Cookery Wisdom
Cookery Recoveries
Rice Recoveries
If your rice is mushy and wet: place on baking tray and cook over low heat.
If your rice is overcooked and split: Look up some great rice pudding recipes!
If your rice is burnt at the bottom of the pot: place pot in cold water bath to stop burnt flavour from permeating all rice, remove as much rice as you can salvage.
If your rice is overcooked and split: Look up some great rice pudding recipes!
If your rice is burnt at the bottom of the pot: place pot in cold water bath to stop burnt flavour from permeating all rice, remove as much rice as you can salvage.
Sauce Recoveries
Bechamel:
If your Bechamel is turning lumpy while cooking, hold the milk and add ice-cold water. Continue to whisk briskly until lumps disappear.
Hollandaise: Even for experts, hollandaise separates. Try whisking in a little boiling water, drop at a time; If not successful, put another yolk in a separate bowl and whisk in separated sauce slowly!
Mayonnaise: If your mayonnaise starts to split try whisking in a little boiling water, drop at a time; If not successful, start whisking another egg yolk in a separate bowl with some vinegar and slowly add the split batch to it.
Custard (Sauce Anglaise): If your custard develops lumps or is starting to curdle add an ice cube and give it a quick blitz in the blender.
Hollandaise: Even for experts, hollandaise separates. Try whisking in a little boiling water, drop at a time; If not successful, put another yolk in a separate bowl and whisk in separated sauce slowly!
Mayonnaise: If your mayonnaise starts to split try whisking in a little boiling water, drop at a time; If not successful, start whisking another egg yolk in a separate bowl with some vinegar and slowly add the split batch to it.
Custard (Sauce Anglaise): If your custard develops lumps or is starting to curdle add an ice cube and give it a quick blitz in the blender.
Mash Recovery
You may disagree on whether the ideal mashed potatoes should be smooth or chunky, fluffy or creamy — but nobody wants their mash gluey. This happens from overcooking or overworking where the starch molecules burst to release a sticky gel.
Fix it by adding fat like butter to coat the starch. Start with a teaspoon and check texture. Keep adding by teaspoon until happy!
But to avoid, how about slicing for the boil rather than cutting into chunks which will require less cooking. Some cooks recommend prior rinsing but, you lose flavour. Boil until tender but not soft and let steam in a colander for 1-2 minutes. As for overworking, use a ricer or food mill rather than a masher. If so inclined, you can then add your favourite fat like butter or cream and season.
Fix it by adding fat like butter to coat the starch. Start with a teaspoon and check texture. Keep adding by teaspoon until happy!
But to avoid, how about slicing for the boil rather than cutting into chunks which will require less cooking. Some cooks recommend prior rinsing but, you lose flavour. Boil until tender but not soft and let steam in a colander for 1-2 minutes. As for overworking, use a ricer or food mill rather than a masher. If so inclined, you can then add your favourite fat like butter or cream and season.