So you’re hosting a dinner party when you get to chatting and momentarily forget about cooking. When you return to the kitchen, the steaks are burned and the green beans are limp. Instead of serving one more round of cocktails and hoping no one notices, here are some ingeniously simple ways to save these and many other dishes.
Limp veggies: Get ’em off the burner and under cold water. This immediately stops the cooking process and prevents further damage. Just before serving, reheat in some hot chicken or vegetable stock and squirt on lemon to perk things up.
Limp noodles: Same strategy; your priority is to stop the pasta from cooking any further. Drain and submerge it in ice water for a minute or two to contract the starch. Then reheat in a pot with an acidic sauce. (Tomato is better than cream or even olive oil.)
Burned meat: Time to get creative. If it’s not too bad, rub it with chili powder and pepper and tell everyone it’s “blackened.” The spice will hide the char. If it’s beyond that, slice into thin strips, add some onions and colorful peppers, and serve in a sizzling skillet as fajitas.
Dry fish: No option here other than to create a sauce that will add moisture and flavor. Brush on melted butter and lemon. Then just before serving, add a sprinkling of snappy herbs such as cilantro or marjoram.
Salty soup: Don’t sweat it. People oversalt their food so much nowadays that they probably won’t notice, especially if it’s a small portion. But if you want things perfect, toss a peeled potato or some pasta into the pot. As it cooks, it will naturally draw the sodium out. (Remove the potato or pasta before serving.)
Wilted greens: Soak the tired leaves in a bowl of cold (not ice) water for a few minutes. Then dry thoroughly in a salad spinner. They’ll look field-fresh.
Finally…garnish, garnish, garnish: Think of all those Food Network shows you watch, and plate your dishes as creatively as possible. Drizzle the sauces, balance the colors, dust with herbs, why even stack if you get the urge! Your goal should be to make your guests say: “It’s almost too beautiful to eat!” (If you’re lucky, maybe they won’t….)
Comments from Members
love the "rescue" of the over salted food!
Always good to be able to rescue foods!! Especially now a days, with these tough times!!
great to have a problem saving site o go to. I saved this one. Nancy
What a great tip about the potato and salt! I have definitely faced that dilemma before!
Is there any answer to having to much black pepper on a dish served to you.By Cynthia 10/28/2009
Great ideas, I knew the idea for salty food but the others are good to know.
the potato drawing out the salt does work as does the cold water crisping up wilted veggies. i learned these tricks from my mom when i was growing up.also for burnt toast, you can just gentlely scrape off the burnt part with a table knife.
I have used potatoes also that really does work Deborah 10/28/09
If you don't have a potato, a carrot works too.
WHEN MAKING POTATO SALAD ,INSTEAD OF USING POTATO USE UNSALTED SALTINES CRACKER WORKS PERFECT! THEY'LL NEVER KNOW!
I LIKE THE POTAO SALT TOO!
what great tips. i knew about the salted food but not the others
I MEAN I LIKE THE TIP ON UNSALTING FOODS BY USING A POTATO OR CARROT.
great tips!!!
EXCELLENT... Never too old the learn new things. Many thanks!
EXCELLENT... Never too old to learn new tricks... many thanks!
I agree you are never too old to learn something new to help us out in cooking or the kitchen or any houshold hint.By Mary lee
Love the "blackened" recipes.............that works well, ive done it before, if you brown some garlic and toss it on top it really looks like it is supposed to be that way.........if you serve a bright veggie, Ie....red peppers or tomatoes next to it, also lightens up the color a bit.....
I burnt spaghetti sauce once and was able to rescue it by adding peanut butter. It really neutralized the charred flavor. It wasn't my best sauce ever, but was definitely edible.
Wow! These ideas are sooo helpful! Will definitely have to try them...
I certianly got some good hints I especialy like the one for soup , throwing in a potato or pasta in to absorb the sodium, it's my fovorite because that easy i should of thought of it myself it's just common sense.Brenda
These sound like great tips. I will print them and laminate them and hang them on the wall with my recipes, so I do not have to go searching for them when I need them. Thanks for sharing.
If you burn your salty soup make sure you don't scrape the bottom. Just pour into another container and salvage what you can.
Love the ideas! Great idea for reheating leftover pasta. Just heat up some water on the stove or microwave and submerge the noodles for a few minutes. Then drain and serve!
I had tried the potato trick, it did not work for me...perhaps I had added TOO MUCH salt!! lol Now in a pinch I just add more "salt free" bullion..
