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35 Things People Cooked So ‘Amazingly Wrong’ That They Just Had To Share Their Horrible Experiences Online
Cooking can be an incredibly rewarding experience… most of the time. Whether you’re just starting out, perpetually stuck at the level of a beginner (hi!) or you’re a gastronomic veteran with your own TV show (“It’s fudgin’ RAW!"), nobody’s truly immune from making mistakes in the kitchen.
The size of those mistakes, however, can vary quite a bit. On one side of the kitchen scale, you have silly blunders that you tell your friends whenever you have them over for dinner—they make for a lighthearted story. On the other side, you’ve got Fails with a capital ‘F’ that are so big, recounting the tale of how you messed up is akin to a horror story.
We’ve collected a bunch of tasty posts from a thread on r/Cooking where people opened up about the dishes that they cooked “so amazingly wrong” that they still cringe to this very day. Scroll down, upvote the tales that really got you salivating, and if you’re feeling up to it, tell us about your own cooking fails in the comments.
Meanwhile, be sure to scroll down for Bored Panda’s chat with talented pie artist Jessica Leigh Clark-Bojin about how to embrace failure in the kitchen, and the biggest fail that she’s ever personally experienced!
This post may include affiliate links.
#1
First time I tried to make chocolate chip cookies. To this day I still don't know what the hell I did wrong but they came out the size of dinner plates and were just as hard.
My kids decided it would be fun to throw them like frisbees and ended up breaking the front window....
Those inedible, harder than rock cookies cost us about $500 in the end lol
JoJo Anisko 3 years ago
My first (and last) attempt at bagels made excellent, highly durable hockey pucks.
Jennik 3 years ago
Haha - me too! Such a bad fail I've never tried again. About 3 decades down the track my daughter wants to have a go. As long as she doesn't expect me to contribute in any helpful way...
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Patricia O'Rourke 3 years ago
I'm famous in my family for once making a Victoria sponge that was so overcooked, it crunched like toast 🤦♀️
Veronica Richard 3 years ago
I once made a giant pan of brownies, using expensive chocolate, extra chips, caramel swirl--and forgot to put the sugar in. Oh, and I was making them for an event, so I had to stay up way late and make ANOTHER batch!
Robert T 3 years ago
Sounds a bit like my first attempt at viennese fingers - despite my best efforts at piping they spread in the oven and came out rather larger and flatter than intended - fortunately I was watching them and took them out when they were cooked - they were still declicous, just a bit weird looking!
Bouche Clay 3 years ago
Those poor Viennese, running around without their fingers. 😭
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SuperChicken 3 years ago
I remember, one time, when I made lemon squares. I forgot to add eggs in the filling. It came out flat; and for a couple of days I was wondering what went wrong - until I saw that I still have a dozen eggs in the fridge. That's when it dawned on me. D-UH!🥴🤣
Zedrapazia 3 years ago
I guess you haven't added enough yeast to them ... That said, I once failed my cookies so hard, they rose, became thick and round like small sweet breads. So I apparently did the opposite mistake - but in my defense, they were quite tasty
Demongrrrrl 3 years ago
I once made cc cookies and forgot the flour. Put them in the oven and couldn't figure out why the melted into puddles of butter and chips.
Grace Noyes 3 years ago
I did that with sugar cookies when I was 10. But I did it that way on purpose because I thought you could leave an ingredient out of you didn't have it on hand. Yeah, not flour, not this time.
Load More Replies... Gabriella de cruz 3 years ago
The first time I made cookies I overcooked them so much and they ended up fairly solid.
RELATED:
#2
While making stir fry noodles I somehow forgot that water exists and kept adding soy sauce when the liquid in the pan had evaporated. It had my wife googling "how much salt can kill you?"
TheAquarius1978 3 years ago (edited)
Lmao, you just reminded me of a coworker i had lol, She decided to do fries but forgot you need oil, só She peals and cuts the potatoes, gets the frying pan, and puts water in it instead of oil. Which was a good thing because web She finaly started using oil ended up burning half the kitchen because She didn't know you can't put out and oil fire with water....
Nimues Child 3 years ago
I had a grad school flatmate who cleared out the entire apartment by using so much hot oil in the wok that it essentially became pepper spray.
SuperChicken 3 years ago
I know, right? That's the first thing that came to my mind, too.
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Monday 3 years ago
What kind of monster would add water to food? That's the stuff we find in the toilet! /s
Bender Bending Rodríguez 3 years ago
Yep. Horrible stuff. It kills people whether too much or too little.
Load More Replies... enohPilivE 3 years ago
Real stir fry doesn't use soy sauce directly...just saying. And you never boil it off if you're using a proper wok at the right temperature - it flash evaporates - "frying" the food. You "stir" the food in the wok so it never burns.
#3
My wife made something called Porcupine Balls. She rolled up ground beef with dry rice and baked them. The rice didn't cook.
Panda in the Fake South 3 years ago
Porcupine meatballs are really good. You have to use uncooked minute rice though
Caligirl20 3 years ago
You can use plan white rice and 20 minutes in the instapot and they are cooked through.
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AmAndA_Panda 3 years ago
I make these on the stove. Mix the meat, rice, and seasonings. Shape into meatballs. Brown them in some oil. Then add tomato sauce, a touch of brown sugar, and some worcestershire sauce. Cover and simmer them about an hour. The rice cooks perfectly.
Michelle 3 years ago
This is basically what I do for mine. I also fry some jalapeños in hot sauce on the side to add on top of mine.
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Erica Ventura 3 years ago
It's the same technique as in Albondigas, a Mexican meatball soup. But they're simmered in broth so they cook. So good!
Panda 3 years ago
We make this food at our home. We boil them not bake them. It is hearty food. Good when it is cold outside.
Patti Vance 3 years ago
this usually happens when you don't cover the pan to allow the rice to steam. better yet, just use "instant" rice but still remember to cover it.
Shelli Aderman 3 years ago
The rice should cook, if you have enough liquid, and it’s covered, and you bake for at least an hour…
Hey! 3 years ago
My BFF used to make these for me every time I was in town. Not sure what happened with your wife's recipe but these are extremely good. I make Cowboy Soup the same way and they are ready in 30 minutes.
Bouche Clay 3 years ago
Cowboy soup? Do you cook it in their Stetson hat?
Load More Replies... SuperChicken 3 years ago
Interesting. I've never heard of Porcupine Balls. Maybe, I should give it a try.
Caligirl20 3 years ago
Yes! It is a super filling and inexpensive meal. If you have an instapot they will be ready in 20 minutes!
Load More Replies...World-renowned pie artist Jessica, the author of ‘Pies Are Awesome,’ told Bored Panda that mistakes are a part of life. And working in the kitchen is no different. Learning from your failures is about embracing the blunders, even if you might not feel like doing it.
“I’m a huge proponent of celebrating failure and learning from mistakes,” she said. “But, man, in the moment, it sure can suck!”
According to baking and cooking expert Jessica, having a lighthearted approach, learning to laugh with and at yourself, can help turn mistakes into learning experiences.
“Having a sense of humor definitely helps when things are going pear-shaped on you!” she said that life gets easier when you allow yourself to laugh during difficult moments.
#4
When I first lived by myself I was really craving pierogies and the s**tty grocery store walking distance from my house didn't have Mrs. T's. Decided I would make them from scratch instead with 0 knowledge of how to make any type of dough or assemble anything resembling a dumpling.
Spent hours making these little lumps of sadness only to watch them all promptly fall apart in the water. Tried to eat the super thick dough and weird boiled filling anyways and it was unfathomingly bad. I also found out a week later that the grocery store did have Mrs. T's and I was just looking in the wrong section.
Luckily now I am pretty good at baking, making various doughs, and make my own pasta and dumplings regularly so it was a nice teaching moment. Still haven't tried pierogies again so maybe I will have to give it a go now that I actually know what the f**k I'm doing.
