I'm not known for my culinary skills, but I do know my way around the kitchen, and I usually don't burn anything. That being said, I was quite a bit surprised when my first batch of potstickers turned out to literally stick to the pan I was frying them in. I’ve watched my parents cooking them back at home, and they never clung for dear life to the bottom of the pan. I added enough water, I used enough oil, and I was watching over them the entire time. I was frustrated.
My friend whose pan I borrowed then added that her pan wasn’t nonstick. Ah, that was a big problem. I then sought to borrow one from student housing. After going through the same process with a second batch, borrowing a glass lid, adding more oil than necessary and standing next to the stove for the entire half hour, I was impressed. The potstickers were cooked thoroughly, slid off the pan easily, and the bottoms were fried to a perfect golden-brown.
These beat those of my parents’ and even my brother’s; never had I eaten potstickers with as much crunch as that second batch. Of course, I added more oil in fear that they would stick to the bottom of the pan again, but they certainly tasted better that way.
I was glad I learned from just one trial. Sometimes, it has nothing to do with the artist. You may be using the wrong utensils. Other times, you need to use different ingredients or adjust your recipe. But every time you have fallen short of expectations, you should always get up and consider what went wrong.
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