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What "simple" dish do you struggle with?
Posted on 7/20/14 at 9:17 am
Posted on 7/20/14 at 9:17 am
I consider myself to be an above average cook, but I'll be damned if I still haven't mastered the omlette. I can cook eggs beautifully any other way...but that damn crescent moon has me whipped
16
Posted on 7/20/14 at 9:19 am to GEAUXT
Until recently...rice.
fricking witchcraft!
fricking witchcraft!
Posted on 7/20/14 at 9:21 am to GEAUXT
I struggle with eggs too. Especially omelets, egg drop soup and poached eggs.
Posted on 7/20/14 at 9:23 am to GEAUXT
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. 
Posted on 7/20/14 at 9:24 am to CHEDBALLZ
Eggs. Non stick pan, lots of butter, shake, shake, shake.
Medium heat, don't over cook
Medium heat, don't over cook
Posted on 7/20/14 at 9:28 am to GEAUXT
I struggle with a good brown gravy. I can make a damn nice roux for a gumbo, but a plain brown gravy for rice and mashed potatoes is problematic for me.
Posted on 7/20/14 at 9:31 am to 4LSU2
quote:
I struggle with a good brown gravy. I can make a damn nice roux for a gumbo, but a plain brown gravy for rice and mashed potatoes is problematic for me
Ditto
Posted on 7/20/14 at 9:31 am to GEAUXT
I struggle with cooking things over high heat for a nice sear. Can't tell you how many burger patties I've burnt.
Posted on 7/20/14 at 9:34 am to 4LSU2
Fry whatever your serving and then pour off all but @ 1/3 cup of the oil, reserving the sediment, too. Over med heat, stir in 1/3 cup or a bit more of your seasoned flour from the frying. Whisk until smooth and peanut butter colored...just a minute or two. Cut the fire and slowly add between two and three cups of water or stock, stirring as you go. Taste, reseason as needed, and serve.
Posted on 7/20/14 at 9:39 am to GEAUXT
Fried egg for me. Also hamburgers.
Posted on 7/20/14 at 9:43 am to OTIS2
quote:
Fry whatever your serving and then pour off all but @ 1/3 cup of the oil, reserving the sediment, too. Over med heat, stir in 1/3 cup or a bit more of your seasoned flour from the frying. Whisk until smooth and peanut butter colored...just a minute or two. Cut the fire and slowly add between two and three cups of water or stock, stirring as you go. Taste, reseason as needed, and serve.
Bookmarked
Posted on 7/20/14 at 9:48 am to 4LSU2
If you need to reduce it, it'll thicken quickly. If it thickens too much, just whisk in a little more liquid and check for seasoning. Posted on 7/20/14 at 9:54 am to OTIS2
And if you don't have stock keep better than Bouillion base, water and a tablespoon of it.
You can thicken with a bit of corn starch and water slurry as well.
You can thicken with a bit of corn starch and water slurry as well.
Posted on 7/20/14 at 10:10 am to Martini
Yep. I use cornstarch slurry for my roast beast gravies.
Posted on 7/20/14 at 10:14 am to OTIS2
Rice
Posted on 7/20/14 at 10:21 am to fleaux
For a 1 1/2 cups white rice put 2 quarts of water to boil, add 1 TBS salt and 2 TBS oil. When your water comes to a boil add your rice and boil it for 18 minutes. Drain it in a fine mesh colander.
This post was edited on 7/20/14 at 10:24 am
Posted on 7/20/14 at 10:23 am to fleaux
Put any amount of rice in a boiler. Cover with water up to the first knuckle of your index finger above the rice. Place over med high heat , add a bit of salt, and over a low boil, reduce the liquid until you can't see the water. Usually takes 6 to 10 minutes. Cover, reduce heat to the lowest level possible, and time for twenty minutes. Fluff with a fork. Perfect rice every time.
Posted on 7/20/14 at 10:29 am to GEAUXT
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.
Posted on 7/20/14 at 10:30 am to OTIS2
I knew this was going to turn into a "well look here sonny, this is how you do it" thread.
Dude just wants to complain and commiserate. Let it be.
I struggle with patience.
Dude just wants to complain and commiserate. Let it be.
I struggle with patience.
Posted on 7/20/14 at 10:34 am to Winkface
I actually was just thinking "oh this thread could be really useful if we say what we struggle with and people who don't can offer tips up"
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