Fix it, part one
6 short explainers. Read them in order, or jump to the question you have right now.
- 157Rescuing an over-salted dishSalt dissolves into the liquid and stays there. You can't fish it out, so every fix is either dilution (more unsalted food to share it) or balance (other…
- 158Rescuing an over-sour dishSour taste comes from acids in the food. You can't pick them out, but sugar and fat change how sharp the dish tastes. A tiny pinch of baking soda, which is…
- 159Fixing bland foodWhen food tastes bland, run the list in order: salt, acid, heat, fat, aroma. Salt goes first because it brings out the food's own flavors and mutes…
- 160Rescuing a bitter dishBitterness comes from compounds like those in char, over-steeped tea and citrus pith. A pinch of salt, a little sugar or some fat can mute it. None of them…
- 161Taming too much heatThe burn in chiles is capsaicin. It dissolves in fat and alcohol, not water, so sipping water just spreads it around your mouth. Milk helps because its fat…
- 162Rescuing a greasy sauceFat floats on water-based liquid, so a greasy stew or soup wears a shiny layer on top. Let the pot sit a few minutes off the heat, then skim it with a wide…
