Cooking BooBoos

[attimes_bracing]

Normally it is me who is clumsy in the kitchen and not that logical so I feel I have the right (and I got permission) to post this.
 
To my darling major_clanger; I'm sorry that I curled up laughing on the floor when you tried to finish off an undercooked boiled egg in the microwave and it went bang.  If I were being honest I would have to say that as the lid was off I didn't know it would go bang.

Anyone admit to any kitchen faux pas?  I once tried to fizz milk in a soda stream.  Mum let me.  I was 7.  And I cleaned up. 

Comments

[teaparty.net (from livejournal.com)]

I had a big experimentation with slow cooking a couple of years back, but I hate single-purpose gadgets, and I have an oven and a decent thermometer, so I figured that would work. Research suggested that the LOW setting for slow cookers is about 77C, so I put a casserole in for nine hours with the oven at 77C, then served it to my sister and her family.

The meat was barely cooked, and the vegetables were flat-out raw. They very kindly offered to eat it, but I couldn't impose that on them, so spooned it all back into the cass. and gave it another 90 minutes at a decent temperature.

We were not happy campers. And I still don't really have it right yet.

[alexmc.livejournal.com]

I've seen this sort of thing recommended by tv chefs - at even lower temperature - which might not even kill the bacteria.

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My story.... I once crushed an egg carton in my shared student house only to discover there was still an egg in it.

[non-trivial.livejournal.com]

Did you check the temp with an oven thermometer? I got bitten by that once, ending up with undercooked food; upon checking I found that the oven could vary by up to 20 degrees C from the number on the dial. Even with an actual slow cooker, mind, I find veg tend towards the underdone.

[teaparty.net (from livejournal.com)]

I did, which is why I mentioned that I had it. The oven was where it should have been, I guess that just wasn't warm enough to do the job in the time available.

[non-trivial.livejournal.com]

Oops - I skipped over that. I wonder whether it's a heat transfer thing - air in the oven vs. porcelain walls of the slow cooker, but I'd have thought 9 hours would be more than enough to overcome that effect...