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It is common for seasoned cooks not to follow the recipe by the book. They know how to put their twist on dishes to create something delectable and uniquely their own, turning cooking into an art form.
There’s a method behind the madness of their freestyling techniques. They know which ingredients work well together, allowing them to substitute when necessary.
These home chefs, however, do not appear to possess the same level of knowledge in combining flavors, yet they still choose to ignore the recipe. Their kitchen mishaps are now immortalized on the I Didn’t Have Eggs subreddit, many of which you’re about to read on this list.
This post may include affiliate links.
#1
On A Recipe For A Pumpkin Syrup
Nicole Weymann 8 months ago
"I left out the main ingredient and replaced it with something completely different. It's $hitty" Well, duh, if I told my kids we'd go to Disney and instead take them to the local gas station of COURSE it's DISNEY's fault for the trip being awful. 🤦😂
Marlene Ricker 8 months ago
Nobody ever deserved to have a recipe taste bad than Tieghan. Vinegar for pumpkin? Good God!
RELATED:
#2
Please Don’t Eat Raw Sourdough Starter
weatherwitch 7 months ago
Why the Fk would you eat raw sourdough you great numpty? 🤦🏻♀️🤷🏻♀️🤣🤣🤣
#3
It’s Clearly Just A Noodle Dish
CrunChewy McSandybutt 8 months ago
I just bought a curry cookbook, and I'm angry that it doesn't have a good pizza recipe.
Ms.GB 8 months ago
Why doesn't this Italian cook book have Pad Thai! It's noodles isn't it!
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Anna Drever 8 months ago
Also that’s a crock about no protein. All edible plant foods have protein in varying amounts, and if you eat sufficient calories then you’re getting enough protein.
Fat Harry (Oi / You) 8 months ago
Your spelling and punctuation vary from "atrocious" to "non-existent".
Load More Replies...Since we’re on the topic of recipe blunders, here are other cooking mistakes people commonly make. Washing raw chicken is one of them, and it’s more than just a simple error.
As food safety professor Dr. Keith Schneider tells HuffPost, not only is it counterintuitive, but it also promotes the spread of bacteria like Salmonella.
#4
This Was On A Recipe For Pozole (A Mexican Soup)
Robert Millar 8 months ago
And what about diced peppers? My sister-in-law: I couldn't stop the peppercorns from rolling around. How do you dice them?
#5
I Baked These Buns At A Lower Temperature, How Do I Cook Them At The Right Temp? 🤨
Fat Harry (Oi / You) 8 months ago
That's the purpose of the list. "40 intelligent people who followed the recipe and made delicious food" isn't a particularly interesting list.
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Hyacinth (Any pronouns) 8 months ago
Okay, I think I have an idea for how this happened. The oven at my house has a digital screen, and the default temp is 350° when you set it to pre-heat. It's not super intuitive if you don't have the manual, so if someone didn't know how to change the temperature on their oven, this could happen. It's still dumb, but I see how it could happen.
Zoe Vokes 8 months ago
I was thinking that too - the oven settings might be the problem and they’re hoping for a “cook for five minutes longer” suggestion. I’m not mad at OP because they gave the recipe 5 stars and is polite and thankful.
Load More Replies... weatherwitch 7 months ago
"Can you help me with the proper temperature?" Yes. Turn your oven UP to the Correct Temperature ya great dingbat 🙄🤦🏻♀️
MadRatter 8 months ago
I doubt it. 350Velsius would char bread instantly! In Fahrenheit that's 662.
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#6
Scared Of Whatever This Is
Bob Brooce 8 months ago
They're all liquids and all the same color. Why should it matter which one you use?
Hell'n Damnation 8 months ago
They could have tried Worcestershire Sauce instead. Same colour too.
Load More Replies... Nicole Weymann 8 months ago
Substituting soy sauce with Pepsi and finding it a tad too sweet 😂 Try to reverse that substitution in your soda glass and you MAY discover why it was stupid in the first place
Lena Flising 8 months ago
The taste of soy sauce is perhaps as far away from the taste of Coke or Pepsi as it's possible to be...
Tropical Tarot 8 months ago
You can make barbecue sauce with soy. You can make barbecue sauce without cola. There's not one hard and fast rule for barbecue sauce.
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Many people also make the mistake of thawing their meat on the counter. Like washing raw chicken, this promotes the spread of bacteria, especially if it is left out for too long.
In the same HuffPost interview, Mitzi Baum urges thawing either in the refrigerator or under cold running water. She says thawing using a microwave is another option, but it should only be done right before cooking.
#7
Pecan Pie Recipe
Okiedokie 8 months ago
There are versions of faux pecan pie, but if it's not advertised as 'pecan free' going out of your way to ask the creator for an alternative recipe is a failure to use whatever search engines are at your disposal.
