Culinary First Aide Kits.

[buonaboy]

I thought I't be interesting to see what others are doing out there for "fixes" or otherwise "improvised" cooking solutions. (not that we ever make mistakes). I often do private dinners for 10-12 at peoples homes, and because I'm a bit "fly by the seat of the pants" I usually leave a bit of cooking to be done at the hosts home, sometimes I don't even plan all my dishes I just grab a few ingredients and build something on the spot.

I believe that almost any dish, if it's not quite right, can be fixed with either/or a combination of: salt , fat , sugar or acid.

Since I do italian, I always bring: Good olive oil, lemons, honey, salt and a few russet potatoes ( for the over salted soup occasion) to every catering event.

The potatoes came in handy the other night: The host of one of my dinners wanted to learn to make Panna Cotta, so I was accommodating, and showed up early to help her do it. I was doing some other light prep and instructing her. When It came time to taste it it was apparent she had put a Tbls. instead of a tsp. of salt in. ruined? no more cream? no, I pealed the russets, cut them into large chunks and left it to simmer in the cream for about 15 min. fixed. It had a little salt flavour, but not salty -topped with berries and it was perfect.

so I'd like to see what's in your Culinary First Aide Kits, and read some stories of how you've saved the day.

-ciao
-mike

[chef911]

I had the great pleasure of burning a Wild mushroom soup a few years ago,
while I was working at an executive fishing lodge, on the border of Alaska,
It was 20 Min's before service.... I pulled out a few can's of smoked oysters, gave them a quick chop, re-wrote the menu...
Smoked wild mushroom and oyster soup.....
Although all I could taste was burnt , I had some guest's come back and ask for the recipe.......

[buonaboy]

oh yeah,
I once served a "smoked" cheddar pasticcio at an outdoor event. I dont think I ever got my beschemel pot clean. and people asked for the recipe then too.
oh, the shame.
-mike

[oldschool1982]

I'll have to think abit for a fix not that I haven't had my fair share..... Although the topic reminds me of something and someone. A long time ago a Culinary instructor I knew once told me that the true measure of a Chef is not in how the meal is presented but how well the mistakes are covered up.

[durangojo]

once a long time ago, i was catering an 'authentic' spanish meal for 80 at a private home. we were serving a black bean soup as a starter..well, i burnt it..i mean i really, really burnt it! so what i did was not to disturb the bottom of the pan and i after adding sugar, which didn't help, i found a jar of peanut peanut butter..my saviour! i added it and just pulled the soup from the top of the pan..at the end of the night after all the clean up was done, the hostess asked what the surprise ingredient in the soup was..everyone really enjoyed it and they made a game of guessing the ingredient..and the best thing was that the bowls all came back clean! don't think i ever got that pot cleaned though....definately felt like i had dodged a bullet that night
joey

[jigz369]

Originally Posted by oldschool1982

I'll have to think abit for a fix not that I haven't had my fair share..... Although the topic reminds me of something and someone. A long time ago a Culinary instructor I knew once told me that the true measure of a Chef is not in how the meal is presented but how well the mistakes are covered up.

Along the same lines, my mentor told me the difference between a cook and a chef was the ability to improvise under pressure. Seems too true with the fixes listed here.
Just my opinion though....