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Author Topic: S/O Proud kitchen moments -- Kitchen disasters  (Read 148102 times)

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Rohanna

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Re: S/O Proud kitchen moments -- Kitchen disasters
« Reply #255 on: February 23, 2013, 02:05:46 PM »
We use the oven for "warming" when we're making up a big batch of pancakes for holidays- that way I/my husband can sit and eat with the family instead of being a short-order cook :)
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AustenFan

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Re: S/O Proud kitchen moments -- Kitchen disasters
« Reply #256 on: February 23, 2013, 02:17:00 PM »
Hoo boy: http://consumerist.com/2013/02/22/warning-do-not-store-your-glock-and-ammo-in-the-oven/

I have no idea what to say.
How about "Why would you heat up the OVEN to make waffles?" ???

Leggo my Eggo?

They may have been Pre-made heat-n-serve waffles, and either there wasn't a toaster/countertop oven available, or they were making a whole bunch. My guess anyway.

I amow craving the pre-made Belgium waffles from Costco, have none in the house and now am going to be making a trip to Costco later. Waffles and turkey bacon for dinner in the Austen house tonight!! Thanks, jedikati.  ;D

Carotte

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Re: S/O Proud kitchen moments -- Kitchen disasters
« Reply #257 on: February 25, 2013, 07:34:22 AM »
I had a disaster in the making, home-made tomato sauce that I'm supposed to baby-sit (it's my SO's sauce) was starting to scorch on the bottom.
Since he doesn't need to know I almost ruined this batch* I put it away, am cleaning the saucepan from all evidence and will put it back in the clean 'original' saucepan later.

*Since I ruined the previous one, even if I think we share the blame on this one he still think it's my fault.

Amara

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Re: S/O Proud kitchen moments -- Kitchen disasters
« Reply #258 on: June 08, 2013, 06:19:29 PM »
Pulling this up because I need some help. Last night I made scallops (Alton Brown's recipe), and then in the same pan I  cooked a chicken breast in the same butter/olive oil combination. They were delicious but unfortunately I must have had the heat on a bit too high because I ended up with blackened stuff in the bottom of the pan.

The pan, alas, is a Le Crueset skillet. I went online to see what others had done and among the suggestions was one to use dishwasher detergent and hot water and let it soak. I did, but I had the brilliant ( ::)) idea of putting it on the stove on a low setting to keep the water hot. Well, the water ended up boiling away and I was left with a layer of white. I soaked it in more water, then rinsed it out under hot running water. It all came away, both the black and the white bits, but now I see that my lovely black interior has a big section of gray. Dark gray, but still. What can I do? Does the cleaner that Le Crueset sells help with this? Do you have any other ideas?

And yes, I plan to use a lower heat next time.

ladyknight1

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Re: S/O Proud kitchen moments -- Kitchen disasters
« Reply #259 on: June 08, 2013, 07:46:01 PM »
The interior is cast iron, correct? You need to season it just like any cast iron pan. Take vegetable oil or shortening, use a wad of paper towels to rub it on, then put it in the oven on 350 degrees F for 10-15 minutes. Repeat as necessary until you have a glossy black surface.
“All that is gold does not glitter, Not all those who wander are lost; The old that is strong does not wither, Deep roots are not reached by the frost."
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Amara

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Re: S/O Proud kitchen moments -- Kitchen disasters
« Reply #260 on: June 08, 2013, 08:25:28 PM »
It is cast iron but it is enameled. I am not sure your idea would work on it.

jedikaiti

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Re: S/O Proud kitchen moments -- Kitchen disasters
« Reply #261 on: June 08, 2013, 08:32:55 PM »
Contact Le Crueset. I bet they have an email or a help line on their website.
What part of v_e = \sqrt{\frac{2GM}{r}} don't you understand? It's only rocket science!

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Amara

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Re: S/O Proud kitchen moments -- Kitchen disasters
« Reply #262 on: June 08, 2013, 09:31:19 PM »
Just did. I don't know why I didn't do that first.  ::) Thanks.

Nikko-chan

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Re: S/O Proud kitchen moments -- Kitchen disasters
« Reply #263 on: June 09, 2013, 12:09:43 AM »
You know those bagged frozen fries? Yeah. I just burned some the other night. Bagged frozen fries. I burned them. Still can't figure out HOW but there you go.

dawnfire

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Re: S/O Proud kitchen moments -- Kitchen disasters
« Reply #264 on: June 09, 2013, 03:32:31 AM »
The first time I used a microwave, I used it to defrost some frozen bread rolls. I put it on full for a minute, needless to say they turned out like hockey pucks
« Last Edit: June 09, 2013, 05:22:34 AM by dawnfire »
Whittlesea Victoria

Snooks

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Re: S/O Proud kitchen moments -- Kitchen disasters
« Reply #265 on: June 09, 2013, 02:00:22 PM »
This evening's mashed potatoes were more like glue than potatoes. I think I'll give up on mashed potatoes I never get them right.

