not just been cooked,” writes another person. That way, you avoid those soggy clumps of rice that aren’t seasoned all the way through.
All small kitchen lessons that have made these people much happier with their own cooking skills!
Read also:
- 15 top tips from top chefs to help you shine in the kitchen
- These wonderful grandmothers can all still teach us a thing or two about pasta
- What star chefs always have at home
Source: Tasty
