I attempted to make a roast chicken, but the meat turned out incredibly dry and tough. I'm not sure if I cooked it for too long or if I chose the wrong cut of meat for roasting.

If advised by a doctor, temporarily eliminate suspect foods from your diet to see if symptoms resolve.

Undergo comprehensive allergy testing with a medical professional to identify any new or existing food sensitivities.

Opt for meals with fewer ingredients and simpler preparation methods, which may reduce the risk of cross-contamination.

When dining out, specifically ask for your meal to be prepared in an allergen-free environment or with separate utensils.

Examine menus for allergen information and choose dishes that are less likely to contain your suspected allergens.

Always inform restaurant staff about all known allergies and ask detailed questions about ingredients and preparation methods.

Seek professional medical advice to identify potential allergens through testing and receive guidance on managing future reactions.

If using a lower fat cream, be aware that it will whip differently and is more prone to over-whipping into a grainy state.

Ensure you are using heavy whipping cream (at least 36% fat) for best results in whipping.

Gently whisk in a small amount of unwhipped cream or milk to try and break up the fat clumps and re-emulsify the mixture. This is often not fully successful.