Delta Dawn 8 months ago
Pecan pie is basically pecans and sugar in a pie crust. This is a bigger dope slap than just failure to google. It’s like demanding a recipe for a peanut-free peanut brittle.
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Sam Trudeau 8 months ago
An example of "the floor here is made out of floor and I am allergic to floor"
person (i think) 8 months ago
For real though, someone gave me a 1/2 pumpkin (bottom layer), 1/2 pecan pie (top layer) and IT IS THE BEST!! Like 10x better than either individually!
CD Mills 8 months ago
My late husband's Uncle made great mock apple pie, he used saltine crackers as the apple substitute, and an AMAZING mock pecan pie, which he substituted Grape Nuts for the pecans. I don't know what magic he used to make a cracker taste like an apple, but it was spot on. I've had pecan pies with the pecans full, broken up, and minced, and his mock was like eating a pie with minced pecans. Sooooooooo good.
weatherwitch 7 months ago
Have you considered Pelican pie? Near enough given you don't want to make pecan pie with pecans.... 🤦🏻♀️
Michael Grant 8 months ago
Small pecan pies without pecans have a name. They're called Butter Tarts in Canada.
The Other Guest 8 months ago
Similar, but not exactly the same. My mom's recipe included coconut & raisins, and used walnuts rather than pecans. I used to pick the raisins out of mine & my brother picked the walnuts out of his.
Load More Replies... #8
Fire Costing 2k
weatherwitch 7 months ago
How is this possible?? A stove top maybe if greasy and gas flame. Was the oven filthy? I want to know what the recipe was for to see how this is even possible!!
#9
I Didn't Know A Frosting Recipe Could Be Woke
Vinny DaPooh 8 months ago
I'm guessing someone made the mistake of offering a substitute for buttermilk in this recipe and it offended dear old Karen
Ace 8 months ago
So anything that caters for food preferences, intolerances and allergies is "woke"? Wow.
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London Paris 8 months ago
What on earth is a "Woke recipe"?? These people are just delusional and LOOKING to be outraged, persecuted or snowflakes.
Michael Largey 8 months ago
"Woke" as in "something I don't like but can't articulate an argument against".
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MetaMom 8 months ago
just an FYI for a buttermilk substitution in recipes: add 1 tablespoon vinegar to ½ cup milk, let sit for 10 or 15 minutes
Sam Trudeau 8 months ago
"It is preferable to be awake while cooking" is "woke"? Actually, as I say that, I see what caught her MAGAGPT text summary's attention
Jumping Jellyfishes 8 months ago
"You should not drink and bake"- Arnold Schwarzenegger- some awful movie he made in the 80s.
If you must substitute ingredients, it is essential to learn which ones to use. Fortunately, the University of Nebraska-Lincoln provides an entire list of basic ingredient substitutions.
If you need buttermilk, you can use a souring agent, such as a tablespoon of lemon juice or vinegar, and mix it into a cup of regular milk. Allow the mixture to sit for five minutes.
#10
Good Thing That I Don’t Like Flavor
Phil Green 8 months ago
What is "light liberal touch cooking"? Is there a special MAGA recipe site for these poor people? Or maybe just eat raw beef and chicken, preferably chicken. Do us all a favour!
Michael Largey 8 months ago (edited)
As always with these people, "liberal" is short for "beyond my ability to comprehend".
Load More Replies... person (i think) 8 months ago
Bob probably makes all of his meat very well-done so there is no meat flavor left at the end
Ashtophet’sRevenge 8 months ago
Oh I really hope not to actual short ribs!
Load More Replies... Sue From Michigan 8 months ago
"liberal cooking" I'm afraid to even guess what Bob means by that. Lol.
Lame Llama 8 months ago
Recipetineats.com is my go to when I need since inspiration. Great recipes. Bob needs to stay out of the kitchen.
#11
What Do I Do With My Corn In This Crema Recipe
WindySwede 8 months ago
"I'm making this recipe to make steak nowhere is the meat present!?" 🤷🏼
Regina Holt 8 months ago
Do people just not read the recipe and listen to the voices in their head?
weatherwitch 7 months ago
Dear Nancy, please put your glasses back on to read the recipe for Mexican Sour Cream correctly... 👓🤦🏻♀️🤣🤣🤣
#12
🤦
WindySwede 8 months ago
"I also replaced the Coca-Cola with soy sauce, do not recommend! " .... "sir, it was cacao powder... in an chocolate cake.."
Ms.GB 8 months ago
I replaced a sugar with an acid...why doesn't it taste good?
Load More Replies... weatherwitch 7 months ago
Complain about the recipe to the manufacturer. Also from the package of what? Many ingredients come with different recipes and each ingredient a different recipe depending on the manufacturer. What a dingbat 🤦🏻♀️
CartoonCasey 8 months ago
Because trolling a corporation isn't as satisfying as trolling an online cooking show with an audience
If you’ve run out of ketchup, you can mix a cup of tomato sauce with half a cup of sugar and two tablespoons of vinegar. Need unsweetened chocolate? Combine three tablespoons of cocoa with a tablespoon of butter, regular margarine, or vegetable oil. This will give you a full ounce.
