It’s something no-one likes to admit to. When you follow the recipe and… you fail.
I was looking forward to some nice tangerine and lime marmalade and, instead, I have lime/tangerine soup. Or maybe a marinade or glaze… but not something you can spread on toast, or crumpets, or whatever. I even tried opening up the jars, reheating the contents, adding liquid pectin to the soup… and it’s still soupy.
Failure is something even the best cook in the world will face, and I am far from being the best. How you recover from it marks out the difference between being competent and being good – can you honestly tell me that the first crème brulée was meant to look like that?!? No, some clever chef decided to call it “burnt cream” and make a feature out of their culinary fail.
In the mean time, I have 5.5 pints of tangerine lime soup. Maybe I will make a marmalade tart and call it “tarte au marmalade” or some other clever name!