From school and the office to relationships and even the kitchen, we all make mistakes. Some of them, however, are a tad more embarrassing than others. Like not realizing that coriander and cilantro are the same thing and then not being able to find what you need in the supermarket after you move to another country, like what happened to redditor u\/annamagda. Or being me and honestly not understanding how onions, shallots, scallions, and spring onions are any different from one another.<\/p>\n

Redditor u\/annamagda asked <\/a>the people browsing r\/Cooking to make them feel better after their coriander\/cilantro fiasco and share their very own food mix-ups and cooking mistakes. It\u2019s honestly a lot of fun reading what these redditors shared, and we\u2019ve collected the very best responses for you, dear Pandas. Don\u2019t forget to upvote your fave answers and if you\u2019d like to spill the tea about your own supermarket and kitchen sins and blunders, Gordon Ramsay will take your confession in the comment section.<\/p>\n

I spoke about (im)perfection in the kitchen and making food-related mistakes with well-known pie artist<\/a>, food expert, and author Jessica Leigh Clark-Bojin<\/a>. She urged everyone to embrace mistakes because \u201cthey are the best teachers!\u201d Scroll down for Bored Panda\u2019s<\/strong> interview with her about developing a growth-oriented mindset and shedding our fears of making blunders.<\/p>\n

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$\"People$ When I first moved out and started cooking I decided to get fancy and make a lasagna. The sauce called for 3 cloves of garlic. It was so cheap compared to everything else I assumed it meant 3 heads of garlic. That lasagna was intense.<\/span> <\/p>\n
vinsanity820 <\/a> , <\/span> Matthew Pilachowski <\/a> <\/span> Report <\/span> <\/p>\n<\/p><\/div>\n
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$\"People$ One of the funniest memories I have is of grocery shopping with my college roommate. We were waiting in line at the deli counter and behind us was a sign for cheese from the Isle of Man. My roommate, fully serious, scoffed and said, \u201cwe can\u2019t even have cheese anymore? That\u2019s gotta be gendered now too?\u201d Through my tears, I explained that the Isle of Man is an actual place off the coast of England, at which point she whispered, \u201cnever tell anyone about this.\u201d I promptly told everyone I knew.<\/span> <\/p>\n
femmilybronte <\/a> , <\/span> iomcreamery <\/a> <\/span> Report <\/span> <\/p>\n<\/p><\/div>\n
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$\"People$ Moved to the UK from the US a little over a year ago. We looked around the store for whipped cream for like 20 minutes before asking for help. Apparently, they call it squirty cream here. Sorry. But I’m not calling it “squirty cream”.<\/span> <\/p>\n
TheSpaceship <\/a> , <\/span> Nikky <\/a> <\/span> Report <\/span> <\/p>\n<\/p><\/div>\n
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According to pie artist and food expert Jessica, we ought to think of mistakes as small opportunities to get better. However, in order for this to happen, we actually have to be able to learn from them.<\/p>\n
\u201cWe want to make sure we learn and grow from our mistakes, or they can quickly lead to frustration,\u201d she warned Bored Panda, stating that there are, generally, two types of mistakes\u2014good and bad\u2014when it comes to everything related to the kitchen.<\/p>\n
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$\"People$ This reminds me of the first time I made Lasagna. This was before the internet and I was a teenager. I was working with a poorly translated recipe from a magazine in South Asia. The recipe called for 2 tablespoons of red chili powder for the meat sauce. That would be paprika I know now. I only knew of our red chili powder. I used 2 tablespoons of our Indian red chili powder and I kept that up for many more tries to come. It was the first-ever \u201cItalian\u201d recipe for my family and friends, made for fancy occasions only because of how difficult it was to procure the cheese. Everyone ate it with gusto, wiping tears pouring down their face, and commenting on how strangely the heat of the chili complemented the \u201ccoolness\u201d of cheese in the dish and that Italians were oh so intelligent for that.<\/span> <\/p>\n
allamadehshat <\/a> , <\/span> Volodymyr Hryshchenko <\/a> <\/span> Report <\/span> <\/p>\n<\/p><\/div>\n
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$\"People$ My parents met and married in the States. My dad is from Scotland. They moved to Scotland shortly after getting married, because my dad had been on scholarship and part of the terms was that he had to work for the Church of Scotland for a few years, so off they went.<\/span><\/p>\n
My mother had wanted to bake something with coconut. She couldn\u2019t find it on her own. She asked my dad. My dad told her that you could not buy coconut in Scotland. It just wasn\u2019t something you could get. My mother, in her na\u00efvet\u00e9, said to the women at a church group that it was too bad she couldn\u2019t buy coconut in Scotland. Needless to say, the women were quick to tell her that wasn\u2019t true and where she could get it.<\/p>\n
