FoodReference.com Logo

COOKING TIPS & HINTS SECTION


Cooking & Kitchen Tips & Hints - Measurements, Shopping Hints, Serving Ideas, etc.

Home       Food Articles       Food Trivia       Today in Food History       Recipes       COOKS TIPS       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals & Shows

 You are here > Home

 

COOKING TIPS

Biscuits to Butternut       Biscuits       Black Beans       Black Berries       Black Eyed Peas       BLT       Blueberries       Boiling, Boiling Point       Boniato, Cuban Sweet Potato       Bonne Femme       Borage       Borlotti Beans       Boston Butt       Bouquet Garni       Bread       Bread, High Altitude       British Cooking       Broccoli       Broccoli Rabe       Browning       Brussels Sprouts       Buffalo Meat       Bulgur       Burnt Taste       Butter       Buttercup Squash       Butternut Squash

 

 

BURNT TASTE IN CHILE

QUESTION:
Hi Chef James,
I made a pot of chili and it started to burn.  I dumped all of the chili into a fresh pot without the burnt part.  Is there anything, spice or whatever, that I can add to get rid of the slight burnt taste/smell?, rather that starting over?
Thanks,  Jeff
 

ANSWER:
Hi Jeff,
here is no way to get rid of the burned taste. Throw it away and start over.

Next time if you notice food starting to burn -  Do Not Stir -  Remove the pot immediately from the stove and put the bottom of the pan into a sink full of cold water to stop the cooking. 

Using a ladle or cup, remove the top 3/4 of it from the pot and place in a new pan.  Do not pour it, as this will mix some of the burnt part as you pour.         Chef James FoodReference.com
 

 

Home       About Us & Contact Us       Recipes       Cooking Basics       World Cuisine       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

See also: Articles & Trivia

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for U.S., Online & Worldwide