Many people may encounter the fact that first courses spoil quite quickly.
The problem is especially relevant during the warm season.
Due to high temperatures, the shelf life of dishes is significantly reduced, and mistakes made make the likelihood of the soup spoiling very high.
Therefore, the expert of the online publication "BelNovosti" on culinary issues, chef Yulia Arkhipova, revealed the main shortcomings of housewives.
What do they consist of?
Green
Everyone knows that greens are a universal component for any soup, as they only make it tastier and healthier.
However, not everyone likes to cook it: the taste and aroma become less vivid. Therefore, many people put the greens in the pot without heat treatment.
In this case, the soup will quickly spoil. Therefore, it is worth adding greens to a plate, not a saucepan.
Garlic or lemon juice
These products have an antibacterial effect, but in the case of first courses the situation is different. If you add them to the soup at the very end, this can lead to unpleasant results: the dish will spoil.
Therefore, it is also worth introducing them directly into the plate.
Expert: Julia Arkhipova
