Long time lurker here, first post!
Just got done cooking one of the worst meals I've had in a while (although I screwed up some chicken curry the other week...), even though I had been waiting for it all day and had fun while cooking it. My question is, what did I do wrong? And while we're at it, what have you recently screwed up that seemed...unscrewuppable...?
I made Tallarines with bechamel (aromatics-carrots, onion bits, bay leaf, thickened with a roux), sauteed onions, garlic and mushrooms.
But the tallarines were way overcooked (do they cook fast compared to spaghetti?), the bechamel was like elmer's glue and bland, the onions were tough and chewy, the garlic nonexistent and the mushrooms were also tough and almost bitter. WTF
I'll do a quick rundown of the process so you can pinpoint how badly I noobed it:
-Heated pot of water, salted.
-Diced onions and mushrooms (the mushrooms were moist in the refrigerator and I had to wash them quickly to remove some dirt)
-Heated saute pan, added onions to sweat with a bit of olive oil
-Added pasta to water
-Added mushrooms. Tossed in a bit of red wine vinegar (mistake?) to flavor them and the onions.
-Had to continually add olive oil as it seemed like the onions and mushrooms were just eating it up.
-Heated the milk (around 1/2 cup) on low with carrots, onions and bay leaf (forgot to salt, doh!)
-Thinly sliced garlic (very thinly), added to pan
-Checked pasta, already overdone! Drained and let sit over pot in colander.
-Threw 2 tbsp butter in pan for roux, added ~2 tbsp flour, let sit for a few minutes (not browned).
-Added roux to milk (too much roux?) after removing aromatics, once it cooled it got thicker and I thought it had the consistency I wanted.
-Added bechamel and pasta to pan with onions and mushrooms, watched as a monster glob of pasta formed.
-Hastily chopped parsley, threw it together and couldn't finish it after 3 bites.
So...care to school a youngin'?