Some additional information regarding the tomato jam recipe I recently reviewed. I made another batch of jam this past Saturday and used yellow tomatoes (because I received a large quantity from friends). Although the jam tastes almost exactly like the original batch (I did lessen the sugar a bit), the color is VERY UNAPPETIZING. I won’t be sharing this batch with friends, but Jeff and I will use it at home.
Am I sorry I tried the experiment? Not at all – the only way you learn is to give things a try. Sometimes cooking is that way – and baking too for that matter….you often have to tweak recipes and adjust proportions to get just the result you desire. I’d be curious to know how many chefs and/or home cooks get it just right when they’re developing recipes. It’s great when things work out on the first try; but sometimes your “flops” will give birth to new ideas and better results than you could ever have imagined.
I believe it was Thomas Edison who said, “I have not failed. I’ve just found 10,000 ways that won’t work.”
What are some of your “successful flops” from the kitchen?