I enjoy cooking. I like trying new things. Back in the day you could try a new recipe and be somewhat assured that it would come out. Maybe you wouldn’t like it but it would resemble what it should.
Not so much anymore. I stopped clipping recipes…mostly. If the recipe has a spice that I don’t carry, I don’t look twice. Some things are better bought like Chinese food. I can made a good stir-fry but my local take-out makes the best.
Once in a while, I’ll be intrigued with a cooking concept. It must be the writing style because the results aren’t there. The article invokes joyous times and happy people. Who doesn’t want that especially if you can get it by cooking up a meal? Who said there isn’t power in the pen?
Over the weekend I read an article about burgers. With a national holiday coming up everything is red, white and blue and food is all grilled.
There was a recipe included. The story recommended marinating hamburgers (more on that soon) for 30 minutes to 24 hours. I think of marinating as putting something into a liquid to soak up flavor. In this case you mixed the marinade in (or that’s how I read it).
I like seasoned burgers so I thought I would give it a try. I cut back on some of the liquids because it was a lot. Hamburger meat is loosey-goosey and can fall apart easily.
After I shaped the burgers which were still too wet, I put paper towels (notice the plural) on them to sop up the extra liquid. I mixed in breadcrumbs to dry it up.
At the appointed time I delivered them to the beloved husband for his magic on the grill. Ten minutes later he brought in scrambled burgers. The taste was good but there wasn’t a big piece anywhere. We ate them and had a good laugh. I learned a long time ago that it’s best to try a recipe before serving it to guests. That was reinforced.
I again resolved to stop clipping new recipes. They don’t match up to the old ones. Maybe test kitchens went the way of department stores and CD rental shops.
Want to share a kitchen disaster?