Repurposing your cooking disasters...
- Das Ubergeek Mar 2, 2008 03:12 PM
I searched and didn't find any threads quite like what I intend...
So it occurred to me that when I've managed to break mayonnaise (and it is possible to break mayonnaise beyond all return), I make fish stew and just stir the broken allioli into it.
When I am making caramel and it starts to smoke (at which point it's useless as dessert), then it's time to mix it with sugar and fish sauce and garlic and pepper and make Vietnamese claypot fish (or chicken, or squid, or tofu...)
What other thrifty "using my mistakes" are out there?
I bought $9 worth of shelled, roasted pistachios for a pistachio shortbread last Christmas and promptly ruined it by doubling the butter (I was using a pound block and messed up the stick-to-ounce conversion). I dumped it in a bag and put it in the freezer and will use it as a crust for some kind of lemon tart down the line.
Just last night my friend's husband knocked her bunt cake onto the floor-- we re-purposed it as a caramel-chocolate-whipped cream "trifle." Recently my MIL accidentally used 1 lb. of cornstarch instead of 10x sugar for a dessert recipe-- that was unsalvageable. It just kills me to throw things away so I was bummed...
My first attempt at flourless chocolate cake was so dry that I decided to break it up, re-press and re-bake it with more butter to make bases for a peanut butter mousse pie and a cheesecake.
I attempted to make chocolate meringues for the first time, and they completely flopped - literally. Didn't puff up, they just spread out all over the cookie sheet in flat blobs - looked horrendous. However, they still tasted good! I crumbled them all up over vanilla ice cream and served them to a crowd who ate it all up, happily.