My mother went home and tore a strip off my father because he knew full well you could, he just wanted to see how long he could keep it going. They\u2019ll be married 46 years in June. I\u2019m honestly surprised my father lived to their first. It still comes up. <\/p>\n
canbritam <\/a> , <\/span> Louis Hansel <\/a> <\/span> Report <\/span> <\/p>\n<\/p><\/div>\n
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\u201cGood mistakes are the ones that come from intentionally trying something new, just to see what will happen. Bad mistakes are ones born of haste or ones that compromise safety,\u201d the expert explained to me that the intention behind the mistakes that we make matters a whole bunch.<\/p>\n
For instance, mistakes born from experimenting with ingredients, recipes, and styles of cooking are generally positive experiences because we can quickly improve our skills as we iron out any errors that we make. However, mistakes made from carelessness aren\u2019t all that positive and we need to be aware that they can happen so that we don\u2019t repeat them.<\/p>\n
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$\"People$ I just learned three years ago that paprika is just dried ground-up red bell peppers. I’m 44. I felt like the world had betrayed me.<\/span> <\/p>\n
duffs007 <\/a> , <\/span> Vitolda Klein <\/a> <\/span> Report <\/span> <\/p>\n<\/p><\/div>\n
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$\"People$ I’ve lived for about 7-8 years in Germany broken up over 20 years, but from the US. I try to do most of my shopping in the local grocery stores as opposed to the American store. One thing I never buy in the American store was cheese (except sharp cheddar). But I kept thinking how odd it was that the German stores didn’t carry Swiss cheese, considering Germany borders Switzerland. Any time I had a recipe that needed it, I’d sub in edamer or emmentaler or titilser or gouda or whatever. It wasn’t until like this past fall, after living here and shopping here for years, that I put it together that the Swiss probably don’t call it Swiss cheese. I don’t exactly know which of the 18,000 varieties of cheese my store carries is what I know as Swiss, but they’re all good.<\/span> <\/p>\n
Mama_cheese <\/a> , <\/span> LID <\/a> <\/span> Report <\/span> <\/p>\n<\/p><\/div>\n
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$\"People$ Not so much a mix-up,<\/span><\/p>\n
But when I first ate asparagus it was the same day I had quit smoking cigarettes. I’m the lucky individual whose pee smells after eating asparagus and can also smell it. I swear to god I thought I was either dying or that stopping smoking had some adverse effect on my pee. It’s only when I googled “why does my pee smell…” and googles auto-complete added “after eating asparagus” so I put two and two together and breathed a sigh of relief <\/p>\n
_Permanent_Marker_ <\/a> , <\/span> Visual Stories || Micheile <\/a> <\/span> Report <\/span> <\/p>\n<\/p><\/div>\n
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According to Jessica, some mistakes that we can definitely classify as \u2018bad\u2019 include things like not reading all the way through the recipe before you start cooking or not having a proper BC fire extinguisher \u201chandy in the kitchen\u201d in case you need it.<\/p>\n
In the food expert\u2019s opinion, a lot of silly mistakes get made because we\u2019re not attentive enough. \u201cTo ensure that you have only the \u2018good\u2019 type of mistakes and fails, I recommend making your recipes \u2018as is\u2019 the first time so you get a feel for what the chef\u2019s intended outcome is before you start tinkering with your own spin and substitutions,\u201d she told me that anyone who is a cooking beginner and isn\u2019t feeling overly confident should follow the rules without making major changes.<\/p>\n
Though, this includes knowing the alternate names of food items, too. A simple Google search can help, even if we think we already know what an ingredient is or isn\u2019t.<\/p>\n
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$\"People$ At 38, I learned that pickles are cucumbers. My wife\u2019s still laughing years later. I feel the pain!<\/span> <\/p>\n
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$\"People$ All my life i thought that curry is a spice on it\u2018s own but in reality curry is just a mix of many spices<\/span> <\/p>\n
nobrahh <\/a> , <\/span> mana5280 <\/a> <\/span> Report <\/span> <\/p>\n<\/p><\/div>\n
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$\"People$ When I started cooking and following recipes, a lot of recipes required scallions. I kept going to the store looking for scallions but they would never have them in stock. They only had green onions. I kept thinking \u201coh well, I guess I will just use green onions. And once they have scallions in stock, my dinner will be way better\u201d<\/span> <\/p>\n
wrightsound <\/a> , <\/span> Christopher Previte <\/a> <\/span> Report <\/span> <\/p>\n<\/p><\/div>\n
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Jessica added that, in the kitchen, we should always work \u2018mis en place,\u2019 \u201cthat is, have all of your ingredients and supplies measured out and ready to go before you get started,\u201d so that fewer blunders happen. And you can then focus on the pleasure that is cooking, whether the recipe has coriander\/cilantro or not!\u00a0<\/p>\n
