No one is perfect. Everyone makes mistakes, especially in cooking. No matter how many years of experience you have, you still make mistakes.
Let us discuss the solutions for mistakes made in cooking for those who don’t know the tricks to fix the mistakes they make.
- Overcooked pasta
All of us have been victims of overcooked or under cooked pasta. Unless your pasta has turned to a gooey mess, you can save it.
Immediately run the pasta under cold water to stop the cooking process. Make a tomato pasta sauce and add the dried pasta to it. The acid in the tomato sauce will stiffen it up a bit.
- Over cooked vegetables
Like overcooked pasta, you need to stop the vegetables from cooking. So run them under cold water. Reheat briefly with butter or olive oil and squirt with some acid to firm them up.
- Over salted soup
Simply add some raw pasta, or raw potato slice to the soup. These raw things will absorb all the excess salt.
- Burnt bread
Scrape off the burnt portions and drizzle with butter or olive oil and sprinkle with cheese and serve hot.
- Stale bread
Simply sprinkle with water and heat for a few seconds in the microwave. The bread will come out as if it has just been baked. Else you can simply wrap it in foil and bake for a few minutes in the oven.
- Sticky noodles or pasta
Toss the noodles or pasta with oil and heat on the stove on a low flame and gently separate.
- Limp greens
Wash them in a bath of ice and cold water and dry with a towel. Keep in the refrigerator till required to be used.
- Dry fish
If fish is dry, then drizzle with olive oil or butter mixed with lemon juice. This acts as a sauce that adds moisture to the dry fish.
- Burnt beef
Scrape of the burnt edges and rub rest with pepper, and garlic and slice in strips to be used in sandwiches, salads and fajitas.
- Over ripe fruits
Blend them into milkshakes and juices. If you want to get more daring or creative then add them to puddings, sorbets or even make ice cream.
So don’t just throw away the food if you’ve made a mistake, try fixing them.
Written by: Rasha Ashraf
