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Author Topic: S/O Proud kitchen moments -- Kitchen disasters  (Read 147780 times)

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o_gal

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Re: S/O Proud kitchen moments -- Kitchen disasters
« Reply #210 on: February 07, 2013, 07:36:01 AM »
Don't know if this is a "kitchen" disaster, but it did involve cooking, just over a grill outside of the kitchen.

The first time that we made maple syrup, we were boiling it off in a shallow pan on our gas grill (since that time, DH has built his own syrup evaporator that we use in the backyard at the fire pit.) Since we hadn't done this before, we were trying to be careful and watch the sap closely. But with 3 year old DS, it was mainly DH doing the watching while I did kid duty.

When you boil a liquid, as the liquid boils down, it starts to evaporate faster because you are dealing with a lesser and lesser amount of liquid. Our first batch turned not into syrup, not into sugar, but into this really, really sticky maple toffee (tasted OK but also a bit burnt). We were able to scrape what was left into a coffee cup, and get the pan clean. But it's really discouraging to be boiling about 5 gallons of sap down for hours only to end up with a coffee cup of thick, toffee-like stuff that can't be poured over pancakes  :'(

Outdoor Girl

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Re: S/O Proud kitchen moments -- Kitchen disasters
« Reply #211 on: February 07, 2013, 10:53:47 AM »
Don't know if this is a "kitchen" disaster, but it did involve cooking, just over a grill outside of the kitchen.

The first time that we made maple syrup, we were boiling it off in a shallow pan on our gas grill (since that time, DH has built his own syrup evaporator that we use in the backyard at the fire pit.) Since we hadn't done this before, we were trying to be careful and watch the sap closely. But with 3 year old DS, it was mainly DH doing the watching while I did kid duty.

When you boil a liquid, as the liquid boils down, it starts to evaporate faster because you are dealing with a lesser and lesser amount of liquid. Our first batch turned not into syrup, not into sugar, but into this really, really sticky maple toffee (tasted OK but also a bit burnt). We were able to scrape what was left into a coffee cup, and get the pan clean. But it's really discouraging to be boiling about 5 gallons of sap down for hours only to end up with a coffee cup of thick, toffee-like stuff that can't be poured over pancakes  :'(

Oh, you rookie!   :)  What you do with that nice toffee is that while it is still hot, you pour it on snow.  Then you use a popcicle stick to wind it up and make a lollipop.  Then you eat a dill pickle to kill the sweetness and have another one.  It is called 'sugaring off'.

We have a sugar shack and can get the sap down to about 3 gallons of almost syrup.  Then we finish it off in the house in a big soup pot, using a thermometer to measure when it gets to syrup.  Sometimes, the syrup will foam up and boil over.  That's the biggest mess you've ever seen.  You have to clean out all the burners and probably clean the oven because it drips down into it and the stove top will still be sticky everytime you touch it for about a month.

We used to have sugaring off parties.  People would come around 8, we'd have a pot of syrup swinging on a tripod over an open fire to boil it down to the toffee stage for pouring on the snow.  We'd have beverages in the snow; people would sit around the fire and talk, we'd eat the toffee when it was ready (only the kids did the dill pickle trick) and Mom would put on a midnight sugarbush supper.  Maple baked beans, maple glazed ham, tossed salad with maple French dressing, maple syrup pie, boiled maple loaf, maple syrup muffins and homemade bread.
After cleaning out my Dad's house, I have this advice:  If you haven't used it in a year, throw it out!!!!.
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hermanne

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Re: S/O Proud kitchen moments -- Kitchen disasters
« Reply #212 on: February 07, 2013, 11:00:02 AM »
^ Outdoor Girl, that sounds very Little House, aka "Dance at Grandpa's". Wish I could've seen it!  :)
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o_gal

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Re: S/O Proud kitchen moments -- Kitchen disasters
« Reply #213 on: February 07, 2013, 11:52:07 AM »
Don't know if this is a "kitchen" disaster, but it did involve cooking, just over a grill outside of the kitchen.

The first time that we made maple syrup, we were boiling it off in a shallow pan on our gas grill (since that time, DH has built his own syrup evaporator that we use in the backyard at the fire pit.) Since we hadn't done this before, we were trying to be careful and watch the sap closely. But with 3 year old DS, it was mainly DH doing the watching while I did kid duty.

