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Fast Food Fixes - Repairing Food Disasters - Article

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Article: "Fast Food Fixes - Repairing Food Disasters"
Description: When your your meals go wrong, don't despair
something can be done to help! Try these food fixes to
repair your food disasters and save your meal. Includes
No-Fuss Roast Turkey & Fixings recipe.
Author: Chris Sadler
Contact Author:
Copyright: © 2003 Chris Sadler
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Fast Food Fixes - Repairing Food Disasters

by Chris Sadler -

With all of the hustle and bustle of the season, the chaos of
our schedules sometimes spills over into the rest of our lives.
Anyone who has ever been distracted in the kitchen knows that
almost anything can happen and often with disastrous results.
When your life catches up to you and one of your meals goes
wrong, don't despair something can be done to help!

Here are just a few of the food fixes you can use to repair
your food disasters and save your meal.

Marian and John Bear, authors of How To Repair Food, have an
easy way to fix burned rice. Turn off the burner, place the
heel of a loaf of bread on top of the rice, cover the pot and
wait for five minutes or so. The bread will absorb most of the
rice's burned aroma. Then carefully remove the rice, leaving
the burnt rice on the bottom of the pot. 

Making real whipped cream for your holiday dinner but it just
won't whip? Do not despair, it can be repaired. First, chill
the cream, bowl and beaters well. Set the bowl of cream into
a bowl of ice while you are whipping. Add the white of an egg.
Chill and then whip. If the cream still does not stiffen,
gradually whip in 3 or 4 drops of lemon juice. If you need to
whip your cream ahead of time, add a touch of unflavoured
gelatin (1/4 teaspoon per cup) to keep it from separating.

Are your mashed potatoes looking more like mush potatoes? If
your potatoes are a little overcooked don't add the milk,
instead use dry powdered milk for the fluffiest mashed potatoes.

Too much salt? For salty soups or stews add one thinly sliced
potato per litre while simmering. Remove the cooked potatoes
once they have absorbed the salt and turned opaque. You could
also add a teaspoon each of cider vinegar and sugar. Gradually
add cider vinegar and sugar in 1/2 teaspoon increments. First
add 1/2 teaspoon sugar, taste and add 1/2 teaspoon vinegar if
necessary. Repeat if required.

Burned your gravy? Stir in a spoonful of peanut butter to
smooth out the flavour.

When you are about to serve dinner and realize your hands smell
like garlic or onion just rinse them under cold water while
rubbing with a large stainless steel spoon.

Hope these tips help keep your kitchen disaster free! For a
guaranteed success this holiday season try this No-Fuss Roast
Turkey & Fixings recipe:

No-Fuss Roast Turkey and Fixings

1 PERDUE® Fresh Whole Tom Turkey (10-16 pounds)
Salt and ground pepper to taste
1 onion, quartered
1 small bunch fresh celery leaves (tops)
2 tablespoons butter or margarine, melted
2 packages (about 3/4 ounce each) turkey gravy mix
2 packages (6 ounces each) turkey stuffing mix
1 large apple, cored and diced
1 cup chopped walnuts, toasted
1/2 cup raisins 

Preheat oven to 325 F. 

Remove giblets and reserve for another use. Rinse turkey inside
with cold water; drain and pat dry. 

Rub inside and out with salt and pepper. Place onion and celery
in neck and body cavities. Secure drumsticks with lock provided;
fold neck skin back and under body and twist wing tips back to
hold skin in place. (Securing legs and wings against body helps
turkey cook evenly.) 

Place turkey in uncovered roasting pan; brush with melted butter
and tent loosely with foil. Roast 3 1/2 to 4 1/2 hours, until a
meat thermometer inserted in thigh registers 180 F; baste
occasionally. Remove foil tent during last hour of roasting.

Transfer turkey to serving platter; cover lightly with foil and
let rest 15 to 20 minutes before carving. 

Remove and discard thermometer and drumstick lock; reserve any
pan juices for gravy. 

While turkey is roasting, in small saucepan, prepare gravy
following package directions. 

Pour juices from the roasting pan into large, heatproof
measuring cup or small bowl. Skim off clear drippings with a
large spoon and discard. Stir 1/2 cup reserved juices into
gravy in saucepan; heat until smooth and thickened. 

Prepare stuffing mix following package directions, adding diced
apple, walnuts and raisins. 

TIP: To give no-fuss convenience products such as gravy mix and
packaged dressings a homemade touch, add juices from the turkey
to the gravy, and extras like fruit and nuts to the dressing. 

Ready In: 225 minutes 

Makes 8 to 10 Servings 
About the Author:
Chris Sadler is Owner and WebAdmin of The
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