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Posted on 3/11/17 at 12:36 pm to Spankum
quote:
ribs give me fits...they are either too damn tough, dried out, or have some other flaw.
Low and slow is the key. Your heat is too high.
Posted on 3/11/17 at 12:43 pm to BluegrassBelle
quote:
You're probably letting them cook too long. That seems to be the issue for most folks who have issues with scrambled eggs.
This. When you beat them, put a splash of milk or cream in there and whip the hell out of them. Cook on low-ish heat, and pull before they're completely cooked. Scrambled eggs are supposed to have a slight run to them anyway, and they will continue to cook a little bit once you remove from heat, so you want to pull before they're done.
Dried up scrambled eggs suck.
Posted on 3/11/17 at 12:45 pm to TigerFanInSouthland
Sushi
Posted on 3/11/17 at 12:53 pm to TigerFanInSouthland
I seriously doubt you can cook anything if you can't cook a damn egg
Posted on 3/11/17 at 1:04 pm to TigerFanInSouthland
Making a brown gravy plagues me
Posted on 3/11/17 at 1:45 pm to TigerFanInSouthland
For some reason I always mess up frying bacon. Either under cooked or over cooked, I never get it right.
Posted on 3/11/17 at 1:50 pm to TigerFanInSouthland
I overcook eggs 90% of the time because I am doing too many offer things while I try to cook-braiding hair, getting kids dressed, unloading dishwasher, packing lunches, etc.
Posted on 3/11/17 at 2:03 pm to TigerFanInSouthland
Satellite
Posted on 3/11/17 at 2:12 pm to TigerFanInSouthland
quote:
I suck at frying and scrambling eggs. Completely horrible at it. I can cook damn near anything other than eggs
Cooking eggs is about proper equipment and patience which make me doubt your claim that you can cook everything else. If you can't even cook an egg properly you aren't a good cook, period.
Posted on 3/11/17 at 2:22 pm to TigerFanInSouthland
-Rice without a rice cooker- have been meaning to learn.
-Jambalya the real way and not mixing everything after.
-Jambalya the real way and not mixing everything after.
Posted on 3/11/17 at 2:38 pm to TigerFanInSouthland
Beef stroganoff, can't get my broth/sour cream mixture right
Posted on 3/11/17 at 2:39 pm to TigerFanInSouthland
Fried chicken. I screw it up every time. Either burn it or it's pink at the bone.
Posted on 3/11/17 at 7:10 pm to GumBro Jackson
quote:
I have a hard time getting Asian dishes to turn out right.
I'm right there with you. It's not just one dish, it's the whole Asian cuisine. Pisses me off because I like that kind of food. Seems like there ought to be a recipe book where the recipes actually work out right for Asian food.
Posted on 3/11/17 at 7:58 pm to HandGrenade
quote:
For some reason I always mess up frying bacon.
Try baking it in the oven. Line a sheet pan with parchment and lay the strips on there (or better, get a good wire rack that fits the sheet pan and se that). Put it at 350, check after 7-10 mins and then check every few after that until its the temp you like.
Posted on 3/11/17 at 8:02 pm to TigerFanInSouthland
Poached Egg, I end up with egg drop soup.
Posted on 3/11/17 at 8:02 pm to TigerFanInSouthland
I havent been able to get the reverse sear right after 3 tries. I dont have a meat thermometer though.
Posted on 3/11/17 at 8:06 pm to LakeViewLSU
I've never used a meat thermometer to do a RS. Fly blind. Not too hard.
This is good:
Good brunch dish/easy
This is good:
Good brunch dish/easy
Posted on 3/11/17 at 8:19 pm to BRgetthenet
Ok...tell me an exact time, temp, and technique that will work perfect with a specific thickness.
Thanks
Thanks
Posted on 3/11/17 at 8:22 pm to LakeViewLSU
Two inch thick filet
Oven at 225°
Place on the rack with a pan under it on the next rack
Go for 35 minutes and cut the oven off
Take the filet out after another 10 minutes.
Get the pan that was in the oven really hot.
60 seconds on each side.
When you flip the first time, pat the side that's been seared with a nice hunk of butter.
Oven at 225°
Place on the rack with a pan under it on the next rack
Go for 35 minutes and cut the oven off
Take the filet out after another 10 minutes.
Get the pan that was in the oven really hot.
60 seconds on each side.
When you flip the first time, pat the side that's been seared with a nice hunk of butter.
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