Id row 3 years ago
Odd that I'm reading about Mrs. T's pierogies. I haven't had a pierogi in about 30 years and decided to put Mrs. T's on my shopping list just yesterday.
Jar of Pickles 3 years ago
Pierogi dough is the easiest: wheat flour mixed with hot water and some salt
Makajha Banjjjak 3 years ago
In Poland if your mom or grandma didn't teach you how to make pierogi, you're not Polish. It does take quite some work though, so I don't cook them often, but definitely wouldn't eat store ones🤢
Monika Rhodes 3 years ago
My grandma made them, my mum never did and I never bothered to learn, cooking wasn't my thing at all.
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#5
Box of white rice had a recipe for rice pudding on the side. This was before I knew about egg tempering and the directions assumed you knew about it.
Just cracked the eggs right into the pot and stirred.
It was the texture of disappointment.
Funhog 3 years ago
“The texture of disappointment”.. I’m enjoying the creative writing on some of these posts.
Jessica Blankenship 3 years ago (edited)
BoredPanda has become my daily community, so much better than FB and the creative writing!! Lmao 🤣
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Jacqueline Pie Francis 3 years ago (edited)
I have never made rice pudding with egg in it, ever. Most homemade American puddings have eggs, but in England, “pudding” simply means “dessert” and rice pudding is made with rice, whole milk, sugar, and usually cinnamon.
DuchessDegu 3 years ago
Thank you, I was very confused as I've never used eggs to make rice pudding (I use oat or hazelnut milk to cater for intolerance)
Load More Replies... October 3 years ago
Once I managed to let an egg explode. I was boiling it and totally forgot about it for a looong time. All the water evaporated and the pressure in the egg became to much. It made a tremendous noise and was all over the kitchen.
Aria Whitaker 3 years ago
My mother did that when I was in high school. She came home, put a couple of eggs on to boil...and promptly fell fast asleep in front of the tv. I came in to one of the worst smells I have ever had the displeasure of experiencing and a house filled with ungodly smoke!! Took a while to get that burnt egg stink out! Yuck.
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Jacqueline Pie Francis 3 years ago
When you’re cooking a dish where you need to add eggs to a hot liquid (with custards, puddings, baked Bechamel sauce), you add a little bit of the hot liquid to the beaten eggs while stirring them, so they don’t scramble. I do maybe 1/4 cup at a time while beating the eggs until there’s enough liquid in them to just pour them into the pot, It’s to incorporate them into the dish. Hope this helps.
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Aria Whitaker 3 years ago (edited)
Yep! https://www.allrecipes.com/recipe/27131/creamiest-rice-pudding/......the comments seem to really love it.
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Phil Green 3 years ago
Eggs in rice pudding? Try this: short-grained rice in a deep baking tin, sugar, nutmeg, milk, tiny k**b of butter. Bake in an oven for about an hour or two. You don't need a lot of rice, the oven needs to be about 160C. Keep it covered with a cartouche (posh word for paper covering). I don't measure things but over time, through trial and error, you will make a decent rice pudding.
GFSTaylor 3 years ago
Mum gave me her method for a really good, thick rice pudding. You put in half the milk with the rice. When the milk has been absorbed, stir it and add the rest of the milk. Bake again until it's all thick and creamy, with the milk all absorbed into the rice.
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#6
First time grilling as a new wife. I bought horrible steaks (eye of round) because I had no clue. I put them on a hot charcoal grill and burned them to old boot leather. Needless to say no amount of A-1 could hide that. But he ate it and even went back for seconds to spare my feelings. They were terrible and I’ve never bought eye of round again. I will say I make a mean steak now. On both gas and charcoal grills and cast iron skillets. I’ve overheard my husband telling his buddies I make the best steak in town. He doesn’t know I’ve heard him and it’s so sweet. I still remember his face on that first grill attempt though. He was miserable throughout that meal but did everything he could to lie to my face and tell me it was terrific
Llama_flower93 3 years ago
Maybe it's just me but I don't get why the husband has to lie and pretend it's good. What's so bad about messing up a steak that you're spouse would have to lie to you about it? I'd be upset with my husband if he lied to my face that my steak was good when it wasn't. I would not want to be treated like some child that couldn't handle the truth about failing at something as trivial as cooking a steak. I'd be insulted by that and his honest word would mean less in the future because I wouldn't know when he's lying. Is this how other people are with their spouses?
Kevin Camp 3 years ago
Eye of Round is not a bad piece of meat, just needs a good acidic marinade to break it down or beat the hell out of it with a tenderizing mallet.
Kate Jones 3 years ago
I bought filet mignon to make a stir fry once because I heard it tastes really good and I didn't think anything of it. My dad looked at me like I was an idiot. He said if you're going to fry something all the way through you don't use a filet mignon to do it. It was a really expensive stir fry, lol. I don't honestly eat too much meat. Ground beef is usually about all I eat. I don't eat steak or chicken or pork in a 'dinner' way...no pork chops or baked chicken or anything. I have sausage sometimes and generally all the worst meats, like hot dogs or deli meat. But I just don't like typical dinner meals. So I don't really know which steaks are the better ones/worse ones. It all looks like meat to me.
Ross Duncan 3 years ago
My ex did something similair. Couldn't cook a lick. I got home from work one day and they had made a lentil and ham soup. They didn't realise that green lentils didn't turn red in boiling water... it looked like baby poop. Still ate it.. the thought was there.
Sinkvenice 3 years ago
Eye of round sounds like something a witch would throw into a cauldron.
The pie artist was happy to open up to Bored Panda about one of the worst kitchen experiences that she’s ever had.
“My worst ever baking fail came from a fancy lemon meringue pie with a stained glass flower design that I was making for the Food Network,” she said.
“I had to make that pie five times before I got it right. On the second to last attempt I was so frazzled, I actually dropped the pie taking it out of the oven and it exploded all over the floor,” Jessica told Bored Panda.
However, when that happened, the pie artist didn’t panic! “I could have freaked out at that point, but things had just gotten so absurd I just burst out laughing. Oddly enough, I found that rather cathartic and was able to refocus afterward and finish the project.”
#7
First time I cooked bolognese. Said to use 3 cloves garlic. I thought a bulb was a clove. Took me hours to cut it all up. U can imagine how garlicky it was lol
#8
My husband and I once made homemade Mac and cheese - but used condensed milk instead of evaporated milk. Canned milk is all the same, right?? Yeah, no.
RMA 3 years ago
Condensed milk is incredibly sweet and thick. Evaporated milk is thicker than regular milk but much thinner than condensed milk; it has a distinctive taste. (To me, it’s a malty, slightly nutty taste.)
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The Other Guest 3 years ago
They might have been out, or live in an area where it's hard to come by, or perhaps it's what the recipe called for.
Load More Replies... Jessica Blankenship 3 years ago
Sweetened condensed milk is an ingredient in baking, including cookies and bars like brownies and blondies, cakes, and pies, and is used to make candies, fudge, puddings, frostings and toppings, and even ice cream.
Madison Murphy 3 years ago
Same. Forgot to buy evaporated milk for my crockpot Mac n cheese recipe. My husband ran to store and returned with Eagle Brand sweetened condensed milk. In a hurry, I used it, hoping it would be fine. It was not; it was disgusting! My sweet husband ate it! Totally my fault for not being more specific on grocery list, getting it myself, OR being smart enough to not use it, lol.
Zack Podany 3 years ago
Oh god, I did this too, to my own dinner as I was alone Christmas evening.
Thatkamloopsguy 3 years ago
Macaroni, fried bacon cut up small, add diced onions then bacon almost cooked. Add a big spoon full of cheese whiz, stir well. Home made mac and cheese.
#9
I did that thing that people joke about. I spent about 4 hours making trotter soup (aka bone broth aka paya soup) and then decided to get fancy and strain out the meat and bones. So I strained all my soup into the sink and exactly when I was done, I realized I had strained the soup into the sink instead of a container.
