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1
Posted on 7/21/14 at 7:49 am to ladytiger118
Air is the key to fluffy eggs. Wisk like a mofo until you see air bubbles all throughout.
This post was edited on 7/21/14 at 8:01 am
Posted on 7/21/14 at 8:05 am to GEAUXT
quote:
omlette
+1. I always end up with a tasty plate of scrambled eggs and other ingredients though, so it's not a total loss.
Posted on 7/21/14 at 8:06 am to GEAUXT
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!
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!
Posted on 7/21/14 at 8:18 am to GEAUXT
Steaks. I can never seem to get them quite right.
I have the seasonings down now, but I never seem to have my timings quite right. They always end up too rare or too well done. It doesn't help that I'm generally using cheap cuts of meat because I can't afford the good stuff.
I have the seasonings down now, but I never seem to have my timings quite right. They always end up too rare or too well done. It doesn't help that I'm generally using cheap cuts of meat because I can't afford the good stuff.
Posted on 7/21/14 at 8:27 am to kingbob
Stir-fry. Everybody always says how easy it is, and I even follow recipes exactly but for some reason it just tastes like nothing. I put alot of shite in there too.
Posted on 7/21/14 at 8:31 am to LouisianaLady
quote:
I struggle with cooking things over high heat for a nice sear.
I also struggle with this, mostly with fish. I've been working on it ALOT lately, trying new oils and different pans. I think I've finally got it down, but don't want to jinx it until I can consistently prepare a perfectly seared fish.
Posted on 7/21/14 at 8:31 am to GeauxPack81
quote:
Stir-fry. Everybody always says how easy it is, and I even follow recipes exactly but for some reason it just tastes like nothing. I put alot of shite in there too.
People keep telling you how good it is because they love salt. The only flavor they're tasting is the salt in the soy sauce. I'm not a big stir fry guy unless there's a really great sauce to put on it that's not just pure sodium.
Posted on 7/21/14 at 8:41 am to Motorboat
quote:
I also struggle with this, mostly with fish. I've been working on it ALOT lately, trying new oils and different pans. I think I've finally got it down, but don't want to jinx it until I can consistently prepare a perfectly seared fish.
Biggest problem is with the cast iron. I find that it's so easy to burn stuff in it. I'm getting better as well, but it's definitely something considered "easy" that I still get nervous about.
quote:
Stir-fry. Everybody always says how easy it is, and I even follow recipes exactly but for some reason it just tastes like nothing. I put alot of shite in there too.
When people have ever made stir fry for me at home, I've never liked it. They usually use nonstick skillets. I've been considering getting a wok and seeing how well I can do. I have basically the whole Asian market in my pantry, but I just can't get it like the restaurants.
Generally just tastes like veggies and noodles cooked in a saute pan
Posted on 7/21/14 at 9:23 am to LouisianaLady
quote:
Biggest problem is with the cast iron. I find that it's so easy to burn stuff in it.
I like the cast iron for meats such as steaks and pork chops. I'm moving back to non stick for fish, using clarified butter and pecan oil. Dry off the fish as much as possible and don't move the meat until the sear has formed. Easier said than done.
try this article by Marcus Samuelsson: How to perfectly pan sear fish
Posted on 7/21/14 at 9:34 am to Motorboat
I don't necessarily "struggle" with them, but I have a hard time with proteins. My wife is a vegetarian, and I really got into cooking once we got married. As such, I never really got much practice with cooking meat.
We entertain enough and my sons like meat enough now that I'm starting to train myself... but I still feel much less comfortable throwing a steak on the grill than I do making a risotto.
We entertain enough and my sons like meat enough now that I'm starting to train myself... but I still feel much less comfortable throwing a steak on the grill than I do making a risotto.
Posted on 7/21/14 at 9:45 am to hogfly
quote:
I still feel much less comfortable throwing a steak on the grill than I do making a risotto.
I am definitely less comfortable with meat than with veggies, pasta, soups, mixed dishes, etc. Obviously, there are exceptions. I'm fine with seafood (fish, scallops, shrimp) and fine with things like a pot roast.
Things with meat in it (spaghetti, etc.) are also fine, but I always second guess if I'm roasting a meat. I always think it's still raw inside.
And I don't even touch the grill. Steaks, pork loin, etc... all Jones' responsibility. He loves it and never screws it up.
Posted on 7/21/14 at 9:52 am to LouisianaLady
Eggs are typically my struggle. However I've been practicing alot. I think I've gotten the fried and over easy egg down. My scrambled eggs are pretty solid. And for the first time ever, I made a perfect omelet last night. It was beautiful. Not sure if I'll be able to do it again. But I'll try.
Also burgers on my cast iron haven't been going too well. I can cook steaks to perfection in that piece. But my burgers not so much. I struggle.
Also burgers on my cast iron haven't been going too well. I can cook steaks to perfection in that piece. But my burgers not so much. I struggle.
Posted on 7/21/14 at 10:05 am to kingbob
quote:
People keep telling you how good it is because they love salt. The only flavor they're tasting is the salt in the soy sauce. I'm not a big stir fry guy unless there's a really great sauce to put on it that's not just pure sodium.
I make stir fry a lot and never add salt or soy sauce. After initially stir frying the meat and veggies in oil I add Asian chili sauce and simmer. Essentially it delivers sweet and heat. However, I do have to read the labels carefully because some bottles of sauce contain a lot of salt. But you can find lower salt content since there are about 100 different varieties of Asian sauces in a typical supermarket.
Posted on 7/22/14 at 12:03 pm to GEAUXT
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.
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.
This post was edited on 7/22/14 at 12:08 pm
Posted on 7/22/14 at 1:44 pm to Poulet
I think chicken is tricky. Took a while to get it right, and now I won't even use a different pan to fry it.
I can't do jambalaya. I am a compulsive stirrer.
Can't do pancakes. First ones are heavy, next ones are burned.
I can't do jambalaya. I am a compulsive stirrer.
Can't do pancakes. First ones are heavy, next ones are burned.
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