Too Much Salt

This is probably the most common cooking mistake worldwide, but there’s an easy fix: balance it out with a splash of lemon juice or a sprinkle of sugar. If you want to dial it down even more, toss in some unsalted carbs like rice or veggies to soak up the excess salt.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎Santa Clara Project – Jose Anda‎‏ (@‏‎santaclaraprojectnm‎‏)‎‏

Burnt Garlic

Burnt garlic can turn your dish from fabulous to disastrous in a flash. If it’s not totally charred, scoop it out ASAP and pour some broth or wine into the pan to salvage the flavor. Too late for that? Just salvage what’s left, adjust the seasoning, and keep on cooking.

Curdled Sauce

A curdled sauce is a letdown, but don’t stress. Take it off the heat immediately and whisk in a bit of cold liquid (like water or cream) to smooth things out. If it’s still feeling funky, strain it through a sieve and voila, it’s redeemed!

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A post shared by Katie Hines Parker (@mrskatieparker)

Tough Meat

Tough meat is a major bummer. You can soften it up by simmering it in a flavorful sauce or slicing it thin against the grain to break up those chewy fibers. Don’t worry, you got this.

The post How to Fix Common Cooking Mishaps appeared first on falafelandcaviar.com.

Proper Freezing

You need to repack the meat before freezing it after bringing it home from the store. Wrap it in the aluminum foil before putting it in the plastic bag and then it’s safe to go in the freezer.

Microwave Thawing

As you’re defrosting the meat in the microwave, the outer layer will start to cook. Give it enough time to thaw naturally.

Cold Pan

You’ll get the best flavor if you put the meat on a hot pan coated with some oil or butter. Putting it in a cold pan will make it stick to the bottom and it won’t brown nicely.

Excess Water

Minced meat releases some water that you can drain if you want, especially if your recipe requires a precise amount of liquid to be added and you’re worried if the water from the meat will mess it up.

The post Are You Making These Mistakes With Minced Meat? appeared first on falafelandcaviar.com.

Using Instant Bouillon

If you can, it’s best to make your own bouillon using bones and vegetables. You can freeze it in the ice cube mold and use it whenever needed.

Too Hot Temperature

Your soup should simmer on medium heat for the best result. This will allow all the flavors to blend in gradually.

Adding Noodles

If you add noodles too early in the process, they will overcook and fall apart. They only need 5-10 minutes to cook so add them in the end.

Adding the Ingredients

Not all the ingredients have the same cooking time, so you should never add them all at once. Carrots and potatoes need longer to cook than some soft veggies or mushrooms.

The post The Most Common Mistakes You Make When Cooking Soup appeared first on falafelandcaviar.com.

Too Much Salt

This is probably the most common cooking mistake worldwide, but there’s an easy fix: balance it out with a splash of lemon juice or a sprinkle of sugar. If you want to dial it down even more, toss in some unsalted carbs like rice or veggies to soak up the excess salt.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎Santa Clara Project – Jose Anda‎‏ (@‏‎santaclaraprojectnm‎‏)‎‏

Burnt Garlic

Burnt garlic can turn your dish from fabulous to disastrous in a flash. If it’s not totally charred, scoop it out ASAP and pour some broth or wine into the pan to salvage the flavor. Too late for that? Just salvage what’s left, adjust the seasoning, and keep on cooking.

Curdled Sauce

A curdled sauce is a letdown, but don’t stress. Take it off the heat immediately and whisk in a bit of cold liquid (like water or cream) to smooth things out. If it’s still feeling funky, strain it through a sieve and voila, it’s redeemed!

View this post on Instagram

A post shared by Katie Hines Parker (@mrskatieparker)

Tough Meat

Tough meat is a major bummer. You can soften it up by simmering it in a flavorful sauce or slicing it thin against the grain to break up those chewy fibers. Don’t worry, you got this.

The post How to Fix Common Cooking Mishaps appeared first on falafelandcaviar.com.

Proper Freezing

You need to repack the meat before freezing it after bringing it home from the store. Wrap it in the aluminum foil before putting it in the plastic bag and then it’s safe to go in the freezer.

Microwave Thawing

As you’re defrosting the meat in the microwave, the outer layer will start to cook. Give it enough time to thaw naturally.

Cold Pan

You’ll get the best flavor if you put the meat on a hot pan coated with some oil or butter. Putting it in a cold pan will make it stick to the bottom and it won’t brown nicely.

Excess Water

Minced meat releases some water that you can drain if you want, especially if your recipe requires a precise amount of liquid to be added and you’re worried if the water from the meat will mess it up.

The post Are You Making These Mistakes With Minced Meat? appeared first on falafelandcaviar.com.

Using Instant Bouillon

If you can, it’s best to make your own bouillon using bones and vegetables. You can freeze it in the ice cube mold and use it whenever needed.

Too Hot Temperature

Your soup should simmer on medium heat for the best result. This will allow all the flavors to blend in gradually.

Adding Noodles

If you add noodles too early in the process, they will overcook and fall apart. They only need 5-10 minutes to cook so add them in the end.

Adding the Ingredients

Not all the ingredients have the same cooking time, so you should never add them all at once. Carrots and potatoes need longer to cook than some soft veggies or mushrooms.

The post The Most Common Mistakes You Make When Cooking Soup appeared first on falafelandcaviar.com.