Monday 3 years ago
I think that's the only correct response to the situation.
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Moya Satterwhite 3 years ago
Be honest, we’ve all done that with something. Mine was really lumpy gravy.
Mario Strada 3 years ago
I once strained a full pot of pasta into the sink. I forgot to use the strainer. To this day I have no idea what demonic possession made me do that.
While it’s great if you want to improve your cooking skills, at the same time, it’s important to remember that ‘perfection’ exists neither in the kitchen nor anywhere else in life.
Professor Suzanne Degges-White, from Northern Illinois University, recently shared with Bored Panda that having a sense of humor and being flexible are two things that will definitely help you be successful in adulthood.
“No one likes to 'lose face,' and that is engrained to varying degrees across cultures. Unfortunately, our brains may be especially prone to catastrophizing events and so we might make something more out of something no one else really noticed and no one else will recall later on," she said about embarrassment and failure.
#10
My cousin and I once served lemonade to our extended family by mixing water with yellow paint
BetterBitterButter 3 years ago
My cousin's daughter came to visit us when she was around 6. She was painting with my water colors and then she washed the brush in a cup of water.Water became colorful and she served me that saying I have tea for you. I pretended to drink and she was shocked that how an adult can be tricked by watercolor drink! I acted like I was getting sick. I continued the lie by saying now my pee is colorful. Later I forgot about it.But she called me a few times to check on my health and whether my pee is normal or not.
Down With Agent Hedgehog! 3 years ago
Dude that ain’t cooking mistakes, that are attempted assault
Upstaged75 3 years ago
I did that with my friend when we were in 2nd grade. Except we set it up as a lemonade stand in my driveway. Luckily we didn't have any customers except one kid who figured out what we were up to before he drank it. :)
#11
Red Velvet cake… the Yanks use a different name for something than we do in the UK… so this thing I made was so bad it got thrown out for the birds… a week later us was still outside and intact. Even the birds thought it was s**t.
Delta Dawn 3 years ago
We have ~red velvet cake~ but I think most of our recipes don’t use vinegar? I’m not sure what else would be different.
DuchessDegu 3 years ago
The only thing I can think about is that used baking soda instead of baking powder (they are interchangeable but the amounts are completely different)
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Daniel O'Neal 3 years ago
I agree with previous posters. In the US, we call sodium bicarbonate "baking soda" and the OP probably confused it with baking powder, which is not the same.
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Elle Fleming 3 years ago
For those asking, I have a sneaky suspicion that he read “cream of tartar” as “tartar sauce”!
Leo Domitrix 3 years ago
Red velvet cake US typically uses buttermilk. It's a US invention, btw, insofar as we know. My UK in-laws use vinegar and normal milk for the same "tang". Otehrwise it's the same, isn't it?
Celtic Pirate Queen 3 years ago
I'd never had Red Velvet cake until about 12 years ago & I mentioned it at the party (work holiday party). One of my co-workers overheard me and was kind enough to take me aside & explain that "in the morning" I shouldn't freak out because I was not bleeding from my a*s. Thank you Trista!
Zack Podany 3 years ago
I never liked red velvet until I found out it was coca and vinegar. Now that I know what to expect, I love it.
#12
Cooking while high.
Usually turn out really delicious stuff.
Was making Pasta Salad and got the big idea to add BANANAS...
It was one of the very worst things I have ever done.
This was over a decade ago and my family who were served this atrocity still bring it up.LOL
TheAquarius1978 3 years ago (edited)
As they should, if you forget the past, you are bound to repeat the same mistakes in the future lol
“When our personalities are wired to feel that we must be 'perfect' in all that we do, we internalize negative feelings about the mistake we made and mistakenly assume that everyone else is judging us due to that one moment," the professor said.
"Fortunately, our brains are designed to protect us from pain and many of us may suffer horrible humiliation at some point in our lives, but we can benefit from a brain that allows us to 'selectively forget' the incident or else we're able to rationalize it by reminding ourselves that 'everyone makes mistakes,' 'it was just one time and no one will remember it,' or similar healthy responses."
#13
A few years ago I lived with a guy from the Czech Republic. One day he starts making traditional Czech sourdough which has caraway seeds in it. He spends a few days making a starter and then quite suddenly the house starts to smell strongly of curry. I come home that evening to the guy looking very dejected telling me he had messed up his bread and had to throw it away.
You see, the Czech word for caraway seeds is “Kmin” and this guy had added quite a lot of Cumin to his bread thinking they were the same thing.
Vae 3 years ago
I would have eaten it... probably would have been amazing with all sorts of foods...
Load More Replies... Bender Bending Rodríguez 3 years ago
We are talking about cumin and caraway but let's put up picture of anise seeds. - Someone at BP probably.
Robert T 3 years ago
Not as bad at the guy that put dill in his pizza and ended up with a 12 inch dill-dough!
Makajha Banjjjak 3 years ago
He didn't see or smell the difference?? What kind of Czech was he...
#14
When I was 4 or 5 I wanted to make lemonade, so I put lemon juice in water and added some white powder to it like my grandma would. It didn’t taste the same, so I added more white powder, still no. I persisted tho. After a while my dad entered and told me I was using salt.
BetterBitterButter 3 years ago
Once my cousin was making tea(chai) for us(we were both pretty young)Instead of the tea we usually add he added Nigella seeds. He kept adding that since he was not getting the color of chai. He said there is something wrong with this tea. I had the first sip. My aunt later was surprised to see how a good portion of Nigella seeds were used.
Zack Podany 3 years ago
I tried to make lemonade but no one had told me there was sugar in it. Wonder if that's why I like lemon juice so much now...
Gobaddies69 3 years ago
I made lemonade once, I used bath salts instead of sugar but still drank it all lol
Kimberley Gayle Thomas 3 years ago
I was afraid the white powder was baby powder. Salt sounds worse.
#15
Early 20s. I had cooked some but I was not an experienced cook. Tried to make fried chicken. No instructions or recipe just winged it. Crispy rare chicken. Looked good on the outside, salmonella on the inside.
Firstname Lastname 3 years ago
There's a chicken wing punny joke somehow, but my brain is too fried.
IDK_Something 3 years ago (edited)
Haha "winged it". Meat thermometers are lifesavers for chicken!! ETA: cut into your first piece after resting for a few, if you don't own a meat thermometer.
Aisling Raye 3 years ago
I'm in my 40s and have never made friend chicken - can someone post some tips so that if I do ever decide to make it I'll at least stand a chance of making something edible? I'd need to buy a fryer but that's on my to do list anyway for other "would make life easier" reasons)
Robert T 3 years ago (edited)
Friend chicken is something else and quite quite different - it can land you in jail in most countries ;-) (Yes, I know you meant fried).
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The professor noted that some people become perfectionists because of the way their parents raised them. "For those people, making mistakes throughout adulthood may be experienced as something that would provoke punishment and that brings on even more humilation," she said.
"The best way to embrace our mistakes is to acknowledge we've made one—or else no learning can take place. Then remind ourselves that everyone makes mistakes—that's totally normal behavior! Then figure out a way to laugh at yourself before allowing someone else to laugh at you first. When you laugh at yourself, others laugh WITH you, not AT you."
#16
The recent one that springs to mind was my snickerdoodle cookie disaster. Apparently butter can be TOO warm for baking, leading to cookies turning into pancakes of greasy melted butter. They were disgusting and inedible. Everything went into the trash.
After some research I discovered the bit about butter being too warm, so the next time I tried snickerdoodles, I kept the butter quite cool. They turned out perfectly. The more you know…and knowing is half the battle.
Laura Ketteridge 3 years ago
If your butter is too warm, pop the cookies in the freezer before you bake them. It firms up the butter, and makes better cookies.
