{"id":1308,"date":"2016-04-19T13:19:22","date_gmt":"2016-04-19T17:19:22","guid":{"rendered":"http:\/\/blog.thefoodstand.com\/?p=1308"},"modified":"2016-04-19T13:19:22","modified_gmt":"2016-04-19T17:19:22","slug":"experts-epic-food-fails-its-not-just-you","status":"publish","type":"post","link":"https:\/\/blog.thefoodstand.com\/2016\/04\/19\/experts-epic-food-fails-its-not-just-you\/","title":{"rendered":"EXPERTS’ EPIC FOOD FAILS\u2014IT’S NOT JUST YOU."},"content":{"rendered":"
\"Photo<\/a>

Photo @jfdouble<\/a><\/p><\/div>\n

One of our favorite Behind The Plate questions that we ask interviewees is “What was your biggest #foodfail?” We’re all human, and even the best chefs have\u00a0disastrous kitchen moments. Here are ten of our favorite answers.<\/em><\/h4>\n
    \n
  1. Audrey Snowe (@unconventionalbaker<\/a>)\u00a0–\u00a0Broccoli cheesecake. Worst idea ever! Don\u2019t judge! I try lots of crazy things\u2014sky is the limit\u2014and I often land on winners that become \u201ccult classics\u201d on the web. But this one was clearly out of range. When I made it at first it was absolutely delicious\u2014tasted nothing like broccoli at all (in case you\u2019re wondering). Just a beautiful pale green cheesecake. I left it in the freezer for a week amidst all my other frozen cakes, and when I re-tasted it later it tasted absolutely horrible. Like broccoli gone horribly wrong with sugar and roses on top.<\/li>\n
  2. Noni Vaughn-Pollard (@darkchocolatepeanutbutter<\/a>)\u00a0– Homemade injera, never again.<\/li>\n
  3. Emily Summerlin (@etsummer<\/a>) – Ridiculously enough I’ve done this more than once. I make a smoothie and upon the first sip realize that I didn’t rinse the soap out of the blender well enough beforehand. No thanks to soapy smoothies.<\/li>\n
  4. Jessica Sennett (@cheesegrotto<\/a>) – My biggest #foodfail was a persimmon tart. This was before I knew how to pick persimmons that wouldn’t be cloying and drying in the mouth. (If you have tasted an underripe persimmon, you know what I mean.) I tried to cook the tart anyway, and it really wasn’t edible.<\/li>\n
  5. Emily Van Raay (@modelsforwellness<\/a>)\u00a0– I have food fails all the time. I’m not an expert in the kitchen but I love making new dishes and tend to bite off far more than I can chew\u2026 Roasting acorn squash is something that I can NEVER seem to get right! I end up leaving it in for far too long or taking it out way too early and can never get it off the skin. It’s probably one of the easiest things to make. Help!<\/li>\n
  6. Matthew Kenney – One of the first times I served raw cuisine to a group I spent a lot of time preparing our zucchini lasagna in sheet pans ahead of time. I had never served this at a large event before, and the extra moisture turned the lasagna to mush. I had to serve a group of my peers this horrible dish and was mortified. I never plated this in advance again!<\/li>\n
  7. Jill de Jong – Cauliflower crust pizza. It drove me crazy; I was trying so many different things but I have not been able to master it and have given up!<\/li>\n
  8. Palak Patel (@palaknyc<\/a>)\u00a0–\u00a0Generally baking. But my biggest fool fail happened in Paris while I was attempting to make meringues for a French-Indian pop-up dinner. Meringues have a reputation for being easy to make, but that night things got surprisingly complicated for a dish containing just two ingredients! I calculated the conversions incorrectly, plus using a French oven made my meringues lifeless and flat. Needless to say, I proceeded to crumble them and presented the dessert as \u201cdeconstructed\u201d.<\/li>\n
  9. Margaret Gifford (@MargaretG<\/a>)\u00a0– My biggest food fail was the split pea soup I tried to prepare for my stepdad’s birthday. I didn’t know you had to soak the peas.<\/li>\n
  10. Jennifer Emilson (@JenniferEmilson<\/a>)\u00a0– I made fish tacos. The tortillas were made with amaranth flour. They were thick, chewy, not a texture my hubby liked at all. And I didn’t marinate the cabbage long enough. All in all, too raw a meal. He said they didn’t deserve to be called fish tacos!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    One of our favorite Behind The Plate questions that we ask interviewees is “What was your biggest #foodfail?” We’re all human, and even the best chefs have\u00a0disastrous kitchen moments. Here are ten of our favorite answers. Audrey Snowe (@unconventionalbaker)\u00a0–\u00a0Broccoli cheesecake. Worst idea ever! Don\u2019t judge! I try lots of crazy things\u2014sky is the limit\u2014and I often land on winners that become \u201ccult classics\u201d on the web. But this one was clearly out of range. When I made it at first it was absolutely delicious\u2014tasted nothing like broccoli at all (in case you\u2019re wondering). Just a beautiful pale green cheesecake. I left it in the freezer for a week amidst all my other frozen cakes, and when I re-tasted it later it tasted absolutely horrible. Like broccoli gone horribly wrong with sugar and roses on top. Noni Vaughn-Pollard (@darkchocolatepeanutbutter)\u00a0– Homemade injera, never again. Emily Summerlin (@etsummer) – Ridiculously enough I’ve done this more than once. I make a smoothie and upon the first sip realize that I didn’t rinse the soap out of the blender well enough beforehand. No thanks to soapy smoothies. Jessica Sennett (@cheesegrotto) – My biggest #foodfail was a persimmon tart. This was before I knew how to […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[47,53],"tags":[90,76],"_links":{"self":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/1308"}],"collection":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/comments?post=1308"}],"version-history":[{"count":22,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/1308\/revisions"}],"predecessor-version":[{"id":1402,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/1308\/revisions\/1402"}],"wp:attachment":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/media?parent=1308"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/categories?post=1308"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/tags?post=1308"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}