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That time I burned 40 pounds of onions at a catering gig in Portland

I was working a private event in Portland last fall and got distracted helping the prep cook with a broken robot coupe... left a full tilt skillet of onions on medium heat for way too long. Caramelized them into a black sticky mess that smelled like regret for three days. Has anyone else had a kitchen disaster that completely changed how you handle your mise en place timing?

2 comments

2 Comments

jordan46410d ago

Started a timer every time I walk away from a hot pan after I left a stockpot on high and came back to find the bottom had turned into a charcoal disc. Took a whole day to scrub that thing clean.

nancyd859d ago

Maybe try the baking soda and aluminum foil trick next time. You just put a layer of baking soda in the pan, add a little water, and then scrunch up some foil to scrub with. It saved me on a pot that had burned sugar welded to the bottom. Also, I started keeping a box of those disposable aluminum sheet pans around for high heat stuff. If it gets wrecked, just toss it and grab another one.