When my husband watches me cook, he is slightly in awe of the improvisational quality I bring to the kitchen. Where I am constantly tasting and adjusting, he needs strict measurements and rigid timing to feel confident. My secret, though, is that I know that there are never really any train smashes when it comes to cooking, unless your stove is actively on fire. Knowing some of these trusty kitchen hacks can get you through even the saltiest of dinners, both literal and metaphorical.
Overcooked Steak
Okay, so we all have different preferences for how we liked our meat cooked. Many psychopaths even prefer their steaks well done. However, for those of you who aren’t hiding bodies in the cellar and overcooking your meat was an accident, read on. Try pouring a little bit of water and some sauce of your choosing into a pan and let your steak simmer in it for a couple of minutes on a low heat. The meat will absorb some of the water and return some of its juicy tenderness.
Overripe Fruits
Hey, remember that bunch of bananas you left on your countertop? No, of course you didn’t, and now they have become blackened shadows, glowering at you from the corner. I used to have this very same problem before I discovered the miracle of smoothies, which thrive off softer fruit. Alternatively, you could also use them to make yourself a puree or even try your hand at making some homemade ice cream. Don’t be afraid to get creative!
Overboiled Rice
Again, if you’re more of an improviser in the kitchen sometimes you can be left with some nasty, bloated, soggy rice if you’re not paying attention. Throw the rice into a porcelain bowl and place it into the oven, uncovered. Allow it to cook for no less than 10 minutes, checking regularly on its progress. This will dry up a lot of the excess water. Your rice may be a lot softer than it otherwise would have been if it were cooked properly, but it will still be edible!
Oversalted Food
Of course this was going to show up. The best way to avoid this is, of course, never add too much salt to begin with. Alas, you are still reading this so I can only assume that ship has sailed. There are two ways to deal with this depending on what it is you are cooking. If you are making a soup, the old wives’ tale of peeling a potato and tossing it inside actually holds up, as it has been proven to absorb saltiness in water-based dishes like curries or stews, even if it can’t draw the salt exclusively from some of the other ingredients. My favourite solution to this, however, is to simply double up the recipe. Your salt gets spread out some more and you get more food!
Don’t ever be put off by making mistakes like these. I’ve made them, you’ve made them, even your grandmother who makes everything just right has made them. We learn from these errors and in the process also discover cool little tricks we can use to save our cooking. What are the worst kitchen disasters you’ve been through?
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