Sometimes, the mistakes made when you’re young stick with you.
As a child, I generally didn’t eat pudding in plastic cups nor did I use instant pudding mixes that came together in five minutes flat. Instead, I cooked my pudding. I’d grab a wood spoon — always wood — out of the utensil drawer, climb onto a stepping stool and stand in front of the stove, stirring the mixture until it thickened into dessert. Then, I’d pour the pudding into cups or bowls and refrigerate, uncovered, which meant a thin “skin” would form on the top.
Now, if you read any “make from scratch” pudding recipe, it says to place parchment paper or plastic wrap on the surface of the pudd so a skin won’t form. Not doing so is a culinary blunder. But to me, the skin was the best part!
I also love the fudge that came from a maternal mistake. When I follow most modern recipes, the fudge turns out soft and smooth, which is fine (I guess). However, my mother wasn’t the best of cooks and apparently, she beat the mixture too long. After pouring it into the tin, she’d also (gasp) refrigerate the fudge instead of letting it cool at room temperature.
So growing up, fudge was always served in solid chunks or shards, cold, rich and just a bit gritty. And I loved it.
Do you ever feel nostalgia for the cooking errors of your youth?
