Oops! Messed up? Here’s how to save your food.

 

Too salty?

 

Try adding water to your soups. Even adding a cut raw potato will absorb the excess salt. Adding a creamy ingredient can even out the saltiness, so try avocado, cream or milk. You can add some acidity to a dish with white wine vinegar or a squeeze of lemon. If you are working with raw meat that is too salty, you can soak it in fresh water for a couple of hours to draw out the salt.

 

Burnt your bundt?

 

As long as the cake flavour is still intact, you can use a glaze icing to cover the cake. It will hide the browned bits and create a whole new level of beauty.

 

Cracked layered cake?

 

Just use a serrated knife to carefully slice off the cracked bit so it’s flat and ready for the frosted layering.

 

Clumpy, chunky melted chocolate?

 

It is likely that your heat was too high. Never fear, just mix through a small amount of vegetable oil to smooth it out.

 

Buttercream frosting not so dreamy?

 

You can thin out ‘too thick’ buttercream icing with some whole milk. If it has sunk from sitting before use, just add a little milk while mixing on high speed to rework the consistency. This will lift the buttercream and re-aerate the butter.

 

Ultimately, baking is just a science experiment that we are all trying out!