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re: What's the one item of food that you struggle cooking?
Posted on 3/23/15 at 9:17 am to TIGRLEE
Posted on 3/23/15 at 9:17 am to TIGRLEE
Rice is easy if you have a heavy, smallish pot (2 qt saucepan w/tight fitting lid n heavy bottom is perfect for cooking 1 cup at a time). 1 part rice: 1.5 parts water, 1/4 tsp salt, bring rice & water to a boil, clap on the lid, reduce heat to as low as your stove will go. 20 minutes, fluff w/a fork, turn off heat and let it stand for 2-3 mins for max fluffiness.
I can't make decent caramel frosting...the cooked kind like your grammaw used to make. Every-damn-time I try it, it seizes up in the pot, or it hardens atop the cake in a big glob before it can be spread, etc.
I can't make decent caramel frosting...the cooked kind like your grammaw used to make. Every-damn-time I try it, it seizes up in the pot, or it hardens atop the cake in a big glob before it can be spread, etc.
0
Posted on 3/23/15 at 10:21 am to Will Cover
Good French bread. Have never made a loaf I truly liked.
Posted on 3/23/15 at 10:22 am to Will Cover
bark on my brisket
Posted on 3/23/15 at 10:27 am to Matisyeezy
quote:
My omelettes always taste great, but damn if they aren't ugly as sin. Generally a little lopsided. Oh well.
I'm not an omelet fan, probably because I don't make a good looking one either. I just call it scrambled eggs with whatever.
My answer is going to be eggs also... I can't poach an egg for shite. I just gave up and went back to frying them again.
Posted on 3/23/15 at 10:32 am to LoneStarTiger
Frying and egg. Haven't figured out the correct temp to get them going at yet. Every now and then I get it right but mostly I fail.
I can cook the shite out of omelets and scrambled eggs though. I like my omelets fluffy and I've perfected the method.
Oh and French Toast. I think I've tried a hundred times and only once did it come out similar to a restaurant.
I can cook the shite out of omelets and scrambled eggs though. I like my omelets fluffy and I've perfected the method.
Oh and French Toast. I think I've tried a hundred times and only once did it come out similar to a restaurant.
Posted on 3/23/15 at 10:37 am to LouisianaLady
quote:
Guessing when meat is done. All of my thermometers suck for one reason or another, and I hate trying to guess when chicken or something is done. Also hate cutting into it to check.
Get yourself a thermopop. I use mine all the time. It's one of my favorite kitchen tools. You'll kick yourself for not buying one sooner. LINK
You could also spring for the thermapen but the pop does just fine at a quarter of the price.
Posted on 3/23/15 at 10:43 am to Layabout
quote:
If you cook them long enough to get the thickness, the beans become unrecognizable, just like Blue Runner out of the can. I've gotten good results by cooking the beans just until tender then puréeing a cup of them and adding it back in.
I just mash some on the side of the pot. I do like my red beans thick.
Mine is grilling meet. I don't do it often, but I can't get the temperature right for the life of me.
Posted on 3/23/15 at 11:00 am to Scoobie205
quote:
I just mash some on the side of the pot. I do like my red beans thick
Also, you can use an immersion blender. Just take out 1 cup of the beans with juice, blend and return to pot.
I am notorious for under-cooking steaks. Once, I get past medium rare, I almost always burn it to medium-well/well done. So, I take it off early and serve. If someone wants it cooked more, I go finish it off.
Posted on 3/23/15 at 11:02 am to Will Cover
Poached eggs always look ugly as hell.
Posted on 3/23/15 at 11:02 am to GeauxTigers80
quote:
Homemade burgers are generally overcooked and use inferior ground beef.
I use the fattiest ground beef I can find. Cook em up in a skillet in their fat. I form them pretty loosely and they come out tender and moist and perfect.
Only thing I add to the ground meet is creole seasoning and Worcestershire.
Posted on 3/23/15 at 11:04 am to oldcharlie8
quote:This is a No No on this board, but just go to Uncle Bens rice. It wont be as good as the real deal, but it will save you from the complete disaster
jambalaya. I frick the rice up every time
Posted on 3/23/15 at 11:05 am to LSUTygerFan
Rice. Always come out too dry/not fluffy or really wet
In a rice cooker FYI
In a rice cooker FYI
Posted on 3/23/15 at 11:06 am to jimbeam
No lie, befriend a Japanese person. They will show you the light.
Posted on 3/23/15 at 11:06 am to Will Cover
I struggle with dishes that take a lot of time to cook, like big stews and whatnot
not because I can't really do them, just that I'm too impatient
I like quick meals
not because I can't really do them, just that I'm too impatient
I like quick meals
Posted on 3/23/15 at 11:09 am to TIGRLEE
(no message)
This post was edited on 9/28/22 at 10:01 am
Posted on 3/23/15 at 11:10 am to Papercutninja
I don't know what to tell you then.
I do it this way everytime and comes out right everytime.
I do it this way everytime and comes out right everytime.
Posted on 3/23/15 at 11:15 am to TIGRLEE
(no message)
This post was edited on 9/28/22 at 10:01 am
Posted on 3/23/15 at 11:20 am to Papercutninja
quote:
It's like the law of physics suspends in my kitchen.
I'm tellin' ya, you need a proper pot. Not too shallow/wide, but rather taller and narrower. Heavy bottom/sides, tight fitting lid. Like dis: LINK
A thin pot will not heat evenly (bottom & sides).
Posted on 3/23/15 at 11:21 am to LoneStarTiger
quote:
I'm not an omelet fan
I'm not much of a fan either. I like very runny scrambled eggs with herbs and cheese. Omelets are usually too cooked for my liking.
quote:
I can't poach an egg for shite.
I haven't tried because I'm scared I screw it up.
Posted on 3/23/15 at 11:28 am to LouisianaLady
RE: egg poaching, this is one job made better by a gadget. silicone egg poaching cups. boil some water in a pot, oil a silicone egg cup, put egg cup in boiling water for a bit, then slip in an egg. No more ugly/watery eggs. silicone egg cups
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