Hmmm...so many!
In my first cooking job the manager asked me to set out a case of frozen carmel rolls for the brunch. I'd never made them and didn't realize what he meant so I put the unopened case in the walk in.:lol: By morning they'd begun to rise into one huge roll!
I once made a batch of banana breads (also for a brunch) but got distracted and forgot to put sugar in them. Not inedible as I used some fruit but pretty bland, not at all what I wanted.
As a kid I had to change the oil in a fryer with a tip-up element; I forgot to turn off the heating element before doing so. Man, you've never seen so much smoke. Luckily there wasn't a fire.
About 20 years ago I was hauling about 6 five-gallon buckets of chili to a walk in...I had a bucket in each hand and attempted to use my foot to press a lid on one of them, with predictable result- my foot went right to the bottom of a pail of hot chili.:rolleyes:
Over the years I've pretty much made all the standard goofs- confusing salt with sugar, popping something in an oven set much to hot or much to low, forgetting to set a timer, turning off a time when I was busy but forgetting to check the food, tsp for TBSP, etc etc.
In my first cooking job the manager asked me to set out a case of frozen carmel rolls for the brunch. I'd never made them and didn't realize what he meant so I put the unopened case in the walk in.:lol: By morning they'd begun to rise into one huge roll!
I once made a batch of banana breads (also for a brunch) but got distracted and forgot to put sugar in them. Not inedible as I used some fruit but pretty bland, not at all what I wanted.
As a kid I had to change the oil in a fryer with a tip-up element; I forgot to turn off the heating element before doing so. Man, you've never seen so much smoke. Luckily there wasn't a fire.
About 20 years ago I was hauling about 6 five-gallon buckets of chili to a walk in...I had a bucket in each hand and attempted to use my foot to press a lid on one of them, with predictable result- my foot went right to the bottom of a pail of hot chili.:rolleyes:
Over the years I've pretty much made all the standard goofs- confusing salt with sugar, popping something in an oven set much to hot or much to low, forgetting to set a timer, turning off a time when I was busy but forgetting to check the food, tsp for TBSP, etc etc.
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