Aisling Raye 3 years ago
I always put cookie dough in the refrigerator for something like 60 minutes (or until I remember it's there bc ADHD) makes cookies taste better but also makes it SO much easier to portion the batter evenly for consistent cookies.
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Jill Hojnacki 3 years ago
Husband’s little brother made snickerdoodles to welcome him home on his first leave after joining the Coast Guard (1969). Unfortunately, he mixed up the sugar and salt. My husband was so happy to be eating home cooking again that he scarfed down a stack of them before it dawned on him that they didn’t taste quite right . . . & why was he suddenly really thirsty? 🤣 Husband was 18 then. I didn’t come into the picture until he was 32. It was one of the first stories his family shared with me. Husband is now deceased. His brother still gets teased.
Patricia O'Rourke 3 years ago
Something similar happened to me about 10 days, go, except I was making pastry. I was trying to roll it out thinly, and no matter what I did, it kept breaking up! I ended up making a totally different dish, pressing the pastry flat instead of rolling, and it still turned out like a lump of stodgy lead. What a waste of nice butter!
MimSorensson 3 years ago
I got very confused for a second, “snickerdoodle” sounds like a new quirky designer dog. You know; labradoodle, puggle, schnoodle, cockapoo… A quick and shame faced google search later, it all made more sense.
Jewels737 3 years ago
I make browned butter snickerdoodles. The butter is warm when I mix it in & they turn into fluffy little clouds of heaven when baked. So...I dunno...
Jewels737 3 years ago
Now that I think about it, because it's been a year since I made them...I toss the bowl in the fridge for 20 minutes before I start baking.
Load More Replies... #17
I made mulled wine this Christmas and somehow added cumin instead of cardamom. It tasted like barf.
Katie Lutesinger 3 years ago
Oh man I did the same thing once! Except I thought the cumin was cinnamon powder. It came out smelling like a curry.
Local foodie 3 years ago
I’ve done the opposite, put cinnamon in a curry thinking it was cumin. Smelled like Christmas and tasted terrible
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Thomas Ewing 3 years ago
Through accidents, great discoveries can be made. Too bad this wasn't one!
Thomas Ewing 3 years ago
Cumin makes beef gravy beefier, among other attributes.
Load More Replies... #18
I managed to gloriously screw up heating a frozen pizza once. I'm not quite sure how the thermodynamics of this worked, but the edges were stuck to the tray and the middle had risen far enough for the cheese to glue itself to shelf above it. I had to take the whole thing out and prise it off on the counter, scarcely avoiding burning my arms in the process.
The worst part was that this wasn't long after I absolutely nailed making a souffle for the first time.
Funhog 3 years ago
I’m trying to picture this.. could the pan have been wet, making the edges of the pizza dough stick like glue..?
Magpie 3 years ago
Maybe the freezing process was a bit off, and there was a lot of frost that caused something like this.
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AwesomeLeoWife 3 years ago
Frozen pizzas go directly onto the oven rack and shouldn’t be put on a sheet; unless it was thawed prior to cooking…that would not go well regardless.
Liz Carroll 3 years ago
I put frozen pizzas on trays and have never had this happen
Load More Replies... Queen Jackson. 3 years ago
I once had an Alfredo I was supposed to bake from the box, and when I pulled it out the rack fell backwards. Had the eat it off the oven floor.
Zack Podany 3 years ago
I'm thinking the line about keeping the pizza frozen until cooking was glossed over.
Lucy Cope 3 years ago
The only explanation I can think of for this is that maybe there was a seal under the pizza
Aisling Raye 3 years ago
I don't have any idea why I thought this was a joke about the animal that I fully didn't get. Took me a second to realize what an idiot I am at this time of day before coffee. Lmao.
Load More Replies... #19
From 18-22ish I didn't realize what a massive difference there was between butter and margarine. I used margarine to cook and bake everything and when I discovered "real" butter my life changed forever.
Rosemary Booth 3 years ago
I LOVE butter!! Cold butter spread over a piece of baguette is absolute heaven! How is Irish butter different? I've seen it in my grocery store but never purchased it because it's usually kind of pricey. I've never heard of Plugra, but if it's as good or better than butter, I want to try it!
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primeline31 3 years ago
FYI, look at the calorie count of the margarines in the market. If it does not say 100 calories per Tablespoon, it means that the manufacturer has added water. Using one of these water-added margarines (and this means most of the name brands) in baked recipes most likely will alter the end result. Butter has 100 calories per Tablespoon. Use margarine that has 100 calories per Tablespoon for a better result (in today's stressful economic climate, it may be necessary to substitute margarine for butter, when butter is so expensive in the market.)
Bouche Clay 3 years ago
In America, margarine was originally not allowed to be yellow, due to farm lobbies. Most margarines we're pink.
Zack Podany 3 years ago
My grandma still thinks it's unnatural if I make bread with butter instead of shortening.
Thatkamloopsguy 3 years ago
The amount of water in margarine varies greatly from brand to brand.
srcuomo 3 years ago
My ex SIL wanted to make butter cookies like my mom. Mom gave her the recipe and specifically tol her to use butter instead of margarine. She nodded solemnly and then used margarine. She was confused as to why they didn’t taste right. She wasn’t the brightest bulb. I don’t think she knew the difference between butter and margarine.
#20
Not me - but my sister made an Indian dish (can’t remember what exactly it was) and used vanilla yogurt rather than plain yogurt. It was awful
Amanda Rose 3 years ago
Reminds me of the time I was making peanut butter cookies and used the wrong extract. I like to add the usual vanilla extract but I also put in just a dash of almond extract too to make them nuttier. I wasn't paying attention to which extract I grabbed from the cabinet and ended up with anise flavored peanut butter cookies. They were awful. Always pay attention to what you grab from a cabinet!
UpupaEpops 3 years ago (edited)
Lockdown. Out of bread. Had some flour in the pantry. Looked at bread recipe. Looked at roti recipe. Decided on roti. After half an hour of my rotis still being raw on the inside, I realized that *maybe* I should try stretching out the dough instead of expecting my neat little lumps to bake into a flat shape in a skillet... 🤦🏻♀️
asexualotl (she/her) 3 years ago
the first time my mom showed me how to make roti i was very little, and i thought it would just flatten but then my mom showed me how to roll it out. that became and still is my fav part of the process
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Cathy Lemay 3 years ago
I did that with Nachos once. Husband now monitors my trip to the dairy aisle.
Huddo's sister 3 years ago
Almond, oat, rice milk, basically any non-dairy milk
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asexualotl (she/her) 3 years ago
oh my god it could have been yogurt based curry which would be absolutely atrocious
#21
Meringues, specifically coffee flavoured. I cooked them directly onto an aluminum baking tray, some sort of chemical reaction occurred and they went a sort of khaki green colour. They came out looking like a cow [poop]
IDK_Something 3 years ago
From OP: I have no idea we didn’t eat them, it was a long time ago when aluminium was in the news as a potential cause of Alzheimer’s. I was young, didn’t know about that, and my parents binned them.
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Thomas Ewing 3 years ago
Sometimes "mistakes" are better than the original, even if they look worse.
#22
I made cookies with refrigerator baking soda. That was 15+ years ago and I still haven’t lived it down
JoJo Anisko 3 years ago
My first try at donuts, I used baking soda instead of baking powder. Oops.
BetterBitterButter 3 years ago
My childhood friend invited some kids for her birthday. There were about 9 of us. Her mother was baking a cake for her birthday. Now I don't really know how the mix up happened but instead of sugar her mother used grinded alum (that my friend's father had kept for some use). When the cake cutting was done and someone fed the cake to the birthday girl she spit it out. One of the other kids tasted it and confirmed there was something wrong. Her mother was not able to recall how it happened until her father said he misplaced his bowl of alum.
JessG 3 years ago
Yikes! All I can do is picture the cartoons when their mouths would close up. I think we all know why he kept alum..lol
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Analyn Lahr 3 years ago
One for the fridge, one for the freezer, and one for baking. You can add a fourth one for cleaning if you're so inclined.
