Annette Sym
Annette Sym Contributed

Mistakes in the kitchen can be a real nightmare

NO MATTER how good you are as a cook there will be times when you can ruin a recipe or it just doesn't work out how it should.

Not only have you wasted your time but it can be very costly when making mistakes in the kitchen.

Here are some tips on ways to save a meal should things not go according to plan:

1. If you have added too much salt the best way to save this dish is to add chunks of raw potato into the dish and hopefully the potato will absorb the excess salt. Remove the potato before serving and throw out.

2. A quick way to ruin a meal is scorching or burning the base. The burnt flavour can quickly go into the sauce and make it inedible. It may be too late to save the dish but see if it helps…if you have scorched or burnt the base of the dish then as quickly as possible tip out the contents into another saucepan or bowl.

Do not touch the sides or the base of the pan and don't scrape any of the bottom either. Just remove whatever falls out and throw the rest away.

3. You've gone to all the trouble of making a cake and have tipped it out and a chunk of the cake has stuck to the pan. The best way to save the cake is with an egg scraper carefully lift out the remaining piece/s.

Make some icing for the top of the cake and allow a bit more so you can spread some over the hole in the cake sticking the broken pieces back in place and then gently turn over. I have done this several times in the past and it helps save the cake, no one will know!

4. If you accidentally add too much curry or chilli to a dish then I suggest that you either add milk or what I use is evaporated light milk to the sauce which will reduce the intensity of the sauce. If it's really hot then you may have to take some of the sauce out of the pan first before adding extra evaporated milk or pick out the small red piece of chilli until you get the sauce to an edible heat level.

5. My final tip is to be careful when you just throw ingredients into the pot. Chefs can do this but they have years of experience so always use measure spoons and cups so you avoid ruining a meal.

 

Annette's cookbooks SYMPLY TOO GOOD TO BE TRUE 1-7 are sold in all good newsagencies.

Visit Annette's website www.symplytoogood.com.au for more tips and recipes.

You can also join Annette's Facebook page at Symply Too Good.

 

Sweet Teriyaki Beef
SERVES: 4
RECIPE FROM SYMPLY TOO GOOD TO BE TRUE BOOK 6

  • cooking spray 
    Sweet Teriaki Beef
    Sweet Teriaki Beef
  • 1 teaspoon crushed garlic (in jar)
  • 1 teaspoon crushed ginger (in jar)
  • 1 cup onion (quarter then slice)
  • ¾ cup red capsicum diced
  • ¼ cup dry sherry
  • 5 tablespoons teriyaki marinade
  • 2 teaspoons soy sauce 43% less salt
  • 2 teaspoons cornflour
  • 1 cup evaporated light milk
  • 4 x 150g lean rump steaks

Step 1: In a medium size saucepan that has been coated with cooking spray sauté garlic, ginger, onion and capsicum for 2 minutes.

Step 2: Add sherry, teriyaki and soy sauce and combine.

Step 3: Blend cornflour with evaporated milk and add to pot stirring continuously. Reduce to a slow simmer.

Step 4: Coat a frypan with cooking spray and pan-fry steaks, or place under griller and cook to your liking.

Step 5: Place steaks on dinner plates then pour sauce over top.

Variation: Replace beef with skinless chicken breast.

Suitable to be frozen for 2-3 weeks.

Note from Annette: Steak can be so boring, but with this delicious sauce your family will be licking their plates.

Dietitian's Tip: One of the many secrets to Annette's success is how she incorporates clever low-fat cooking techniques into her recipes. Here she uses cooking spray to decrease the amount of fat in the meal while still providing enough oil to bring out the sauté flavours.

 

NUTRITIONAL INFORMATION:               

 

 

PER SERVE

 

BEEF

CHICKEN

FAT

TOTAL

5.0g

4.5g

 

SATURATED

2.3g

1.6g

FIBRE

 

0.7g

0.7g

PROTEIN

 

41.4g

40.2g

CARBS

 

18.0g

18.0g

SUGAR

 

15.9g

15.9g

SODIUM

 

545mg

553mg

KILOJOULES

 

1270 (cals 303)

1232 (cals 294)

GI RATING

 

MEDIUM

MEDIUM



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