WIN passes to Chinese Cooking Classes at The Kitchen...at Huaihai
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Want to learn how to make delicious Chinese specialties from sweet Shanghai fare to spicy Sichuan? Here's your chance. CW is teaming up with The Kitchen...at Huaihai to give some of our lucky readers seats in some of these great classes. To win, tell us the story of your greatest cooking fiasco ... or triumph! Enter now.
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I was making a gravy and had my mind on a lot of things. Instead of grabbing the cornstarch to thicken the gravy, I added powedered sugar. I just couldn't figure out why the gravy wasn't thickening. . . . it was the sweetest gravy I had ever made. . . .
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Where does one start talking about the greatest cooking fiasco of one's life? Or was it a triumph? Often are times where the lines of such culinary distinctions blend together into an indistinguishable tasty-ish dish.
Such as one New York-style cheesecake that came together in one whismiscal monsoony afternoon. One part guesswork, one part lack of the proper equipment and ingrediants (eye balling measurements, local banana flavoured yogurt, graham cracker and French butter biscuit crust...with salt...).
8 hours later...out comes a beautiful example of a New York-style cheesecake...delectable appearence, divine texture...a moment of o.O when biting into the crust...and then realizing while the taste wasn't quite right...it fit strangely so...or maybe not for those that can't get past it.
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I love cooking and learning how to make new things. On several occasions I have taken some indian classes and the last time I tried to make Pollack Paner on my own I forgot a couple of the ingrediants and needless to say it was a total disaster. After the dish fell apart I went on the internet found a new recipe and started again. This time it was edible.
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For several times I made dinners for my parents, they enjoyed a lot, not only for the taste, but also for the love I put in it. My boyfriend love spicy Suchuan food, I have great interest to learn it.
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I tried to make xiao long bao when I live in the states. the version's bigger there, from my cookbook anyway. I don;t know why it tasted so weird, I must've steamed it too long, the bao skin became too soft--basically inedible. then I still had the remaining uncooked dumpling left, so I just fry them. its ok, but not how its supposed to turn out. anyway now that I am in china, I'll just buy them hahaha...
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I was very young and my talented friend and i decided to make icing for a pound cake. Not too difficult.... We could not find the correct sugar to use and decided that sugar cubes crushed would be okay , but when we decided to try our lumpy creation our wonderfu chocolte sauce was a little too crunchy , so determined to make the cake we found what we believed to be sugar , washed the crunchy mix off the cake and started again. The sugar was in fact salt.... not tasty , but at the tender age of 12 we decided we would not eat the cake rather give it to myoor dad who bravely managed to smile and eat soggy salty pound cake.
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Fiasco: Attempting to "bake" banana bread in the rice cooker. Too many liquid ingredients, no baking powder = complete disaster. Result: flat, with hardened outside and slimy inside.
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Here's cooking class winner Kate Clough's story:
A few years ago, we invited our good friends, Art and Emily, a married couple, to dinner. My husband, Jon, assembled an elaborate fondue dinner, including a cheese course, main course and of course, chocolate for dessert. As we began the main course, shrimp, chicken, beef, etc., my husband commented that he loved fondue but did not love how oily it made the air feel. As we looked up toward the ceiling, we realized that the air felt more than oily. It felt and looked smoky. Our eyes turned toward the stove, where suddenly a saucepan became engulfed in flames. They were small flames, but they were flames nonetheless. My husband had left a saucepan of oil on the burner to keep warm, because he didn’t think the Sterno can under the fondue pot was hot enough. Not a good idea. Jon quickly opened the windows to let the smoke out while Emily and I scanned the pantry for baking soda and baking powder. We knew we had been taught that one of them should be used to extinguish a stove fire, but neither of us could remember which, so we spent a couple of minutes debating this while standing next to our mini-fire. Meanwhile, Emily’s husband completely freaked out; yelled at us to get out of the apartment and then, without waiting for a response, ran out the door and down to the elevator lobby, leaving his very pregnant wife in the apartment with us and the fire. Emily and I grabbed one of the baking products, sprinkled it on the saucepan and the flames were extinguished instantly. The fire never got larger than about 10 centimeters high and yet her husband was 20 meters down the hall, protecting himself from it. We found him, beckoned him back and finished our dinner; laughing at my husband for starting the fire and laughing at our friend, Art, for running from it and leaving his wife and unborn child behind!
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And another winning entry courtesy of Genevieve and Andrew Muir:
The first meal i cooked was for my husband on our first night in our home after our marriage and honeymoon. Until then i had never cooked! The meal went very well, a beautiful chinese inspired 5 spice pork fillet with perfect side dishes. I was very happy with myself, the first meal i cooked as a new wife was going so well!! Then came desert. Inspired by our honeymoon in Bali i decided to try to make a coconut tapioca. I left it on the stove to cook and sat with my new husband having a wine.... not long after we smelled smoke. We raced into the kitchen and the tapoica has boiled up all over the stove top the entire kitchen was filled with smoke and the pan was completely ruined!!! Needless to say not only was desert no good but even 4 years on we have never been able to eat tapioca ever again!! However we have eaten the chinese pork many times and its a solid favorite!
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Hello everyone, thank you for sharing your stories. We've selected four winners for cooking classes at The Kitchen...at Huaihai. Congratulations to bfagerson and nicolejab1784. Our other two winnes submitted their tales of cooking woes via email. I've posted their responses above so that you can all enjoy. Don't forget to vote to WIN with the CW Reader's Choice Awards. By simply voting for your favorite venues you could score yourself some restaurant and spa vouchers and more!
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I made of moon cake at home by myself, but at last, they like fried buns only.