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Is there a dish you just can't get right?
Posted on 2/10/20 at 7:57 pm
Posted on 2/10/20 at 7:57 pm
A few years ago I tried at least a dozen times to make pommes Maxime from the French laundry cook book. It was just one component of another dish and could never get anywhere close to replicating it.
And that looked like one of the easier things to make from the book
And that looked like one of the easier things to make from the book
23
Posted on 2/10/20 at 8:04 pm to Powerman
Fried chicken. It's not horrific or anything, but it's not where near what you can get at Popeye's, let alone something like Gus's. I gave up. Why flour my whole damn kitchen to cook something that I can pay 10 bucks or less for.
Normally my chicken tastes pretty good, but I can never get that cohesive crust to skin. My crust normally wants to form more of a shell.
I used to always slightly burn the breading, but figured out that was because I was using to big of a chicken and it took to long to cook.
Normally my chicken tastes pretty good, but I can never get that cohesive crust to skin. My crust normally wants to form more of a shell.
I used to always slightly burn the breading, but figured out that was because I was using to big of a chicken and it took to long to cook.
This post was edited on 2/10/20 at 8:06 pm
Posted on 2/10/20 at 8:06 pm to TigernMS12
I had pretty good luck with fried chicken once but you're right that it's a huge hassle and mess.
Posted on 2/10/20 at 8:07 pm to Powerman
They are not terrible, but my meatballs leave a lot to be desired. I've tried different meat combos, baking, frying and they just are not as good as I can get at Mandina's(whose are honestly not the best, but close to home).
Posted on 2/10/20 at 8:09 pm to TigernMS12
Gotta let the chicken sit with the flour on it. Hydrates the flour and it becomes one with the chicken. Will change your outlook on home fried chicken
Posted on 2/10/20 at 8:11 pm to Caplewood
What temp do you fry the chicken? After a couple iterations I've found 325 is much better than 350. I made pickle brined fried chicken once and it came out great.
Posted on 2/10/20 at 8:17 pm to HECM62
quote:
but my meatballs leave a lot to be desired
Check out Alton Brown's recipe and method for them. I started there and have sort of modified to make it easier to do quickly and from memory.
Posted on 2/10/20 at 8:28 pm to Powerman
Not necessarily a “dish” but pecan pie. I’ve tried everything and can’t get it to set properly. I love pecan pie but can’t make one to save my life.
Posted on 2/10/20 at 8:31 pm to Powerman
Old school southern caramel frosting for layer cakes. It is cooked on the stovetop,and it always hardens before I can spread it on the cake.
Posted on 2/10/20 at 8:33 pm to Powerman
Thai fried rice. I can’t get it like those places I love.
Posted on 2/10/20 at 8:33 pm to Powerman
This sounds stupid but I’ve never made ceviche that I was happy with. And it ain’t that hard.
Posted on 2/10/20 at 8:37 pm to Powerman
Right now it’s trying to make a roast beef for a roast beef poboy. So far my two tries has not produced the flavor profile I am looking for.
Posted on 2/10/20 at 8:42 pm to Powerman
Tandoori Chicken
I've only attempted it a couple of times but, I can't seem to get the spice ratios to the right levels. Whether it's too much cardamom or not enough ginger, I don't have enough experience with this combination of flavors to adjust their taste appropriately. It never turns out the way I want it.
Pad Thai
Never tastes like what I get at the local Thai restaurant. Again it is probably due to inexperience with the ingredients and the dish as a whole.
I've only attempted it a couple of times but, I can't seem to get the spice ratios to the right levels. Whether it's too much cardamom or not enough ginger, I don't have enough experience with this combination of flavors to adjust their taste appropriately. It never turns out the way I want it.
Pad Thai
Never tastes like what I get at the local Thai restaurant. Again it is probably due to inexperience with the ingredients and the dish as a whole.
Posted on 2/10/20 at 8:43 pm to Powerman
Yep 325 in a cast iron
Posted on 2/10/20 at 8:54 pm to Powerman
“Eggs and Rice”, is what my mom calls it. It’s fried rice with bacon as the meat. I can never get the egg to rice proportion correct.
Posted on 2/10/20 at 8:54 pm to BigDropper
quote:
Tandoori Chicken
Do you have a Tandoor oven? That's kind of an important part of the dish.
This post was edited on 2/10/20 at 9:36 pm
Posted on 2/10/20 at 9:03 pm to Powerman
Queso. We just go get it to go at a Mexican restaurant now after numerous failed attempts.
Posted on 2/10/20 at 10:20 pm to HECM62
quote:
They are not terrible, but my meatballs leave a lot to be desired. I
What do you season them with? I make a pretty good meatball and use finely diced onion, celery, bell pepper, garlic, green onion, parsley, parmesan cheese, egg, some Italian Bread Crumbs, Worcestershire sauce and salt and pepper. For dry seasonings I'll toss in some sweet basil and oregano in the meat too.
Then after they are rolled to the size I like, I bake them till browned in my oven before putting them in the red gravy to finish cooking.
Posted on 2/10/20 at 10:30 pm to Caplewood
quote:
09 pm to TigernMS12 Gotta let the chicken sit with the flour on it. Hydrates the flour and it becomes one with the chicken.
Excellent advice.
Posted on 2/11/20 at 12:30 am to NOLATiger71
quote:
Right now it’s trying to make a roast beef for a roast beef poboy. So far my two tries has not produced the flavor profile I am looking for.
Man do I ever suck at this also
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