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Worst Cooking Disasters!

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Smowball | 16:20 Wed 28th Jun 2017 | Food & Drink
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One of mine is one I bet a few of us have done. My first attempt at making garlic chicken years ago and I thought a garlic bulb was a clove, so when it said 10 cloves...... ... and it was for guests! Would have killed a vampire with one breath!
The other was when making a crumble , at that time I had salt and sugar in tins in the cupboard. Yep I used salt!
And yours are?

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making a packet curry for a boyfriend many many years ago...... instructions said 2/3pt of water ,as we were hungry I put in 3pints not realising it meant two thirds of a pint, it was quite runny lol xx
My mother blew the cooker door off with a Heinz treacle sponge. She forgot to pierce the lid.
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lol I bet it was like curry soup!
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Do you put the tin in the oven??
First married, roast chicken for dinner but nobody told us about the little bag concealed within.
I invited my new in-laws round for Christmas dinner and dropped the turkey on the kitchen floor - one too many g & ts - had a mild panic, shoved it under the tap, dried it and put it back in the oven! Still here to tell the tale, ten second rule applied.
No, snow. It should be simmered in a pan of water.
Then again, every meal my mother cooked was a disaster. Most green veg were cooked for an hour or so.
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Oh god Donny I've done that too!
It does not smell very good, we ate potatoes and veg that night.
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Margo, bet you laughed though! My mum was obsessed with putting cooked onion into mashed potato even though none of us liked it!
Smow - they said it was the best turkey they'd ever tasted - had a bit of a giggle then.
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Haha!
My mum made 'gravy' out of tea granules.

I've left the teabag-type bouquet garni in a stew and wondered why I was chewing on something that just wouldn't go down.
10 bulbs ? Doesn't sound like a disaster to me; sounds inspired. Genius !
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Oh no Clover!
OG - I'm not sure my guests would have agreed lol. Think their eyes were watering!!
I once made a tagine from a radio broadcast in Gib which included 2 heads of garlic, it was inedible. When I asked the broadcaster about it, he owned a restaurant we used, he said that because Moroccan heads of garlic are tiny it needed a whole one, so when I explained that we'd sailed up into Spain at the weekend and brought back some huge garlic heads he saw the problem!
A friend made a rice mould, remember those(?), for a supper party. The recipe said to add Tabasco 'to taste', she added it until it was as pink as the picture. It was so hot and inedible. When she checked the recipe she saw the bit 'for a pink colour added a little food colouring'.
I once lived near a pizza take-away whose garlic bread made your eyes water. It was brilliant. :-) But it must've changed ownership or something because suddenly it was selling that dry vaguely garlicky toast most get away with, instead. :-(

I keep promising myself I'll reproduce the good stuff for myself, but watching the wieght, I never seem to get around to it.
Don't do it, OG, scrub that memory from your brain :-)
Like O_G, I'd never consider all that garlic a disaster. If it's cooked until soft, it really shouldn't be "garlicky".
He's watching his weight though.

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