Zack Podany 3 years ago
Could be worse. I have a box of Arm & Hammer just used for setting super glue fast.
Johnny Rodriguez 3 years ago
Accidently mixed up baking soda instead of baking powder in the pancakes..... didn't taste very good.
#23
Not mine, but my husband's.
He's actually a fantastic cook and was a professional for several years. But before that, in our early days together, he tried to make a lemongrass curry, but didn't have lemongrass. So he threw in some lemongrass tea or something, and when we ate it there were these little lemongrass needles that just stuck in our gums.
Makajha Banjjjak 3 years ago
I actually love pieces of rosemary when it's oven baked on focaccia, mhhh that reminds me i should make it again
Load More Replies... #24
I have two from when I very first moved out and started to cook for myself and my then boyfriend/now husband.
1) pumpkin pasta - I had the most delicious pumpkin ravioli in Italy one time and wanted to replicate it. But hand making ravioli seemed like an impossible feat. So I mixed up a can of pumpkin in rotini instead. It was mushy and disgusting and I gagged on the first bite. But my husband powered through no matter how many times I said I wouldn't feel bad if he didn't eat it lol.
2) hamburger helper - I didn't have any regular milk so I used vanilla almond milk thinking the spices and such would cover up the vanilla. It did not. It was disgusting. Husband couldn't even fake it through that one haha.
Kate 3 years ago
I often make pumpkin pasta in the winter, or well butternut squash which is a pumpkin. I peel and grate it, simmer with onion, cream and sage, add cheese and throw in the hot pasta. Fantastic!
TheAquarius1978 3 years ago
Well lmao, at least you know he's a Keeper, the man was willing to get explosivo diarrhea not to hurt your fellings, now thats a REAL man.
Mario Strada 3 years ago
I never had Hamburger Helper. I always figured I'd rather have the hamburger without any help.
K. Anderson 3 years ago
It’s good once in awhile same with the box augratin potatoes
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LoudMansLover 3 years ago
Ravioli isn't too difficult! If you persist after a few tries you'll get better. It's like playing with play-doh :)
Donny Bereznak 3 years ago
Vanilla will over power just about any other flavor if you are not careful with it.
#25
I was 11, my parents were in the hospital having my sister. My dad's friend was staying with me. I wanted a Chef Boyardee pizza (those were mine and my mom's comfort food back then). I had made them before, but always with my mom's help, so I didn't realize it was supposed to make TWO pizzas.
By the time the dough was baked through, all the toppings were incinerated. We ended up just ordering pizza.
Nimues Child 3 years ago
I remember these! It was the first thing I was allowed to make for myself in the kitchen! (I was a latchkey kid who was always hungry after school). Waiting for the dough to rise seemed to take forever.
Bouche Clay 3 years ago
Mom made it for Sunday lunch every week. I helped every week. She'd put hamburger and mushrooms on her and Dad's portion. My brother and I didn't like mushrooms. Every week, we chopped mushrooms up super finely and hid them in my brother's portion of the pizza. I was absolutely sure she never did it to me. After all, I was in the kitchen with her the whole time. After I'd grown up, I called her and asked. She said, "of course!"
#26
The first time I made box Mac and cheese I was trying to boil the water faster so I had the burner turned as high as it could go. Went a little too high and hit a sweet spot where the light was on to signal the stove was working, but somehow was registered to the off position so no heat was coming out. After being extremely impatient that it wasn’t boiling yet I decided the water was probably hot enough and poured the noodles in. Then I realized the stove wasn’t actually on so I turned it on for real to heat up the water. When the water finally hit a boil I was so excited I drained the pasta right away, forgetting it needed to actually cook in the hot water. Happy to say I have come a really long way from that mistake
Thomas Ewing 3 years ago
Same thing with ramen. Don't just bring the water to a boil, let it steep for 3-4 minutes!
Bouche Clay 3 years ago
The first time I cooked ramen for the family, my dad teased me it wasn't cooked enough. After that, I'd simmer it to where there was no liquid in it.
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Hollie Marie 3 years ago
UK here my mum always said to me with pasta boil the water in a kettle (electric) first to save time
Fat Harry 3 years ago
Boxed mac and cheese... ugh. And Americans have the gall to accuse British food of being bad.
IDK_Something 3 years ago
There's bad food everywhere. No reason to perpetuate the cycle.
Load More Replies... #27
For me it was vegetarian chili. I've been cooking for as long as I can remember so I rarely duff out so badly that what I make is inedible (it's certainly not always great, just rarely a complete disaster). But I grew up in a meat heavy household and mostly knew veggie dishes as sides. When I met my now fiancee she was vegetarian and told me she missed her dad's chili. So I was like, I can make chili with a blindfold on, vegetarian chili just means skip the meat. But I totally underestimated how much depth of flavor I traditionally got from the meat and how the fat balanced out the seasoning and it was tasting pretty flat, so I started trying to amp up the flavor... I should've just served the initial, mediocre version! By the time I threw in the towel I had a chili that was somehow simultaneously bland, acrid and inedibly spicy. And we love spicy food, it just tasted like chewing on cayenne powder. I don't even remember what I did to it, but it was a disaster.
And everyone in here is talking about how their significant others put on a good face and ate their awful meals... not mine. She took one bite, turned bright red, and told me it was awful lol. We both started laughing and said screw it and made a box of pasta instead.
Now I've learned some tricks and can make a mean vegetarian chili... but shes not strictly vegetarian anymore and will eat meat from local farms so I never make it anyways.
Nimues Child 3 years ago
Good on you for trying and good on you both for making it a fond, funny memory!
Niall Mac Iomera 3 years ago
I make vegetarian chili all the time and don't do anything different except I don't add meat. No idea how you could screw that up
Eris Kallisti 3 years ago
I am also a carnivore trying to cook veggie for my partner, I have found that Bragg's usually gives me the flavor I'm missing
enohPilivE 3 years ago
Veggie chili - if it uses beans - it ain't chili. Tofu okay - can be progressive - yeah its made of beans but it is isn't beans. Also, no spaghetti ya crazy Yanks. :)
#28
I have a Macaroni and cheese cookbook. The definition of Mac and cheese for the purposes of this book is any combination of pasta with cheese. Most of the recipes are fantastic. However, a very long time ago I tried one of the more interesting (and consequently expensive AF) recipes. It has a couple of Greek/Turkish cheeses that are a little hard to find and are quite pricey and then spices I don’t usually associate with Mac and cheese but hey I’m always down for a food adventure, right? Pasta, garlic, olive oil, milk-so fat so good…cinnamon, cloves, oregano, V8, Kasseri cheese….this combination was awful. OMG. Like legendarily bad. Neither me or my SO could finish it. So bad.
SuperChicken 3 years ago
It's tomato-based juice blended with 8 different vegetables, hence, the name - V8. https://en.wikipedia.org/wiki/V8_(beverage)
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Nimues Child 3 years ago
You lost me at cinnamon and cloves, but the rest sounds like it would have been good!
Robert Beveridge 3 years ago
Oregano is something you should definitely associate with mac and cheese... but not pastitsio, which is where the cinnamon and cloves come from (and for the love of Zeus, v8???) Pastitsio cooked properly is one of Greece's national treasures... this sounds like an abomination (so of course I'm going to see if I can find the recipe lol).
OneHappyPuppy 3 years ago
I make a mean pastitsio but don't use cloves and/or cinnamon? Maybe some nutmeg in the beshamel sauce if I have it on hand
Load More Replies... Thomas Ewing 3 years ago
Some recipes are bad to begin with, and no amount of doctoring can fix them. Either folks have an odd sense of what tastes good, or the editor is pranking the readership.
