When it goes wrong

How a technique works, what is happening in the pan, what goes wrong and why — and, for anything that decides whether food is safe, the authority it came from.

8 articles

When it goes wrong

The cause, not just the cure.

My braise is still tough stew is chewy Almost always not cooked long enough, not cooked too long. 80–95 °C
My bread is dense heavy loaf; no rise Either the yeast did not work, the gluten cannot hold gas, or it was baked before it had risen.
My eggs are rubbery overcooked scrambled eggs The protein network tightened and squeezed out the water it was holding. 62–71 °C
My fried food is greasy The oil was too cool, or the pan was too full, which is the same thing. 160–190 °C
My garlic tastes bitter burnt garlic 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 curdled; broken emulsion The droplets got large enough to find each other. It can usually be rebuilt.
My vegetables went watery stewed instead of browned They were crowded, so their own steam could not leave.