Kitchen rescue
Something gone wrong? Pick the problem to see why it happened, how to save it, and how to avoid it next time.
Sauces and emulsions
- Usually saveableBroken beurre blancTake the pan off the heat and whisk in a splash of cold double cream or cold water. If that doesn't bring it back, whisk the broken sauce slowly into a spoonful of warm cream in a clean pan.
- Partly saveableGrainy cheese sauceTake it off the heat and whisk in a splash of cold milk, or blend it with a stick blender. This often improves it, but a badly overheated sauce rarely turns fully smooth again, so it may be best used in a baked dish where texture matters less.
- Easy to saveGreasy or oily sauceLet the sauce settle for a moment off the heat, then skim the fat off the top with a spoon. If the sauce has split, whisk in a splash of hot water or stock to bring it back together.
- Easy to saveLumpy gravyPour the gravy through a sieve into a clean pan, pressing it through with a spoon, or blend it smooth with a stick blender, then reheat.
- Easy to saveLumpy white sauceWhisk the sauce hard off the heat, and if lumps remain, push it through a sieve or blend it smooth with a stick blender.
- Easy to saveSauce too thickWhisk in a splash of warm liquid, such as stock, milk or water, a little at a time until it reaches the right consistency, then check the seasoning.
- Easy to saveSauce too thinSimmer it uncovered to reduce and thicken it, or stir in a little cornflour mixed with cold water and let it bubble for a minute or so.
- Easy to saveSeparated vinaigretteShake it in a jar or whisk it hard just before serving. To make it hold together for longer, whisk a little mustard into a clean bowl and slowly whisk the dressing into it.
- Usually saveableSplit hollandaiseWhisk a fresh egg yolk with a splash of warm water in a clean bowl over a pan of barely simmering water, then whisk the split sauce in a little at a time until it thickens and turns glossy again.
- Easy to saveSplit mayonnaiseWhisk a fresh egg yolk in a clean bowl, then slowly whisk the split mayonnaise into it a little at a time until it thickens again.
Seasoning and flavour
- Partly saveableBitter tasteAdd a pinch of salt, which reduces how bitter food tastes, then balance with a little sweetness, fat or acid. If the bitterness comes from burnt garlic or spices, it can only be masked, not removed.
- Easy to saveBland foodAdd salt a pinch at a time and taste after each pinch, then add a squeeze of lemon juice or a splash of vinegar to brighten it. If it still lacks depth, add something savoury such as soy sauce, tomato purée or parmesan.
- Partly saveableBurnt taste in a stew or sauceStop stirring straight away and pour or ladle the unburnt part into a clean pan, leaving the burnt layer behind. If the burnt taste has already spread through the dish, it can only be masked, not removed.
- Usually saveableToo much saltAdd more of the unsalted base to dilute it, or balance the salt with acid, sweetness or fat. Remember that salt can't be taken out, only spread more thinly.
- Usually saveableToo sour or acidicStir in a little sugar or honey, or something rich such as butter or cream, then taste. In tomato sauces, a small pinch of bicarbonate of soda will neutralise some of the acid.
- Usually saveableToo spicyDilute it by adding more of the dish's milder base ingredients, or stir in something creamy such as yoghurt, cream or coconut milk. Serving it with rice, bread or yoghurt also helps.
- Usually saveableToo sweetAdd a squeeze of lemon juice or a splash of vinegar, plus a pinch of salt, then taste. If it's still too sweet, add more of the dish's unsweetened ingredients to dilute it.
Baking and pastry
- Usually saveableCake stuck in the tinRun a thin knife or palette knife around the edge, leave the cake to cool in the tin for a few minutes, then turn it out onto a wire rack. If it breaks, piece it back together and hide the joins with icing.
- Partly saveableCookies spreading too muchWhile the cookies are still warm and soft from the oven, place a round cutter or glass over each cookie and swirl it to tuck the edges back into a neat circle. For the rest of the dough, chill it before baking.
- Easy to saveCracked cheesecakeA crack only affects how it looks, not how it tastes, so cover it with a topping such as soured cream, whipped cream, fruit or a fruit sauce.
- Hard to save: start againDense breadA baked loaf that's dense can't be made lighter, but it's still good for toast, breadcrumbs, croutons or bread pudding. The real fix is in the next loaf.
- Partly saveableDry cakePoke small holes in the cake and brush or spoon over a warm sugar syrup, then let it soak in. This adds moisture but won't fully undo overbaking, so serving it with custard or cream, or using it in a trifle, also works well.
- Partly saveableEgg whites that won't whipIf the whites are just slow, keep whisking and add a pinch of cream of tartar or a few drops of lemon juice. If there's yolk or grease in them, they won't whip properly, so start again with fresh whites in a clean bowl.
- Hard to save: start againFlat Yorkshire puddingsYorkshire puddings that haven't risen won't rise again, but they're still good to eat with gravy. For the next batch, make sure the fat in the tin is very hot before the batter goes in.
- Partly saveableShrunken pastry caseA baked case won't stretch back, but you can patch small gaps with raw leftover pastry and bake briefly, or simply fill it to a lower level. If it has shrunk badly, it's better to roll out a fresh case.
- Partly saveableSoggy pastry bottomPut the pie or tart back in the oven on a preheated baking tray or directly on the oven shelf, near the bottom of the oven, to crisp the base. This helps a slightly soft base, but a very wet base won't fully crisp.
