Are you too salty with gravy or is it too liquid? Here are some tips on how to fix it.

Sometimes "something goes wrong" in the kitchen, and this is not a reason for frustration! For example, it may not turn out to be gravy: it is too fresh or too liquid - there can be many reasons. We suggest stocking up with some useful culinary tips on "saving" spoiled or not obtained gravy.

Did you get a bland sauce?

You cooked exactly the recipe, and the sauce to taste turned out "no." This happens, and the easiest way out of the situation is to add soy or sweet-sour shop sauce to taste. Dish immediately sparkle with new colors! Next, balance the taste, combining sour, bitter (spicy), sweet, salty, spicy shades with the help of several spices (paprika, chili, turmeric, pepper), garlic, lemon juice (vinegar), sugar (honey) and salt.The dish seems to us to be tasty when the balance of these five shades is strictly maintained.

Gravy turned out with lumps

If they are difficult to break into a ladle, rub the gravy through a sieve or whisk in a blender, which will be even easier. However, the next time, the thickening components should be poured very slowly, constantly and continuously interfering.

Overdo it with salt?

If you heartily sprinkle salt in a gravy, use the old grandma's way - dip peeled potatoes into the sauce and boil it for 15-20 minutes. Then remove and try the gravy. Potatoes will absorb excess salt and save your dish.

The gravy is too liquid

Some cooks add wheat flour, however, corn starch is much better - it is lighter, without taste and smell. Pre-starch should be diluted with water or broth to a semi-liquid state, then - add to gravy, stirring constantly.

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