My fried food is greasy

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• My braise is still tough Almost always not cooked long enough, not cooked too long.
• My bread is dense Either the yeast did not work, the gluten cannot hold gas, or it was baked before it had risen.
• My eggs are rubbery The protein network tightened and squeezed out the water it was holding.
• My garlic tastes bitter Garlic burns far faster than onion, and burnt garlic is bitter all the way through a dish.
• My mashed potato is gluey The starch granules were ruptured by too much mechanical work.
• My sauce has split The droplets got large enough to find each other. It can usually be rebuilt.
• My vegetables went watery They were crowded, so their own steam could not leave.