Over Salting and Burnt Rice - Remedies

1.    Over salting is a simple mistake, especially if you are reducing a liquid, or adding salty ingredients like bacon. As a rule, always add the salt at the end of the cooking process, tasting as you do, but if you have added too much do not despair.  Add some extra water and a raw, peeled potato and cook for an extra 20 minutes. The potato will reduce the salt. Other ways to disguise saltiness is by adding a small can of tomatoes or a little plain yoghurt, whichever is most suitable for the particular dish involved.

2.    If your stew is too thin, fish the solids out with a slotted spoon then reduce the sauce separately by boiling. If necessary mix a spoonful of corn flour with some cold water and stir in thoroughly away from the heat, then cook through. Adding breadcrumbs works to thicken rustic dishes.

3.    Been a bit heavy with the curry powder? Try adding some honey or some sweet sherry to balance it out. If you have added too much chilli drop in half a lemon and simmer (remove lemon before serving.)

4.    If you have a pan of stew or similar simmering on the stove, stir it every now and then to stop it sticking. If when you do you feel it starting to catch on the bottom loosen with the spoon and stir more frequently.

5.    Boiled rice on the other hand should only be stirred ONCE, when you add it to the water. Frequent stirring loosens the starch grains and makes it go sticky (which is what you DO want with risotto.)

6.    If a pan of rice starts to burn (when all the water has been absorbed or boiled off) take it off the heat and place a slice of white bread on the top of the rice and let it sit for a few minutes (5-10). The burnt taste will be gone but be sure not to scrape the bottom of the pan. The bread is for the birds I’m afraid as it holds the burnt flavours.

7.    Similarly, if you have left a pan of stew on the hob for too long and it has stuck, take it off the heat and rest the pan base in cold water to stop further burning. Carefully transfer the unburned bits to a new pan, add some more water and carry on cooking. If there is still a burned taste add something like Worcestershire sauce, tomato puree, spice or herbs to disguise it.

8.    To avoid the pan boiling dry when steaming vegetables place a glass marble in the bottom. If the water gets too low the rattling will alert you.