The article’s author, registered dietitian nutritionist Alice Henneman, MS, RDN, FAND, clarified that the final product of these ingredient mixtures “may slightly differ” from the original. However, “it will still be acceptable in flavor, texture, and appearance.”
#13
Just Eat The Fruit, Then, Samantha
Vinny DaPooh 8 months ago
Sadly people don't understand that cooking is art you can mess with w***y nilly but baking is pure chemistry
Phantom Phoenix 8 months ago
Yes. With my cooking, I usually make it up as I go; which is why if there's baking to be done, that's my partner's domain.
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Lynchamigsakta 8 months ago
What's with all these freaks thinking they can make desserts without sugar? Just eat your sad fukking oatmeal and shut it
Jnausicaa 7 months ago
Wasabon IS NOT wasabi. It is a Japanese sugar used in baking
Load More Replies... #14
How Dare You Not Have Metric Measurements, Also I Can't Read
Vinny DaPooh 8 months ago
If only there was a way to convert imperial to metric by using the internet
Nota Robot 8 months ago
If only there existed a website called onlineconversion.com... I would have been using it for the past 25 years as it would have been extremely good. It even would have had a separate cooking section that would have been very detailed.
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Roxy222uk 8 months ago
I have American size cup measures and use them to try a recipe (except things like 'a cup of chopped carrot' - what is that c.r.a.p? One carrot? Two? Or cups of butter, I'll look that up, far too messy to measure out) Then if I like it I work it out in grammes.
Roxy222uk 8 months ago
BTW, some of those metric toggles are hilarious, obviously not designed by someone that uses metric to cook. When you're giving 1/4 of a teaspoon in grammes (or fractions of a gramme) you've lost the plot. We use teaspoon and tablespoon measures the same as you.
Load More Replies... #15
LOL
Tomato Smudge 8 months ago
I saw this screenshot reposted on tumblr some time ago and even the comments there argued about how the creator should have included alternatives. In this age of information being at our fingertips and none of these people looked up alternatives. I'm sorry but if I had a family recipe and wanted to share but someone else wanted me to change part of it to suit their diet they can just look it up themselves because it wouldn't be the same as I wanted to share since I've hypothetically never thought to substitute. That's a whole other recipe at that point and I am not a search engine.
Boo 8 months ago
I like to reply to these with, "you know Google exists, right?".
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Tim O'Brien 8 months ago
If I see a recipe that has something I don't like or can't eat, I just don't make it. How hard is that for these people to comprehend?
Anna Drever 8 months ago
There are actually vegan egg nog recipes online. Haven’t made them myself so they could be cr@p but they’re there.
How about you, dear readers? Have you ever substituted ingredients while cooking? Did they turn out well? Or were they something you would rather forget? Share your experiences in the comments below!
#16
I Didn’t Have Marriage
Chicken Nugget 8 months ago (edited)
Why is butt hurt censored how is that literally anything remotely close to inappropriate?? That's the stuff parents say INSTEAD of the inappropriate words????
Fat Harry (Oi / You) 8 months ago
This has been my point all along: eventually they're have to censor the words that are replacing the words they're censoring! We're approaching the stage where "unalived" is synonymous with "kílled" so they'll have to start censoring that too!
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RosaTheWitch 7 months ago
He doesn't have a wife to do the cooking (and everything else) for him? Does he not know that, actually, men can cook too?
#17
Condensed Milk In Soup??
Hell'n Damnation 8 months ago
Another one who follows the recipe 'to the letter', while making substitutions.
Kim Kermes 8 months ago
I use evaporated milk in potato soup, not sweetened condensed milk. Still have to thin it.
Sherry Moore 8 months ago
Actually, condensed milk is milk with most of the water taken out. Sweetened condensed milk is a whole other thing
#18
I Tried Making This By Guessing The Amounts
Parmeisan 8 months ago
Fun fact, recipe sites put all this BS at the start of recipes these days because Google prioritizes the wrong thing. The longer people stay on your site, the higher it is on the ranking. That might make sense for some types of searches, but for things like recipes it really doesn't. And people started figuring out how to use this to their advantage - as people are wont to do. The ones who ramble the most get rewarded, so they keep doing it, and eventually that's all you can find.
Glasofruix 8 months ago (edited)
Every friggin' website is doing that nowadays. Click bait-y titles like "you wouldn't believe this or that" or "this new game/product/method you wouldn't even believe what it does", even on reputable websites, then followed by at least 3 paragraphs of irrelevant BS before you even arrive at the information hinted by the title. I hate this. Bonus points if you're on mobile and you have a video ad on top, some sliding ad at the bottom with about 3 lines of visible text and a scrollable ad in the middle of the article.
