Are there any methods available to "fix" a sauce that has curdled?
Or, if I can't fix the curdling, is there any way to still use the sauce? What can I do with it?
If you're making a sauce that isn't supposed to curdle, and it does, you throw it out and start over.
Some sauces are more at risk to curdle than others. What exactly (ingredients, techniques, temperature...) causes this curdling? What can you do to have the curdling risk at minimum? I'm not asking for ways to fix this, that's already asked here.
I made turkish delight ice cream but the bits of commercial sugar coated turkish delight I folded through were rock hard when frozen and a possible problem for unsuspecting guests. So, I was wanting a solution and thought maybe making a thick sauce or a much softer turkish delight may be the answer and folding that through after churning. Any advice on how to fix this please.
I fried my ground beef and onions for chili in olive oil and didn't drain it. Now my chili tastes oily. Is there any way to fix it?
I've made a sauce with some white wine (with cream & tarragon) but it's really sharp (prob the wine was a bit old, or I didn't boil it off well enough - is there any way to fix it? and what's the most likely cause?
I recently made dulce de leche using the can in boiling water method. It came out tasting delicious but it was way to runny. I boiled it for two hours and used sweetened condensed milk and was expecting something that would be able to hold up a spoon. Instead, it was more like a thin sauce. Anyway how do I fix this? or is this the way that it is supposed to come out?
I made a ginger carrot soup with coconut milk but accidentally made it too salty, how do i fix it? From some google searches - one said to put raw potatoes to absorb the salt. I am not sure if that will work for the soup as it is a thick carrot soup. Adding water would make it watery. Does anyone have any other methods that would work for me? I would like to keep the soup thick. Thank You Edit - the butternut squash worked for me!
I've just helped my wife roll out a large block of chocolate fondant icing but the texture of the icing seems wrong. It sort of looks dried out and has tiny wrinkles and creases in it. Is there any trick to fix up these defects and generally make it look a bit nicer? Thanks!
I just made my very first attempt at a hollandaise sauce, which of course broke. The funny thing is, the sauce was perfect, and was finished. However, it was really, REALLY bland. So, to add some flavor as I've seen several other chefs demonstrate, I attempted to stir in spices (a little salt, a little chili powder, a little black pepper). As soon as the spices hit the sauce it instantly broke. Sadly I am now out of eggs and butter, so there's no way I can salvage it. Down the sink it went. So, what happened? What did I do wrong? Any help would be appreciated - it has to be something
following the recipe. The result was a crumbly cheese that wasn't very spreadable. I used milk from a local farm, it did not have any indication of how pasturized it was. What did I do wrong? Should I have...I tried to make goat cheese following the recipe below, I did not use any buttermilk although a comment indicated that could be done. I kept the milk at the desired temperature for 10-15 minutes with no curdling occuring, took off the stove then added the reccomeneded amount of lemon juice and still no curdling occured. http://guiltykitchen.com/2010/12/06/back-to-basics-culinary-fundamentals