Fix cooking mistakes
Start with the symptom, decide whether the food is recoverable, then use the least disruptive fix. No empty cards — only real pages.
Methods
- How to fix a lumpy sauce
Identify the cause, rescue the sauce with a whisk or sieve, and know when a fresh roux is the better fix.
- How to fix food that is too salty
Dilute, balance, or accept the limit — without the potato myth.
- When food burns in the pan
Stop the damage, separate what is usable, and regain control of the pan.
- When chicken has turned dry
Stop overcooking, add moisture, and slice correctly — once the meat is already dry.