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#1
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What to do when something doesn't taste quite right
When you are cooking and you give it a taste and realize that your dish needs to help, what do you do? Here are some of my tips on how to make adjustments to your dishes.
I'll add tomato paste to a dish to give it more body. Buy it in a tube (instead of can) since you only use a little at a time and it keeps for a long time. If something is very rich (from cream, fat, or butter), add some balsamic, wine, or cider vinegar or lemon juice to it right at the end to brighten it up. If something is too salty, you can add some sugar to it to help mask the saltiness, but you can't really get the saltiness out. Some people say to add a potato to a soup that is too salty but I've read this does not work.
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'01 Jet Black BMW ///M3 coupe 6MT, 19" BBS CH, Bilstein PSS9 susp, UUC sways, K&N CAI | RIP '04 G35c 6MT DG/G |
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#2
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Nice tips. Of course, it depending on what you are making. For sauces, your tips are spot on. When making chicken or veal Piccata, I tend to make my sauce with rich (too much butter) so I always counter with white wine.
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2004 Diamond Graphite FX (110K mi. and counting) Last edited by N50 : 01-21-2008 at 05:30 PM. |
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#5
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I thought you meant like if it is rancid. Then, and this makes me think we really are similar to monkey's in many ways, I keep tasting it to see if it is Rancid. LOL Kinda like when you smell and say OMG that stinks and everyone starts sniff sniff sniff.
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And you're east of East St. Louis, and the wind is making speeches And the rain sounds like a round of applause |
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#7
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I just add more seasoning and drink more wine. LOL
Sometimes you can add plane yogurt or sour cream to help cut it if it's "too" seasoned.
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'04 DG 6MT Coupe. Brembo - Navi - K&N - Helix - Axis - Hotchkis - some Z-Stuff... needs more. '94 Prelude VTEC, gutted, caged, 580whp, "blow'd up." Real AUBURN fans by AU tags in a losing season! Oh yeah... War Eagle, then Go Gators... then Boomer Sooner.
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