I thought it was enough to put my cedar plank over aluminum foil and the burners to the lowest setting… luckily, I had the temperature probe in the salmon, so I noticed the flare up right away and it came out not much darker than in the picture.

Hey !food, wanna share a kitchen disaster in the comments?

  • Natori@beehaw.orgEnglish
    2·
    1 year ago

    I had a big pink salt block, and I’d heard you could use salt blocks directly on heat to cook. Warmed it up, got really excited… Found out that the salt block has to be particularly selected and tested or it will explode along fault lines, loudly and dangerously all over your kitchen.

    For cedar planks you wanna soak them in water for a few hours first my friend

    • Remy Rose@lemmy.oneEnglish
      1·
      1 year ago

      Thank you so much for preventing me from doing the same thing someday, because I own such a block and am an idiot

  • jennifilm@beehaw.orgEnglish
    1·
    1 year ago

    A lil while ago I was making some sweet soy eggplant, something I’ve made heaps of times, and somehow wasn’t thinking and totally flipped the proportions of the soy sauce and the honey. So salty it was pretty much inedible - my partner very graciously still ate it with a copious amount of kewpie.

  • groucho@lemmy.sdf.orgEnglish
    1·
    1 year ago

    I’ve set the gas grill on fire three times now. Once was because I had the dumb idea to put wood chips in a smoker box while I was doing high heat stuff. I pulled the (metal) box off the grill wearing a pair of welding gloves and realized that they only gave me about 3s of protection. Ended up with a cool burn on my finger and steaks that looked like footballs. The other two times were because I said “I’ll clean the grill out after this cook.”

    So far I’ve set the Kamado on fire zero times.