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Okiedokie 8 months ago
OPs beef is clearly with being served a lifelong diatribe about the author's journey to creating the recipe. I find this exceptionally annoying as well. I want the recipe. I don't care how the cook discovered it, and if I did, I'd like it under the recipe so I don't feel like it's being shoved down my throat.
John Mosley 8 months ago
But if it was at the top you wouldn't read their inane bs they put all their time and whimsy into!
Load More Replies... Bob Brooce 8 months ago
Maybe if everybody gave 1 or 2 star rating to recipes that put the ingredients and instructions at the bottom of 5000 words of b******t we'd be able to Google [whatever] recipe and find a recipe for [whatever]
Nota Robot 8 months ago
Google is actually at fault there. It's algorithm does not show recipes without all that fluff. I'm mot an expert, though.
Load More Replies... Anna Drever 8 months ago
Fortunately a lot of recipes sites have a button to click to take you directly to the recipe, when said button works. I just screen shot the recipe once I find it so I don’t have to go through that nonsense again and again.
#19
Left The Salt On The Counter
Damned_Cat 8 months ago
Nothing makes me madder than someone giving a 1-star rating when they didn't even try the thing that they are rating. "1 star for this restaurant because they were closed on the day we went", "1 star for this peanut pie. I couldn't make it because my kids are allergic to peanuts". Ridiculous!
#20
“I Followed The Recipe To The Letter…”
Binky Melnik 8 months ago (edited)
So she ate some of this … pile of caca-looking s**t? 😱 🤮 She doesn’t seem to understand the phrase “to the letter.” 🙄 Whatta dumas.
Joe Reaves 8 months ago
Adding walnuts is fine but the sugar not only makes them sweet but has a role in making everything mix together. Hence the butter remaining on top and the texture being weird.
Robin Roper 8 months ago
Brownies are a sweet treat so why make a sweet treat without the sweetening; and the sugar is required to retain moisture, tenderize baked goods, and contribute to browning and flavor. It also helps to leaven baked goods by providing food for yeast fermentation and contributes to the texture of the baked good.
weatherwitch 7 months ago
Looks like something you'd have to take your dog to the vets about 💩🐕🦺😮😂😂
Beth Wheeler 8 months ago
Ummmm. NO you didn't follow the recipe to the letter you idiot and your brownies looks like a big pile of poop!
#21
Thanks For Your Input On The Chicken Wing Recipe George
Teutonic Disaster 8 months ago
"Aluminum free" baking powder?! You mean to tell me that the opposite exists?! Why would you put aluminum in baking powder?! This and butyric acid in chocolate and I shudder to think what else american companies are allowed to put in people's food and you still wonder why the EU won't import it... *smh*
Delta Dawn 8 months ago
Good grief, calm down. It’s one variety you can use and has sodium aluminum sulfate, not clumps of aluminum foil. https://clabbergirl.com/product/clabber-girl-baking-powder/
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Kylie 8 months ago
It's amazing how many people don't know the difference between baking powder & baking soda.
Roxy222uk 8 months ago
That's why in the UK we call it bicarbonate of soda, or bicarb for short, so our home grown nitwits don't get them muddled up.
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BookFanatic 8 months ago
Well. TIL there's such a thing as "aluminum free" baking powder. Secretly hoping the "added aluminum" baking powder is silvery.
weatherwitch 7 months ago
Ah George who usually never cleans or cooks given he doesn't know the difference 🙄
#22
At Least They Didn’t Rate It Poorly?
Bob Brooce 8 months ago (edited)
I guess this was written by that mythical person who hasn't made ice cubes ever since their grandmother died without writing down the recipe?
WindySwede 8 months ago
And the store bought ice doesn't taste like grams did! 😕
Load More Replies... Beth Wheeler 8 months ago
Sad that somebody is so stupid that they have to ask how to freeze soup.
#23
How Dare You Use Peanut Butter. Hoisin Sauce Recipe
WindySwede 8 months ago
"This is my personal Internet, get out of my screen! I pay good money each month to enjoy my Internet!"
Lady Eowyn 8 months ago
Being "anaphylaxic" isn't a thing. Anaphylaxis is a thing. You may be allergic, which can cause a reaction leading to anaphylaxis.
#24
Bill Asking What We’re All Thinking
Hell'n Damnation 8 months ago
Also, how do you toast pasta? I feel like I'm missing hte next great taste sensation.
Ashtophet’sRevenge 8 months ago
Did you never make Rice-a-Roni? You sauté the rice and pasta mix first. I never ate it growing up, so once I was cooking for myself I went through a phase since it was cheap.
