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Jul 17, 2014 10:17 PM

Just a little bit more - oops

I scorched dinner tonight. Not badly. Barely noticeable, but there just the same. Makes me wonder how many good meals have been either tainted or outright wrecked by just a little bit more. A touch more salt, a little warner burner, a bit more sherry, a tiny bit more oregano, a few more minutes in the oven. When do we learn that enough is enough?

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  1. A little more tequila before I start cooking . . . .

    1. Years ago I scorched a pot of Italian red sauce, something you can't repair. The guests were gathered in the kitchen when I had to announce that we were going out for dinner. Way different than a dish needing more salt or herbs.

      2 Replies
      1. re: treb

        For future reference - when we feel the spoon touching burnt food at the bottom of the pot, we instinctively start to scrape at it. DON'T!!! Take the pot off the heat, take a breath, calm down, and carefully ladle the contents into a clean pot. As you gently ladle, look for a browner color, which indicates you're getting into the scorched level, and stop. Taste the sauce that remains in the scorched pot. If it's okay, ladle out a bit more, taste again. Stop as soon as you detect a change. You'll be able to continue cooking the sauce that you've transferred to the clean pot.

        1. re: greygarious

          Grey hit it. Don't scrape, ladle when you have scorched a sauce or soup

          That's why I generally use my oven and not stovetop for that type of thing.

      2. I did it last week....the soup needed just a little more thyme.

        At dinner "what's that flavor? I don't like it".


        1. Added two cups of oil to a sauce instead of two tablespoons. Totally new recipe, totally new cuisine - had no idea what I was doing and just plain read the damn thing wrong. Spent 30 minutes skimming it, then dumped it and started over.

          5 Replies
          1. re: NonnieMuss

            oh, I'm sure we've all oopsed it when distracted....grabbed the baking soda instead of the baking powder, used a tablespoon instead of a teaspoon, etc., et.c, etc.

            1. re: sunshine842

              Sure, but somewhere in my thinking head I knew that two cups of oil was way too much. Why would anything need that much oil?

              My just a little bit more problems usually involve the broiler.

              1. re: sunshine842

                I used powdered sugar instead if flour for bechemel once....

              2. I fall onto the "can't leave well enough alone" camp.
                As in, "this is good, let's add something!"

                1 Reply