Too much oil in the food

What you need:

• spoon
• Kitchen towels
• Grease trap
• respectively. Recipe ingredients, spices, herbs

Too much oil in the salad - what to do?

In fact, it happens to everyone once: A little carelessness or clumsiness has resulted in too much oil in the salad dressing.

• If "only" the marinade overflows with too much oil and you have not yet added it to the salad mixed, you can quickly solve the problem: simply use a spoon to scoop off the excess oil from the surface of the marinade. Alternatively, you can also use kitchen paper for it.
• Things get more difficult if the marinade has just become too oily and you haven't noticed. Now you have already mixed the marinade into the salad and everything tastes oily or greasy. The easiest way to do this is to expand the amount of salad ingredients. For example boiled
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  potatoes or pasta or even boiled grain are particularly good for this because they absorb oil.
• If the salad ingredients allow, you can put too much oil under hot water Wash out and your salad then a completely new one dressing treat. But lettuce leaves become wilted and leached.
• An oily taste can also be caused by (hot) spices, vinegar or chopped spicy herbs are played over. In this case, simply season the salad well.


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Too much oil in the sauce - troubleshooting

• Even Sauces to meat, Fish or poultry have often become too oily or greasy.
• Excess oil or fat can be skimmed off with a spoon or kitchen towel, just as in the case of salad marinade.
• If you have enough time, you can also let the cooked food cool down. Large parts of the fat or fat-oil mixture solidify on top and can be easily removed.
• Or you can fill the sauce in a so-called fat trap. It is a sauce pot with a very low pouring spout. When you remove the sauce from the jug, the oil remains in the upper part and you get the very low-fat lower part of the sauce in the jug through the spout. However, some practice in handling such a jug is required.

Cake batter - this is how you save him

Whether quark oildough, Ring cake, quark filling or dough for muffins or Gugelhupf - it can quickly happen that the amount of oil required is incorrectly measured.

• If you have already mixed in the oil and the dough has become very oily, good advice is unfortunately expensive. In this case, you should multiply the other ingredients in the same proportion, if possible, and simply make a larger amount of dough.
• You can either freeze the excess dough (works well with quark oil dough or muffin dough) or bake in a second pan. Then freeze the baked cake as a supply.
• You can also freeze excess fillings without hesitation. However, curd flakes after that thawing easy and needs to be opened well.