Celery Perfume is easily made
If you follow The Joy of Cooking for borscht.
I ran into a recipe term that tripped me up: two 'ribs' of celery. I’d never heard that before. Standing in the produce aisle, I looked at those massive celery bunches and thought, “Well, ribs are bones, and that whole thing looks like a ribcage.” I grabbed a whole bundle—like 1.5 pounds of celery.
Back home, I chopped up all 12 stalks and dumped them in the pot. It seemed like a lot, but the recipe’s never let me down before.
An hour later, I lifted the lid and got smacked in the face by the most aggressive celery aroma ever. It was like someone set off a celery-scented air freshener in my kitchen.
I finally Googled it and learned a ‘rib’ is just a single stalk. I had put in six times the amount the recipe called for.
The stew was basically a celery explosion, but honestly, it was still edible. Not what I expected, but I learned my lesson. Next time, I’ll double-check the terminology before I turn my soup into a vegetable air freshener.
tl;dr: Used 12 stalks of celery instead of 2 because I didn’t know what a rib was.
Oops.
#CookingFails #KitchenDisaster #Cooking experience #Food
