They say that architects cover their mistakes with ivy, chefs with mayonnaise. Unfortunately, not all your cooking mishaps can be fixed with the help of a thick layer of sauce. Sometimes you need to make use of much more tricky hacks. But don’t worry! In fact, from overcooking to oversalting, you can use simple ingredients to balance flavors and mask those screwups.
So before throwing out the dish you just made, or offering it to the dog, check out our culinary life hacks that will help you rescue your dinner and your pride.
Have you ever bought meat which really looked good but after cooking got hard and difficult to chew? If your answer is ’yes,’ don’t worry. Here are a few tricks to end up with tender, great-tasting meat every time.
If you’ve added too much salt to your soup, here are a few chefs’ secrets that will help you to rescue it:
The sharp smell or taste of uncooked onions often leaves you feeling uncomfortable. However, cooking dishes without onion can be a challenging task. Luckily, here is an easy way to make raw onions tastier. Just slice or cut raw onions as desired, and put them into a bowl of cold water. This will help you get rid of the bitter taste.
Sour cream can help balance out excess saltiness in a meat dish. Put the meat in a bowl of sour cream, and let it chill. Alternatively, you can also add some unsalted oil or flour sauce (flour, water, and sour cream) to your dish. An unsalted garnish is one more way to salvage the food. If you’ve oversalted the ground beef, add finely chopped cabbage, zucchini, or grated raw potatoes to it. These ingredients will make your dish even more tender and juicy.
Vegetable ragout will become less salty if you add a few tomatoes to it. Just chop them finely, and cook together with your oversalted dish. In order to remove excess salt from the cooked vegetables, you can pour unsalted boiling water over them and cook for a few minutes. Mushroom dishes can also be rescued by using unsalted sauces, garnishes, or sour cream.
If, while cooking the meat, you end up with a charred block of protein that is essentially raw inside, cut off the burnt layer and continue to simmer it with oil, water, or broth. In order to remove the burnt smell from your dish, transfer it to another bowl and cover it with a damp cloth. It will soak up much of the unpleasant odor. One more way to get rid of the burnt flavor and taste is to add hot milk to your dish.
Have you ever set up a buffet at home? If so, you probably know that keeping hot foods hot and cold foods cold until serving time can be challenging. Fortunately, the solution is quite simple. Just warm plates or other serving pieces in the oven for 5 minutes prior to putting food on them. Or chill the plates in the refrigerator if you’re planning to serve cold foods.
If the broth has too much fat in it, put it in the refrigerator to get cold. Wait until the fat hardens on the top, and then remove it.
There are several reasons why pancakes stick to the pan. If the batter is too wet, add some flour. If the flour is of low quality, add some semolina flour. It is also important to preheat the frying pan with oil before putting the batter into it.
Custard must have a consistency thicker than cream or whipped cream. However, it can sometimes be too thin. Fortunately, there are some tricks to thicken it. Take a little flour and mix well. If it still does not thicken, add a little more. You can also try to cook the custard for a few additional minutes, or simply put it in the refrigerator.
Letting frostbitten potatoes warm gradually for 5-7 days at room temperature (18-20°С or 64-68°F) can reduce their sweet taste. A frostbitten onion won’t be spoiled if you let it thaw at 3-5°C (37-41°F).