Stop Adding This to Pilaf: A Popular Ingredient That Ruins the Taste of the Dish
Are you having trouble making delicious pilaf?
It is possible that the problem is due to the use of an extra ingredient.
You may be adding a product that should not be in the dish.
This is why the pilaf doesn’t turn out tasty.
Yulia Arkhipova, an expert in the field of cooking for the online publication Belnovosti, a chef and fourth-class baker, spoke about a popular mistake when preparing an oriental cuisine dish.
What you shouldn't add to pilaf
Many amateur cooks make a big mistake: they use tomato paste as an additional ingredient.
Usually the use of this additive is explained as follows: “This way the pilaf should acquire a more beautiful color and become more appetizing.”
But in reality, the opposite results are achieved.
Firstly, tomato paste makes the dish much less appetizing. Reasons: the flavor of the additive does not go well with the aromas of other ingredients, and it adds extra sourness.
Secondly, the appearance of the food deteriorates.
Thirdly, the texture of the pilaf is disrupted. The crumbliness disappears, and the dish turns into a not very tasty porridge.
Therefore, never add tomato paste to pilaf again. By the way, you shouldn't use tomatoes as an additional component either.
