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Softening Granulated Sugar

How do I soften hardened granulated sugar?

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Homemade Sour Cream Did Not Set

Just under a week ago, I tried to make homemade sour cream, but it did not ever thicken. It's been sitting out and now looks curdled and separated. I wanted to know if what I have from my first attempt is salvageable in any way.

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Softening Hard Sugar

How do I soften a 10 lb. bag of hard sugar?

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Fix for Chewy Fudge

I made my mom's marshmallow fudge. Instead of using MM creme I used whole marshmallows. The fudge set and tastes good, but is chewy and very dense which is not what I was going for.

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Fudge Didn't Set

I made the same recipe with the semi sweets and sweet condensed milk. I followed the directions, cooking until melted smooth, then I added the nuts and vanilla. It has been in fridge for 5 hours and has still not set up. What did I do wrong and how do I get it set up now?

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Mashed Potatoes Too Runny

Husband whipped up 5 lbs. of taters while I added 1 stick or 1/2 cup of butter resulting in yummy runny mashed potatoes.

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Mashed potatoes with melting butter on top.

Fixing Runny Mashed Potatoes

This is a guide about fixing mashed potatoes. Mashed potatoes are a delicious side dish. Sometimes you may find that they have become too runny, but there are ways to fix that.

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Getting the Scorched Taste Out of Preserves

I was making pear preserves and I let them stick. Before I knew it they had scorched. I changed pans, but they taste a little scorched. How do you get the scorched taste out of pear preserves?

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Caramel Sauce Sugaring

How do I keep my caramel sauce from sugaring?

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Apple Jelly Won't Set Up

My apple jelly won't set. Can I recook it and will it work if I do?

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Homemade Jam Too Thin

I put the sugar in before the pectin when making jam. Now it's too thin. Anyone know how to solve the thickening problem?

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Stewed Apples Too Sweet

I put too much sugar in my stewed apples. How can I correct it?

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Stretching Salad

If you have leftover salad, but not enough to go around, look in your pantry. Any of these items can be added to the salad.

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Uses for Runny Jam

I don't know about you, but I never have any luck with those no-cook and freezer jam recipes. For me they always turn out runny.

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Homemade Salad Dressing Too Thin

Why does my salad dressing (HV packets and homemade blue cheese) made with anything less than 2% milk and/or low fat mayo not get thick? They are okay when first mixed, but after they are refrigerated, they become thin and very liquid?

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Orange Blossom Jelly Tastes Too Strong

I made orange blossom jelly and used too much orange water. Can I redo it to dilute the flavor?

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"Spicing up" Boring Sandwiches

As a way to keep food costs down, I make sandwiches at home to take to work daily. As we all know, there are only so many 'choices' of sandwiches, which, in my case, became too routine and boring.

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Why Are My Homemade Cupcakes Sticky?

I'm wondering why the cupcakes I make from scratch come out sticky. Not only on the tops of the cupcakes, but also when the liners are removed the cake sticks to my fingers.

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Grainy Fudge

I would like to know how to make smooth and not grainy fudge. Please help.

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Problems Making Fudge

When cooking fudge, do you have to have a pot that evenly distributes heat or will any pot do? Is there a secret to knowing how the fudge looks, when it is ready? On two separate occasions, my thermometer did not read right. Thanks!

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Potato Flakes to Thicken Gravy

To make a thickener to go into gravies or other dishes that need thickening, add some instant potato flakes. I have done this for a year now and it does a great job thickening up homemade gravies.

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Removing Salty or Scorched Flavor

If while cooking, you get too much salt in something or you scorch a recipe, take a potato, cut it into chunks, and cook it with the recipe. When ready to serve, remove the potato. You will be surprised at how much this will remove the salty or scorched taste.

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