Cooking and baking aren’t just a hobby or a profession, eating is a daily existential need for each and every one of us. In order for us to exist we must eat and drink, and in order for the food we consume to have taste, it is necessary to use spices. But what if we accidentally added too much lemon, salt or sugar – is there a way to fix this? The answer is yes, and the ways to correct these and other mistakes, and to save the food you put effort into making, keep reading the article below.
Since everyone’s salt preference and needs are different, most recipes call for "salt to taste". But there are times when food is too salty even for those who like salty food, so what can be done?
If your sauce or stew came out too sweet, some will tell you to add lemon juice or vinegar, which makes sense in most cases. But there are times when lemon isn’t suitable for a dish, and in such cases, you can fix the flub using high-fat foods such as olive oil or avocado oil. In any case, don’t be tempted to add salt because a high amount of salt will destroy your dish, whereas a pinch of salt may accentuate the sweetness or won’t make any difference at all.
If you ever wondered how you can fix sour food besides for using sugar or baking soda, know that adding a little honey or date syrup can be a great solution that will add great flavor to your sauce. For a sour stew, you can add chopped carrots instead of sugar or honey.
Food that is pan-fried should in most cases be brown and crispy, but sometimes the first and second pieces come out right, while the rest simply go soggy and don’t crisp up on the pan. The reason for this is the amount of food you put in the pan – overcrowding the pan lowers the temperature of the oil, therefore causing the dish to stew instead of fry. To avoid this situation, just avoid overcrowding the pan, and before adding more to the pan, give the oil about half a minute to reach the desired temperature.
Super greasy food is often hard to stomach. The main reason for this is the oil temperature and the size of the food you are frying. To avoid excess oil, make sure that the oil temperature is between 350-380 degrees and certainly not less than 280 degrees, and also fry smaller pieces of food - this shortens the time the food spends in oil does not cause the oil's temperature to drop.
How annoying is it when after all the time and effort put into baking a cake, it comes out of the oven super dry? But don’t worry, instead of throwing it in the trash or turning it into cake-pops, just do the following:
Hard-boiled eggs are among the most eaten foods in almost every household, and they even allow us to make other dishes. However, most don’t know that these types of eggs shouldn’t be rubbery in texture. The next time you prepare hard-boiled eggs you can prevent this by letting the eggs sit in a bowl of ice water immediately after removing them from the pot. After you peel them you’ll feel the difference.
Beyond aesthetics, cookies and pastries that aren’t evenly baked indicate that part of the dish is undercooked. In order to prevent such a situation, you need to make sure of some things:
If you’ve made cookies more than once then I’m sure you’ve experienced them spreading out all over the baking sheet at least once or twice. If you follow these tips, we're sure you’ll always have perfect cookies:
Pastries satisfy our cravings for something crispy and delicious, but what can you do to make them not sticky or too hard?
You wanted to make a frosting or ganache for your cake so you pull some chocolate in a bowl and in the microwave, only to be left with lumpy chocolate? All you have to do to fix the mistake is to add a little vegetable oil to the chocolate bowl, wait about half a minute so that it warms up a bit and mix well.