OneHappyPuppy 3 years ago
But kasseri just means yellow cheese in Greek? Tiri is the white cheese
#29
Fried rice, for years! I've never liked fried rice but my husband loves it. So years ago I looked up a bunch of recipes. They all said that it's a good use for leftover stale/dry rice. I took from that, and from the name of the dish, that the goal was to make the rice really crispy and crunchy. So I got in the habit of frying the rice in oil until it was firm and crunchy, then added eggs, etc. I figured that was a better way of achieving the 'desired' outcome then stirring the rice into the egg. It was only after several years of this that I learned that the reason that leftover rice is recommended is because the dish brings it back to life by adding moisture. Quite the opposite of what I was doing. Oops.
Thomas Ewing 3 years ago
Cooking rice seems simple until someone lifts the lid asking: "whatcha making?" NEVER. LIFT. THE. LID.
Bouche Clay 3 years ago
I'm very good at making fried rice. I make it come out of the take-out box and onto a plate.
Whitefox 3 years ago
I love fried rice!! When I was younger and trying to make it for myself I would put the day old rice in a wok, with a little butter warm it up, fry an egg in it, salt/pepper it then add copious amounts of soy sauce. I could never figure out why it was always soggy and sooo salty. Yeah, I went to a teppanyaki place and literally watched them make it in front of my face. Now, I make amazing fried rice! the trick was bacon, sesame oil and only a little soy sauce.
Kimberley Gayle Thomas 3 years ago
I've only liked my fried rice when I've added egg to it which I tried to avoid.
#30
My parents have a garden. I worked as a school teacher and had summers off, and my sisters first child was about to be born.
So my mom left town for a week, and I was happy to visit and help run the house/garden/handle food for them.
And I made. The most. Delicious dill pickle brine! We had so many cukes from the garden and my mom left me the ball canning jar book and gave me notes on anything she did differently. I was excited!
But my mom forgot one thing. For pickling cucumbers specifically, she used the pressure canner, but without the little weight on top. So, not knowing better, I had a little weight on there.
And that's how I ended up with 16 pints of dill baby pickle mush.
All of it. All of it was cooked to mush. I have not forgiven the pressure canner.
Megan Curl 3 years ago
I’ve never heard of using a pressure canner without the weight. May she was using it as a water bath canner? I need to know.
Nikki Sevven 3 years ago
I never heard of using a pressure canner for pickles. It's unnecessary, given the high acid content of the brine. She was likely using the pressure canner just as a water bath.
Load More Replies... Mimi M 3 years ago (edited)
If anyone has a craving for fresh pickles, just save the pickle juice from your favorite brand and stick some fresh cukes cut into spears or slices in the the jar - put in the fridge for a week or two. Delicious. PS: I like the small Persian cukes for that, cause of the crunch factor.
Zack Podany 3 years ago
We had dill pickles once. That Grandpa forgot he was pickling. For several months. It was like eating salt in the shape of a cucumber.
#31
It's bad enough when you screw up at home but when you screw up at work and the entire restaurant is aware, it gets a little bit more. The kitchen is, as any cook knows an extremely fast place to work in. Beyond that a high volume restaurant doesn't have on Morton box of salt and the pepper shaker. They literally have bins full of sugar, salt and other things that we need to have on hand right away. Unfortunately when I was making coleslaw I mixed up the salt and the sugar. I got it done quick, it looked good but I made the stupid mistake of not tasting my food before sending it out. 5 minutes later the server comes back and every table that received the coleslaw complained. I wonder why. The funny part was that after that happened and my coleslaw was returned to the back of the house everybody had to taste it to see how salty it was including the manager and assistant manager. And to be clear, nobody was told to taste it but I don't know if it's true with all cooks but it was just this morbid curiosity to see how salty it really was and my goodness. Everybody, including me spit it out. Embarrassing but a good lesson learned.
Sergy Yeltsen 3 years ago
I thought you had put sugar in, instead of salt.How much sugar was in the recipe if people were complaining it was so salty?
Patricia O'Rourke 3 years ago
Don't know why everybody is down voting this, I've never heard of sugar in coleslaw either! Unless it's already in the dressing? 🤷♀️
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K Sarfo 3 years ago
Restaurantes and fast food joints. Lots and lots of salt, sugar and fat, because it is addictive and makes every taste pop
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Phil Green 3 years ago
Sugar in coleslaw? Come on, there is no sugar in coleslaw. I have been making coleslaw all my working life. I am a chef.
Rebekah Krause 3 years ago (edited)
But it depends on the style of coleslaw. I don’t eat creamy so I’m not sure about it, but I have several recipes for vinegar style coleslaw and they all call for sugar or honey. Depending on the recipe sometimes quite a bit. A friend of mine works for a local barbecue place here in Chicago called Russells and she says the “secret” to their coleslaw is it has a ton of sugar
Load More Replies... Johnny Rodriguez 3 years ago
Kitchen I worked in and we had a creamy tomato basil soup that was to die for. One of the waitresses decided (all on her own) right before dinner service that it wasn't creamy enough and dumped a cold 5 lb. block of cream cheese into the pot (which was in a warmer) and stirred it with a whisk. It cooled the soup so much that the cream cheese broke apart but didn't melt - looked like somebody put cottage cheese in the soup. The texture was awful, I thought the chef was going to murder her, he was so mad!
#32
Was feeling ambitious and going for a chicken ballotine. Got chicken brick.
Happy Blue Panda 3 years ago
That picture makes me hate chicken even more
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#33
I had my parents over for our first Thanksgiving in my new apartment. One of my dishes was green beans... and mint. Just chopped up mint leaves mixed with the green beans. To this day I have no idea what I was thinking. Wasn't like mint was all I had. I actively bought mint with the intent of adding them to the beans.
GFSTaylor 3 years ago
Mint sauce is the only way of making mushy peas edible.
Load More Replies... #34
I skipped the whole "cooking" part and served a raw pork sausage as charcuterie!
To be slightly fair, it's packing was in another language and I thought "to be cooked" actually said "was cooked"
Makajha Banjjjak 3 years ago
Wouldn't raw sausage be all floppy? I mean, you can't mistake that for a cooked/smoked one
Sue User 3 years ago
Thanks. I dont like it when people use a word from another language just to sound fancy. I am okay with borrowing words but use it correctly.
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#35
One time I decided to make pumpkin soup, followed the recipe & did everything right. But I couldn't figure out why it tasted funny. Turns out I I used pumpkin pie filling instead of pumpkin puree....the flavor was so wrong.
The first cake I made for my boyfriend (now husband) was lemon as it's his favorite. I was so busy making a good dinner...which turned out. I didn't realize my eggs were older & I used a cake mix. Well something went wrong & it stuck to the pan, I tried decorating it hoping it would help. He ate it & said it was really good. Soon as he left I threw it out. That was my worst baking flop ever!! Can't believe we actually ate it.
Glenn Schroeder 3 years ago
When a teenager I was home alone and decided to heat a pot pie. I thought cheese would be good with it, so I put a slice of American cheese on the frozen pot pie and put it in the oven. When I went to check to see if it was done there was a perfect black square of burned cheese on top.
#36
Not mine, but my oldest kid's... Found a 2.5 pound chuck roast I had in the freezer. Decided it looked like the most awesome steak ever and pan fried it. They got it to medium rare, and it was edible, but can't say it was exactly tender and way too chewy. Said it took 30 minutes to fry enough to eat and it was hard to cut. "In hindsight, I should have known something was up when it didn't fit in the pan."
#37
I gave my sister a cast iron pizza recipe and she had made it and told me that it got her very sick and that she wasn’t gonna do that one again. A week later I was telling her what I was cooking and mentioned that I put my cast iron in the oven to roast some veggies. She asked me if you could put a cast iron in the oven, and it made me realize she had not baked the cast iron pizza in the oven. Turns out she made the dough, put it in the cast iron, and sautéed the pizza for 15 mins, and ate that. She neglected to read the recipe entirely.
