Cooking is an enjoyable and rewarding experience, but even the best home cooks make mistakes from time to time. Whether it’s over-salted food, dry chicken, or lumpy sauces, small errors can seem like a disaster. The good news is that most cooking mistakes can be easily fixed with simple adjustments. In this guide, we’ll cover some of the most common cooking mistakes and how to quickly correct them so you can still serve a delicious meal.

1. Over-Salted Food

The Mistake:

You’ve accidentally added too much salt to your soup, sauce, or dish, making it almost inedible.

The Fix:

• Dilute with liquid: Add more water, broth, or milk (depending on the dish) to spread out the saltiness.
• Balance with acid: A squeeze of lemon juice or a splash of vinegar can counteract excess salt.
• Add starch: Toss in a peeled potato and let it absorb some of the salt. Remove it before serving.
• Increase other ingredients: If possible, add more of the main ingredients to balance out the seasoning.

2. Dry or Overcooked Meat

The Mistake:

You cooked your chicken, steak, or fish too long, leaving it tough and dry.

The Fix:

• Add moisture: Slice the meat and drizzle it with broth, melted butter, or a simple sauce to restore some juiciness.
• Shred and repurpose: If the meat is too dry to serve as is, shred it and mix it into soups, stews, or casseroles.
• Use a meat thermometer next time: Prevent overcooking by using a thermometer—chicken should reach 165°F (75°C), while steak can be cooked to preference (130-160°F).

3. Burnt Food

The Mistake:

You got distracted, and now your food has burnt spots or a strong burnt flavor.

The Fix:

• Rescue what you can: If only the surface is burnt, gently scrape off the charred parts with a knife.
• Transfer to a new pan: If a dish is burning in a pan, quickly transfer the unburnt portions to a fresh pan and continue cooking.
• Mask the flavor: A squeeze of lemon, a sprinkle of fresh herbs, or a splash of cream can help tone down mild burnt flavors.
• Prevent next time: Use medium heat and keep a close eye on food when cooking.

4. Lumpy Sauce or Gravy

The Mistake:

Your sauce or gravy has turned into a clumpy mess instead of a smooth, velvety consistency.

The Fix:

• Whisk vigorously: Sometimes, a strong whisking can break up the lumps.
• Strain it: Pour the sauce through a fine-mesh sieve to remove any clumps.
• Blend it: Use an immersion blender to quickly smooth out the sauce.
• Use a proper thickening technique next time: Always mix flour or cornstarch with a small amount of cold liquid before adding it to a hot sauce.

5. Rice That’s Too Mushy or Too Hard

The Mistake:

Your rice turned out either too soft and sticky or undercooked and crunchy.

The Fix:

• For mushy rice: Spread it out on a baking sheet and let it dry out slightly in the oven at 300°F (150°C). Alternatively, use it for fried rice.
• For undercooked rice: Add a small amount of hot water, cover, and let it steam for a few more minutes.
• Measure water properly next time: Use a rice-to-water ratio that works for your type of rice (e.g., 1:2 for white rice, 1:1.5 for basmati).

6. Soggy Vegetables

The Mistake:

Your vegetables turned out too soft and soggy instead of crisp and flavorful.

The Fix:

• Shock them in ice water: If they’re overcooked, plunging them into ice water can help stop further cooking and improve texture.
• Roast or sauté them: Toss soggy veggies into a hot pan with a little oil to bring back some crispiness.
• Cook in batches next time: Overcrowding the pan or steaming too long can make vegetables mushy. Cook them in small batches for better texture.

7. Pasta That’s Stuck Together

The Mistake:

Your pasta has clumped into a sticky mess after cooking.

The Fix:

• Rinse with warm water: If the pasta isn’t coated in sauce yet, rinse it with warm water to separate the strands.
• Toss with olive oil: Adding a little oil can help prevent further sticking.
• Stir more next time: Stir pasta frequently during cooking to keep it from sticking.

8. Cookies That Are Too Hard or Too Soft

The Mistake:

Your cookies turned out too crunchy when you wanted them soft, or too soft when you wanted them crisp.

The Fix:

• For too-hard cookies: Store them in an airtight container with a slice of bread—the moisture from the bread will soften them.
• For too-soft cookies: Pop them back in the oven at 300°F (150°C) for a few minutes to crisp them up.
• Adjust ingredients next time: More brown sugar makes cookies chewier, while more white sugar makes them crispier.