RosaTheWitch 7 months ago
I'm amazed at how many people go and complain about an ingredient they say gives poor results, despite the fact that it's not even in the recipe in the first place. 🙄
Rebecca Swarbrick Moore 8 months ago
Perhaps they mean popping it in the oven to brown for a few minutes, though adding cheese on top makes it better
The Other Guest 8 months ago
Depends on what you're going to do with it. In a soup or other wet dish, toasting it adds extra flavor & helps keep it from getting soggy.
Load More Replies... Tropical Tarot 8 months ago (edited)
Toasting your rice and or pasta in a little bit of fat until it starts to turn brown on the edges and gets a slight nutty flavor. It just adds extra depth of flavor to whatever you're cooking. It's a standard step in making risotto and Rice-A-Roni is a quick box version of risotto.
Load More Replies... #25
I Wish I Had This Guy’s Level Of Free Time
Megalodon Meg 8 months ago
He was making a joke saying instead of making the fried rice in the recipe he just ordered pizza instead.
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GalPalAl 8 months ago
So you took time out of your day to post something lame online thinking it would be funny and well received. Like someone who posted this before, faith in humanity is circling the drain
Rob D 8 months ago
Apparently it gave 19 people a lift, any faith restored?
Load More Replies... #26
Amanda Has Run Out Of Patience
#27
I Decided To Use Your Recipe But My Mom’s Instruction. Why Didn’t It Work!?
#28
At Least It Has Full Stars?
MalayDragon 8 months ago
Pour your water through something like a coffee filter, might filter out some of the water from your water. :)
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Auntriarch 8 months ago
A teensy bit of googling would have revealed recipes for a syrup made with xylitol...
#29
Reading Is Hard
#30
I Wasn’t Supposed To Put Beef In The Trifle!
Regina Holt 8 months ago
I thought it was Rachel, using a fake name to avoid the embarrassment of doing it again.
Load More Replies... Nicole Weymann 8 months ago
If I was to guess charitably I'd say the recipe may have been something like mince pie. I'm not a native speaker, and the first time I came across them on the internet I was weirded out by a filling that seemed to include "mince (meat)", cinnamon, orange, and considerable amounts of sugar.
#31
They Added Left Over Borscht To The Recipie?!
Regina Holt 8 months ago
Was there any ingredients from the actual recipe that made it into that pot?
Storm Rise 8 months ago
... I'mstill reading through the insane list of things this person chucked in to the soup! W t actual h?
#32
I Am Allergic To Strawberries So I Reviewed This Strawberry Ice Cream
Vinny DaPooh 8 months ago
And people wonder why I have no hope for the future of humans as a species.
Featherytoad 8 months ago
Wow, there really is no critical thinking anymore.
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Nicole Weymann 8 months ago
I appreciate the difficulties that allergic/diabetic/otherwise food impaired or restricted people face - but it's THEIR responsibility to manage possible dietary complications and find *suitable* adaptations, not the recipe's, since you can have a bad reaction to just about anything. "one cup of wheat flour, can be substituted with rye flour, but add a tablespoon of starch. one cup of milk, to be substituted equally with a plant based milk like oat milk, rice milk or soy milk, unless you're allergic to soy, in which case better not use that but stay with cow milk, or possibly go for goat or sheep, but compensate for the taste. Two cups of strawberries, unless you don't want/like/agree with them, in which case......."
Zoe Vokes 8 months ago
It’s easier to look up a different recipe than using a strawberry ice cream recipe if you can’t eat strawberries. Or looking up a dairy free recipe if you can’t have dairy rather than trying substitutions and hoping they work.
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grotesqueer 8 months ago
This reminds me of a particular bean soup instance that happened on tiktok. Someone posted a recipe for bean soup, and someone commented "What if I don't like beans?". People started to call the phenomenon "bean soup theory", but I've always called it "whataboutmeism": people failing to understand that not everything is about them. It also manifests in a lack of understanding of context. For example, someone talking about manipulation and what kinds of behaviours it can be seen in will ABSOLUTELY summon people to the comments to explain how this and that behaviour mentioned in the video is also common in people with X and Y conditions and is not manipulation in their case. People seem to not understand that we NEED generalisations to even be able to communicate, we CAN NOT take every possible exception into consideration and separately mention them. And most importantly, we should not have to, as people should understand "this doesn't apply to X" from the context!
JuJu 8 months ago
Bake it with your entitlement but don't be surprised when it comes out mean and bitter.
