Thread 21509100

Most recent thing you fucked up in the kitchen? Mine was char siu bao last night, which I screwed up 3 times over so I'm happy they even held together.
>made it a bit wetter with bread flour instead of AP to see how they'd turn out differently from the last time I did steam buns
>laid them out overlapping after the final rolling while I finished my filling
>overspiced the filling a bit
>the stickier dough fused together while sitting, so I have to tear them apart, messing up the thickness between the outside and the center
>let them overproof before steaming while juggling other things
This is them from the fridge the night after, they weren't awful-tasting but a lot worse than they could have been in pretty much every way.

>>21509100 (OP)
And the inside cold.

Fucked up my sofrito rice today. Forgot to buy peppers so just ended up being really bland.

Dressed garlic chives (buchumuchim). I usually add a little vinegar to my muchim dishes but usually don't for this one but I decided to give it a go.
Bad move.
Turns out, garlic chives react with vinegar and release sulfurous compounds that make them taste like a fart if dressed with vinegar and allowed to sit. The muchim was delicious the day I made it but the next day? It tasted like farts.

>>21509268
Just looked this up, it apparently turns them blue too wtf

>defrosting old frozen strawberries in the fridge
>open up fridge this morning
>strawberry juice everywhere
>spend an hour cleaning the fridge

>>21509100 (OP)
don't worry anon, it is nowhere near as bad as beef wellingtons effort

>>21509486
Yeah unlike that guy I won't pretend my shit didn't turn out bad, but his thread has 5x the replies because of people calling him out for bragging it up. That's 4chan though

>>21509100 (OP)
I had zucchini I needed to use so I made chocolate zucchini muffins a couple weeks ago, the muffins completely deflated after taking them out of the oven, they were the saddest looking muffins. They tasted pretty good at least.

tried to make broccolini on the grill, left them alone for a couple minutes and burnt the top parts to a crisp, while the stems were still undercooked. I think in the future I will just cook them on the stove so I can control the heat better. anyway not a collassal fuck up but it was disappointing, it's the only time in recent memory I made something totay unsalvageable.

>>21509274
garlic turns blue pretty often, it's jarring the first time you see it but it's fine to eat

>>21509534
I might try blanching broccoli or brussel sprouts prior to grilling next time I do.

>>21509274
Garlic chives are the leaves from garlic. Garlic itself is sulfurous but somehow doesn't react to vinegar the way its leaves do. Blue garlic will taste fine. The muchim Is bad but not inedibly so (at least not to me; my kid won't eat it). I'm considering making soup with it instead of eating it as is to hopefully soften their sulfurousocitititudeousness.

Accidentally poured whole wheat flour in my sourdough starter this morning instead of bread flour. So I ended up doing 200 grams of whole wheat and 300 grams of bread flour instead of 500 grams bread flour. I added 80 grams of extra water since the whole wheat needs higher hydration. Will autolyse for 2 hours and stretch and fold 6 times before going in for a 24 hour cold proof and bake tomorrow around 6pm. At 6am Tuesday morning it will be ready to slice. I’ll let you know how it turns out. Where’s the bread thread neweyz?

>>21509100 (OP)
I made thick bechamel croquettes and the sauce was too thick so they weren't melty but the flavor was nice.

I made pasta sauce with too many veggies and not enough liquid, so it was almost like a paste

I tried making a flatbread (half rye half whole wheat), but I added way too little water so it was fucking dry and I couldn't roll it into a circle and then I put it in the oven for too short of a time and then ate it when it was half raw (I shat half of it out a few hours later) because it was too thick

>>21509100 (OP)
I made a Pastitsio but I used spaghetti instead of pene and it totally fell apart when I tried to plate it. Very stupid idea, but I was lazy and didn't want to go to the store.

>>21510539
that was like a month ago

>schnitzel not cooking through
>chicken roll tasting weird and chickeny
>tiramisu lady fingers flattening
>mayo breaking
>too much chese in pasta sauce made it taste all cheese which is awful
>bread in those toast moulds came out completely white
>club sandwich completely bland

Made some kind of georgian carrot/walnut pate for a potluck that was actually pretty fucking good but it looked so ugly and unappetizing that almost none of it got eaten.
I'm pretty severely colorblind so I think I tend to give less of a shit about how things look than most people.

>>21510179
I've been there myself. I was too greedy on trying to add shit.