They say that the architects cover their mistakes with ivy, while the chefs with mayonnaise. Unfortunately, not all cooking accidents can be fixed with the help of a thick layer of sauce. Sometimes you have to use much harder tricks. But do not worry! In fact, from overcooking to over-salting, you can use simple ingredients to balance the flavors and cover up these accidents.
So, before you throw away the dish you just made or offer it to your dog, take a look at our gastronomic tricks that will help you save your dinner and your pride.
Have you ever bought meat that looked very good, but after cooking it became hard and difficult to chew? If your answer is "yes", do not worry. Here are some tricks to have tender and delicious meat every time.
If you have added too much salt to your soup, here are some chefs' secrets to help you save the day:
Sour cream can help balance excess saltiness in a meat dish. Put the meat in a bowl with sour cream and let it cool. Alternatively, you can also add a little unsalted oil or flour sauce (flour, water and sour cream) to your dish. An unsalted garnish is another way to save food. If you have overdone the salt in the beef, add chopped cabbage, zucchini or chopped potatoes. These ingredients will make your dish even more tender and juicy.
Ragout vegetables will become less salty if you add a few tomatoes to them. Just chop them and cook them with the overly salty food. To remove excess salt from cooked vegetables, you can pour unsalted boiling water over them and cook for a few minutes. Mushroom dishes can also be saved by using unsalted sauces, garnishes or sour cream.
If, while cooking the meat, you end up with a charred piece of protein that is essentially uncooked inside, remove the burnt layer and then simmer the rest of the piece with oil, water or broth. To remove the burnt smell from your plate, transfer it to another bowl and cover it with a damp cloth. It will absorb much of the unpleasant odor. Another way to get rid of burnt taste and smell is to add hot milk to your plate.
If the broth has a lot of fat, put it in the fridge to cool. Wait until the fat hardens on top and then remove.
There are many reasons why pancakes stick to the pan. If the batter is very wet, add a little flour. If the flour is low quality, add a little semolina. It is also important to preheat the pan with oil before placing the batter in it.
The caramel cream should have a denser texture than the cream or whipped cream. However, sometimes it can be very subtle. Fortunately, there are some tricks to doing it right. Take some flour and mix well. If it still does not thicken, add a little more. You can also try cooking the cream for a few extra minutes or just put it in the fridge.
Allowing the frozen potatoes to heat up gradually for 5-7 days at room temperature (18-20 ° C) can reduce their sweet taste. An iced onion will not spoil if you let it thaw at 3-5 ° C.
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