#38
For my birthday one year (6 or 7 maybe?) I asked my mom for a coconut cake the frosting for the recipe called for 1/8th tsp of Cream of Tartar, like a teensy little bit. If you don't know, Cream of Tartar is pretty sour. (or tart-ar hehe) It's kind of unknown exactly how much she put in at this point as this was almost 20 years ago (ew) but it was somewhere between 8 tsp, 1/8th tbs, maybe even 1/8th cup (she's recalled thinking it was an odd measurement) It somehow ended up on the cake, complete with the coconut shavings, without her taste testing the icing first. It looked soooooo good, just like in the store. Can't remember who or how the oopsie was first discovered, but it was before we actually cut into it. She ended up basically shaving the cake as best as she could and re-making the frosting. (My dad ended up having to get a new thing of Cream of Tartar for obvious reasons lol.) ​ Second time around we were all hopeful. Icing was perfect, it still looked amazing and morale was high. It tasted awful. I remember feeling bad because my mom felt bad, (I think I tried to tell her it was fine,) but the old icing was still in the cracks and crevasses, and you really couldn't look past it. Imagine like, super sour...paste? It may have been in the cake as well, but still it was a unanimous consensus; the cake was inedible My dad ended up making a new one (he always was the chef growing up) and it was all dandy. However now we kind of have a cake oracle: if it looks good it'll taste bad, if it looks bad it'll taste amazing (last part referencing a delicious chocolate pound cake that fell into an undeniable shape of a very large turd)
#39
My first meatloaf. I used my mom's recipe (she's a terrible cook) it had saltine crackers as a binder. I used too many so it was mushy. It also had onions that I diced too big and they were mostly raw. It was flavorless and awful. It took me YEARS to attempt another meatloaf. Luckily now my meatloaf I'd one of my families favorite meals.
Nimues Child 3 years ago
Our secret is using almond flour as a binder. It is surprisingly yummy!
Rebekah Krause 3 years ago
I use ritz crackers;It’s just how my family always made it. I’m not a huge fan of using a lot of processed foods, so thank you for sharing this I can’t wait to try it!
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#40
Not my mistake, but the veg chef at a place I used to work left 30 liters of leek and potato soup on to boil for too long, and it lost all its colour. To remedy to overwhelming beige tone, he asked the pastry chef for some green food colouring to rescue it.
JoJo Anisko 3 years ago
I'm honestly confused. Vichysoisse (?) doesn't use much of the green part of the leek and is supposed to be beige/white. Does leek and potato soup include the green?
Nimues Child 3 years ago
I'm with you. Ours is always whitish, never green.
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#41
Sifting the weevils out of the bisquick before making the dumplings. I told no one.
Amanda Rose 3 years ago
Ah. We did this when we lived in Singapore. Those little things were everywhere. My sister still checks her bread before taking a bite.
Mike Morton 3 years ago
I'm from Singapore! Couldn't agree more those things are annoying !
Load More Replies... Delta Dawn 3 years ago
Sifting the [tiny wheat-eating beetles] out of the [prepared baking flour mixture]. Sad to say I’ve done the same in my beleaguered youth.
Load More Replies... Huddo's sister 3 years ago
My mum had to do this often with rice. She would always buy big 5kg bags of rice and there was almost always weevils in them. I don't know why she didn't switch brands.
Monday 3 years ago
Wait...so you didn't sift the bugs out of the mix? Or you sifted them out when you were meant to use them?
IDK_Something 3 years ago
They did sift them, before continuing to use the mix.
Load More Replies... #42
When I was maybe 6-7 I woke up early and wanted to make my dad salsa but I didn't know what was in it. I knew it was spicy though so I tried to get some cayenne pepper off the shelf and poured it directly INTO MY EYES. I didn’t know what to do but was too embarrassed to wake my parents up so I sat in front of the TV with two freezy pops (the frozen sugar water in a plastic tube) over my eyes until they got better
#43
On my 21st birthday I was so upset about how my family treated me*, that I was a hot mess. Decided to use newly acquired kalua to make tiramisu but since I was a bit mess, I mixed the egg steps up and "whipped" the yolks instead of the whites. Hard to see through the tears, though. Friends cane over to see me and cheer me up and laughed at it calling it tiramisoup because it was watery. They still laugh about it. *I suggested that has been a sort of tradition, we go to the gambling boats for my 21st birthday, family was like yes. Only I was low on cash and expressed that, sorta expecting then to be like "well I'll pitch in $10 as a birthday present" but nobody did. I literally got nothing. So after talking about it for an hour or so, I just say "if I dont have money I can't go". They were like... okay. Then a few weeks later my birthday comes and they literally call me while I was in line at the bmv getting my new license (already a s**t experience) to tell me they were going to the boat without me. So the whole family went to my birthday party without me, while I spent my last $20 to make my shitty tiramoup.
TheAquarius1978 3 years ago
Oh well at least they didn't reminded you every day that you where a piece of s**t that had nothing ( i was unenployed 2008 Crash, i'm Portuguese ) because if you can't pay for your stuff, the banc doesn't let you keep it.
IDK_Something 3 years ago
Why downvote Aquarius?? I'm sorry this happened to you. Unfortunately sometimes the people we hold dearest hurt us the most.
Load More Replies... #44
Peanut butter cookies. I followed a recipe that called for way too much oil but I was new to baking. they never cooked and after about an hour in the oven I dumped my blobs of oil.
Nimues Child 3 years ago
I recall a camp camping trip where we couldn't understand why the pan brownies weren't ever done - the little stick kept coming out covered with chocolate. It turns out the counselor was using the fudge packet instead of the brownie one. At least it was all delicious!
#45
I’m part Cuban, and I always cringe, because I did not inherit the ability to cook “Moros y Cristianos” properly. My rice never cooks fully in that dish. But everyone I’ve ever asked for guidance says, “but it’s the easiest thing!”
#46
My husband and I try to do meatless meals for dinner for at least 3 meals a week, and we love hummus. Found a recipe for hummus pasta. It was ATROCIOUS. Imagine tasting a fart.
#47
I was in high school and trying to bake a cake for my girlfriend at the time. I had no baking experience so I felt that a box cake would be a safe bet. I mix the ingredients and that goes fine, but I was worried about the cake sticking to the bundt pan I was using so I decided to spray it down with Pam. How much Pam do you need for something like that? Who knows? I'll just use a lot. The cake came out tasting like a crayon and I really haven't baked since.
#48
I tried to make a curry with tomatoes, dried chickpeas that I soaked before hand, and potatoes. It was an absolute disaster because the acid in the tomatoes kept the beans and potatoes at an al dente sort of texture. Everyone was hungry so I had to switch gears and make something else for dinner. Absolutely my biggest cooking failure lol.
Huddo's sister 3 years ago
I can't remember what the dish was, but there was one my mum cooked that she warned me you can use any other additions, but if you add tomatoes do it as the last step for this reason.
#49
The first time I tried to make pancakes with my dad's handwritten recipe...the quantity of salt was smudged on the paper. Was supposed to be 1/8 tsp, but the smudge made it just look like a 3. I was like 10 or something, had no idea about typical proportions. Needless to say, those were some extremely savoury pancakes . A few years later I also made waffles (not for the first time, but it was a catastrophic mistake), and I think I missed a whole cup of flour or something. Batter was obviously way too thin, probably burnt within like 30 seconds and completely fused onto the waffle iron. I was distraught, thought I'd ruined it (I'd gotten it for my birthday that year). My aunt, who was staying with me at the time while my parents were on vacation, was an absolute gem and spent a solid hour chipping away all the charcoal caked onto the iron and we still have the waffle iron to this day!
#50
I’m trying to remember some of my worst… Here’s a few from a friend while I keep thinking about my own mistakes: -accidentally confused sweetened condensed milk and evaporated milk for a mac and cheese recipe. Turned out inedible. -Accidentally misread a dinner roll recipe as calling for kneading for 20 minutes instead of 20 times. You know those delicious, super fluffy rolls you get at places like Texas Roadhouse? These were supposed to be that and ended up the density of hockey pucks.
