Blog 5: Fixing Food Flops

If disaster strikes, don't instantly pitch the failed result into the rubbish bin. This guide to easy remedies and recipes for success will help you fix some common food flops.

I found this article in an old Fair Lady magazine dated February 1990, so sometimes it does pay to have old magazines lying around the house!

If biscuits or squares are over baked

• Crumble and use as a topping over ice-cream or fresh fruit.
• Crush them finely in a food processor, stir in a little melted butter and use the mixture as a base for cheesecake or fridge tarts.

Butter or margarine is too hard

• If room temperature butter is called for in a recipe and the butter is still hard: grate it.
• Or you can microwave it, for example: 125g butter will take 1 minute on 30% power in a 650watt oven.
• If you're making sandwiches and the butter is so hard that it's making holes in the bread, dip the butter knife in a cup of boiling water before spreading.

Cream goes off

• Use instead of milk or other liquid to make pancakes, flapjacks or cakes.
• Can also be used instead of yoghurt in a recipe.

Lettuce is limp

• Revive slightly wilted lettuce by plunging it into chilled water, to which 5ml lemon juice has been added. Spin dry in a salad spinner and refrigerate in an airtight bag or plastic container.

Honey, Marmalade or jam crystallises

• To clear, either microwave for a few minutes on 50% power or boil over low heat with a little lemon juice added.

Poultry overcooks or is dry

• Remove meat from bones and use to make chicken ala king; with a white sauce, sauteed green peppers, mushrooms and onions.
• Use the meat to make toasted sandwiches, add some mayonnaise, salt and pepper, chopped onion and a touch of mustard or chutney.

Rice is sticky

• Take advantage of this by making rice pudding or rice cakes.
• Serve the sticky rice with a stir-fry for an oriental meal.
• It is usually only short or medium-grain rice that becomes sticky.
• If this does happen to long grain rice, rinse it under running cold water and reheat in a colander over a saucepan of simmering water.

Soup or stew is too fatty

• Drop ice cubes or lettuce leaves into the soup or stew briefly and remove - the fat will cling to either of these.
• The fat can also be removed by patting the surface with absorbent paper.
• Alternatively, you can chill the soup or stew overnight in the fridge - the fat will harden and make it easier to remove.

Soup or stew is too thin

• Add grated potato, or a paste of flour and butter to thicken.
• OR, at the last minute, gradually add 1 - 2 egg yolks and a little cream, stirring vigorously.

Soup is too salty

• If your soup is too salty, liquidise the combined ingredients - this may help to absorb the salt.
• You can also add soft white breadcrumbs and parsley or grate in potatoes to draw out the salt.
• Add milk or unsalted stock, if you have some handy. Water could also be added, but you will need extra herbs or spices (no salt!), to adjust the flavour.

Stew or casserole is too salty

• If a stew or casserole is too salty, cut potatoes into large pieces and add to the pot or dish to draw out the salt. Remove the potatoes before serving.
• You could also add small cubes of potatoes and cook until soft, they will absorb any excess salt and stretch the meal.
• Alternatively, place a lump of sugar in a large spoon and leave it in the dish for 20seconds, then remove.

Vegetables that are overcooked

• Puree or mash, add butter or cream and seasonings, and serve as a side dish.
• Overcooked carrots for example, can be pureed with a little butter, orange juice and a pinch of nutmeg, then garnished with strips of orange peel.
• You could also freeze the pureed vegetables and add to soups or stews when needed.

Keep your eyes peeled for more useful tips and hints in and around the house.