To think that one wrong or misjudged ingredient can ruin a whole recipe?

[BenWillbondsPants]

Even a tiny one?

DH made a cottage pie last night, one of our family favourites. He always puts a tablespoon of Worcester sauce in (it was a big batch) but last night realised we'd run out so put soy sauce in instead as 'it's practically the same'. No. It's not. He even had to admit to himself that it tasted shit.

It reminded me when mil made me a tuna and tomato sarnie and I nearly gagged because she'd added a massive dollop of english mustard in the tuna.

I’d like the soy sauce. Maybe it wasn’t nasty just not exactly what you’re used to. But I find substitutions fun and they mostly work for me.

I like using soy sauce in a cottage pie... we’re all different!

Maybe you're right, it didn't taste like 'his' cottage pie. Even the DCs didn't like it. I think he may have put a hell of a lot in too!

Garlic salt sprinkled on top of spaghetti bolognese instead of Parmesan. Too poorly to remember what it was that’s supposed to go on top and garlic salt looked to be the right consistency and colour... grim.

YANBU. Fennel, I'm looking at you!

One milligram too much of rosewater and you’ve had it.

Ooo @MatildaTheCat I'm intrigued what you use rosewater for? A cake?

My mother once decided to go off piste and season a steak with cloves. Not a success...

I'm in that dilemma right now, currently slow cooking a butter chicken recipe- 2 of the ingredients I didn't have so I've substituted. Coconut milk- I've added cows milk 😶 and I didn't have any ginger.

Fingers crossed it goes ok lol

Being a good cook isn't about being able to follow a recipe, it's about being able to work out what will taste good and what won't work. And that comes from experience and having a few mistakes along the way.

DH is dyslexic. We’ve regularly had Indian with cinnamon and Greek with cumin!

I’ve subbed white wine vinegar for white wine before - it’s ok so long as you don’t use too much! I tend to just leave stuff out if I don’t have a suitable substitute.

Cloves are another major culprit. A pinch too much and you've had it

My brother once made bolognese sauce with a tin of plums instead of plum tomatoes. That was an, ermmm, unique taste. To be fair he was only 12 and my mum told us we all had to eat it anyway so as not to hurt his feelings.

Soy sauce should never go in none Asian food - DP similarly ruined pasta this way.

Mustard in tuna is amazing though

My mother once decided to go off piste and season a steak with cloves. Not a success...

This is my mother all over! Baked beans in a chicken curry, garam masala in cottage pie - you get the picture. She was a very good cook but when she had a brain fart we all paid and it never ended well!

My brother once made bolognese sauce with a tin of plums instead of plum tomatoes.

I've substituted a few ingredients in the past but if you have a love (and skill) of cooking you will know what's going to work and what's going to make the family cry.

Though I did once forget one ingredient from my shepherds pie (baked beans) and years later I still haven't heard the end of it. My then 7 yo who is now 12 STILL comes in the kitchen to check I have beans (read: takes the piss out of me) before I start my Shepherds pie because the no bean pie was truly dismal.

Jamie Oliver used cinnamon in his beef chilli, which I tried but uh I think I may have used a pinch too much!

I made lasagne last night and had no mushrooms. I put carrots instead - made it really sweet! Just not right.

A pinch too much asafoetida in a curry. Inedible and the house stank for days.

Misread 2tsp baking powder for 2tbsp - cake explosion in the oven, also inedible.