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I was making a cake at school that called for cream of tartar… I used tartar sauce.. fishy kinda cake it was.<\/span> <\/p>\n
reddit <\/a> <\/span> Report <\/span> <\/p>\n<\/p><\/div>\n
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I once grabbed cayenne instead of the little jar of “cake spice” (it’s a mix of cinnamon & cloves & anise & nutmeg, etc) when making an apple cake. I realized the mistake before mixing it in and was able to scrape most of it out, but there was a distinct bite to that cake! We referred to it as the “apple oops cake” and have occasionally added a dash of cayenne to cakes since.<\/span> <\/p>\n
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$\"People$ I kept hearing Americans talk about “arugula” and I just assumed it was something that only grew in North America.<\/span><\/p>\n
It’s just rocket. <\/p>\n
Tomgar <\/a> , <\/span> sheri silver <\/a> <\/span> Report <\/span> <\/p>\n<\/p><\/div>\n
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$\"People$ Laurel leaf = Bay leaf. The same laurel you see in wreaths and made into head crowns. Also the same as in the phrase “rest your laurels” as well as the term “poet laureate.”<\/span> <\/p>\n
HanniballRun <\/a> , <\/span> Tetiana Bykovets <\/a> <\/span> Report <\/span> <\/p>\n<\/p><\/div>\n
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Bicarbonate soda\/baking soda\/baking powder always have me double-checking a recipe before I add them in<\/span> <\/p>\n
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$\"People$ From watching American Masterchef I\u2019ve also found out that aubergine, courgette, and swede are called eggplant, zucchini, and rutabaga. Apparently UK English uses the French wording, but the US is more likely to use Spanish or Italian.<\/span> <\/p>\n
Dydey <\/a> , <\/span> Melanie Andersen <\/a> <\/span> Report <\/span> <\/p>\n<\/p><\/div>\n
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$\"People$ As a Brit, I love blackcurrant squash (for those that don\u2019t know, it\u2019s a type of juice that you add water too and it\u2019s delicious). Imagine my surprise in America when I asked a Walmart worker for help finding it and she took me to the root vegetables<\/span> <\/p>\n
BelleButch <\/a> , <\/span> sainsburys <\/a> <\/span> Report <\/span> <\/p>\n<\/p><\/div>\n
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$\"People$ I went to live in the US and went to a restaurant in night 1. I had to ask the waitress where the “main courses” were in the menu. I had no idea that Americans use the term “entree” and had to google the reasoning how you can have a plate of food before your entrance dish.<\/span> <\/p>\n
muffinmallow <\/a> , <\/span> Leaky Cauldron Entree Menu <\/a> <\/span> Report <\/span> <\/p>\n<\/p><\/div>\n
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Way late to the party, but when I lived in Belgium, I got really into hot chocolate\u2014like melting bars of chocolate in milk, kind of hot chocolate. However, the colors of the milk caps were different than the ones I\u2019d normally buy at home in the States. I was blown away by how good the milk tasted by itself and it was even better with chocolate bars melted into it…..and then realized I wasn\u2019t buying 2% milk, but rather full fat. I was essentially melting bars of chocolate in cream and couldn\u2019t figure out why I was gaining so much weight.<\/span> <\/p>\n
kristianmae <\/a> <\/span> Report <\/span> <\/p>\n<\/p><\/div>\n
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$\"People$ Reminds me of my search for zucchini. Moved to a new town, wanted to buy some at the local mart. Far as I could tell, no zucchini. Took a good long while before I learned that the oddly zucchini-like thing labeled “Italian squash” was, indeed, zucchini. I facepalmed so hard at that.<\/span> <\/p>\n
QuentynStark <\/a> , <\/span> Igor Osinchuk <\/a> <\/span> Report <\/span> <\/p>\n<\/p><\/div>\n
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It’s a different sort of conundrum, but using Ceylon Cinnamon as opposed to the much more common (in the US anyway) Cassia or Saigon Cinnamon confused me for awhile.<\/span><\/p>\n
I eventually learned the difference, and I do prefer Ceylon Cinnamon – which is more tightly curled and far more brittle.<\/p>\n
So a ‘stick’ of Ceylon Cinnamon will have layers you can see where it’s been wrapped around itself to dry, and Cassia Cinnamon is much harder and usually just has a single ‘layer’ in the stick.<\/p>\n
Ceylon you can crumble in your hand, Cassia you have to grate or whatnot. <\/p>\n
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I just learned a few weeks ago that green, yellow, and orange bell peppers are all just red bell peppers at different stages of ripeness when harvested.<\/span> <\/p>\n
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Note: this post originally had 56 images. It\u2019s been shortened to the top 30 images based on user votes.<\/p>\n<\/p><\/div><\/div>\n
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