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I'm a Cooking Disaster

copey399

copey399

Well-Known Member
Messages
374
Location
West Sussex
Type of diabetes
Type 2
Treatment type
Diet only
Every time I experiment with any low carb recipes they end up in the bin :yuck:

My Ooopsie bread would make rather nice stepping stones for the garden
My Brie Puffs ended up as a pool of cheese on parchment
My Crunchie Peanut Butter muffin was like a doorstop
And as I'd not got any cheddar I added some Mozarella to a bowl of leftover Cauliflower and baked in the oven. Result was warm cauli with bits of chewing gum in it.

Just a hopeless case me :oops:
 
Oh dear @copey399 don't be so hard on yourself. Low carb cooking can be difficult, because often, you have to use new and unfamiliar ingredients and adapt recipes - and nope, they don't always work out.

Sometimes you just gotta persevere, but I have read about oopsies not being that great !
 
You aren't the only one. I've had the molten brie lake and impossible to remove from baking parchment oopsies. I ate the brie lake with a teaspoon! Waste not, want not.
 
So you ended up with one giant Brie Puff?

YUM!!!

I suppose the real question is do you give up at your first attempts, or learn from them, and make improvements the next time?
 
Chook said:
You aren't the only one. I've had the molten brie lake and impossible to remove from baking parchment oopsies. I ate the brie lake with a teaspoon! Waste not, want not.
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Sorry but that did make me chuckle - just glad I'm not the only one xx I decided I didn't like the taste of Brie anyway but thought it might magically transform into something I could eat if it was puffed but there was nothing puffed about it. I'm not a great cheese lover/eater anyway but do try new things.

I have a crustless quiche in the oven at the moment. Surely that's got to be OK. It turned out OK last time I made it but I didn't save the recipe I used so found another one. Fingers crossed.

I try to learn Bruneria but seem to lurch from one disaster to another.
 
I have made oopsie bread a few times and can't get it off the greaseproof paper either. I find a lot of baking using almond flour tastes the same but is often saved by frying it in butter and serving with blueberries and cream for breakfast :hungry:

Hope your crustless quiche works out @copey399 If at first you don't succeed...!
 
Mongolia said:
I have made oopsie bread a few times and can't get it off the greaseproof paper either. I find a lot of baking using almond flour tastes the same but is often saved by frying it in butter and serving with blueberries and cream for breakfast :hungry:

Hope your crustless quiche works out @copey399 If at first you don't succeed...!
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I think my Ooopsie was beyond redemption. Daft thing was, I sliced it up and put it in the freezer hoping for a miracle but when I took some out and tried it again it was just as awful. I do agree that the almond flour taste seems to take over and likewise things with ground flaxseed as the basis.

The crustless quiche was OK-ish. Just a cross between an omelette and scrambled egg which I could have made in less time than the 40 mins it took in the oven. For some reason it had all the "puff" that was missing from the Brie cubes and Ooopsie.
 
I'm a rubbish cook as well. When I was newly married my parents came over and I made a beautiful Victoria sponge cake, carried it proudly to the table and gave my father the knife. I thought he was joking when he said it couldn't cut it but no, it was as solid as a rock. It went in the bin. I also made a moussaka but didn't put the aubergines in as we didn't like them (never tried them before more like) of course the cheese sauce just sunk to the bottom and it looked like a plate of sick.

I have successfully made the crustless quiche with broccoli and mushrooms and it was lovely. I've made low carb cheesecake a couple of times now and low carb cookies (burnt one batch) So I keep my main meals to just meat and veg, can't go wrong with that.
 
Don't think I'd be brave enough to try and bake this! I'm not crazy about bread anyway so don't feel the need to find a low carb substitute. However I am missing pasta and rice! Going to have a go at making leek lasagne, courgette spaghetti and cauliflower rice.
 
jacqui-anne said:
Don't think I'd be brave enough to try and bake this! I'm not crazy about bread anyway so don't feel the need to find a low carb substitute. However I am missing pasta and rice! Going to have a go at making leek lasagne, courgette spaghetti and cauliflower rice.
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I LOVE cauliflower rice (roast cauliflower with a squeeze of lime in lush too:hungry:) and have it at least 4 times a week!
 
If it makes you feel any better @copey399 I have just tried to bake a chocolate crumble and left it in the oven too long (or at too high a temperature so it was pretty solid and a bit black on top but drowned it in some double cream and it tasted ok!!
 
I've just made the Fat Head Low Carb Pizza. Unfortunately I ran out of baking parchment so used foil instead. Could not have achieved a more perfect bond with a soldering iron!

I managed to rescue bits of the pizza crust and can see there is plenty of potential. Memo to self: go buy baking parchment!
 
I'm a college-trained ex-chef, but cooking is MrCeleriac's passion, as well as relaxation. He experiments as low carb has given him further challenges and he loves that. They don't always work, but unless you experiment, you don't learn.
 
Mongolia said:
If it makes you feel any better @copey399 I have just tried to bake a chocolate crumble and left it in the oven too long (or at too high a temperature so it was pretty solid and a bit black on top but drowned it in some double cream and it tasted ok!!
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Aww what a shame. At least you managed to eat some :D

FloraDora said:
I've just made the Fat Head Low Carb Pizza. Unfortunately I ran out of baking parchment so used foil instead. Could not have achieved a more perfect bond with a soldering iron!

I managed to rescue bits of the pizza crust and can see there is plenty of potential. Memo to self: go buy baking parchment!
Click to expand...

:D Chuckle time again - sorry but I thought I was the only one that had disasters. People haven't had the best results with baking parchment for the Oopsie bread so not sure if it would work better with pizza crust. I bought one of those silicone baking sheets but I swear I could taste it in the food. At least parchment won't give you a shock if it gets on your fillings (if you have any).

Celeriac said:
I'm a college-trained ex-chef, but cooking is MrCeleriac's passion, as well as relaxation. He experiments as low carb has given him further challenges and he loves that. They don't always work, but unless you experiment, you don't learn.
Click to expand...

I've told you before, you're just spoilt :D And I'm jealous.
 
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