I totally spaced out about posting yesterday – well, that isn’t exactly true. I couldn’t really think of anything to post and went about my day. Had to help a friend host and mix a show she was starting, and then went to watch Jojo’s Bizarre Adventure with a friend (it’s fantastically ridiculous, go check it out) and then it was 1 AM and I was lying in bed and went “Oh crap I forgot to post something” rotfl. But, I thought of something to post about today, so I’ll just post today and tomorrow to make up for not posting yesterday so here we gooooo~
I mentioned last week that I was getting into cooking, and one of the first things I tried was some onion dip. It’s super easy to make, but one step I didn’t get why you would do, and didn’t do, was caramelize the onions in a pan before blending them into the dip. I was like “Pshaw, why would you need to do that – I’ll just blend everything together and bam super easy sauce”.
Big mistake 😄 the onions were really, really strong, and really spicy and honestly hard to eat. I could tell the sauce was really good underneath the heavy onion flavor, and the day after it tasted a lot better. I looked up why you would have to caramelize them before using them, and found out it was because it diffuses the innate acidity of the onions and makes them sweeter. I have onions a lot with my eggs,, so I was like “Oh I get it now this would taste a lot better in the dip” after cooking them a while in a pan one day haha.
That was my first cooking mishap badge of honor, which honestly, my first one could have been worse. I’ve really been enjoying experimenting with different recipes I find online, and am realizing how easy it is to cook really easy, really delicious meals. I like that it really only takes like max an hour and a half to make something I really enjoy eating, and can’t wait to get a few more recipes to try new stuff! Next on my list to make is sweet and sour sauce (I made some honey glazed chicken and it was sooo tasty so I really want to do sssweet and sour chicken next) which seems easy, but I just haven’t gotten to messing with the sauce yet. I think I need to invest in some containers for sauces and stuff, so I can make big batches and save them in the fridge.
Have any cooking mishaps you did when you first started in depth cooking? I’d love to hear stories!