Binky Melnik 6 months ago (edited)
This is one of the funniest comments I’ve EVER seen ANYWHERE, and I’m gonna try to work on it such that I can make it apply to many more (or even MOST!) articles because this needs to be SEEN! This entire article has opened my eyes to the fact that there are people out there who don’t understand that not EVERY post applies to them, nor can just any old post be modified to apply to them. If I see a post describing how to care for and repair a front-end loader or welding machinery, neither of which I own, I’ll happily move on to the next article and not instead whine, moan, and harass the article writer because I DON’T OWN THOSE THINGS. (Man; I’m still giggling that there are apparently people who walk into a store that carries, say, farm equipment magazines, and then grouse and bemoan the fact there are no magazines covering the latest trends in this season’s foundations and lipstick/gloss textures and colors!) (Seriously! It’s so weird my brain may explode!) Thanks from the bottom of my heart for the genuine and sincere belly-laughs, JuJu! 💋💋💋
Load More Replies... Stephanie Did It 8 months ago
Maybe take a chill pill and go to a website that welcomes illiterate rage.
Load More Replies... #33
American Can’t Use Grams
#34
Ellen Didn't Have Almond Flour For The Almond Flour Crumble
Robin Roper 8 months ago (edited)
Let me correct this...The peach filling was pretty good but the crapped together mess I created and called the crust was well, crappy.
#35
Imagine Being So Hateful That You Miss The "Jump To Recipe" Button At The Top Of The Page
Okiedokie 8 months ago
Sorry...I agree with not getting someone's life story. There are websites that have avoided doing so thus far [allrecipes, for example]. I don't agree with the way the commenter addressed the issue [extremely rude & crass], but I agree with their complaint about the overall function of cooking websites.
Binky Melnik 8 months ago
And the “Jump to recipe” button is just too hard for you to tap? I suspect you wrote some of these reviews.
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Lady Eowyn 8 months ago
Is there a reason you mention your age in all your comments?
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#36
Who Would’ve Thought You Couldn’t Boil Sugar In A Plastic Tupperware?
Bill Swallow 8 months ago
Because for these Morons, nothing is ever THEIR fault!
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Lena Flising 8 months ago
Who knew that hot sugar gets really, really hot? Well, everyone who's done a gingerbread house, something that most kids do where I live (with adult supervision, of course, as everyone knows that sugar gets really, really hot when melted).
Cydney Golden 8 months ago
Heating plastic in the microwave is a bad idea anyway, no matter how old...bc microplastics.
Sadie Grace Scholen 8 months ago
well i mean hvnt you seen something plastic melt in the hot son after leaving it out? Its kinda sorta obvious
#37
Giraffecubed Telling It As It Is
#38
/Ididnthavetime
Vinny DaPooh 8 months ago
Velveting is the secret to most stir fry proteins. Skip it and it's not the same meal
#39
"You Absolute Spoon"
Lazy Panda 2 8 months ago
That's the polite version. You absolute bell-end, is the more common one.
Load More Replies... #40
Saw This Comment Under A Recipe For Vegan "Cheese" Made Specifically With Potatoes And Carrots
Sarah 8 months ago
Being allergic to so many ingredients, you’d think she’d be well versed on recipes appropriate for her by now
Chris B 8 months ago
You speak as if she's been cooking for years but maybe she's only recently had to learn.
Load More Replies... Auntriarch 8 months ago
Yeah, my brain just tried to hide behind the sofa
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#41
On A Recipe For Christmas Dessert Lasagna, Layered Pudding And Cake With Xmas Toppings
Auntriarch 8 months ago
Everyone knows what a lasagna is? After reading this far, I wouldn't be so sanguine. I can just see someone producing a "confection" version and then whingeing because it didn't go with the salad and garlic bread.
Roxy222uk 8 months ago
I didn't have any sultanas so I used Ikea meat balls . . .
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#42
I'm Not Going To Make This, I'm Just Going To Leave A Review About How Other People Leave Reviews. 1 Star
Spocks's Mom 8 months ago
At least if you ever needed an example of hypocrisy, you can show them this.
Load More Replies... Sarah 8 months ago
When will people learn that you cannot make up your own measurements/ substitutes when baking. You can when cooking something like dinner.. chuck in as many garlic/ onions as you want . But don’t play around with baking instructions
Tropical Tarot 8 months ago
I use acceptable substitutions. I got my habit of using cocoa powder instead of baking chocolate because the chocolate would disappear with my nieces around.
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Cari Owens 8 months ago
The first time I make a dish, I'll do it as written. The next time, I might tweak it. I've added corn to my chicken casserole recipe, I've added refried beans to my enchiladas, I've used ground sausage in a jambalaya mix. I've substituted chicken broth for water in a slow cooker pork chop recipe. These changes have now become permanent for me.
#43
Sarah Didn't Have Eggs For This Three Ingredient Cookie Recipe
WindySwede 8 months ago
You should have subbed to potatoes instead, only replace with same shape you know! ....
Auntriarch 8 months ago
I could see myself making a substitution and warning people that it didn't work. But not to give it a rating based on that
#44
A Sugar/Fat Comma?
geezeronthehill 8 months ago
Make the dang ol' recipe and don't let the kid eat the whole batch at one sitting?
