Loooooong time ago, neophyte cook trying to impress a beau, decided to deglaze a pan used to saute halibut steaks. I couldn’t find the dry vermouth and used scotch instead (figuring that they were close to the same color). Bleech, not a do-again.
Same timeframe, decided to make an angelfood cake while my mother was out. Separated 13 rggs and whipped (and whipped and whipped!) the whites in a plastic bowl. When my arm wore out, I figured they must be done. The resulting cake rose about 1 inch and had the texture of rubber. Our dog buried it.
Yep, same time but the third in the series - I decided to cook bacon. Yes, there was (another) beau involved … black iron skillet, 1 stick of butter, bacon on high heat. I left the kitchen. Smelling trouble, I returned to find a big fire already at the ceiling. Called the fire department but by the time they arrived, there was serious damage. The wood shake roof did not help. A lot of renovation was necessary.
That was it for me in the kitchen at home. I went to school in France and talked my way into a small restaurant kitchen, wanting to learn everything that I didn’t know. As you can imagine, with this history, I needed to learn just about everything.
Sure there have been stunning errors over the years, but this early trifecta launched a long and enjoyable food career.