First aid for small breakdowns in the kitchen
The roast is tough
What to do? Slice the roast thinly and let the slices in the sauce through. Or douse it with one to two glasses of cognac and cook it for another ten minutes.
So it does not happen The roast becomes tender and juicy, if it is first well fried from all sides.
The roast is too salty
What to do? Simply brush the roast with honey - it softens the salty taste. Incidentally, this helps if too much pepper has been added. The roast gets through the honey also a crispy skin.
For casserole dishes, add 250 milliliters of water, place some peeled and diced raw potatoes and cook for ten minutes. Before serving, the potatoes are removed again.
The meat is gray
What to do? Rub the meat with salt and wash it under running, lukewarm water. So the meat gets its fresh color back and the taste has not suffered.
So it does not happen Cover the meat as airtight as possible. Because the contact with air can change the color.
The mayonnaise has curdled
What to do? If egg yolk and oil were too cold, they must first be warmed to room temperature. Then, the curd is first stirred dropwise to a new egg yolk. Slowly stir the remaining mass. Likewise, if the oil is added too fast or too much oil is used. If stored too cold, the mayonnaise can be stirred smooth again in a warm water bath.
So it does not happen Egg yolk and oil must both have room temperature. The oil first drop by drop, later stir in a fine stream. Note the quantities in the recipe. Too much oil also causes the mayonnaise to coagulate, too cold storage too.
The pudding is burnt
What to do? Immediately pour into another pot without stirring and finish cooking.
So it does not even pass Pudding does not burn if you grease the bottom of the pot with butter beforehand.
The spaghetti stick together when cooking
What to do? If only a few spaghetti stick together, pour hot water over them after cooking. Or heat the noodles in a sieve over steam.
So it does not happen Always cook pasta in sufficient water.
The egg whites do not get stuck
What to do? Sometimes the protein can be saved with a few drops of lemon juice or a pinch of salt. Too warm egg whites first in the freezer cool. Contaminated egg whites (with yolk) can not be saved. Separate eggs again and use these egg whites.
So it does not happen Bowl and whisk must be fat-free, and there must be no yolk in the egg whites. In addition, the protein must be cold.
The yeast dough does not open
What to do? Knead additional yeast and let the dough go again.
So it does not happen Use only fresh yeast or dry yeast within the best before date. To leave, put the dough in a warm but not too warm place. Observe the recipe instructions: The amount of yeast must correspond to the amount of flour, and the dough must not be too heavy. (eg due to high rye flour content).
The cake is too dry
What to do? Make a few small holes in the cake with a wooden stick and sprinkle it with fruit juice or liqueur.
So it does not happen With some experience, you can already notice when stirring that the cake is very firm or dry. Then add some milk.
The cake does not come out of shape
What to do? Wrap the cake pan with a damp kitchen towel, or cover the inverted shape with a damp kitchen towel.
So it does not happen Carefully grease the mold before filling, if necessary, grind. After baking, let cool for about ten minutes and then tumble. Gugelhupf can even cool in the mold for thirty to sixty minutes. Box cake molds can also be lined well with baking paper: grease the mold and press on the cut baking paper. Then nothing can adhere.
More tips in the "Quickfinder kitchen knowledge"
All tips are from the book "Quickfinder Küchenwissen" by Claudia Lenz. The compact reference work has an extensive goods section. You will find basic recipes from yeast dough to hollandaise sauce as well as an overview of the most important kitchen appliances, information on purchasing and storing food - and a chapter with breakdown aids, from which our ten tips are taken.
Claudia Lenz: "Quickfinder kitchen know-how - kitchen practice - basic recipes - breakdown assistance." Graves and Unzer. 14,90 Euro.
