Contributed by: Chris WebAdmin. of RecipesNow.com
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.
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
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 the 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 Meat Thermometer; 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
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