#51
Girlfriend at the time: i was making twice-baked potatoes for a potluck, back when those were all the rage. Taters in the oven, prepped the ingredient mix in a bowl. Needed to run out to a work thing and left basic instructions for finishing the job for my GF. Came home to find empty potato skins/husks with a pile of burned cheese/ingredients in the bottom and a Trashcan full of soft, warm potato innards.
#53
Scrambled egg carbonara. Rookie mistake. A pasta with pecorino and guanciale and salted pasta water. Inedible. “Crispy eggplant” = olive oil sponge
KittyMommy 3 years ago
I tried making eggplant pizza where a slice of eggplant is the crust. I do not advise trying that recipe, was not a happy outcome
#54
I tried to make a sweet potato soup with beer and apples (was going for a fall thing, had some recipes I was using as a basis but definitely went off in my own direction). My lovely mother really tried to help me fix it and she and my dad both ate it and pretended it wasn’t disgusting. It was. I don’t know how they kept it down.
#55
Soda bread!! Everyone told me it was supposed to be so easy... mine came out like a rock, almost entirely inedible. So embarrassing, but I have no idea what i did wrong!
Huddo's sister 3 years ago
I don't really know about soda bread, but if the dough is similar to scone dough, maybe it was over-kneeded?
#56
For whatever f****n stupid reason, I couldn't cook rice to save my life one time. My regular jam is Cajun and Creole dishes. So yes, I know how to cook rice perfectly. I was visiting my out of town squeeze at the time, and he wanted me to cook jambalaya. Sweet. Easy peasy. We go to the store to get ingredients and I decide on brown rice. Not white. Grt back to the stove and I start preparing everything. Made the roux perfectly, got those veggies and chicken and sausage absolutely choice. Then it came time for the rice. Cool. Put it in, start cooking. 10 minutes goes by. Still hard. Okay, more time for the rice to soak up all the stock anf juices. 10 more minutes. Then 5. Looks better, but I taste it and it's turned into a gelationous sludge mixed with sand. I can't cook it much more, because all semblance of rice is GONE. Looks like lumpy mashed potatoes with hunks of meat mixed in. I turn off the stove, tears in my eyes. My guy looks at it, dips a spoon in, and with a grin takes a huge bite. Chews. Swallows like it's cement. "The.....flavor is good, babe." He ate alot of it. I couldn't stomach it lol
Huddo's sister 3 years ago
Brown rice should only take twice the time of white. I don't cook it on the stovetop, but in the microwave white takes 10mins and brown 20.
#57
I was making vodka sauce. I combined the vodka with the milk instead of putting it in separately to let it cook off. Worst pasta of my life! I threw our entire dinner in the fire!
#58
This last Super Bowl I salted wings the night before, but I used the same ratio as I do for a whole hen. I second guessed myself, but it was too late. The ratio was so off they tasted more like fish than chicken. Definitely not the desired effect. My fiancé made some bomb sauce to toss them in, which helped some. We were hungry, so we ate them and drank lots and made a note that we’ll salt them together next time.
#59
Shepherd's pie (American version). I cooked the ground beef, made mashed potatoes from scratch, and that's where it started to go wrong. I added some peas and carrots (either canned or frozen, I don't remember), and *mixed that all together*. It was tragic. No layering, just a giant casserole dish of mush. I'm a little better at following directions now.
#60
Monster Bacon
Amanda Rose 3 years ago
The op said that they tried to essentially cook bacon in the Monster energy drink.
Veronica Richard 3 years ago
Now *there's* a delicate melange of subtle flavors!
Load More Replies... What do you think ?
Helen Waight 3 years ago
I’m perpetually banned from the kitchen - have a tendency to get sidetracked and wonder what science experiments I can do. While producing a plasma ball effect in the microwave sounds cool t wasn’t very good for making dinner.
Seedy Vine 3 years ago
I went to bake bread. The dough wasn't rising correctly. Turned out I had used powdered sugar instead of flour.
wowbagger 3 years ago
I tried to make breaded, fried shrimp. Used frozen, raw shrimp. Dredged them in flour, eggs, and panko crumbs. Deep fried them to golden perfection. Bit into one and was amazed at how crunchy they were. After eating a few, I realized I forgot to shell them. They still had their legs and everything. It was so gross!
René Sauer 3 years ago
One time when my half sister was baby sitting me and my full sister (half sis around 25, full sis and me 8 and 10), we wanted to bake something. we mixed up a dough in a bowl, but then we got distracted and left the bowl including whisker just standing on the counter. Sometime later when we remembered we returned to the kitchen to find that the dough had solidified into concrete. we had toss it out with bowl and whisker ^^°
Francesa Miller 3 years ago
I have several. Latest was rice pudding. The jar of cinnamon and the jar of cayenne had the exact same label - except for the spelling. I made a pumpkin pie for my boyfriend. The pie was awesome, but the crust was so hard we literally scored it with a knife, picked up the whole pie, and cracked pieces off. He married me anyway. Early attempt at cookies. Baking soda is NOT the same as baking powder.
Leara Bridges Brown 3 years ago
The very first time my step mom left me to cook I was making lasagna hamburger helper. (90s) and forgot to put the noodles in somehow. Idk. Well now to this dad my tells everyone about that time his daughter made liquid Lasagna!! IDC I got to go to the cafe and my step mom ended up cooking me dinner anyway. Lol . I loved her food.
Jess-a-men 3 years ago
One time, me and some classmates tried making chocolate for a class project. The second try came out great, but the first one? Some kind of black sludge that, after it dried, was tough and shiny like plastic. You could have made toy cars from it. We had to break it up with a hammer to get it out of the pot.
Helen Waight 3 years ago
I’m perpetually banned from the kitchen - have a tendency to get sidetracked and wonder what science experiments I can do. While producing a plasma ball effect in the microwave sounds cool t wasn’t very good for making dinner.
Seedy Vine 3 years ago
I went to bake bread. The dough wasn't rising correctly. Turned out I had used powdered sugar instead of flour.
wowbagger 3 years ago
I tried to make breaded, fried shrimp. Used frozen, raw shrimp. Dredged them in flour, eggs, and panko crumbs. Deep fried them to golden perfection. Bit into one and was amazed at how crunchy they were. After eating a few, I realized I forgot to shell them. They still had their legs and everything. It was so gross!
René Sauer 3 years ago
One time when my half sister was baby sitting me and my full sister (half sis around 25, full sis and me 8 and 10), we wanted to bake something. we mixed up a dough in a bowl, but then we got distracted and left the bowl including whisker just standing on the counter. Sometime later when we remembered we returned to the kitchen to find that the dough had solidified into concrete. we had toss it out with bowl and whisker ^^°
Francesa Miller 3 years ago
I have several. Latest was rice pudding. The jar of cinnamon and the jar of cayenne had the exact same label - except for the spelling. I made a pumpkin pie for my boyfriend. The pie was awesome, but the crust was so hard we literally scored it with a knife, picked up the whole pie, and cracked pieces off. He married me anyway. Early attempt at cookies. Baking soda is NOT the same as baking powder.
Leara Bridges Brown 3 years ago
The very first time my step mom left me to cook I was making lasagna hamburger helper. (90s) and forgot to put the noodles in somehow. Idk. Well now to this dad my tells everyone about that time his daughter made liquid Lasagna!! IDC I got to go to the cafe and my step mom ended up cooking me dinner anyway. Lol . I loved her food.
Jess-a-men 3 years ago
One time, me and some classmates tried making chocolate for a class project. The second try came out great, but the first one? Some kind of black sludge that, after it dried, was tough and shiny like plastic. You could have made toy cars from it. We had to break it up with a hammer to get it out of the pot.
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