When you boil a liquid, as the liquid boils down, it starts to evaporate faster because you are dealing with a lesser and lesser amount of liquid. Our first batch turned not into syrup, not into sugar, but into this really, really sticky maple toffee (tasted OK but also a bit burnt). We were able to scrape what was left into a coffee cup, and get the pan clean. But it's really discouraging to be boiling about 5 gallons of sap down for hours only to end up with a coffee cup of thick, toffee-like stuff that can't be poured over pancakes  :'(

Oh, you rookie!   :)  What you do with that nice toffee is that while it is still hot, you pour it on snow.  Then you use a popcicle stick to wind it up and make a lollipop.  Then you eat a dill pickle to kill the sweetness and have another one.  It is called 'sugaring off'.


Well, really really sticky toffee doesn't pour. Over pancakes or over snow. It was just a thick sludge in the coffee cup - you could spoon it out and eat it, if you really wanted to. I think it sat in the house waiting for someone to eat it for about a week before I cleaned out the cup.

Sap's running again! We should be having to put more sap jugs in our fridge today. We've been eating down everything to make room for them. We learned the hard (pun intended) way what happens if you have to store it for awhile and don't keep it cold. I'm sure the alcohol would have burned off with all that boiling, but that year we dumped it.

Outdoor Girl

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Re: S/O Proud kitchen moments -- Kitchen disasters
« Reply #214 on: February 07, 2013, 01:42:35 PM »
Wow - you really over cooked it.

Ours isn't running yet and shouldn't run for a while yet - I hope.  I'm not ready to run to my Dad's every weekend!

The worst way to ruin a batch of syrup?

Stoke the fire really good, not realizing that there are cracks in the chimney.  When you Dad goes up in half an hour to do his turn at stoking, he notices that the sugar shack on fire - more of a low smolder, really.  Make your daughter wonder why you've come back down to the house several times and going back up to the shack.  Then use 2 or 3 fire extinguishers to put out the fire, a chain saw to cut down the still smoldering section of wall and toss it into the snow bank.  The chemical stuff inside ABC fire extinguishers?  Is really hard to clean out of a stainless steel pan.
After cleaning out my Dad's house, I have this advice:  If you haven't used it in a year, throw it out!!!!.
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marcel

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Re: S/O Proud kitchen moments -- Kitchen disasters
« Reply #215 on: February 08, 2013, 09:26:34 PM »
Yesterday I made some red cabbage, which needs to simmer for about an hour. I put it on, and then went to watch some tv. When I checked it out half an hour later, I found that I accidentaly left it on full heat :-[ So I didn't have dinner, and I lost one of my cast iron pans (luckily it was a cheap one).

(The smell was so bad, that at some point the woman who lives on the top floor came down because she was afraid there was a fire somewhere.)
Wherever you go..... There you are.

drzim

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Re: S/O Proud kitchen moments -- Kitchen disasters
« Reply #216 on: February 09, 2013, 02:01:28 PM »
I admit that I am very amused by the fact that the kitchen disasters thread is much longer than the kitchen "successes" thread!

My most memorable was the time I wanted to cook breakfast for my mom on mother's day morning.  I had a recipe for cinnamon rolls all picked out from my Betty Crocker cookbook.  Alas, I was only 8 so my dad had to be involved.  Apparently, no one told him that there is a difference between baking powder and baking soda.  We ended up with hockey pucks that tasted horrible.


Elfmama

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Re: S/O Proud kitchen moments -- Kitchen disasters
« Reply #217 on: February 12, 2013, 11:41:30 PM »
I don't know what I did to ruin the gingerbread muffins that I made, but I suspect that I left out the baking soda, because they didn't rise.  At all.  :P Not done in the middle either, IIRC.  I cut them into slices, put them back into the oven at about 175oF, and left them there until they were hard as rocks.

The dog thought they were the best treats ever.  ;D
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
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Katana_Geldar

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Re: S/O Proud kitchen moments -- Kitchen disasters
« Reply #218 on: February 13, 2013, 12:59:42 AM »
I've managed to get making pastry in the food processor so that it's as good as store bought pastry!

Now it's great for my juices and pies.

Nikko-chan

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Re: S/O Proud kitchen moments -- Kitchen disasters
« Reply #219 on: February 13, 2013, 02:30:07 AM »
I don't know what I did to ruin the gingerbread muffins that I made, but I suspect that I left out the baking soda, because they didn't rise.  At all.  :P Not done in the middle either, IIRC.  I cut them into slices, put them back into the oven at about 175oF, and left them there until they were hard as rocks.

