Coagulated, too salty, too hot: 4 tricks against kitchen breakdowns

The egg whites are not firm, the soup is too salty, the curry too spicy: kitchen mishaps happen to the best. But don't panic. We'll tell you 4 SOS tricks that will save your food!

Don't worry, just because you slipped with the salt or the sauce flakes doesn't mean you're a rotten cook. Because such cooking mishaps happen even to professionals every now and then. But instead of throwing down the wooden spoon and throwing the food in the bin, you should take a deep breath and read on. We have 4 last-minute tricks ready for typical cooking mishaps, soup, sauce, etc. can still save.

Kitchen mishap 1: The egg white does not set

If the egg white does not set after minutes of whipping, fat is often the culprit. Either a bit of egg yolk got into the bowl or the whisk was still a bit greasy. What to try: Add a few drops of lemon juice and some salt to the egg white, then beat it again. The mixture can help the snow set. If that does not help either, it is unfortunately said: try again.
Make sure that only egg white ends up in the bowl. You can just use your hands to do this. Beat the egg in so that the yolk stays in your hand and let the egg whites flow through your fingers into the bowl.
Before whipping, wash the whisks again with hot water and a little washing-up liquid so that they are completely clean. Then dry off.
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Kitchen mishap 2: The food is too salty

If you pour it too hard and hey presto - a huge portion of salt ends up in the soup. A real classic that even professional chefs probably know. The good news: You can save over-salty food!
You can dilute soups and sauces first. The best way to do this is to use fat because it whitewashes the salty taste. Just add a good dash of cream, a dash of creme fraîche or sour cream to the salty food. Another real secret weapon against too much salt: the potato - preferably waxy. You can rub them raw into clear soups and then let them cook. Finally, skim off the potato pieces. With stews, you should cook large pieces of potato and remove them later. The potato acts like a sponge that soaks up the salt.
By the way: This also works with a thick slice of bread, but it disintegrates faster in liquids.
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Kitchen mishap 3: The food is too spicy

The spiciness was okay when it was first tasted - but now the food is way too spicy. You know that? Then try the fat trick here too: add some milk, cream or a dash of butter to the food. With Asian curries, you can soften the spiciness with thick coconut milk or with high-fat yogurt.
The great thing about yogurt: You can also conjure up a dip from it, which you then serve with your meal. This allows your guests to dose the spiciness of the food themselves.
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Kitchen mishap 4: The sauce or dough has curdled

This can also happen to the best: the dough or sauce is flaky. Incidentally, professional chefs call this phenomenon "shit ". This happens when the ingredients are at different temperatures. When baking cakes, butter, eggs, etc. apply. first "warm up " at room temperature. If the dough has curdled, you can try the following: Place the mixing bowl in a bath of hot water and let the dough warm up briefly. Then beat the dough again. Most of the time it becomes smooth again.
Sauces can flocculate when acid and fat get in the way. This often happens when sauces are made with sour cream and at the same time with wine or lemon juice. Here you can try to stir the sour cream in a cup with a little hot sauce until smooth and then stir it into the sauce. Also very important: Do not heat the cream or cheese sauces too much, otherwise the protein can flocculate.
If the mishap has already happened and the pasta or meat sauce is flaky, you can try to tie it off. Simply mix some cold water with a teaspoon of flour or starch and add to the sauce while stirring vigorously. Pour on some more cream and stir gently (!) Simmer.
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