/ck/ - Food & Cooking

>>13039436
>the biggest food sin
In GLORIOUS Mother Russia, where I'm from, biggest cooking sins are, from worst to least worst:
1. Making Khinkali too small (it should be at least four times bigger in it's overall size than a typical pelmen, and that's while in the UNCOOKED state, so it becomes even bigger when it's fully done), not making a (absolutely REQUIRED) "tail" at the twisted point OR especially if the "tail" was DELIBERATELY CUT after the Khinkal was twisted up, not adding bouillon inside, and, finally - fucking up by either overcooking or badly preparing dough beforehand so that cracks appear and bouillon (and maybe even ingredients themselves) leaks into the water during the boiling or outside during the steaming. Khinkali is easy to fuck up and hard to make properly, so there's few restaurants/cafes/joints which can actually do this well. It's usually a generational family thing and thus Caucasian families can do it better at home than what a restaurant chef or a cafe cook can make you.

2. Making okroshka with dark/sweet kvas as a liquid base, instead of (WAAAY more proper, though debatable on which of the two types is more "canon") white/sour kvas or kefir. You can fill it up with either kefir or white sour kvas and both will be fine, "proper" okroshka, despite entire regions of people debating heavily on which is "more canon than the other" for literally centuries in here. However - some people tend to add dark sweet kvas as a liquid base. That is GARBAGE and is NOT a proper way of doing okroshka. NEVER EVER use dark kvas as a liquid ingredient for okroshka, you will be heavily frowned upon in here if you'll try to do that.

3. Not frying up onions and carrots before cooking borsch, but adding them raw to the already-cooking dish (thus boiling them instead of frying). This is considered as very bad by absolute majority of people in here, because "zazharka", the preliminary passivization of onions and carrots before adding them to borsch, is a MUST.