6 dangerous mistakes that you often make in the kitchen

Culinary traditions are a rather specific phenomenon, the formation of which depends on a huge number of factors. The same applies to various actions or certain skills that are familiar to many people solely because the older generation did exactly the same, and not otherwise.

As a result, some actions, the essence of which is far from always clear, may turn out to be harmful to health, but are considered quite common and acceptable. Not to mention the fact that many owners make individual mistakes in the kitchen, focusing on some personal preferences in aesthetics, to the detriment of the quality, usefulness or taste of the dish. Of course, some household blunders in the kitchen can relate not only to cooking, but also to other types of kitchen activities, writes InfoHome.

Here are the most common of them, with comments explaining the essence of the adverse effects:

1. Long cooking boiled eggs

As a result of surveys in culinary forums, it turned out that quite a few people are absolutely sure that it is permissible to boil eggs for a long time without any harmful consequences. Meanwhile, the duration of such a procedure is about 10 minutes. Check the quality of the result is quite easy. If the top layer of egg yolk will subsequently differ in a greenish tinge, then it is better to throw out the egg. And here it’s not just the unsightly appearance of the product and the unpleasant smell. Unreasonably long-term heat treatment leads to the formation of hydrogen sulfide and its release to the surface of the yolk. The human digestive system, this component is completely unnecessary.

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2. Cleaning champignons before roasting or stewing

Many modern housewives are only wasting their precious time on such manipulation - for the sake of personal aesthetic whims or delusions. In the process of cooking, everything should be reasonable and logical - without any unnecessary emotions that interfere with achieving the desired result. If the mushrooms, subsequently, will not be pickled or salted, which implies serving in their original form, preliminary cleaning becomes a completely unnecessary procedure. It is enough to thoroughly wash the product under running cold water, and various microorganisms by themselves will die during the heat treatment.

3. Improper storage of food in the refrigerator

From the best of intentions - wanting to preserve some products as long as possible, many housewives place them in the refrigerator. Unfortunately, the result is a completely unexpected and undesirable effect. Here are certain food groups that you shouldn't keep in the refrigerator:

• bakery products;
• bow;
• potatoes;
• tomatoes;
• coffee;
• garlic;
• soy sauce;
• ketchup;
• pepper;
• jam.

It is worth knowing that purchased sauces designed for such dishes as spaghetti, it is not necessary to put in the fridge at all - they contain a sufficient amount of preservatives that prevent them from spoiling at room temperature.

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4. Peeling greenhouse cucumbers

Greenhouse cucumbers, as a rule, do not have a thick rind, which has a bitter aftertaste. In addition, it is in the skin of these vegetables contains a significant dose of vitamins, and remove it completely optional. It will be enough to wash the cucumbers before cutting and serving. Unfortunately, some housewives deal with all varieties of cucumbers equally, constantly making the same mistake.

5. Cutting greens with a knife

Some professional chefs criticize housewives for cutting the greens with a knife, instead of just chopping it with their hands. First of all, a similar statement concerns rosemary, oregano and basil. Such fragrant herbs, when in contact with metal, can release harmful substances and lose their nutritional properties. Although there are other opinions on this. Some cooks argue that this approach to the problem is too one-sided. Now in many domestic kitchens in the course of ceramic and stainless steel knives, the blades of which are not able to have on the greens of any adverse effects.

6. Washing eggs

On eggshells just brought from the market or from the store contain various bacteria, dirt or chicken droppings. In some cases, buying a similar product in advance, the hostess, before putting it in the fridge, wash the eggs under the faucet. This can not be done in any case. In the process of washing, the protective layer on the surface of the shell is destroyed, which reduces the shelf life of the eggs. It is important to know that the eggs must be washed immediately before use - then harmful microorganisms, such as salmonella, will not be able to get into homemade mayonnaise or scrambled eggs. And in order to protect your own refrigerator from unwanted dirt, fresh eggs are best left in the package.

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