Some ingredients, when mixed, can compromise the flavor, texture and even nutritional value of your meal.
Flour is a versatile ingredient, present in many delicious recipes, from breads and cakes to savory dishes.
But did you know that not all foods go well with it?
Some ingredients, when mixed with flour, can compromise the flavor, texture and even the nutritional value of your meal.
6 foods you should never mix with flour (it can be dangerous)
1. Fresh fish and seafood
Firstly, mixing flour with fresh fish and seafood can pose health risks.
This type of can contain bacteria that multiply quickly when in contact with flour, especially if the mixture is stored for a while.
Additionally, flour can alter the fresh flavor of seafood, leaving it with a heavy texture.
2. Raw eggs
If you mix raw flour and eggs and store them, you are creating an environment for bacteria like salmonella to thrive.
Furthermore, raw flour can also contain microorganisms that are only eliminated when cooked.
Therefore, always cook this combination well before consuming.
3. Vegetables with high water content
Vegetables like zucchini, cucumbers and tomatoes have a high water content, which can make the flour soggy and sticky, affecting the texture of the dish.
This mixture not only spoils the appearance and taste, but also creates ideal conditions for bacteria to grow.
If you are going to use this ingredient in vegetable dishes, dry the vegetables well beforehand.
4. Mel
Mixing honey with flour may seem like an interesting idea, but honey is a food that is very concentrated in sugars and moisture.
When mixed with flour, it can become sticky and difficult to handle.
Honey can lose its natural properties when heated in recipes that require flour, such as cakes and cookies.
5. Fresh yeast
Fresh yeast, when mixed directly with flour, may not ferment properly.
This ingredient needs a specific environment to activate, and flour can prevent this process.
Furthermore, the flour absorbs moisture from the fresh yeast, compromising the quality of the yeast and the proper rise of the dough.
6. Strong alcohol (such as vodka or cachaça)
Finally, using strong alcohol together with flour may seem interesting for some recipes, but in excess it can compromise the structure of the dough.
Alcohol inhibits the formation of gluten, making the dough brittle and difficult to handle.
Incorrect mixing can also result in unpleasant flavors and affect the texture of the final dish.
Follow the Portal 6 on Instagram and stay up to date with lots of news and curiosities in real time on the social network!
