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What simple cooking mistake inspires disproportionate rage?

So I am finishing up my oven breakfast potatoes this morning. The away I do it, after the potatoes are crispy and 99% done, I take the pan out the oven and crack a couple eggs over the top before putting it back in the oven for another 2 minutes. Done right, this produces a pile of golden brown, crispy home fries with two over easy eggs on top. When it's time to eat you fork the eggs and the liquid yolk spills down into the potatoes.... there is no better breakfast.

Anyway I crack the eggs and immediately the raw yolks break apart and run all over the pan, turning the potatoes into a congealed mass. GODDAMMIT! I gotta say that breaking the egg yolks when I want to keep them whole is the kitchen mistake that drives me crazier than anything else. Maybe it's because it happens in the morning, when I'm usually already in a bad mood? Anyway, what are yours?

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  1. LOL. Can you have someone shoot video of you in action next time, all the way to the GODDAMIT?

    My simple mistake is overcooking something -- anything, and I will go into fits. 10,000 hours of cooking experience, and I still do it.

    3 Replies
    1. re: kaysyrahsyrah

      Anything I put under the broiler just for a few seconds....and then forget about it!!! It makes me so crazy!! How can I forget about something that needs to be there less than a minute??

      1. re: julesincoq

        ha ha! Yeah, me too. I always set a timer now, even if it's just for 60 seconds, because I know I'll be too distracted to remember. In fact, 90% of the time when the timer goes off, I'll be startled, having already forgotten that I had set the timer, much less the reason for the timer!

      2. re: kaysyrahsyrah

        Kay, believe me it sounds more entertaining than it probably looks.

      3. Overcooked pasta bugs the piss out of me. Even a minute too much and I'm annoyed for the rest of the evening. I always time my pasta, just for a general idea of doneness, but sometimes forget to check the clock when I first get the pasta in the water, so the timings off, and when testing it, drop the hot test piece back into the water a few times before I get it into my mouth, so by the time all is said and done, it's overdone. Grrrh.

        1. Hahaha! I loved that story! With that out of the way, I have two things. When I'm cooking with someone else and they have really bad knife skills, and when they don't use a high enough flame for frying/sautéing.

          2 Replies
          1. re: Jemon

            I'm guilty of frying/sauteeing at low temps. I'm slowly but surely overcoming my fear of the flame, though, as I upgrade my cookware to stuff that can handle the heat. :D

            Personally, the thing that makes me lose it is cookies where the dough was too warm. It's never plainly obvious to me when the dough is too warm and you end up with a flat, greasy mess the exact size of a half-sheet pan rather than chewy chocolate chip goodness. And by the time you realize the mistake has been made, it's far, far too late to do anything about it. :P

            1. re: Jemon

              Yup, the worst for me is definitely putting something in the pan and realizing the pan isn't hot enough.

            2. Another morning thing. I have a habit of inverting my breakfast plate over a burner (electric) and turning it on high for about 15 seconds. The residual heat from the burner warms the plate perfectly and keeps it warm 'till the eggs are ready. Being of an advanced age, I occasionally forget to turn the burner off. The sound of an exploding 10" piece of pottery 6" from where you're stirring your scrambled eggs will scare the crap out of you!
              Bob

              6 Replies
              1. re: SonyBob

                THAT is FUNNY....!

                You win the contest! '-)

                1. re: SonyBob

                  Ouch! That's dangerous! You using gas, electric, etc etc? I have a vintage gas stove, so I put my plates in the oven when I start cooking because it sits at about 110F from the pilot.

                  1. re: Jemon

                    Electric - I hate it but the wife wins. No pilot light in the oven but usually a warm element with the plate inverted over (but not touching) works okay but it's a real waker-upper when I forget to turn off the burner and the whole thing goes nuclear!
                    Bob

                    1. re: SonyBob

                      Bob, assuming you have microwave, here's a trick that is MUCH safer! Dampen a paper towel until very moist but not dripping. Spread it over the surface of your plate and nuke for 30 to 45 seconds, depending on your microwave. Voila! A warm to hot plate and no explosions! And you;ll have a complete set of china a lot longer too. '-)

                      1. re: Caroline1

                        Caroline, if Bob is anything like me, that's WAY too much work. But a good suggestion nonetheless.

                        1. re: Jemon

                          I just MW two plates for about 30 seconds. They're not truly warm but that takes the chill off.

                2. i'm with kaysyrahsyrah. overcooking (or over-baking) something *pisses me off* to no end. it doesn't happen that often, but when it does, i let the expletives fly!