We'd like to remind Forumites to please avoid political debate on the Forum... Read More »
PLEASE READ BEFORE POSTING
Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.We're aware that some users are experiencing technical issues which the team are working to resolve. See the Community Noticeboard for more info. Thank you for your patience.
📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!
O/S disasters.... let us share...
Options
Comments
-
I have a complete inability to cook any pizzas -fresh or frozen as they alwqays turn out a disaster.
I once said to OH that I would cook the frozen pizzas for tea which were called Frushettas I think the base was fresh unrisen but frozen none the less.
I placed 2 of these pizzas directly on the oven shelf only to come back to check on them 15mins later and they were both a soggy dripping mess as the fresh pizza base dough fell through the bars of the oven shelf as it defrosted
They were completely inedible and took a while to clean up...I did get take away that night though lol
Its a wonder OH stuck around with some of the stuff I've done :rotfl:
OH has banned me from cooking pizza as everytime its a disaster hehe
I have also set the smoke alarm off cooking rice (didn't put enough water in/high heat, went to revise for half an hour, came back to smoke alarm, smoke, solid rice and a burnt pan)
Sometimes when I make cakes, I don't put the bottom of the cake tin on properly, so it leaks all over the oven.
And finally, I made a coffee cake once which didn't have much flour in - it is one where you have to whisk for ages and the air produced made it rise. Anyway, when it came out it was half pancake, half cake and was hideous!0 -
2 things that spring to mind.
Got what I thought was tomato sauce out of the freezer for some pasta, except it was tikka sauce instead. It was the most revolting thing ive tasted.
Went to cook a chilli for my family (i was about 14, and have a large family). Recipe said 4 red chillies, but shop didnt have ordinary red chillies. Did have bird's eye chillies instead and added 16 of those, thinking 4 small ones = 1 big one. The chilli didnt even taste of anything, it just burned the skin off of the roof of your mouth.0 -
We needed a picnic the other day and my OH BURNED boiled eggs!Member no.1 of the 'I'm not in a clique' group :rotfl:
I have done reading too!
To avoid all evil, to do good,
to purify the mind- that is the
teaching of the Buddhas.0 -
I'm making a right old mess of my baking today :rolleyes: must be pre-menstrual or something
I thought I'd make some muffins in a traybake so that I could cut them up into smaller pieces. I know this works OK as I've done it before. The problems arose because I was halving my already doubled standard muffin recipe.
I wanted to make one tray of banana-choc chip. I had 3 over-ripe bananas in the freezer -my recipe requires 6 so I thought I'd just halve everything. I halved the flour but completely forgot to halve every other ingredient. I tasted the mixture as it went into the tin and thought it tasted very salty and bicarby. I realised what I'd done and scraped it all back into a bowl and added more flour and milk (cos it now wasn't liquid enough because of the halved quantity of banana). Cooked it all -it doesn't look too bad, but I think it's going to be a bit leaden with all the extra beating it has had.
Next, I embarked on a halved quantity of apricot and white choc muffin. I measured all the dry ingredients in to a bowl and the wet in another whilst the banana muffins were cooking. When they came out of the oven I quickly combined the two bowls and poured into the tin. I was just about to put it in the oven when I tasted a bit from the spoon and realised I had forgotten the sugar:rolleyes: So, scraped it all back (again) into a bowl, added sugar and it is in the oven baking now.
If this teaches you anything it is too taste the mixture before you bake it -see, there is a good reason for licking the spoon:D0 -
My first attempt at making marmalade ended up with 30 lbs of the stuff which didn't set. The recipe just said "boil until setting point has been reached". Since I didn't know how to tell when that point had arrived I boiled it for about 3 hours ! After months of eating orange sauce on rice pudding we eventually ended up flushing most of it down the loo !
Also, not properly labelling frozen stuff I put in the freezer. What I thought was chicken stock I was putting into vegetable soup turned out to be gooseberry purree !
And finally, as a new bride, releasing the pressure valve on the pressure immediately after cooking lentil soup. It sprayed the kitchen ceiling and walls at 15 lbs pressure and we had to redecorate !0 -
My OH has just made an interesing roast. I TOLD him not to start the potato's or veg until the meat was pretty much cooked through. Did he listen? Did he heck. Veggies are all steamed, pots roasted and then he takes the meat out of the oven and it's still red in the middle. Oven's been off and now the resulting soggy veg with have to wait another half an hour at least!0
-
I made a cake in the microwave, using a recipe from a MW cookery book. And I cooked it in a metal loaf tin. Sparks were coming off it, but I didn't think that was bad news. It was only when the smoke alarm upstairs went off that I had another look, and saw it was on fire.
It took two days sitting on the back step before it stopped smoking and was safe to throw the whole lot in the bin.0 -
Hi all!
1st post, so bear with me if I get it wrong.....!
I once worked in the office of a Catering School, and became very friendly with some of the instructors. So much so that I asked 6 of them round one evening to celebrate a birthday, thinking that I would impress them with my cake making skills.
It did indeed look lovely, beautifully iced and had risen a treat. Wasnt it a shame that Id somehow left the base of the baking tin on the bottom of one of the cakes before filling? When I went to cut the cake, the knife went half way through before it hit metal. It was one of those times when it was so bad all you could do was laugh. I still cringe when I think of it now0 -
Hi all!
1st post, so bear with me if I get it wrong.....!
I once worked in the office of a Catering School, and became very friendly with some of the instructors. So much so that I asked 6 of them round one evening to celebrate a birthday, thinking that I would impress them with my cake making skills.
It did indeed look lovely, beautifully iced and had risen a treat. Wasnt it a shame that Id somehow left the base of the baking tin on the bottom of one of the cakes before filling? When I went to cut the cake, the knife went half way through before it hit metal. It was one of those times when it was so bad all you could do was laugh. I still cringe when I think of it now
Brilliant!! You couldn't make it up......
and welcome aboard, the natives are friendly here.0 -
Bicarb is not a direct substitute for baking powder
Sou0
This discussion has been closed.
Confirm your email address to Create Threads and Reply

Categories
- All Categories
- 351K Banking & Borrowing
- 253.1K Reduce Debt & Boost Income
- 453.6K Spending & Discounts
- 244K Work, Benefits & Business
- 598.9K Mortgages, Homes & Bills
- 176.9K Life & Family
- 257.3K Travel & Transport
- 1.5M Hobbies & Leisure
- 16.1K Discuss & Feedback
- 37.6K Read-Only Boards