I Learned A Valuable Lesson That Day. (5171627)

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I Learned A Valuable Lesson That Day.

$5/hr Starting at $25

Reddit user u/GourmetRaceRSlash recently asked, "What is your cooking blunder that you thought would be genius but turned out awful?" Here are a few professional blunders:1."The biggest one that comes to mind is combining the directions of 'salt your steak a day before cooking' and 'let rest on the counter before cooking.' Yes, you’re supposed to do both of those things, but you ARENT supposed to let it rest on the counter for a day before cooking. I left a nice piece of meat out overnight, and when I woke up I instantly was like, 'How the hell did I think this was correct?'"

—u/chuckquizmo

2."My first time cooking a ham, I thought fresh pineapple would be better than canned. BIG mistake. It turns out that fresh pineapple has an enzyme that turns ham into literal mush with no flavor and the consistency of fat that you want to spit out. Canning somehow eliminates the effect. Who would have thought? It's lucky I even looked it up, or I would have attributed the phenomenon to a bad ham or something and made the same mistake the next time. So only use canned pineapple on ham!"

3."I was making brownies from a boxed mix and didn't have any vegetable oil, so I thought sesame oil would be okay. They were the foulest brownies I've ever tasted."

—u/Garlic_Dread

4."I made a blunder yesterday! I was making sponge cake for the first time and the recipe called for using a skewer in a zig-zag pattern to free large bubbles. I did that, then had the bright idea to get rid of as many bubbles as possible by tapping the pan on the table multiple times. Guess who ended up with an overly dense cake instead?"

5."When I was first living off-campus in college, I had to learn how to cook for myself well, and how to balance my budget and cook interesting food for my meals. I decided to cook a middle eastern dish that sounded amazing. I had all the ingredients except a big one: plain, whole-fat yogurt. That was the day I learned that when a middle eastern recipe calls for yogurt (or any recipe really), Yoplait flavored yogurts are NOT an appropriate substitute. Instead of lasting three days of lunches, like it was supposed to, it went into the trash after two and a half spoonfuls.

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Reddit user u/GourmetRaceRSlash recently asked, "What is your cooking blunder that you thought would be genius but turned out awful?" Here are a few professional blunders:1."The biggest one that comes to mind is combining the directions of 'salt your steak a day before cooking' and 'let rest on the counter before cooking.' Yes, you’re supposed to do both of those things, but you ARENT supposed to let it rest on the counter for a day before cooking. I left a nice piece of meat out overnight, and when I woke up I instantly was like, 'How the hell did I think this was correct?'"

—u/chuckquizmo

2."My first time cooking a ham, I thought fresh pineapple would be better than canned. BIG mistake. It turns out that fresh pineapple has an enzyme that turns ham into literal mush with no flavor and the consistency of fat that you want to spit out. Canning somehow eliminates the effect. Who would have thought? It's lucky I even looked it up, or I would have attributed the phenomenon to a bad ham or something and made the same mistake the next time. So only use canned pineapple on ham!"

3."I was making brownies from a boxed mix and didn't have any vegetable oil, so I thought sesame oil would be okay. They were the foulest brownies I've ever tasted."

—u/Garlic_Dread

4."I made a blunder yesterday! I was making sponge cake for the first time and the recipe called for using a skewer in a zig-zag pattern to free large bubbles. I did that, then had the bright idea to get rid of as many bubbles as possible by tapping the pan on the table multiple times. Guess who ended up with an overly dense cake instead?"

5."When I was first living off-campus in college, I had to learn how to cook for myself well, and how to balance my budget and cook interesting food for my meals. I decided to cook a middle eastern dish that sounded amazing. I had all the ingredients except a big one: plain, whole-fat yogurt. That was the day I learned that when a middle eastern recipe calls for yogurt (or any recipe really), Yoplait flavored yogurts are NOT an appropriate substitute. Instead of lasting three days of lunches, like it was supposed to, it went into the trash after two and a half spoonfuls.

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Abdelrahman Saber