Khavrinen 8 months ago
Oh, no, I, sure, wouldn't, want, to, put, a, child, in, a, sugar/fat, comma,!!
Nicole Weymann 8 months ago
Not quite OT: how inappropriate the amount of sugar/butter is also depends on how much of the other ingredients you put in., like: are we talking one tablespoon of flour, a cup full, or five cups? Alternatively: make SMALL cookies and hand them out one at a time. They'll last longer, too.
Tropical Tarot 8 months ago
Two and a quarter cups of flour going off of the Toll House cookie recipe.
Load More Replies... Daniel Atkins 8 months ago
I would love to see their results of no sugar olive oil "chocolate Chip" cookies. What a mess that would be.
Karen Bryan 7 months ago
I routinely use less shortening in my chocolate-chip cookies because I don't like them to spread out so much during baking. They've always turned out fine.
Jnausicaa 8 months ago
After years of experimentation I have settled on all brown sugar rather than my grandmother's old recipe of ½ and ½ white and brown. And I soften the butter before mixing in. And being in San Francisco I use Ghirardelli chips. Sometimes I'll add chopped macadamia nuts or walnuts as well. And maybe white chocolate chips if I can get them
#45
I Don't Believe In Refrigeration!
#46
What's In A Name?
Sue User 8 months ago
Devils advocate: jim wants to make scalloped potatoes. Searches for recipe for scallopped potatoes but it has cheese. Jim is right.
sfgothgirl 8 months ago
Devil's devil's advocate. Nah bro. Scalloped potatoes can have cheese. However if it was au gratin recipe and there was no cheese, then that would be incorrect.
Load More Replies... #47
Why Did You Make Me Buy Provolone?
#48
Instructions Unclear, Need Glove Size
geezeronthehill 8 months ago
A secret known to glove makers: human hands are mostly similar in size, unlike feet.
Bill Swallow 8 months ago
With notable exceptions, like Andre the Giant. In his hand, a beer can looked like a thimble.
Load More Replies... Linnoff 8 months ago
Of all the posts in this list, this is the one I agree with most. The point of a measurement like "a handful" is that you don't have to be too precise, but that can be scary or confusing for novice cooks. As evidence above, it wouldn't work for everyone, but providing an approximate weight would add some nice clarity.
Roxy222uk 8 months ago
Aw bless. I can really worry about things like that too. It's helpful to understand when it matters and when it doesn't. Adding herbs for flavour at the end isn't an exact science, if in doubt put a smaller amount than you think, stir it up, taste, and then keep adding little bits until it's how you want it.
#49
You, Nancy. You Were The One
Canadian_Casey 8 months ago
EXACTLY as written but used substituted an ingredient. I think these people need a dictionary.
Auntriarch 8 months ago (edited)
One of my favourite recipes is chicken in a vanilla cream sauce (yes I know Keith Floyd made it with carp, but I substituted chicken, and it bloody well works)
Tropical Tarot 8 months ago
I was making tomato sauce from scratch and the tomatoes need a little bit of sugar. I accidentally put in the vanilla sugar. It wasn't too bad it was just a slight hint of something you couldn't quite tell what it was but it added a depth that was really interesting. It was about a half a teaspoon with 2 28 Oz cans of tomatoes.
Load More Replies... #50
No Grain, No Brain
#52
Biblically Unclean
Vinny DaPooh 8 months ago
Not eating anything someone cooks if they don't classify pork as meat
#53
I Didn't Have Mixer Or Time
Hell'n Damnation 8 months ago
The old fashioned way is to stir it with a spoon to mix. How hard is that?
Atom Bohr 8 months ago
Honestly, I once tried for what felt like hours to beat eggs into a meringue, and couldn't do it. I tried and tried. My housemate did it in minutes. Not everyone can do everything without a mixer
Load More Replies... Michael Largey 8 months ago
Well, her hand mixer's motor died, and there has to be someone to blame for that.
Load More Replies... Ashtophet’sRevenge 8 months ago
I personally find powdered / confectioners sugar to be tough to work with…
#54
On A Custard Cake Recipe
Ace 8 months ago
I can easily see how someone could read 2/3 as two to three instead of two thirds. Another reason to use a logical and consistent measurement system.
LooseSeal's $10 Banana 8 months ago
I disagree, no sensible person would misconstrue that to mean 2-3 cups in the context of a recipe.
Load More Replies... #55
This Comment On A Fish Stew Recipe Is Haunting Me
Tropical Tarot 8 months ago
My wife did that. I use evaporated milk in a mac and cheese recipe I have. It makes it richer while keeping the fat low and it's shelf stable so I can use it make it anytime. You can substitute evaporated milk and sugar for condensed milk but not the other way around.
Load More Replies... Nicole Weymann 8 months ago
This may be a language issue. From the way they spelled crème fraîche they may be German speaking, and for us "Kondensmilch" ("condensed milk") is evaporated milk - quite different from the thick, sweet "condensed milk" they used.
