One time i over salted a dish, and i was feaking out cuz it was our staff meal and me being the only line cook who does not attend the CIA, I have a problem where my dinner always is better then the students.. THEY HATE IT. ANYWAY, he told me to add some honey and id be in good shape. sure enough, it hid the salt and i was ready to go.
So last night i was making a chicken marsala type dish, and i added one red pepper(the type of pepper that is generally in flake form) a little to early and i tasted my sauce.. too spicy, and my sauce still had about 10 to 15 minutes of reducing to do, which would have made the sauce way too spicy. So i remembered the honey trick, and believe it or not, it worked on this too! i was surprised, but of so proud oh myself.
What kind of tricks of the trade do u guys have for fixing little mistakes in dishes. IE:too salty/spicy, to bitter, too sweet, you know,, simple stuff.. Id be very interested to know ur tricks.