Thanks for sending this. Becky
-------------------------------------------------- From: "Delma" <[email protected]> Sent: Friday, April 24, 2009 12:45 PM To: "peeps-cooks" <[email protected]>; "RecipesAndMore" <[email protected]>; "OurKitchenTable2" <[email protected]>; "JanetsKitchen" <[email protected]>; "cats recipes" <[email protected]> Subject: [RecipesAndMore] COOKING CATASTROPHES > > > COOKING CATASTROPHES > Cake Doesn't Rise > Cut the cake into thin slices, fry it in melted butter, then coat it with > powdered sugar and serve. > Cracked Cheesecake > Slice the cake in the kitchen before serving, or top with sliced berries > or > your favorite jam mixed with 1 tablespoon > of liqueur to make it more spreadable. Allow the topping to seep into the > crack, then add more topping to even the > surface. To reduce cracks, place a pan of water on the oven rack below the > cheesecake while it is baking. > Overbeaten Egg Whites > Stir in 1 extra egg white for each 5 you have already beaten. Beat until > the > whites are of the texture required for > the recipe. Remove about 1/4 cup to correct for the extra white. > Meat Too Dry > Melt 1/2 stick of butter and mix with gravy or the pan drippings. Slice > the > meat thinly, place in a shallow baking > dish, and smother with the mixture. Cover with foil and place in a 200°F > oven for 10 minutes, then serve. > > Lumpy Gravy > Pour the gravy through a mesh strainer. To avoid lumps, combine the > thickening agent (flour, cornstarch, > arrowroot) with enough liquid to make a paste, then whisk the paste into > the > hot liquid to evenly distribute it. > Soup Too Salty > Add 2 raw, chopped potatoes to the soup, cook for 10 to 15 minutes, then > remove. Honey can also help even out a > salty taste, or adding more of the other ingredients. To avoid oversalting > the soup, season it just before serving. > Sauce Too Thick > > Whisk in broth (chicken, beef, or vegetable) until the sauce reaches the > desired thickness, or pour the sauce through > a strainer. > Sauce Too Thin > Add 1 to 2 tablespoons of cornstarch to some water. Create a paste, then > whisk it into the sauce. Adding dry > cornstarch directly to the sauce will create lumps. If you are making a > tomato-based sauce, add 1 to 2 tablespoons of > concentrated tomato paste and stir to evenly distribute. > Sauce Too Garlicky > Remove any visible garlic pieces using a slotted spoon or handheld > strainer, > then add honey to balance the flavor. > Brown Sugar Is Hardened > Place hard brown sugar in a microwave-proof dish and cover with a couple > of > damp paper towels. Microwave > for 30 seconds to 1 minute, then check to see if the sugar has softened, > carefully removing and setting aside partially > loosened sugar with a fork and re-microwaving still-hard clumps. Repeat as > necessary, watching closely to make sure > the sugar does not melt. > Wilted Lettuce > Fill your sink with warm water. Submerge the lettuce for 5 to 10 minutes, > then remove from the water. Dry the > lettuce with a salad spinner or paper towels, cover the lettuce with a > damp > towel, and refrigerate for at least 30 > minutes. > Soufflé Collapses > Cover the top with whipped cream or a very thin layer of chocolate > pudding, > and serve "baked pudding." To > prevent a soufflé from collapsing, use room-temperature beaten eggs, never > open the oven door while the soufflé is > baking, and place the soufflé on the lower oven rack to give it room to > expand. > > > > > --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
