Kitchen Troubleshooting

Gray steak, dry chicken, rubbery shrimp, breading that falls off, a sauce that splits: here is why it happens and how to fix it next time, or rescue it now.

Jump to: Steak | Chicken and turkey | Fish and shellfish | Breading and frying | Sauces and gravies | Pans and the kitchen

Steak

Why is my steak gray instead of browned?
The pan or grill was not hot enough, the steak was wet, or the pan was crowded. Pat the steak very dry, salt it ahead, heat the pan until the oil shimmers and just begins to smoke, and cook one or two steaks at a time.
Why is my steak tough?
It was overcooked, it is a lean cut that needs a different method, or it was sliced along the grain. Use a thermometer, cook lean cuts like flank and skirt hot and fast to medium-rare at most, and always slice across the grain.
Why is the outside burnt but the inside raw?
The heat was too high for a thick steak. Sear it, then finish over lower or indirect heat, or use the reverse-sear method: low oven first, hot pan last.
Why did all the juice run out when I cut it?
It was not rested. Rest steaks 5 to 10 minutes (roasts 15 to 30) before slicing so the juices settle.
Why did my steak curl up in the pan?
The fat cap and connective tissue tighten as they cook. Cut shallow slashes through the fat edge every inch or two before cooking.

Chicken and turkey

Why is my chicken breast dry?
It was cooked past 165°F, or it was uneven so the thin end overcooked. Pound breasts to an even thickness, brine them for 30 minutes in salted water, and take them off the heat the moment they reach 165°F.
Why is the skin not crispy?
The skin was wet or the oven was not hot enough. Pat it very dry, leave it uncovered in the refrigerator for a few hours, and roast at 425°F; do not baste in the last half hour.
Why is it pink near the bone when the thermometer says it is done?
Bone marrow and the myoglobin in young birds can leave pink color even in fully cooked chicken. If the thickest part reads 165°F, it is safe.
Why is my turkey breast dry and the thighs still underdone?
The breast cooks faster than the legs. Shield the breast with foil once it browns, start the bird breast-side down, or spatchcock it so it cooks evenly.

Fish and shellfish

Why are my shrimp rubbery?
They were overcooked. Shrimp cook in 2 to 4 minutes; take them off the heat as soon as they turn pink and curl into a loose C. A tight O means overcooked.
How do I rescue overcooked shrimp or fish?
Turn it into something saucy: fold it into pasta with butter and lemon, a curry, tacos with crema, or a chowder, where a little dryness is hidden.
Why does fish stick to the pan?
The pan was not hot enough, the fish was wet, or it was moved too soon. Pat it dry, heat the oil well, lay the fish down and leave it until it releases on its own, usually 3 to 4 minutes.
Why did my scallops steam instead of sear?
They were wet-packed or crowded. Buy dry-packed scallops, pat them dry, and sear in a very hot pan without crowding.
Why does my fish smell strongly fishy?
It is past its best. Fresh fish smells clean, like the ocean. Buy from a busy counter, keep it on ice, and cook it within a day or two.

Breading and frying

Why does my breading fall off?
The food was wet or the coating had no time to set. Pat the food dry, go flour, egg, crumbs, press the crumbs on, and let it rest 10 minutes before cooking. Turn it only once.
Why is my fried food greasy?
The oil was not hot enough or the pan was crowded, which drops the temperature. Keep the oil at 350 to 375°F and fry in small batches.
Why is my air-fried coating pale and dry?
Bread crumbs need fat to brown. Mist the coated food with cooking spray before and halfway through cooking.

Sauces and gravies

Why did my cream sauce curdle or separate?
It boiled hard, or acid was added to hot dairy. Keep cream sauces at a gentle simmer and add lemon or wine off the heat. A splash of cream whisked in can bring it back.
Why is my gravy lumpy?
The flour was added to hot liquid all at once. Whisk flour into the fat first to make a roux, then add the liquid slowly while whisking. Strain out stubborn lumps.
Why is my pan sauce too thin?
It needs to reduce. Simmer until it coats a spoon, then swirl in a little cold butter off the heat to thicken and gloss it.
Why is my sauce too salty?
Add more of the unsalted base (cream, unsalted broth, tomatoes) or a squeeze of lemon to balance it. A potato does not really absorb salt.

Pans and the kitchen

How do I clean a burnt pan?
Cover the bottom with water and a few tablespoons of baking soda, simmer 10 minutes, cool and scrub. Do not soak cast iron; scrub it with coarse salt and re-oil it.
Why does everything stick to my stainless pan?
It was not preheated. Heat the dry pan for 2 minutes, add oil, wait until it shimmers, then add the food and do not move it until it releases.
My kitchen filled with smoke. What went wrong?
The oil passed its smoke point. Use a high-heat oil such as canola, avocado or peanut for searing, turn on the vent, and wipe out old oil between batches.

Most cooking problems come down to temperature. An instant-read thermometer (see our equipment guide) and our cooking time calculator prevent most of them.

Frequently asked questions

Why is my steak gray instead of browned?
The pan or grill was not hot enough, the steak was wet, or the pan was crowded. Pat the steak very dry, salt it ahead, heat the pan until the oil shimmers and just begins to smoke, and cook one or two steaks at a time.
Why is my chicken breast dry?
It was cooked past 165°F, or it was uneven so the thin end overcooked. Pound breasts to an even thickness, brine them for 30 minutes in salted water, and take them off the heat the moment they reach 165°F.
Why are my shrimp rubbery?
They were overcooked. Shrimp cook in 2 to 4 minutes; take them off the heat as soon as they turn pink and curl into a loose C. A tight O means overcooked.

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