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Posted on 5/8/23 at 1:25 pm to LSUBoo
quote:
I can cook a really good burger, but for some reason I suck at forming patties that really bind well. I usually end up with a few broken ones by the end.
I'd say burgers for me too. Not sure if it's patty size, meat mix, etc... Never really come out all that great. I do a lot of frozen patties from costco and they are all right but always bland.
Posted on 5/8/23 at 1:25 pm to LSUBoo
quote:
I can cook a really good burger, but for some reason I suck at forming patties that really bind well. I usually end up with a few broken ones by the end.
What are you doing? I make 8 oz ground chuck burgers. Form a thick patty with two hands. Works well 99% of the time.
Posted on 5/8/23 at 1:26 pm to L Boogie
Get a Zojirushi if you can afford it. I've got a few friends that have one and they say it's the best rice they've ever had.
Zojirushi Rice Cooker
Zojirushi Rice Cooker
Posted on 5/8/23 at 1:26 pm to L Boogie
quote:
Rice.
I screw it up every time, so now I just buy the boil-in-a-bag, but sometimes I even mess that up.
It comes out pretty decent in the microwave. 1 cup of rice and 2 cups of water. A pat of butter and a cap full of vinegar. 20 minutes at 70% power.
Posted on 5/8/23 at 1:30 pm to Saskwatch
One that for the longest time just annoyed the shite out of me was just cooking instructions on how hot to set your stove top for something. I'd watch videos on someone cooking something I wanted to try, they would say medium-high heat then i'd see them have it set at 6. Someone else would have the same directions and it would be like 8.5 on the dial. Just tell me the damn number to set the dial to and not just "medium/medium high" or "just get the pan really hot 
I've gotten past all that now, but when I was young and just trying to learn to cook, my god did that frustrate me to no end.
I've gotten past all that now, but when I was young and just trying to learn to cook, my god did that frustrate me to no end.
Posted on 5/8/23 at 1:46 pm to BigBinBR
Good post. For me, it's foods wrapped in bacon. The food is always cooked before the bacon is and I like bacon to be cooked through and crispy. I love bacon wrapped shrimp in a butter sauce, but the shrimp are done before the bacon is fully cooked. I've tried par cooking the bacon, but not gotten terribly good results. I've battered and fried the bacon wrapped shrimp and that has been the best result, though not my favorite preparation. Same with dates etc...
Posted on 5/8/23 at 1:55 pm to Gris Gris
I hate bacon wrapped things for that very reason. They mostly all just suck because either the bacon or the thing it is wrapped around just won't end up right. I'd just rather you cook them separately and serve the bacon as a topping or have the thing resting on the bacon to use as like its only little plate for a shrimp or something.
Posted on 5/8/23 at 2:12 pm to BigBinBR
Brown gravy from a roast. I've watched my mom make hers what seems like a million times. I can never ever get it anything like hers.
I just add more broth/red wine to the roast and call that gravy now.
I just add more broth/red wine to the roast and call that gravy now.
Posted on 5/8/23 at 2:44 pm to BigBinBR
Pancakes. Ten year olds can make pancakes. I cannot. They come out heavy and thick, and when I thin the batter it gets too thin. frick pancakes. So I make waffles at home and get my pancakes on the outside.
Posted on 5/8/23 at 2:47 pm to BottomlandBrew
quote:
Chicken breast. The only way I've been able to do them is by butterflying them. Every other technique ends in disaster for me.
You cooking by time or temp? when I started cooking by temp, it changed everything for me.
Posted on 5/8/23 at 2:51 pm to BigBinBR
fried chicken
Posted on 5/8/23 at 3:09 pm to Joshjrn
quote:
Get a rice cooker.
I still frick it up. It is ALWAYS gummy or undercooked.
No in between, ever. This post was edited on 5/8/23 at 3:11 pm
Posted on 5/8/23 at 3:20 pm to DrEdgeLSU
quote:
We went in the opposite direction.
Got a rice cooker when we got married and used it every time.
Then we realized how easy it is to cook rice on the stove, and we actually liked it better so now the rice cooker sits in a cabinet, probably wondering what it did wrong.
same here. People look at me like i'm a wizard b/c i'm able to make rice on the stove and it be perfect every time. I don't understand what's so difficult about it.
I put 2 cups water, 1 cup of dry rice. cover and bring to boil. the second i see steam coming from the lid, i turn it to low and let it sit there for about 10-20 minutes depending on how much i made, and it's done.
The reason i quit using the rice cooker is b/c it was constantly spitting water bubbles out of the lid and making a mess, and i'd sometimes get mushy rice. Don't have that issue with cooking on the stovetop.
Posted on 5/8/23 at 3:28 pm to TeddyPadillac
quote:
I put 2 cups water, 1 cup of dry rice. cover and bring to boil.
You don't boil the water first then add rice? I do and it comes out fine.
Posted on 5/8/23 at 3:34 pm to BigBinBR
quote:
For me it’s bacon. I cannot make good bacon for anything. I’ve tried pan frying, starting in a cold pan, oven method, etc. and it is either rubbery, limp, or overcooked.
get a griddle. I've cooked bacon on my Blackstone about a dozen times and its turned out damn near perfect every time. Not so much with a pan or in the oven.
I screw up other shite on the griddle, but I can cook some bacon.
Posted on 5/8/23 at 3:39 pm to BigBinBR
I'm not great with omelettes. Outside tends to get overcooked before the middle is ready... maybe because I add too much egg??
Also I would like to be able to nail fried chicken every time but it doesn't turn out that way for me. Best results I've had is using one of those old electric skillets. (Pan fried instead of deep fried.)
Also I would like to be able to nail fried chicken every time but it doesn't turn out that way for me. Best results I've had is using one of those old electric skillets. (Pan fried instead of deep fried.)
Posted on 5/8/23 at 3:52 pm to Saskwatch
quote:
You don't boil the water first then add rice? I do and it comes out fine.
no, but it takes like a minute to bring it to a boil.
I use hot water from the sink, and for the 30 seconds it takes for me to get hot water, i have the pot on the stove with nothing in it but a little oil on high, so when i pour the water into the pot finally it's almost boiling already.
Posted on 5/8/23 at 4:58 pm to BigBinBR
quote:
bacon
Try dusting with flour before cooking in the oven
Makes it crispy yet juicy
Posted on 5/8/23 at 5:01 pm to Saskwatch
quote:
I'd say burgers for me too. Not sure if it's patty size, meat mix, etc... Never really come out all that great.
Switch to smashburger method and it's hard to go wrong. Just make little balls of meat, smash on the griddle, season, flip and voila. No flareups, all burgers end up being the same thickness and full of flavor..
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