Recipe Rescue!

By Gino Orlandi 

 

How many times do we delicately salt our dish? All of a sudden our dish starts tasting like sea water rather than under seasoned. Can we save a dish once too much of salt is added? No matter how much you curse it and stare like you hate what you have done, nothing can set it right again. So what on earth can one do to save the large space your food will take in the garbage bag?

Not very easy yet of some hope, is for one to build up all the other flavors around the salt. So Start increasing all the non salty ingredients you have added to decrease the power of salt in your food. Remove and waste some amount of the liquid content in your food and replace it with fresh non salted seasonings or broth.

Soups in general are very dicey to prepare as they thicken when heated. You tasted it a while ago, it was perfect and you reheated it before serving and it has all gone down the drain. If your soup is salty try adding some salt free stock or add water. Grains or noodles come very handy and even makes your dish taste much better and innovative, absorbing the extra salt which can make your dish as close to original as possible. Other options what one could try are adding acids like- lemon, vinegar, zest or fruits, carrots, honey sugar etc which help in distracting the tongue. Large chunks of potatoes, some onions or small balls of whole wheat dough can also be added. These can be easily removed after they have absorbed enough salt from your recipe. Even white distilled vinegar comes handy when added in small quantities to your too much salty recipe.

What one can do best with salt is to keep tasting and adding it a little by little at a time toward the end of cooking, until the flavor is just right.

After all the pains you have taken to correct your dish, you generally realise that there something else wrong with it. Many people find it difficult to realise if salt is to be added or spice. These two ingredients have to be added in relation with one another to achieve a perfect balance. What if your recipe turns out to be too spicy?

The three main ingredients that can help kill spice are sugar, acids, and dairy products. It is smart of you to also crush some pineapple and add them into your food. It is magical to see how this ingredient has disappeared leaving very little traces, while helping to counteract the heat. Acids like lemon, tickles ones taste buds and reduces the spice. But one should eliminate their use when there is dairy content in the food. Cheese, chopped cilantro, sour cream and milk will all reduce the spice in the meal.

Many recipes leave a lot of grease when re-cooked. Especially foods when deep fried and shallow fried, which cannot be bound by tissue papers, are very difficult to serve with dripping oil. During such cases a lettuce leaf can work wonders by absorbing the grease. Even the idea of adding a slice of bread, and removing it before serving makes the job much easier.

You should look into the great possibilities of the education and training from culinary art schools.

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