[ SECRET POST #3147 ]

[case]

⌈ Secret Post #3147 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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Notes:

Secrets Left to Post: 03 pages, 052 secrets from Secret Submission Post #450.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Cooking failures

[philstar22]

What is your most recent cooking failure?

Re: Cooking failures

[philstar22]

No matter how hard I try I can't get rice right. It always ends up a soupy mess. I have a rice cooker and I still can't get it right. This time I even put in less water than the directions called for and it was still too mushy.

Re: Cooking failures

[(Anonymous)]

What are your definitions of "too mushy"? What kind of rice are you using? I take basmati rice and it's 1 3/4 cups water to 1 cups rice, put it in a pot, let it boil, and then turn the heat down to low and cover it for 20 minutes. It always works perfectly for me, but it might work differently for different kinds of rice.

Re: Cooking failures

[(Anonymous)]

New study shows you should add double the water (6:1 instead of 3:1) and drain it, to get rid of any residual arsenic traces.

Re: Cooking failures

[(Anonymous)]

I honestly can't advise on the rice cooker itself, but I've found that it's definitely less than a 2:1 water-to-rice ratio when cooking rice.

If you want to test out your rice's actual liquid needs, try a stovetop batch. No oil/butter, no salt, nothing but rice and water. Use about a cup and a half water to 1 cup rice, wait until it genuinely comes to a rolling boil, then turn it mostly down but not all the way down to low. Then, after about ten minutes simmering to absorb most of the liquid, turn it down further.

I do find that gradually lowering the heat and then leaving it to steam for a few minutes with the heat off but the burner still warm goes a long way. If this test batch gives you better results, you might be able to figure out how to extrapolate to the rice cooker's controls.

Re: Cooking failures

[(Anonymous)]

If I die and go to hell, my hell will be trying to make meringue.

Re: Cooking failures

[(Anonymous)]

Awww. :( What are you doing?

Re: Cooking failures

[(Anonymous)]

I make pavlovas a lot. Definitely don't get ANY yolk in the bowl, make sure bowl is not greasy in any way. Use an electric beater preferably. Use caster sugar as it's fine in texture. Beat til little peaks form and stay. Low oven. Don't overcook.

Re: Cooking failures

[(Anonymous)]

Not even a fucking cooking failure.

I made some really good pasta sauce and meatballs - spent, like, a whole afternoon making them and they were really good. Then I left the tupperware with the leftovers out on the counter overnight and they went bad. :(

Re: Cooking failures

[philstar22]

I had some strawberries that froze in my fridge, so I left them out to defrost a couple of nights ago and then forgot about them. Went to eat them today and there was mold.

Re: Cooking failures

[(Anonymous)]

I managed to burn scrambled eggs two days in a row last week. :/

Re: Cooking failures

[(Anonymous)]

Tried to make a breakfast bake and forgot the Pancake mix the recipe called for.

Re: Cooking failures

[(Anonymous)]

I was preparing a mushroom risotto. I stirred and stirred and stirred, and the rice still wasn't cooking all the way through. Eventually, the rice was turning into a starchy mess, and I had to serve it and the rice was STILL CRUNCHY. Aaah.

Re: Cooking failures

[(Anonymous)]

The "farm fresh" eggs I purchased were...so very not. Found this out when I tried to poach the things. :P

Re: Cooking failures

[(Anonymous)]

There is a massive egg shortage right now. The chickens that produce eggs are dying of avian flu by the millions. That might have been part of it.

Re: Cooking failures

[loracarol]

I burnt my bacon. It wasn't just deliciously crunchy, but black charcoal. :(

Re: Cooking failures

[philstar22]

I've given up on cooking bacon because it burns every time.

Re: Cooking failures

[spacebabie]

I did this with some turkey bacon in the oven. The other half was perfect though.

Re: Cooking failures

[belladonna_took]

I burned my soup in the microwave the other day. I think the plate was still warm when I put it in, so it heated quicker than usual. That's the only explanation I can come up with for getting different results when I did the same time and power setting as always.

Re: Cooking failures

[(Anonymous)]

there's two recipes I keep experimenting with to get right and so far no dice. no, well, three.

basic stir fry. meat + vegetables + some spices and/or soy sauce but no premade sauces. I just can't flavor it correctly, nor can I get my skillet hot enough to correctly stir fry the vegetables - they're either uncooked or I simmer too long and they become mush.

mac & cheese, homemade. stovetop, not baked. I've tried so many roux/cheese sauce recipes and all I end up with is globs of lukewarm, barely-melted cheese caked on the pasta.

I've also been trying to make my own marinara sauce from canned tomatoes and tomato paste, but my ratios are all off and no matter how much oregano and garlic powder I dump in it, it only tastes like tomatoes.

Re: Cooking failures

[shortysc22]

I tried to make a traditional Portuguese almond cake and it was just one big gooey mess. My oven is a disaster for egg-based cakes (bundt cakes take at least 10 minutes longer than they should)

But I made a bourbon cake and a rum cake yesterday that turned out fabulous.

Re: Cooking failures

[diet_poison]

Made crepes today, and stirred it altogether at once. I should have whisked the flour in slowly because the lumps never came out.

(They still tasted good, though!)

Re: Cooking failures

[herpymcderp]

Forgot to put baking powder in baking powder biscuits. First cooking fail in years.

Re: Cooking failures

[(Anonymous)]

I tried to sauté some zucchini with fresh thyme, followed a recipe from a cookbook I've always had good luck with, and ended up with tasteless mush.

Re: Cooking failures

[mimi-sardinia.livejournal.com]

I haven't had much in the way of absolute failures lately. I have not too long ago over-sweetened a jug of tea to the point I had to dump it down the sink. That's a terrible waste when it's expensive loose-leaf fruit tea from a dedicated tea shop. I wouldn't mind much losing a jug of cheap supermarket teabags, but not my T2 teas, maybe not even my Twinings teabags.