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My sister's 'just add a can of tomatoes' trick saved my chili night
She told me to dump a 14.5 oz can of diced tomatoes into a beef stew even when the recipe didn't call for it. I thought she was nuts but tried it last Tuesday in Austin. It cut the saltiness and made the meat actually tender, plus the liquid meant I didn't need extra water for the rice. Have any of you used canned corn or beans the same way to fix a bland batch?
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pat_stone1mo ago
That "cut the saltiness" part really hit home for me. I've ruined so many pots of stew by oversalting and just adding more water, which makes everything taste like wet cardboard. Canned tomatoes have saved my bacon more times than I can count, the acid just wakes the whole dish up. For bland batches, I'll toss in a can of drained black beans and a spoon of cumin, the texture change alone makes it feel like a new meal. My grandma used to swear by a can of cream corn in her chili, said it was the secret to the sweetness. You might give that a try too, it sounds weird but it works.
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cole_flores441mo ago
Wait, is pouring half the spice cabinet in on accident the secret to fixing bland food too, or is that just my way of making a whole new problem...? Cause I swear every time I try to "fix" a pot it ends up tasting like a salt lick that learned to be sad.
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