Ser Lucien Liliane

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Re: S/O Proud kitchen moments -- Kitchen disasters
« Reply #266 on: June 09, 2013, 04:48:56 PM »
This isn't as bad as it could have been, but...rainbow cupcakes. Or I should say, failcakes.

I'm actually quite a good baker - my mother's a chef and took baking classes, so I've learned a lot from her - but sometimes that gets me into trouble. ;) For some reason I got it into my head to make rainbow cupcakes. From scratch. Using my LIQUID food coloring. With about seven different layers of color in each cupcake. Now, perhaps this still could have been salvaged if someone with any sense was doing it, but sense and I are on opposite ends of the dictionary sometimes!

- I didn't have nearly enough batter - or bowls - to make the requisite layers. I was able to layer maybe three cupcakes before I ran out and had to do single-colored ones.
- The liquid coloring made my batter far too runny. Which I didn't honestly realize till I'd baked them...
- The recipe I was using turned out to be very tetchy. Couldn't have known.
- I couldn't get the layers to spread properly! It ended up more like concentric rings of color than layers. Bleah.

So I wrestle the failcakes into the oven, creatively cursing all the way, and bake them. And bake them. And bake them some more. And they didn't cook AT ALL. I left them in there for three times as long as they were meant to be in and I pulled them out still completely liquid. Apparently that liquid coloring completely negated any properties of setting up that the batter had!

The failcakes went straight into the trash and I swore never to make another dadgum rainbow cupcake again. At least, not until I get gel colors.
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jpcher

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Re: S/O Proud kitchen moments -- Kitchen disasters
« Reply #267 on: June 09, 2013, 04:55:45 PM »
This evening's mashed potatoes were more like glue than potatoes. I think I'll give up on mashed potatoes I never get them right.

Awww! Don't give up! Home made mashed potatoes are soooo much better than boxed-mixes.

How do you make yours?

What type of potato do you use?

I really like the Gold Yukon potato for mashed. The standard white baking potato also works well.

Do not use red potatoes for mashed . . . I don't know why. How about "Because I said so?" ;) Even though the red potatoes are boiling potatoes, I've never used them for mashed.

Curious as to what other posters will say.



Peel the potatoes and chunk them so all the pieces are about the same size. It really doesn't matter what size (I use about 1-inch squares, smaller pieces will cook quicker) same-sized chunks will ensure that all the pieces are done during the same amount of time.

After peeling and chunking . . . RINSE! rinse, rinse, rinse! I put my chunked potatoes into the cooking pot, fill it with cold water, swoosh the potatoes around with my hand then drain in a colander. Repeat 2-3-4 times, until the water in the pot seems clear. This method rinses off a lot of the starch from the potatoes.

Boil the potatoes starting in cold water for about 40 minutes (depending on your chunk size) until the chunks are just fork-tender. Over cooking can also be part of the problem.

Drain the potatoes in the colander, return to the pot and on low heat add butter (cut up intoto 1 tsp slices -- maybe 1/2 stick?) and milk (a little at a time) while mashing, until it's to the consistency that you like.




ladyknight1

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Re: S/O Proud kitchen moments -- Kitchen disasters
« Reply #268 on: June 09, 2013, 05:15:15 PM »
I never rinse potatoes and I use all varieties regularly.

 

Peel the potatoes and chunk them so all the pieces are about the same size. It really doesn't matter what size (I use about 1-inch squares, smaller pieces will cook quicker) same-sized chunks will ensure that all the pieces are done during the same amount of time.



I concur with the above quote. Boil the water until it is rolling, so medium and large bubbles rising from the bottom all the way to the surface. Make sure you salt the water! Boil potatoes for 20 minutes then use a slotted spoon to remove a few pieces and pierce them with a fork, when all the test pieces are tender and come apart, then drain the potatoes.
While the potatoes are in a colander, melt butter in the pot they were in, and only when the butter is melted add back the potatoes. Use a potato masher to break apart most lumps, then add milk until it is your preferred consistency.
Add salt and pepper to taste. Enjoy!
“All that is gold does not glitter, Not all those who wander are lost; The old that is strong does not wither, Deep roots are not reached by the frost."
-J.R.R Tolkien

greencat

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Re: S/O Proud kitchen moments -- Kitchen disasters
« Reply #269 on: June 09, 2013, 05:50:38 PM »
I use heavy cream in my homemade mashed potatoes - it makes them, well, creamy.  I almost always make them with baby red potatoes, almost never with any other kind.  I also cheat a lot on the cooking and usually my potatoes spend some time in the microwave, because I am not very patient.  I also don't peel them, just chop them up pretty small - I like the peel in the mash. 


My now-ex boyfriend once pepper-gassed a whole house of guests.  It was a game night, and everyone brings their own dinner, not a hosted party.  My ex made his dinner on the stove top, and although I've since forgotten what he made, I have not forgotten that he chose to put red pepper flakes on it - and the little plastic thing with the holes that makes the bottle a shaker came off with the actual lid, and the red pepper flakes ended up on the still red-hot stove top.  We had to open all the doors and windows and set up fans to make the house habitable.