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"   Welcome to Eat Like a Man&amp;#039;s Holiday Survival Guide, wherein we tackle some of the season&amp;#039;s thorniest issues in food and drink to help you make it to January in one piece.  As the saying goes, you can&amp;#039;t unring a bell. But can you un-ruin burnt food? That&amp;#039;s a good question, especially on Thanksgiving, when an unexpected first down or the arrival of your chatty Aunt Linda can mean the difference between perfectly silky gravy and a pan full of charcoal sauce. Here to help save your chestnuts from the fire is Zachary Ladwig, executive chef at The Inn at Dos Brisas. His prescription for curing what ails your holiday dinner is as follows:  Turkey: Remove the skin if it&amp;#039;s actually burnt (as opposed to the breast meat just being overcooked \u2014 the fattier leg meat will likely still be fine), then slice all the breast meat off the carcass and either steam it in a stovetop steamer, or thin out your gravy with a little bit of stock and soak all the breast meat in the gravy for as long as possible. It&amp;#039;s a rule of life that everything&amp;#039;s better in gravy. Brussels sprouts (or other roasted vegetable): Salvage as much of the dish as you can, but toss out any really charred sprouts. You&amp;#039;ve got to know when to say when. Don&amp;#039;t try to scrape anything off the bottom of the pan that will spread the charred flavor. Put the sprouts in a fresh dish and douse them with lots of sherry vinegar. High acid will take away from the bitterness of the char, and make up for their soggy texture. Gravy: Transfer the gravy to another pan immediately, leaving behind the burnt stuff stuck to the bottom. Then take a quarter of a cantelope (or other melon), peel it, cut it into chunks and add it to the gravy. The cantelope will act like a big sponge, soaking up the bitter and imparting a little sweetness. Remove the cantelope before serving. If you don&amp;#039;t have melon on hand, whisk a spoonful of Jiff peanut butter into the gravy. Don&amp;#039;t ask why it works; it just works. Dressing: The issue with overcooked dressing is usually that it&amp;#039;s super-dry, so your main objective will be to moisten it up. Add a little stock, some turkey pan drippings, butter, and/or gravy. Remove any charred bits from the surface of the dressing and fluff the rest up with a fork. Pie: Cut off any parts of the pie that are actually burnt, then scoop what&amp;#039;s left of it into individual dishes (don&amp;#039;t worry about what it looks like). Top the pie with a little granola and a scoop of ice cream and call it a &amp;quot;pie crumble&amp;quot; or a &amp;quot;pie sundae.&amp;quot; It&amp;#039;s going to taste great. Photo Credit: Flickr "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/food/how-to/a16840/how-to-fix-burnt-food-14756993/>