So that porridge does not turn out instead of pilaf!
When preparing pilaf, every detail plays an important role, so it is important to follow the correct technology.
Due to the slightest mistake, the taste of a famous dish can be spoiled.
For example, not all housewives know that even water performs an important function when cooking pilaf. If the liquid is at the wrong temperature, the pilaf may turn out to be tasteless.
How to add water correctly
The main debate unfolds when discussing the issue of water temperature. Many housewives are more accustomed to pouring cold water, as well as when preparing many other dishes.
But this is a big mistake.
If you pour cold water while cooking pilaf, it will turn into porridge. Also, pilaf will cease to be aromatic and high-quality.
Therefore, boiling water is the best option.
By the way, not everyone knows that water should be poured in according to a special technology. First, you need to hold a skimmer over the cauldron and only after that enter the required volume of liquid. This helps to preserve the dense texture of the components without turning the oriental dish into a banal porridge with meat and vegetables.
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