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MK the Most Interlectual Member # 8356	posted Care to share some of your kitchen bloopers and how you got over them?
DawnBev Member # 11276	posted if a soup or stew is too salty, then put in some potatoes, they soak up the salt and dont have to eat them, you can mix them into another dish, such as bubble and squeak, later.
With a name like Smuckers Member # 10289	posted yea that's a good one Dawn, I've had to do that when the lid to the salt shaker was loose and all of the salt spilled out into my beef stew (which the husband loves), what a nightmare! I've put too much chicken broth into my rice before and upon realizing my mistake (for fear of stickyness) I add a drop or two of lemon juice, it keeps the rice from sticking EVERY time, so I do it like clockwork now. Also, if you are cooking using milk and sometimes you might add tomatoes, the acid from the tomatoes might cause the milk to curdle, in this case, when adding the tomatoes, add a half a small spoon of baking soda to the mixture, milk stays as fine as can be!
Laura Member # 879	posted quote: Originally posted by DawnBev: if a soup or stew is too salty, then put in some potatoes, they soak up the salt and dont have to eat them, you can mix them into another dish, such as bubble and squeak, later. What is bubble and sqeak?
QueenBee Member # 9378	posted My aunt sent me a "beef wellington" from Neiman Marcus one year for the Christmas holiday season. It was packed in dry ice, frozen solid. I kept it in the freezer for week or so until the family holiday party at my new house. I read the instructions, which were wrapped around the wellington, and timed the dinner, preparing hors d'oeuvres and serving drinks. After a couple of hours of cooking I checked the main entree to find it still frozen solid. Panicked, I rifled through the trash to find the wrapper. I stared at it in dread. On the very top, folded over it read, "Defrost the beef wellington for one to two days before cooking." DUH!!!!! The family hung in there, eating cheeses and salad for another hour or so, and I learned how to cook in earnest immediately following that gaffe.
Ayisha Member # 4713	posted quote: Originally posted by Laura: quote: Originally posted by DawnBev: if a soup or stew is too salty, then put in some potatoes, they soak up the salt and dont have to eat them, you can mix them into another dish, such as bubble and squeak, later. What is bubble and sqeak? normally any potato and cabbage left over from Sundays dinner, mixed up and fried. A great British dish
Laura Member # 879	posted This isn't a kitchen drama as much as it was a "meal drama" I wanted to try Chicken and Dumplings for my husband, as he had never had this. Cooked the chicken, added all the yummy extras, and then put the "dumplings" on top and covered the pot and waited for them to steam. Well, the dumplings magically transformed into nice white ROCKS! I guess I didn't use the right flour, don't know, but they were the just awful and truly hard as rocks! Husband, being as brave as can be still ate them to my amazement (and I might add disgust) because I wanted to throw them away and he wouldn't let me
With a name like Smuckers Member # 10289	posted quote: Originally posted by Laura: This isn't a kitchen drama as much as it was a "meal drama" I wanted to try Chicken and Dumplings for my husband, as he had never had this. Cooked the chicken, added all the yummy extras, and then put the "dumplings" on top and covered the pot and waited for them to steam. Well, the dumplings magically transformed into nice white ROCKS! I guess I didn't use the right flour, don't know, but they were the just awful and truly hard as rocks! Husband, being as brave as can be still ate them to my amazement (and I might add disgust) because I wanted to throw them away and he wouldn't let me you might have over-kneaded the dough, I've done that before, next time mix ingredients until just blended and drop into the broth
necromancer Member # 12656	posted Dumplings should be a dropping consistency, I never knead them??? If the texture is suitable for kneading then they will turn out very hard. I have put my recipe on the flour thread. Works everytime and using self raising flour will be light and fluffy.
Laura Member # 879	posted No I didn't knead the dough. I know it's the flour, I just need to find a good one and probably just add additional baking powder.
Laura Member # 879	posted This makes me think now of baking powder biscuits, split, topped with fresh strawberries and some whip cream on top...OHHHHHHH and it's strawberry season!!
With a name like Smuckers Member # 10289	posted you know a friend of mine made it for me one time using refrigerated biscuit dough (like you buy in the stores) and I didn't really like it, nothing like the homemade kind I guess, fluffy on the outside and nice and dry and tender on the inside, UMMMMMM good!