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Just a little bit more - oops

KaimukiMan Jul 17, 2014 10:17 PM

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. MGZ RE: KaimukiMan Jul 18, 2014 05:23 AM

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

    1. t
      treb RE: KaimukiMan Jul 18, 2014 05:24 AM

      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
        greygarious RE: treb Jul 18, 2014 11:31 AM

        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
          C. Hamster RE: greygarious Jul 18, 2014 02:12 PM

          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. sunshine842 RE: KaimukiMan Jul 18, 2014 05:52 AM

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

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

        Ooops.

        1. NonnieMuss RE: KaimukiMan Jul 18, 2014 06:02 AM

          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
            sunshine842 RE: NonnieMuss Jul 18, 2014 06:11 AM

            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
              NonnieMuss RE: sunshine842 Jul 18, 2014 06:25 AM

              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
                C. Hamster RE: sunshine842 Jul 18, 2014 02:12 PM

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

                1. re: C. Hamster
                  sunshine842 RE: C. Hamster Jul 18, 2014 02:16 PM

                  oh geez.

                  1. re: C. Hamster
                    EM23 RE: C. Hamster Jul 18, 2014 06:53 PM

                    Yum...mac and cheese!

              2. Kris in Beijing RE: KaimukiMan Jul 18, 2014 06:17 AM

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

                1 Reply
                1. re: Kris in Beijing
                  JMF RE: Kris in Beijing Jul 18, 2014 07:29 AM

                  ditto

                2. tcamp RE: KaimukiMan Jul 18, 2014 07:06 AM

                  Yep. Most frequent for me; too much salt or grill the steaks too long. My family thinks I overdo chile peppers.

                  The other night I made fried rice for the kid and added two thai peppers. Not surprisingly, it was hot. Fortunately, he is used to it and took my suggestion of mixing in some ketchup to cool things down.

                  1. fldhkybnva RE: KaimukiMan Jul 18, 2014 11:18 AM

                    Hot sauce, I always add a little more and well I sweat through dinner.

                    1. j
                      jpc8015 RE: KaimukiMan Jul 18, 2014 11:41 AM

                      We do a ton of baking in my house. Another minute in the oven has ruined countless cookies.

                      1. i
                        Isolda RE: KaimukiMan Jul 18, 2014 02:14 PM

                        I did this 2 nights ago with a rice and lamb dish. I didn't scrape, but the entire dish was slightly bitter from contact with the burnt rice layer. (If the dish had been oilier, I might have ended up with a tahdig instead of just burnt rice!)

                        1. s
                          sandylc RE: KaimukiMan Jul 18, 2014 06:13 PM

                          Or leaving something out. I see the bread baking in the oven and then see the carefully measured out salt still on the counter.

                          2 Replies
                          1. re: sandylc
                            sunshine842 RE: sandylc Jul 18, 2014 06:42 PM

                            oh, I'm a world-class omitter. Mine is usually a garnish of some sort or another -- green onions, basil chiffonade, etc., etc.,

                            1. re: sandylc
                              j
                              Jerseygirl111 RE: sandylc Jul 18, 2014 06:59 PM

                              Yes! One day I was rushing to make a lemon meringue pie to take to a party. When I was seperating the eggs, some white got in, so on the stove I ended up with little pieces of gummy cooked egg white. After putting it through a sieve I finished cooking but when I tasted it, something was wrong. Then I saw the sugar on the table. Grr. I was so frustrated by then, I just tossed it and went sans pie.

                            2. ipsedixit RE: KaimukiMan Jul 18, 2014 06:59 PM

                              Isn't this how butter was invented?

                              Over whipped heavy cream ...

                              1 Reply
                              1. re: ipsedixit
                                Kris in Beijing RE: ipsedixit Jul 18, 2014 07:27 PM

                                I thought it was kindergarteners dancing around with a Mason jar...

                              2. m
                                macsak RE: KaimukiMan Jul 19, 2014 12:04 AM

                                it's not burnt, it's carmelized

                                1 Reply
                                1. re: macsak
                                  KaimukiMan RE: macsak Jul 19, 2014 02:41 PM

                                  That's not a little bit more, that's just right.

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