Hyacinth (Any pronouns) 8 months ago
Excuse me, BP? Fish STEW? Chowder. The word is chowder. It's even right there in the comment!
Kalikima 8 months ago (edited)
They copy the titles from what the people who originally posted the thing put for their comment, they don't make them up themselves.. chill..
Load More Replies... #56
On A Review Of Japanese Chicken Katsu
Roberta Surprenant 8 months ago
Katsu is Japanese, not Hawaiian in origin. The word simply means "cutlet".
#57
Were You Trying To Rate Sunny's Review, Shannon?
Elwood Schwartz (it/that) 8 months ago
As they should be. They are offensive to moons.
Load More Replies... #58
But I Don't Wanna Use A Thermometer
Vinny DaPooh 8 months ago
If using a thermometer requires more brain cells than you have to spare please stay away from kitchens
A girl 8 months ago
Yep. My 1965 better homes and gardens cookbook has a page dedicated to how to tell what stage your candy is at and the candy recipes indicate both stage and temp.
Load More Replies... #59
What Do You Mean You Substituted Greek Yogurt For Milk You Are Breading Onion Rings
Alex Boyd 8 months ago
That kind of sounds like it might work...but if it didn't, it definitely isn't the fault of the person who wrote the recipe with milk in it.
Tropical Tarot 8 months ago
If they thinned the yogurt out with some water it might have worked better.
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#61
Nostalgic
Zoe Vokes 8 months ago
He’s saying he made a peanut butter and jelly sandwich, like he ate as a child. It’s an American thing if you’re unaware.
Load More Replies... Phantom Phoenix 8 months ago
Well done, Dan! Please be aware that your recipe that you made up, and the recipe you've rated (that you were reading as you invented yours) do not produce the same result. Mmmkay?
#62
There Was No Flour In The Recipe
OzzyTheMano (They/He) 8 months ago
I feel like the people that write these kinds of reviews are selective readers
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What do you think ?
Nota Robot 8 months ago
The first time I follow a recipe almost to the letter to find out how it should taste. The next time I will be less strict and/or add or leave out stuff. Even the first time I will substitute specific spice blends for their components, which I usually have on hand.
Panda McPandaface 8 months ago
I did once make a US recipe for Key Lime Pie that called for condensed milk. I think the products may be different and in the UK I should have used evaporated milk. The final product looked fabulous but was welded to the pyrex and so sweet as to be inedible. My mother was the cake baker, I'm a bread baker it seems, I'm good at that.
Tropical Tarot 8 months ago
Key lime pie supposed to be very sweet. It's my favorite. I can make it in my sleep.
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TheElementalGod️️ (He/him) 8 months ago
These people really need to learn that baking Is more like chemistry than it is like cooking! In cooking, you can mix things around. Not baking. Mind you, if you add a pinch more sugar than needed, that's one thing. If you substitute sugar for tofu, then you will not get the same result.
Astrid 8 months ago (edited)
Exactly. Baking is a science, cooking is an art!
Load More Replies... Lee Gilliland 8 months ago
I can't decide between "If all else fails, READ THE INSTRUCTIONS" and "It is impossible to make things foolproof because fools are so goddanm ingenious".
Auntriarch 8 months ago
If ever anyone suggests that I start a recipe site, I will remember this, and tell them that my brain cannot survive this level of fuckwittery
Nota Robot 8 months ago
The first time I follow a recipe almost to the letter to find out how it should taste. The next time I will be less strict and/or add or leave out stuff. Even the first time I will substitute specific spice blends for their components, which I usually have on hand.
Panda McPandaface 8 months ago
I did once make a US recipe for Key Lime Pie that called for condensed milk. I think the products may be different and in the UK I should have used evaporated milk. The final product looked fabulous but was welded to the pyrex and so sweet as to be inedible. My mother was the cake baker, I'm a bread baker it seems, I'm good at that.
Tropical Tarot 8 months ago
Key lime pie supposed to be very sweet. It's my favorite. I can make it in my sleep.
Load More Replies... TheElementalGod️️ (He/him) 8 months ago
These people really need to learn that baking Is more like chemistry than it is like cooking! In cooking, you can mix things around. Not baking. Mind you, if you add a pinch more sugar than needed, that's one thing. If you substitute sugar for tofu, then you will not get the same result.
Astrid 8 months ago (edited)
Exactly. Baking is a science, cooking is an art!
Load More Replies... Lee Gilliland 8 months ago
I can't decide between "If all else fails, READ THE INSTRUCTIONS" and "It is impossible to make things foolproof because fools are so goddanm ingenious".
Auntriarch 8 months ago
If ever anyone suggests that I start a recipe site, I will remember this, and tell them that my brain cannot survive this level of fuckwittery
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