All my life I cooked carrots Wrong: the chef of the cafe poked my nose in 5 mistakes. (She lived to be 35 years old, and only found out now)

Fiery salute, comrades!

They say the truth: "Live and learn". Over time, you will find out that all your life you have done commonplace things wrong. Is it hard to boil carrots? I recently had a chance to speak with a chef who destroyed my idea of ​​a simple culinary procedure and taught me how to make it perfect..

Our conversation with a specialist began with a discussion of the banality - the intricacies of making Olivier salad. I began to tell my signature recipe. I think every housewife has it.

And Arsen interrupted me: “Stop. How do you cook carrots? " I described my actions, and a cook with 20 years of experience immediately named 5 mistakes due to which a cooked root crop loses its benefits and loses in taste. I am sharing my professional knowledge with you, comrades!

Mistake 1: Peeling carrots before boiling is not comme il faut

Sometimes, to speed up the cooking process, housewives clean all the ingredients in advance: potatoes, onions, carrots. To save time, I did the same. I didn't want to go back to what I had already finished: it is better to prepare all the vegetables at once.

But Arsen warned: carrots for salad are cooked only in the peel.. She is the natural protective layer of the root crop. The shell locks juices, vitamins and other nutrients in the carrot.

Before throwing the food into the pot, it is enough to rub the surface well with a dishwashing sponge. After cooking, the peel easily leaves the pulp - you just need to scrape the surface with a small knife.

Mistake 2: Cutting carrots before cooking

On my beds sometimes "giant" carrots grow. I often cut it into 2-3 pieces. To make it easier to fit a large root vegetable in a small saucepan and boil it faster. But boiled carrots, cut into pieces, also lose vitamins and juices. As is the case with peeled skin.

To prepare delicious carrots, rich in nutrients, the root crop is sent whole into water. Arsene assures that it is better to leave the overgrown for frying. And for preparing salads, you should choose small specimens - the taste of the dish will only benefit.

Mistake 3: Putting carrots in cold water

In the kitchen, every minute counts. I pour water, put carrots and do other things. I do not wait for it to boil. That won't work, comrades.

Carrots will turn out perfect if you send the root vegetable to already boiling water.. This is how the peel grabs first and hardens. The shell, again, will keep the juice, vitamins, minerals and other useful substances inside. Which carrots, by the way, are very rich!

Error 4: Cook without a lid and change the heating power

Comrade, remember. Carrots turn out to be juicier and healthier if you keep the same temperature inside the pan during cooking and do not let the steam go out. I confess that I used to cook a root vegetable with the lid open. Because I didn't want to wash more dishes.

Mistake 5: Cook carrots longer

Overcooked carrots lose nutrients, juices and their pulp structure. It will become a useless and tasteless ingredient in a salad without adding anything pleasant to the palate.

Running around in the kitchen, I often left the saucepan on the gas indefinitely. "In half an hour it will be cooked for sure - I'll take it off as I cut the meat!" - I thought. But Arsen warned me: the root crop cannot be boiled for longer than 20-25 minutes. And the smaller the size, the shorter the cooking time.