- Partly saveableSunken cakeA cake that has sunk won't rise again, but you can hide the dip by filling it with whipped cream and fruit, cutting out the middle to make a ring cake, or turning it into a trifle.
- Hard to save: start againTough pastryBaked pastry that has turned tough can't be made tender again. Serve it with plenty of custard, cream or gravy to soften each mouthful, and change how you make the dough next time.
- Partly saveableWeeping meringueBlot any beads of syrup on the surface with kitchen paper and pour off any liquid that has gathered under a pie topping. You can't stop a meringue that has started to weep, so serve it soon.
Chocolate and sugar
- Easy to saveBloomed chocolateMelt it down and use it for baking, sauces or ganache, as the bloom disappears when the chocolate melts. To use it for coating or decorating, you'll need to temper it again.
- Usually saveableCrystallised caramelAdd a splash of water and heat gently, swirling the pan, until the sugar dissolves again, then cook it on without stirring.
- Usually saveableGrainy fudgePut the fudge back in the pan with a splash of milk or cream, melt it gently until the sugar dissolves, then boil it to the soft ball stage again and let it cool undisturbed before beating.
- Partly saveableSeized chocolateStir in a little boiling water or warm cream until smooth. It won't set or temper like plain chocolate again, but it's fine for sauces, ganache and baking.
- Usually saveableSplit ganacheAdd a splash of warm milk or cream and whisk it in from the centre outwards until the ganache turns smooth and glossy again. A stick blender works even better.
Eggs and dairy
- Usually saveableCream sauce that has splitTake the pan off the heat and whisk in a splash of cold double cream until the sauce comes back together. A stick blender helps if it's still grainy.
- Easy to saveCurdled cake batterBeat in a spoonful of the flour from the recipe and the batter should come back together. Even if it stays slightly curdled, the cake will usually bake well when all the flour is folded in.
- Usually saveableCurdled custardTake it off the heat straight away, pour it into a cold bowl and whisk hard or blend it with a stick blender, then push it through a sieve. This rescues lightly curdled custard, but custard that has fully scrambled won't go smooth again.
- Usually saveableOver-whipped creamGently fold in a splash of unwhipped cream or milk with a spatula until the cream is smooth again. If it has already turned to butter and liquid, it can't go back, so keep whipping and make butter instead.
- Partly saveableRubbery scrambled eggsTake them off the heat straight away and stir in a knob of butter or a splash of cream to soften them a little. Overcooked eggs can't be made soft and creamy again, so they may be better used in a sandwich or fried rice.
Rice, pasta and potatoes
- Hard to save: start againGluey mashed potatoGluey mash can't be made fluffy again, because the texture comes from damaged starch. Use it as a baked topping for a pie, or shape it into potato cakes and fry them.
- Easy to saveHard, undercooked riceAdd a splash of boiling water, put the lid on tightly and cook over a very low heat for a few minutes until the rice is tender.
- Usually saveableLumpy mashed potatoPush the mash through a ricer or a sieve while it's still hot, then stir in warm milk and butter. Don't try to beat the lumps out with a food processor or electric whisk, as that turns mash gluey.
- Partly saveableMushy riceDrain off any extra water, spread the rice out on a baking tray and put it in a low oven for a few minutes to dry the surface. This helps slightly soggy rice, but rice that has turned to mush can't be made fluffy again, so use it in a dish where softness doesn't matter.
- Usually saveablePasta stuck togetherToss the pasta with a splash of hot pasta water or a little oil or sauce to loosen it. If it has formed a clump, rinse it briefly under hot water while separating it with a fork.
- Usually saveableSoggy roast potatoesTurn the oven up high, spread the potatoes out in a roasting tin with a little more hot fat so they aren't touching, and roast until crisp, turning them partway through.
Meat, fish and vegetables
- Partly saveableDry, overcooked meatSlice it thinly across the grain and serve it with plenty of gravy or sauce. Overcooked meat can't be made juicy again, but thin slices and a good sauce make it much more pleasant to eat.
- Partly saveableFish falling apart in the panFish that has broken up can't be put back together, so serve it as flakes instead, over rice, in a wrap or stirred through pasta. For pieces still cooking, leave them alone until they release from the pan, then turn them carefully with a fish slice.
- Hard to save: start againOvercooked vegetablesOvercooked vegetables can't be made crisp again, but they work well blended into a soup, mashed or puréed as a side dish, or fried in a pan with leftover potato as bubble and squeak.
- Partly saveableSoggy stir-fryLift the food out of the pan, boil the liquid left behind until it reduces, then return the food and toss quickly. You can also thicken the liquid with a little cornflour mixed with cold water so it coats the food. Limp vegetables won't go crisp again.
- Usually saveableStew catching on the bottom of the panTake the pan off the heat and don't stir or scrape. Ladle the stew into a clean pan, leaving the stuck layer behind, then taste it and carry on cooking over a lower heat.
- Usually saveableTough meat in a stewKeep cooking it. Tough meat in a stew is usually undercooked rather than overcooked, so put the lid on, keep it at a gentle simmer and check it every so often until it's tender.
- Easy to saveWatery curry or stewSimmer it with the lid off to reduce and thicken the sauce. If you need it thicker quickly, stir in a little cornflour mixed with cold water and let it bubble for a few minutes.