Have you ever had the experience of cooking on the stove and then went to add seasonings, and the WHOLE contai

Question

This has happened with garlic while making spaghetti sauce

The entire can of red pepper in chili

Very spicy and very hard to rescue to. You just hope you can scoop most of it out in a hurry

Answer 1

I had a garlic cotainer that had a top that was different than all the others. I ended up dumping it in my spaghetti sauce yup--the whole thing. I have always been a terrible candy cook, I was very attentive and at the stove forever making carmels, just as they reached the right stage--bam the brand new candy thermometer broke and dumped all of the mercury in the carmels--last time I ever made carmels to dump in the trash.

Answer 2

Oh, yes,
and getting a whole container
of black pepper
out of Large Lima Beans
is so much fun.
Scrap & scoop out every thing that you can,
then take a large potato,
wash it really well,
cut it in half
and drop it into whatever you are cooking.
The potato will absorb the extra spice,
salt, pepper, etc.
I leave the potato in
until right before
I get ready to serve the food.
I take out the potato,
pitch it in the disposal
and my sauce
or whatever has been rescued.

Answer 3

For anything that is leafy or in just one pile, I carry the pot to the sink and blow HARD on the spice. It makes a mess, but it usually works enough that it becomes unnoticeable when it finally finishes cooking. And for a two minute clean-up, it's worth it!

The only exception to this is salt. The crystals don't lend themselves to being blown anywhere because they are heavier. So the quick scoop is paramount...even if you lose a good cup of whatever it is, it is better than leaving the dish unedible!

You could try placing your index finger partially over the shaker top before you start shaking. We have a really dicey cover on one of the bottles that is loose enough to come off (hot ground red pepper), so we have learned to do this with that one in particular. I find it is just second nature with most of the containers now.

Answer 4

My Mom was an Executive Chef and believe me, if anything like that had ever happened to me, I would have heard about it for years and years.

She taught me the proper way to do all seasoning and I had better get it right. Therefore, I had to pay very close attention when I cooked. This has carried over even unto this very day. However, I use quite a bit of the fresh herbs and spices, so I don't overdo it and it's a lot harder to over-season when doing it this way.

Answer 5

Yes, it's happened to me. Some of the spices have the lid with the holes and others just a big wide open top. I knocked over the garlic last night and the whole kitchen smelled like it. Once I also used chili powder, thinking it was cinnamon-it's just not the same flavor at all! lol

Answer 6

Oh, yes. I had almost the whole container of nutmeg fall into a single custard. That was just one of many cooking adventures I have had over the years. Nutmeg now is anywhere from $22 to $45 dollars per pound, like many other spices.

Answer 7

I dumped nearly a 1/2 a container of Cinnamon in to my rice pudding base. I scooped and scooped. It came out ok.

Answer 8

Many a time believe me. And then your are in there trying to rescue a perfectly cooked meal.

Down to Makkers

Answer 9

I always sprinkle them in my hand and rub them first, not the hot red peppers. It brings out more of the flavor and prevents the accident.

Answer 10

yes,i had one of those grinder type seasonings and i was trying to use it and grind me up some sea salt,well it broke off and the whole bottle of crunchy sea salt rocks fell in my hungarian goulash.it was awful.i tried scooping it out but i couldnt get much out.when every one sat down to eat,i heard every one crunchying away.i was so embarresed.no one asked for seconds