I really shouldn't have done that!

[KimO]

Hope this is in the right place.

Given that we often share our successes, Though this was cooked in the kitchen, I know a lot of people stir fry outside on the grill. I thought I would share one of my unsuccessful dinners (disaster really) for lessons learned :-)! I am new to cooking in the kitchen so keep this in mind! this recipe was Lomo Saltado (Peruvian stir-fry). My first clue that it was beyond my level of expertise (1) was when it said to put the heat on high and wait until the oil was heavily smoking. (2) After putting the beef on, if working over a gas flame and aren't nervous about it catching on fire, allow the oil to briefly combust in big bursts. It did make suggestion to lower heat to keep it from catching it on fire, but, this should have given me pause :-(

Now, I have stir-fried all of 5 or 6 times, and though they were successful, nothing as serious as this. My mind should have been screaming "DON'T DO IT KIM!" Well, the kitchen filled with smoke and of course the alarms went off (glad to see they were working :-). We did eat the food. Ann ate ALL of hers and told friends it was fine (god I love her) as I shook my head no behind her back.

Sorry for the long-winded story. Moral is: if the recipe has a small step pushing your expertise a little, go for it, it's how we learn. If it gives you warnings in the back of your head, stay away from it!

Thanks for listening!
Kim

[Murdy]

I destroyed my first wok when I used an oil with too low of a flash point, it ignited, and I had flames roiling up to the ceiling. I had to put it out with a bag of sugar, which adhered to said wok, ruining it.

[jfmorris]

Yeah... that sounds like a fun experience!

I used to do blackened steak in a cast iron skillet on the stove. It was always rolling smoke when the meat hit the hot skillet. Even with a hood that exhausts outside, smoke alarms would go off and the top foot of the den and kitchen would be smoky. So I don't do that inside anymore, and take my steaks to the grill even in winter, or sear on lower heat than I did back in the day, if I just gotta do it inside...

[Alan Brice]

A couple of months ago my friend got a new cast iron skillet. He was all excited about pan frying a beautiful steak in his new blk C.I. skillet. I guess he knew nothing about mis en place.
On goes the skillet, up goes the heat. Now where did I put the vegetable oil.... Ok got it.
pour some into the screaming hot pan n instant flames to the kitchen ceiling. He was able to contain things but got a rude awakening concerning 1. cooking inside. 2. not using your brain. & 3. misen place.

[jfmorris]

Alan Brice Oops!

I know I can get that cast iron 700+ degrees on my gas cooktop if I let it preheat for 10 minutes. WAY hotter than your seasoning or your oil can tolerate...

Did he ruin the skillet, or has he now been educated?

[Alan Brice]

Never heard the rest of the story. If you bring it up it ruins his day. Guess he trashed it.

[HawkerXP]

I can't see any of the pictures....

[smokenoob]

Thanks Kim!
Reminds me of the first (and last) time I seared tuna in the house!

[Bad Hat BBQ]

Adventures in the Kitchen/Grill are not for feint Hearted!!

[synodog]

Igniting cooking oil is never fun, but it is fun to tell the story afterwards as long as nothing burned down.

[Attjack]

You should try it again soon. You have also inspired me to try it again. I've made it once and thought it was delicious. I must have done it on the griddle which is probably safer than the grill. Next time I'll definitely do it in a wok (outside). I found a picture.

[KimO]

Nice! now that's what I'm talkin' about! Looks a lot like what I was looking for. NOT what I got! hee hee. You even went with the french fries. Maybe the same recipe!

[Attjack]

Chances are I used this recipe: https://www.seriouseats.com/lomo-sal...d-french-fries

[KimO]

Attjack that's the one!

[mrichie1229]

KimO, I praise you for going beyond your boundaries. Live and learn.

I caught the oven on fire once because I overfilled a strawberry rhubarb pie (and did not have a pan underneath) and the filling bubbled over onto the heating element. Saved the pie but I used an ABC fire extinguisher to put out the fire. Doh!

[KimO]

Thank you all for your responses. I don't feel quite so bad for my adventure to know I am not the only one. And maybe I will continue to be a little brave in future with an eye toward safety. I do hope to conquer that dish one day (outside) when I am better seasoned!

Thanks for listening! Kim.

[KimO]

Also, more importantly, thank you all for your advice on things to watch out for and ideas to avoid mistakes in the future. I will heed them all as best I can!

[CaptainMike]

Your words painted a wonderful tapestry of smoke and fire! And that voice in the back of your head is your brain sorting out risk vs gain. I can't tell you how many times that little voice saved my a$$!