The dog thought they were the best treats ever.  ;D

See I don't think that was a disaster... you at least got treats out of it for your pooch! What would have really been a disaster is if they would have burned!

Elfmama

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Re: S/O Proud kitchen moments -- Kitchen disasters
« Reply #220 on: February 13, 2013, 11:47:03 AM »
I don't know what I did to ruin the gingerbread muffins that I made, but I suspect that I left out the baking soda, because they didn't rise.  At all.  :P Not done in the middle either, IIRC.  I cut them into slices, put them back into the oven at about 175oF, and left them there until they were hard as rocks.

The dog thought they were the best treats ever.  ;D

See I don't think that was a disaster... you at least got treats out of it for your pooch! What would have really been a disaster is if they would have burned!
My mother burned waffles once.  Mom usually burned the first one of a batch, but this time she really outdid herself.  Even the dog wouldn't eat it -- he gave it decent burial in the back yard.
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Common sense is not a gift, but a curse.  Because then
you have to deal with all the people who don't have it.
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

Mediancat

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Re: S/O Proud kitchen moments -- Kitchen disasters
« Reply #221 on: February 13, 2013, 02:23:30 PM »
My disaster, which is fairly minor, involved making some italian bread sticks. I took bread sticks, brushed them with melted butter, then sprinkled italian seasoning, red pepper and what I thought was garlic on top, then baked them.

They came out nice and golden brown. I had some marinara sauce ready to dip them in. One bite; two bites; okay, what's wrong --

Oh.

What I had thought was garlic powder, turned out to be cinnamon sugar. Cinnamon sugar, red pepper and italian seasoning breadsticks, dipped in marinara, is not tasty.

Rob
"In all of mankind's history, there has never been more damage done than by someone who 'thought they were doing the right thing'." -- Lucy, Peanuts

Thipu1

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Re: S/O Proud kitchen moments -- Kitchen disasters
« Reply #222 on: February 13, 2013, 04:22:19 PM »
The cinnamon sugar story reminds me of something that was carried down in our family for years. 

My mother learned to make her spaghetti sauce from an Italian neighbor.  It was a tasty sauce but something was a little off. When I went off on my own, I figured it out. 

When she was told the recipe, Mom wrote it down.  The recipe called for 'three cloves of garlic'.  Mom heard the 'three cloves' but she didn't hear the 'garlic'.  As a result, our home-made spaghetti sauce always included whole cloves but no garlic.

Outdoor Girl

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Re: S/O Proud kitchen moments -- Kitchen disasters
« Reply #223 on: February 13, 2013, 05:22:42 PM »
That's funny!  But the flavour isn't so off.  My chili recipe calls for whole cloves.
After cleaning out my Dad's house, I have this advice:  If you haven't used it in a year, throw it out!!!!.
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Nikko-chan

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Re: S/O Proud kitchen moments -- Kitchen disasters
« Reply #224 on: February 14, 2013, 06:44:36 AM »
You don't have to bake rice pudding.


http://allrecipes.com/recipe/creamy-rice-pudding/

That's cooked, just not baked. Hers was assembled, not cooked. ;)

Wait... you mean she served your dad raw rice? As in... still crunchy?

And that in itself reminds me of a story I have probably told on Ehell before. My grandmother loved to experiment with food. So she finds this recipe for angel hair nests... that have to be fried. You can see where this is going. Of course, grandma, being an experimenter, always knew that things did not always come out right, and every time she experimented and invited her daughters and their significant others over for dinner, she always made sure to have a pot of her delicious sauce on the stove, just in case.

This angel nest recipe was a failure. No one liked it. At all. It was crunchy and greasy... all plates were promptly taken away and replaced with lovely angel hair pasta slathered in grandma's sauce. All but one plate. You see, my mother had also brought her S/O that day. My father. He was very new to the family, and insisted upon eating the angel hair nest.

One can just imagine how that went. *CRUNCH* *CRUNCH* *CRUNCH*

Later my father told me he did it because he was the newest one in the family and he wanted to impress my grandmother!

My response to him? "Her own daughters refused to eat it! Heck, she didn't even eat it, it was that bad!"

eta the story of my grandmothers kitchen disaster.
« Last Edit: February 14, 2013, 06:53:24 AM by Nikko-chan »