How to Rescue a Dish

Almost every mistake has a fix. Taste, then adjust one thing at a time: salt, acid, sweetness, fat or heat.

Problem	Fix
Too salty	Add more of everything else (dilute it), or balance with acid and a pinch of sugar. A potato does not remove salt — that is a myth.
Too spicy	Dairy, fat or sweetness: cream, butter, coconut milk, honey. Acid helps a little; water makes it worse.
Too sour	A pinch of sugar or baking soda (a tiny pinch), or fat: butter, cream, olive oil.
Too sweet	Acid: lemon juice or vinegar, a spoon at a time. Salt sharpens the contrast.
Too thick	Thin with stock, water or milk — never more of the thick ingredient.
Too thin	Simmer uncovered, or whisk in a cornstarch slurry (1 tbsp starch + 2 tbsp cold water).
Bland	Salt first, then acid, then umami: soy sauce, parmesan, tomato paste, anchovy paste.
Burnt taste	Move what is unburnt to a clean pot immediately — do not scrape the bottom. Cream and acid can mask a light scorch.