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Fast Food Fixes
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Repairing Food
Disasters
by Chris
Sadler - 1001Recipes2Send.com
With
all of the hustle and bustle of the season, the
chaos of our schedules sometimes spills over into
the rest of our lives. Anyone who has ever been
distracted in the kitchen knows that almost
anything can happen and often with disastrous
results. When your life catches up to you and one
of your meals goes wrong, don't despair something
can be done to help! Here are just a few of the
food fixes you can use to repair your food
disasters and save your meal.
Marian
and John Bear, authors of How To Repair Food, have
an easy way to fix burned rice. Turn off the
burner, place the heel of a loaf of bread on top of
the rice, cover the pot and wait for five minutes
or so. The bread will absorb most of the rice's
burned aroma. Then carefully remove the rice,
leaving the burnt rice on the bottom of the
pot.
Making
real whipped cream for your holiday dinner but it
just won't whip? Do not despair, it can be
repaired. First, chill the cream, bowl and beaters
well. Set the bowl of cream into a bowl of ice
while you are whipping. Add the white of an egg.
Chill and then whip. If the cream still does not
stiffen, gradually whip in 3 or 4 drops of lemon
juice. If you need to whip your cream ahead of
time, add a touch of unflavoured gelatin (1/4
teaspoon per cup) to keep it from
separating.
Are
your mashed potatoes looking more like mush
potatoes? If your potatoes are a little overcooked
don't add the milk, instead use dry powdered milk
for the fluffiest mashed potatoes.
Too
much salt? For salty soups or stews add one thinly
sliced potato per litre while simmering. Remove the
cooked potatoes once they have absorbed the salt
and turned opaque. You could also add a teaspoon
each of cider vinegar and sugar. Gradually add
cider vinegar and sugar in 1/2 teaspoon increments.
First add 1/2 teaspoon sugar, taste and add 1/2
teaspoon vinegar if necessary. Repeat if required.
Burned your gravy? Stir in a spoonful of peanut
butter to smooth out the flavour.
When
you are about to serve dinner and realize your
hands smell like garlic or onion just rinse them
under cold water while rubbing with a large
stainless steel spoon.
Hope
these tips help keep your kitchen disaster free!
For a guaranteed success this holiday season try
this No-Fuss Roast Turkey & Fixings
recipe:
No-Fuss Roast Turkey and
Fixings
1 PERDUE® Fresh Whole Tom
Turkey (10-16 pounds) Salt and ground pepper to
taste 1 onion, quartered 1 small bunch fresh celery
leaves (tops) 2 tablespoons butter or margarine,
melted 2 packages (about 3/4 ounce each) turkey
gravy mix 2 packages (6 ounces each) turkey
stuffing mix 1 large apple, cored and diced 1 cup
chopped walnuts, toasted 1/2 cup raisins
Preheat oven to 325 F.
Remove giblets and reserve
for another use. Rinse turkey inside with cold
water; drain and pat dry.
Rub inside and out with salt
and pepper. Place onion and celery in neck and body
cavities. Secure drumsticks with lock provided;
fold neck skin back and under body and twist wing
tips back to hold skin in place. (Securing legs and
wings against body helps turkey cook
evenly.)
Place turkey in uncovered
roasting pan; brush with melted butter and tent
loosely with foil. Roast 3 1/2 to 4 1/2 hours,
until a meat thermometer inserted in thigh
registers 180 F; baste occasionally. Remove foil
tent during last hour of roasting.
Transfer turkey to serving
platter; cover lightly with foil and let rest 15 to
20 minutes before carving.
Remove and discard
thermometer and drumstick lock; reserve any pan
juices for gravy.
While turkey is roasting, in
small saucepan, prepare gravy following package
directions.
Pour juices from the roasting
pan into large, heatproof measuring cup or small
bowl. Skim off clear drippings with a large spoon
and discard. Stir 1/2 cup reserved juices into
gravy in saucepan; heat until smooth and
thickened.
Prepare stuffing mix
following package directions, adding diced apple,
walnuts and raisins.
TIP: To give no-fuss
convenience products such as gravy mix and packaged
dressings a homemade touch, add juices from the
turkey to the gravy, and extras like fruit and nuts
to the dressing.
Ready In: 225 minutes
Makes 8 to 10 Servings
About the Author: Chris Sadler is Owner and
WebAdmin of The 1001Recipes2Send.com Recipes
Database. Become a member to receive the weekly
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