Since I've shared some successes in the cooking world, I thought I'd share a recent failure.
I tried to make deviled eggs. I really enjoy them, but my partner doesn't. Since he was out of town, I thought I'd try making some. Since it was new, I only did 6 eggs. Here's what they looked like:
The many reasons they failed:
I didn't cook them long enough, which means when I cut them apart the yolk wasn't good for this. To try to fix it, I scooped out the yolks and carefully microwaved them in 15 second intervals to try to get them done. When they got out of the microwave, the yolk was crumbly and no matter what I did, I couldn't get it to be that smooth consistency I wanted.
I used a recipe I wasn't sure of. The recipe, from my Better Home and Garden cookbook, called for mayo, prepared mustard, vinegar, salt, pepper, and paprika. A couple weeks ago, my friend, S, kind of talked me through making them, but she said she only used mayo and mustard. There was no discussion of vinegar. And, as I've stated in the past, I dislike vinegar a lot.
I substituted an ingredient in that unknown recipe. S recently told me that she used dijon mustard when she made her eggs, and she recommended dijon instead of yellow. The recipe actually didn't specify which kind of mustard to use (other than prepared), but I'm inclined to think maybe they meant yellow.
I ate one or two of these little things, but I ended up throwing most of them out. I had hoped the next day I'd feel adventurous and try eating a few more, but the next day I just couldn't bring myself to eat another one. Since the ingredients may have equaled $2.00, I didn't feel bad getting rid of them.
I don't know how to make them better for next time other than make sure the yolk is cooked fully first. My family doesn't make deviled eggs, really. I'm also fairly reluctant to try making more any time soon. My pride and tastebuds have to heal first.
I tried to make deviled eggs. I really enjoy them, but my partner doesn't. Since he was out of town, I thought I'd try making some. Since it was new, I only did 6 eggs. Here's what they looked like:
The many reasons they failed:
I didn't cook them long enough, which means when I cut them apart the yolk wasn't good for this. To try to fix it, I scooped out the yolks and carefully microwaved them in 15 second intervals to try to get them done. When they got out of the microwave, the yolk was crumbly and no matter what I did, I couldn't get it to be that smooth consistency I wanted.
I used a recipe I wasn't sure of. The recipe, from my Better Home and Garden cookbook, called for mayo, prepared mustard, vinegar, salt, pepper, and paprika. A couple weeks ago, my friend, S, kind of talked me through making them, but she said she only used mayo and mustard. There was no discussion of vinegar. And, as I've stated in the past, I dislike vinegar a lot.
I substituted an ingredient in that unknown recipe. S recently told me that she used dijon mustard when she made her eggs, and she recommended dijon instead of yellow. The recipe actually didn't specify which kind of mustard to use (other than prepared), but I'm inclined to think maybe they meant yellow.
I ate one or two of these little things, but I ended up throwing most of them out. I had hoped the next day I'd feel adventurous and try eating a few more, but the next day I just couldn't bring myself to eat another one. Since the ingredients may have equaled $2.00, I didn't feel bad getting rid of them.
I don't know how to make them better for next time other than make sure the yolk is cooked fully first. My family doesn't make deviled eggs, really. I'm also fairly reluctant to try making more any time soon. My pride and tastebuds have to heal first.
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