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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
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 9:28 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 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 9:39 am to GEAUXT
Fried egg for me. Also hamburgers.
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 10:42 am to GEAUXT
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.
Posted on 7/20/14 at 6:10 pm to GEAUXT
More than 50% of the time I turn these types of lids the wrong way.
Posted on 7/20/14 at 10:37 pm to GEAUXT
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.
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 7/22/14 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
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