What "simple" dish do you struggle with?

Until recently...rice.

fricking witchcraft!

I wouldn't sweat it too much. Fashioning an omelet in the shape of a C would test the mettle of the most experienced omlet chefs out there. If I were you I would shoot for the half moon. Much easier.

I struggle with cooking things over high heat for a nice sear. Can't tell you how many burger patties I've burnt.

Jambalaya... the moisture mix is always too wet or too dry. Not sure if it is considered 'simple.' I really don't have any problems with simple dishes.

These days, everything. I made bad scrambled eggs on Friday and an underseasoned and bad tasting omelet yesterday. I bought rotisserie chicken for a salad and the chicken was completely tasteless. Not only have I lost my ability to cook, I can't even BUY good food.

softboiled eggs

Eggs for sure. I've gotten better at them but they never come out fluffy enough, even when I let the eggs sit at room temp for 30 minutes.

Don't fret, fellow omelet failures.

The omelet is often one of the weedout tests French chefs make their cooks do to gauge if they have the skills for a working kitchen.

We're not French chefs, so embrace your fancy scrambled eggs like the rest of us!

Longtime lurker; I registered for an account just for this question.

I'm pretty good in the kitchen. I can make perfectly cooked fish every time. I make omelets on the reg. Traditional style, too. Delicate little, pale yellow oval with a warm, curdy inside. I can whip up a perfect hollandaise, bearnaise, etc..., and I don't even have a double boiler. Rice is never a problem, not even risotto. I bake my own bread, render my own lard, roll my own pasta. I make great homemade ravioli with creamy sweet pumpkin and almond biscotti crumble filling.




I can't fry chicken.

It's embarrassing; I always screw it up. Oil is always either too hot or too cold, even though I measure and fry at exactly 350. I don't overcrowd the pan either. I always get a hard shell on the outside and it's undercooked on the inside. Whenever I lower the oil temp then it gets even worse. The only way I can do it somewhat OK is if I pre-steam the chicken and then only worry about the skin, but I want to be able to do it the old fashioned way.