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What is a kitchen/cooking task you haven't mastered?
Posted on 11/19/21 at 10:59 am
Posted on 11/19/21 at 10:59 am
I ask as once again today, I've yet to crack an egg with any semblance of skill. Can't get it down or even close.
11
Posted on 11/19/21 at 11:10 am to Sao
Omelet. I always just end up making something that is more of a frittata
Posted on 11/19/21 at 11:12 am to Sao
i cant make a sauce to save my life.
entree's at my crib go un-sauced
entree's at my crib go un-sauced
Posted on 11/19/21 at 11:12 am to Sao
Tearing foil cleanly.
Posted on 11/19/21 at 11:14 am to Sao
quote:What? How do you crack your eggs, by making a fist and squeezing?
I've yet to crack an egg with any semblance of skill.
Posted on 11/19/21 at 11:14 am to Sao
Gravy. I'd like to be able to make a good gravy.
Browning meat. I'm getting better at it but still isn't a surefire bet. Adding a little grape seed oil to the skillet before hand has improved the process.
Browning meat. I'm getting better at it but still isn't a surefire bet. Adding a little grape seed oil to the skillet before hand has improved the process.
Posted on 11/19/21 at 11:15 am to Jor Jor The Dinosaur
Nope. But I always end up with 2 wet thumbs.
Posted on 11/19/21 at 11:42 am to Sao
I can crack a dozen eggs with one hand and no shell in the bowl, but I can't bake a cake to save my life.
Posted on 11/19/21 at 12:13 pm to ThreeBonesCater
Cutting up a whole chicken. Also a spatchcocking a turkey or chicken perfectly.
Posted on 11/19/21 at 12:17 pm to ThreeBonesCater
I bake a cake once a year, for my wife's birthday.
I make the same mistake every time: it's going to be a two layer cake so I figure I need two boxes of cake mix. Then after I make the batter, and sometimes after I fill the pans, I realize that one box was actually the right amount for two 8 or 9" rounds. Then it becomes a colossal mess and a stream of F-bombs as I try to fix the error.
It's a month and a half away, we'll see if history repeats itself or if I finally learned my lesson.
I also cannot frost a cake for the life of me. But, it's always an ugly delicious mess in the end
I make the same mistake every time: it's going to be a two layer cake so I figure I need two boxes of cake mix. Then after I make the batter, and sometimes after I fill the pans, I realize that one box was actually the right amount for two 8 or 9" rounds. Then it becomes a colossal mess and a stream of F-bombs as I try to fix the error.
It's a month and a half away, we'll see if history repeats itself or if I finally learned my lesson.
I also cannot frost a cake for the life of me. But, it's always an ugly delicious mess in the end
Posted on 11/19/21 at 12:22 pm to Boogtasic
quote:
Cutting up a whole chicken.
Piece of cake really. I once had a job working in a cold storage facility when in high school over the summer months and one of the things I had to do was take cases of whole chickens and cut some of them in half for packaging and most others I had to break down in individual parts.
I got to where I could do a whole chicken cut into 2 each of breasts, wings, thighs, legs and one piece back in under 1 minute with a boning knife. A VERY sharp boning knife mind you.
Posted on 11/19/21 at 12:27 pm to Jor Jor The Dinosaur
quote:
I also cannot frost a cake for the life of me. But, it's always an ugly delicious mess in the end
OK, so now you know, one box=2 layers for a cake. Before you even remove the layers from the pan, decide which one is going to be the bottom layer and take a long bladed knife and cut off the crown by letting the blade be guided by the top lip of the baking pan.
This makes the top layer fit more evenly on the bottom layer. Spread a layer of icing on the bottom layer before adding the top layer, then ice the rest of the cake.
Use a wide spatula to spread the icing once the cake layers are room temperature. NEVER ice a cake when still warm or it will be a runny mess.
Posted on 11/19/21 at 1:48 pm to Sao
quote:
What is a kitchen/cooking task you haven't mastered?
I suck at cooking ribs.
Posted on 11/19/21 at 1:53 pm to Sao
the correct ratio of sauce/gravy for meat. No matter what dish, whether it be chicken piccata or a round steak and gravy or whatever, I can never get the ratio correct. I will either have the last few pieces of meat without the sauce/gravy, or I will have a half gallon it seems left over. never a nice 1:1 ratio.
Posted on 11/19/21 at 8:25 pm to Rza32
quote:
hard boiled eggs
Serious???? Easy to do.
I use fresh eggs, put cold water in the pot with the eggs and bring to a boil over high heat.
Let boil for about 5 minutes for hard boiled eggs.
Remove from heat, dump boiling water and add cold water to the pot.
Crack eggs in several places and put back in the cold water for a few minutes.
Peel eggs and they should peel with ease.
Posted on 11/19/21 at 9:48 pm to Sao
Good homemade biscuits. I’m great at bad ones, though!
Posted on 11/20/21 at 1:24 am to Sao
Easy cleanup. I make a damn mess when I cook.
This post was edited on 11/20/21 at 1:26 am
Posted on 11/20/21 at 8:33 am to Darla Hood
quote:
Good homemade biscuits. I’m great at bad ones, though!
Pretty much the same here. I've got friends that can make "Cat Head" biscuits, called that because they're as big as a cat's head.
They will also make a great white sausage gravy----which I've mastered by the way. They ladle that hot white sausage gravy over that big biscuit at 7 a.m. and a normal person won't need to eat again until dinner time.
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