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Epic Culinary Blunders


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Not About Food 53

Epic Culinary Blunders

mhoffman | Dec 20, 2006 11:35 PM

Today I braised a whole brisket for a Hanukah party I'm throwing tomorrow. I browned some onions while I seared the meat, then make a braising liquid by adding a teaspoon of paprika, garlic, stock, and wine to the onions.

I poured the liquid over the meat and covered the pan with foil. I stuck it into the over and set the time. That's when I spied some errant onion bits on my wooded spoon. I look a nibble, and to my surprise, it was really spicy! I look down at the counter, to find, where the paprika bottle ought to have been, a bottle of cayenne pepper!!

"#*&@," I said to myself, "Double #*&@!"

After a bought of despair and light-headedness, I decided that my only option—given that I was not about to go out and buy more onions and then spend another 45 minutes browning them all over again—was to strain the braising liquid and add new stock and wine.

This I did, and what's just come out of the over 4 hours later seems to be a bit feisty. Not something my Eastern European ancestors would have enjoyed, but hopefully my guests tomorrow will find it tasty. If only I could think of a clever name to make it seem like I'd done this on purpose...

Needless to say, the cayenne has been relegated to a less accessible cabinet.

Anyway, what spectacular culinary blunders have you committed?

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