From time to time, we need tactics to cover up our mistakes in the kitchen. But no worries! In fact, you can use simple ingredients to balance the flavors and mask the mistakes, from the overcooked salt to the excess salt.
Have you ever come across something tough and hard to chew when you buy and cook meat that you think looks very good? If your answer is “Yes”, don’t worry. Here are a few ways you can cook tender and delicious meat every time:
Use fruit: Apple, pineapple, mango and pear will work for you. Peel the fruit and cut into thin slices. Cook the meat that you covered with the fruit slices. Juices are great at tenderizing tough meats.
Use sake: Prepare a marinade mix using grated onions and apples. Add some olive oil and sake as well. Marinate the meat in the refrigerator overnight to flavor and tenderize it.
Use lemon: Marinating the meat in lemon juice for 30 minutes before cooking is enough to make it tender. You can also use vinegar. But in this case, you need to marinate the meat overnight.
If you’ve added too much salt to your soup, here are a few chef’s ways to save your meal:
The easiest way, of course, is to add some water to the soup and bring it to a boil. However, this method is not preferred as it affects the flavor of the soup.
If you have unsalted broth on hand, add some to the soup. In this way, you can reduce the salt of your soup without sacrificing taste.
If the broth tactic won’t work for you, try putting a small soup filled with rice into the pot. Rice is a great absorbent that will get you rid of the extra salt.
Some cooks use refined sugar to fix the taste. Place a sugar cube on the spoon and let it sit in the soup. After the sugar dissolves, add another one. Repeat until the salt level is acceptable.
The sharp smell and flavor of raw onions make people very uncomfortable. But cooking dishes without onions is a tough challenge. Fortunately, there is a way to make raw onions tastier. Chop the onions the way you want and put them in cold water. That’s all you need to do to get rid of the bitter taste.
Sour cream can balance out the excess salt level of a meaty dish. Put the meat in a bowl of sour cream and wait for it to cool. Alternatively, you can add unsalted oil or flour sauce (flour, water, sour cream) to your food. Another way to save the dish is the salt-free side dish method. If you have put too much salt in the ground beef, add finely chopped cabbage, zucchini or grated raw potatoes to the dish. With these ingredients, your dish will be much more tender and juicy.
If you add a few tomatoes, your vegetable stews will become less salty. Finely chop the tomatoes and cook them with your extra salty dish. To get rid of excess salt in your cooked vegetables, you can add unsalted, boiling water and cook for a few more minutes. Mushroom dishes can also be saved by using unsalted sauces, garnishes and sour cream.
If you have burned some of the meat while cooking, cut off the burnt layer and continue cooking with oil, water or broth. To remove the burning smell from your meat, wrap the meat in another container in a damp cloth. It will absorb most of the unpleasant odor.
It can be difficult to keep hot food hot and cold food cold until the moment of serving. Fortunately, the solution is pretty simple. Before placing food on them, preheat serving plates or other serving utensils in the oven for 5 minutes. If you are going to serve cold dishes, you can cool the plates a little in the refrigerator.
If your broth has too much fat, put it in the refrigerator to cool. Wait for the oil to harden at the top and remove some of it.
There are several reasons why pancakes stick to the pan. If the dough is too wet, add some flour. If the flour is of poor quality, add some semolina. It is also important to heat the pan with oil before adding the dough.
Custards can be thicker than cream or whipped cream. Sometimes the consistency needs to be a little thicker. Fortunately, there are ways to increase the consistency of custard. Add some flour and mix well. If it still has not thickened, you can add a little more flour. You can boil the pudding for a few more minutes or chill it in the refrigerator.
Mold is the most common microorganism that spoils home preserves. If there is mold in your unopened can, open the jar, remove the mold, add sugar, salt or vinegar depending on the type of can and bring everything to a good boil.
Leaving the frozen potato to open at room temperature (18-20°C) for 5-7 days may reduce its sweet flavor. Frozen onions, on the other hand, do not deteriorate if you leave them to thaw at 3-5°C.