Mon | Sep 25, 2017

Oops! When something goes wrong

Published:Thursday | June 11, 2015 | 6:00 AM
Fluffy mashed potato.
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Whether we are competent in the kitchen or not, sometimes things just go wrong. There is a dish that you can do with your eyes closed, but somehow you got distracted and oops, a bit too much salt.

Not to worry, you don't have to start from scratch. We have delved deep into the culinary world and have found some pretty quick fixes that will prevent you from starting all over.

And no one has to know - it can be our little secret.

Too much salt

n For soup and stew, add a cut raw potato and discard them once they have cooked. This will absorb the extra salt.

n Another remedy for salty soup and stews is to add a teaspoon each of cider vinegar and sugar.

n Or, simply add sugar. Sweet counteracts salt.

Too sweet

n The reverse applies - add salt

n If it's a main dish or vegetable, add a teaspoon of cider vinegar.

Pale gravy

n Colour with a few drops of kitchen bouquet (available at grocery stores).

n To avoid this problem in the first place, brown the flour well before adding the liquid. This also helps prevent lumpy gravy.

n A different way of browning flour is to put some flour into a custard cup and place besides meat in the oven. Once the meat is done, the flour will be nice and brown, ready to make a rich, brown gravy.

Thin gravy

n If your gravy is too thin, mix water and flour or cornstarch into a smooth paste. Add gradually, stirring constantly, and bring to a boil.

Wilted vegetables

n If fresh vegetables are wilted or blemished, pick off the brown edge, sprinkle with cool water, wrap in towel and refrigerate for approximately one hour.

n Perk up soggy lettuce by adding lemon juice to a bowl of cold water and soak for an hour in the refrigerator.

n Douse quickly in hot water, then add ice water with a little apple cider vinegar added.

n Lettuce and celery will become crisp if you place it in a pan of cold water and add a few raw sliced potatoes.

Soggy mashed potatoes

n Overcooked potatoes can become soggy when the milk is added to cream them. Sprinkle with dry powered milk for the fluffiest mashed potatoes ever.

Soggy potato chips,

cereal and crackers

n If potato chips lose their freshness, place under the broiler for a few moments. Care must be taken not to brown them.

n You can crisp soggy cereal and crackers by putting them on a cookie sheet and heating for a few minutes in the oven.

To keep the salt shaking

n Wrap a small piece of aluminium foil tightly around the shaker. The foil is moisture proof, and will keep dampness out of the salt.

n To prevent clogging, keep five to 10 grains of rice inside your shaker.

cathy.risden@gleanerjm.com