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Fast Food Fixes
Repairing Food Disasters
by Chris Sadler
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
Chris Sadler is Owner and WebAdmin of The
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