Rescuing a Recipe

Introduction

When certain things burn there is no going back, and the successful cook learns to recognize the point of no return. Scorched oil and garlic, for example, will contribute a burnt, bitter flavor to the finished dish. In this case, it’s best to wipe the pan clean and start over. And most such problems can be avoided by choosing the proper pan, cooking fat, and burner setting for the job. That said, here’s what to do if . . .
Thumbnail

The Food Won’t Simmer Slowly

Thumbnail

The Pan Gets Too Dark

Thumbnail

Melting Butter Starts to Burn

Thumbnail

Food Sticks to the Pan

Thumbnail

Meat is Undercooked