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re: Things you love to eat, but hate to cook
Posted on 7/31/21 at 4:07 pm to TideSaint
Posted on 7/31/21 at 4:07 pm to TideSaint
I love frying bacon. I do it in a pan on the stovetop and can govern the cooking of every slice. Get yourself one of those splatter screens.
I like my bacon crispy but not brittle. I don’t know how much I could eat if I lost all sense of self control. After rendering the fat out of it I don’t think 2 lbs would be a challenge. I generally eat a few slices while I’m cooking it. And then maybe a few more slices with eggs for breakfast. The rest I cook a little bit less so I can either finish it on the grill or in the microwave for later use. More often than not I’m frying bacon mainly to replenish my supply of bacon grease for cooking other things.
I like my bacon crispy but not brittle. I don’t know how much I could eat if I lost all sense of self control. After rendering the fat out of it I don’t think 2 lbs would be a challenge. I generally eat a few slices while I’m cooking it. And then maybe a few more slices with eggs for breakfast. The rest I cook a little bit less so I can either finish it on the grill or in the microwave for later use. More often than not I’m frying bacon mainly to replenish my supply of bacon grease for cooking other things.
1
Posted on 7/31/21 at 4:17 pm to TideSaint
quote:
Message
Things you love to eat, but hate to cook by TideSaint
I hate making bacon.
I don't have a skillet big enough to make a whole package at once and grease gets everywhere
You need to get a blackstone baw
Posted on 7/31/21 at 4:18 pm to TideSaint
Boiled Crawfish
Posted on 7/31/21 at 4:39 pm to El Magnifico
quote:
Boiled Crawfish
Man I love the whole process for crawfish.
Posted on 7/31/21 at 4:47 pm to TideSaint
Fried Okra
Posted on 7/31/21 at 4:50 pm to unclebuck504
That's a lot of steps. I just cut the slices in half to better deal with shrinkage and cook them in the oven on a big arse sheet. Comes out perfect every time, no extra skillet steps. No pan on top.
Posted on 7/31/21 at 5:59 pm to Grillades
quote:
I can't cook rice to save my life
A method I use for rice and it never messes up. Add equal parts rice and water to a pot at the same time. Stir it (only once, that’s it). Turn the stove on high. When it boils, cover and cook on low for 25 minutes. That’s it.
Posted on 7/31/21 at 7:12 pm to TideSaint
Weinerschitzel. Expensive veal, dip in milk, dredge in flour, dip in egg, coat with breadcrumbs. Then you gotta fry in batches and keep previous batches warm. It's hella messy. It's a once or twice a year thing.
ETA: croissants... They are a pita as well. I've made them like 3 times then vowed to just buy them the next time I wanted them.
ETA: croissants... They are a pita as well. I've made them like 3 times then vowed to just buy them the next time I wanted them.
This post was edited on 7/31/21 at 7:17 pm
Posted on 7/31/21 at 7:25 pm to TideSaint
Fried chicken!!
No doubt this has to be the answer. Homemade fried chicken is awesome, but you can go to Popeyes, publix, church’s prayers many other places and have great fried chicken without the mess and cleanup
No doubt this has to be the answer. Homemade fried chicken is awesome, but you can go to Popeyes, publix, church’s prayers many other places and have great fried chicken without the mess and cleanup
Posted on 7/31/21 at 8:01 pm to TideSaint
Fried chicken. It's a giant mess and pain in the arse.
The Foreman Grill does bacon great. Put the bacon in the grill cold, turn it on to 350F and it'll render as it comes to temp. Cook about 10-15 minutes, depending on how crispy you want it. Plus, all your bacon fat goes into the handy dandy tray that you can use to pour it off into your fat jar to keep on hand for cooking. I tried oven bacon and it always smokes up on me. The Foreman Grill is almost equally as lazy and gives you that low steady temp you need to really render out the fat to get great bacon.
Rice is easy. Put in Instant Pot. Two thingies of rice to three thingies of water. Press rice button.
The Foreman Grill does bacon great. Put the bacon in the grill cold, turn it on to 350F and it'll render as it comes to temp. Cook about 10-15 minutes, depending on how crispy you want it. Plus, all your bacon fat goes into the handy dandy tray that you can use to pour it off into your fat jar to keep on hand for cooking. I tried oven bacon and it always smokes up on me. The Foreman Grill is almost equally as lazy and gives you that low steady temp you need to really render out the fat to get great bacon.
Rice is easy. Put in Instant Pot. Two thingies of rice to three thingies of water. Press rice button.
This post was edited on 7/31/21 at 8:10 pm
Posted on 7/31/21 at 8:07 pm to Treacherous Cretin
I microwave my bacon on a plate between paper towels. Bout 4 minutes for 4 pieces, comes out just fine.
Second fried chicken as being a pain the arse to cook.
Second fried chicken as being a pain the arse to cook.
Posted on 7/31/21 at 8:18 pm to TideSaint
As others have said, fried chicken, mostly because I’m not good at it. If I tried more than once every decade, maybe I’d see progress.
Posted on 7/31/21 at 8:56 pm to TideSaint
After thinking about this for a while, I was gonna say Fried Chicken, but it really doesn't bother me THAT much because I grew up working as a fry cook in a high volume kitchen. I think the clean up is the PITA v. the actual preparation.
My Eggplant Parmesan - Final Answer.
One of my favorite dishes with a lot of little easy steps, but they're all necessary because it's one of those dishes where the Devil is in the details ... from peeling the eggplant and slicing it lengthwise on a mandolin, salting the eggplant with heavy plates, battering and frying it, keeping it on racks while I fry it all, to making the sauce from scratch, then layering the eggplant in a pan with sauce and cheese in layers like a lasagna, and then baking it just until I get the leopard spots on the mozz ... it's a real pain in the arse, but it's great.
My Eggplant Parmesan - Final Answer.
One of my favorite dishes with a lot of little easy steps, but they're all necessary because it's one of those dishes where the Devil is in the details ... from peeling the eggplant and slicing it lengthwise on a mandolin, salting the eggplant with heavy plates, battering and frying it, keeping it on racks while I fry it all, to making the sauce from scratch, then layering the eggplant in a pan with sauce and cheese in layers like a lasagna, and then baking it just until I get the leopard spots on the mozz ... it's a real pain in the arse, but it's great.
This post was edited on 7/31/21 at 9:29 pm
Posted on 7/31/21 at 11:11 pm to TideSaint
quote:
Things you love to eat, but hate to cook
Red or white beans and rice.
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