Welcome to the most frequently asked questions I receive about cooking and the kitchen. Check back here often – maybe even bookmark it! I’ll be updating it regularly with more information.
Help, my food is too salty. How do I fix it?
Add more of whatever it is! If it’s a soup, dilute it with more water or broth. If it’s a sauce, add more of the other ingredients. If it’s a seasoning mix, boost the other spices to even out the salt.
How do I know what temperature to cook my food?
Most ovens function with a pilot light in the base and coils at the top which means the higher temperature, the faster it will cook on the outside. Broiling is 500 degrees and we use that to char the skin of peppers, make cheese bubble on pizza, or crisp up salmon for a minute.
Therefore, you want to consider how big your food is. The higher heat the faster the outside will cook, but not the inside. 350-375 degrees is always a safe bet for many foods as it’s hot enough to raise an internal temperature on protein but not too hot to cook unevenly.
Why did my soup evaporate while it was cooking?
This could happen for a few reasons. If your pot is too thin, and doesn’t have a thick enough bottom, it will cause too much heat to come through and boil your liquid too fast. If the heat was up too high, it would cause your liquid to reduce and evaporate too quickly. Keep the temp low when you are making something like a soup or stew to help the flavors meld together without losing too much volume.
