How to Fix a “Ruined” Meal

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It’s not always as easy as, “Just follow the recipe.” I mean, well yea, of course the recipe lists what to do but reading a recipe doesn’t give you the skill and proper technique. Does watching somebody else exercise give you a six pack? Come on now. Cooking is hard! Even the most experienced chef makes a mistake every now and again. The trick is knowing how to fix something that you think you may have ruined. Does that sound like something you might be interested in?

Below are five common cooking mistakes that can derail a meal as well as five ways to fix them in the moment and prevent them in the future? Ready to get started? Good.
1. You over-salted 
It happens. It’s not a big deal.
How to fix it now: All you need to do is dilute the saltiness by adding more of the other ingredients already in the dish. If that isn’t possible, try adding in some potato or another starch. That’ll do the trick.
How to prevent it in the future: Add salt in small increments and just remember – you can always add more but you can’t take any out.
2. The outside of your steak is burnt but the inside is still raw
This is pretty common. It just means that the meat got too hot, too fast. Nothing a good meat AND grill thermometer can’t fix.
Fix it now: Take the meat off the grill/pan that you’re currently using and tent it with some foil while you preheat your oven to 300 degrees. Then, let the oven cook the meat until it’s cooked to perfection.
How to prevent it in the future: I wasn’t kidding about the thermometer. Grab one on Amazon! But also, be patient. You want whatever surface you’re cooking meat on to already be preheated BEFORE you add the meat. They shouldn’t be heating up at the same time.
3. Your veggies are soggy
Nothing makes vegetables less appetizing than overcooking them to the point of baby food – no offence babies.
Fix it now: If they aren’t TOO far gone, try blanching them (plunge into ice water). They may still be palatable. If they seem to be beyond the point of no return, spread them on a baking sheet, drizzle with olive oil and some shaved Parmesan and broil until browned and crispy but not burnt. I kinda like them best this way anyway!
How to prevent it in the future: Perfectly cooked vegetables really do make a dish. Just keep your eyes on them until they reach their most vivid color and then “shock” them in ice cold water to lock that perfection in for good. Always reheat in a pan with oil and not in the microwave.
4. Your pasta is mushy
Contrary to popular belief, it actually IS easy to mess up boiling pasta and nobody wants a mushy lump of noodles, even if you do master the sauce that goes on top.
Fix it now: Heat a pan or wok to high heat, drizzle some olive oil and swirl the noodles around until they are less glue like. As long as your pan is hot enough, this should only take about a minute.
How to prevent it in the future: Make sure that the water is at a full boil before you add the pasta and then stir it around a couple of times during the first minute. Turn the heat off just before desired doneness while you get your colander ready to go. If you have other things to prepare after the pasta is done, toss the noodles with some olive oil so they don’t stick together.
5. Your cream sauce is clumpy (gross)
When you picture a dairy based sauce, you think of something creamy, smooth and rich, right? Messing up a cream sauce or a Hollandaise is another really common mistake. So common in fact, it even has a name: broken sauce.
Fix it now: You’ll notice this as soon as it starts to break. It’ll start to separate around the edges before anything else. All you need to do is add more of the liquid base until you’re looking good again before continuing to add whatever solids you’re working with (cheese, eggs, etc.). If it’s too far gone, grab an immersion blender and start blending. That should do the trick.
How to prevent it in the future: There are two main reasons that sauces break. 1. Speed and 2. Heat. Don’t add solids too quickly. Start super small and as it thickens up, you can add more and more. Too much heat causes the same problem. Be patient, vigilant and serve it right away.
What are your thoughts? Have you ever made any of these mistakes before? Do you feel ready to fix them in the moment next time or prevent them completely? 

Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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