Ingenious emergency tips for cooking accidents

If you don't pay attention, the soup is already too salty.

Mishaps in the kitchen are not uncommon, but that is no reason to throw away the food.

Too salty

A final touch of salt before serving, a moment of inattention and the second grip on the salt shaker - who doesn't know it: in a few seconds the elaborately prepared food is too salty and inedible.

But no reason to be angry.

Often the dishes can still be saved in a creative way.

First aid:

If possible,

the excess salt from the surface.

If it's too late for that, there are other options to save your food.

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Over-salted food does not have to be disposed of directly.

You can still save it with a few tricks.

(Symbol image)

© Andrea Warnecke

Binding salt:

To

the excess salt in sauces, soups and stews, there are three different ingredients that almost everyone in the house has.

: Simply cut into large pieces and

let

a while

.

These three ingredients pull the salt out of the food and can help make the dish edible again.

Don't forget to remove the pieces before serving.

If you have, you can also

for about 15 minutes, they have the same effect.

Sweet versus salty:

Add one to two teaspoons of

or

to

the dish to

balance the salt.

So that it doesn't get too sweet, add a squeeze of

.

Neutralize the taste:

Too much salt in the pasta water makes the pasta inedible.

If so, just briefly boil your pasta in fresh,

to fix the mishap.

Too hot

One turn too much of the pepper mill or too much chilli powder in the food and the tears will come.

Here's what to do if your food

:

Dairy products against spiciness:

Cream, sour cream or milk -

reduce the spiciness of your food.

Those who cannot tolerate lactose should, however, not use this method.

Stretch sauces:

As an alternative to dairy products, you can also

your sauce that is too hot with

(make sure to use vegetable

for vegetarian dishes) or

to take the excess fire out of the dish.

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Honey can be used to soften too much heat in food.

(Symbol image)

© Oliver Berg / dpa

Reduce heat:

or, alternatively,

can help

not only against food that is too salty, but also against too much heat

.

Both reduce the sharpness.

Skim off fat:

Especially with soups, the floating fat layer can easily be

with a ladle or large spoon

.

Most of the heat is usually bound in the fat.

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A brief moment of inattention and the food is already too salty.

But often unsuccessful dishes can still be saved creatively.

(Symbol image)

© Peter Kneffel / dpa

Too sweet

If the food is too sweet, you can

try to save your dish

with a

.

Too much garlic

If your dish

tastes

too much of

, you can

add

, depending on

your taste.

The essential oils contained in it break down the allicin contained in garlic.

Alternatively, sauces and soups can be

stretched

with

.

But watch out for any lactose intolerance.

Overcooked food

Missing the alarm clock or not paying attention for a moment and the pasta is no longer al dente and the vegetables are way

.

Here's what you can do if your food has overcooked:

Act quickly:

Get your food out of the boiling water as quickly as possible and

.

This interrupts the further cooking process and prevents the food from becoming mushy.

Further processing:

Are the noodles too soft, they can be saved by crisp in the pan

be.

The same applies to potatoes - they can be processed into fried potatoes or

.

Alternatively, overcooked pasta and potatoes can also be processed in a

.

Cooked vegetables, on the other hand, can still be

used

in puree for

or

.

These mistakes should be avoided when cooking potatoes.

Burned food

Burned food is difficult to save, but there are a few ways you can avoid calling the delivery service:

Cutting off:

Whether it's vegetables, fish or meat, try to

the burned areas as best you can

.

Do not stir, but decant: Under

no circumstances should you try to cool the burnt food by stirring quickly and thus save it.

Only what is burnt is distributed throughout the food and becomes inedible.

It is better to quickly transfer the food to a

so that the charred taste does not even set in.

But not all dishes are successful even with a recipe.

The page “Worst of Chefkoch” collects gruesome cooking accidents.

Too thin sauces and soups

All the components of the dish are ready, but the sauce just won't thicken.

Here's what you can do about it:

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Flour is an old home remedy for thickening sauces.

(Symbol image)

© Jens Büttner / dpa

Butter:

With cold

you can thicken your sauce in a tasty but also high-calorie way.

Flour:

The starch in

is ideal for

sauces

.

A well-tried home remedy.

Potato:

If the cream soup is too thin,

a

into the soup.

The starch thickens the soup, but removes salt from the dish.

So don't forget to add seasoning.

So potatoes stay fresh longer.

The whipped cream will not set

Even after minutes of stirring, your cream does not become stiff?

There can be different reasons.

You shouldn't have any problems next time with these tips:

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Whipped cream is used in many cake recipes.

(Symbol image)

© Patrick Seeger

No hassle:

To whip enough air into the cream, you should set your food processor to a

or

the cream

by hand with a whisk in

.

Everything in the refrigerator:

Put both the cream, the mixing bowl and whisk of your food processor

.

Rinse thoroughly:

Both the mixing bowl and the whisk should be rinsed well and

if you want to whip cream successfully.

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A squirt of lemon can help if the cream doesn't stiffen up.

(Symbol image)

© dpa picture alliance / Jens Büttner

Sweet, sour or salty:

add a packet of

or a spoonful of

to the cream, this will make it more firm, but also sweeter.

Alternatively, you can

add

two

to the cream or a

.

But be careful with the dosage so that the cream still tastes good in the end.

Emergency plan:

If the cream simply does not want to become stiff and you are well equipped, a packet of "

" will of

course also help in an emergency

.

The tips are based on cow's milk whipped cream, not plant-based alternatives.

The egg white does not become stiff

are

often

used in

baking

.

Similar to

cream,

however,

does not always work well.

It can help

to use

a

or a

because, unlike the arm, they don't get tired when beating.

It often just takes some

enough air to break into the egg white.

Alternatively or additionally, you can add a

to the egg white.

The salt removes moisture from the protein and thus makes the air bubbles more stable.

(Theresa Lippe)

List of rubric lists: © Peter Kneffel / dpa