When preparing pilaf, every detail plays an important role, so it is important to adhere to the correct technology.
The slightest mistake can ruin the taste of the famous dish.
For example, not all housewives know that even water plays an important role when cooking pilaf. If the liquid is not at the right temperature, the pilaf may turn out tasteless.
How to add water correctly
The main discussions take place when discussing the issue of water temperature. Many housewives are more accustomed to pouring in cold water, as when preparing many other dishes.
But this is a big mistake.
If you add cold water when cooking pilaf, it will turn into mush. Also, the pilaf will lose its flavor and quality.
Therefore, boiling water is the best option.
By the way, not everyone knows that water should be poured in using a special technology. First, you need to hold a skimmer over the cauldron and only then add the required volume of liquid. This helps to preserve the dense texture of the ingredients, without turning the oriental dish into a banal porridge with meat and vegetables.
