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re: What is one dish that you just absolutely can't cook?
Posted on 3/11/17 at 8:25 pm to BRgetthenet
Posted on 3/11/17 at 8:25 pm to BRgetthenet
Cool thanks.
0
Posted on 3/11/17 at 8:31 pm to BRgetthenet
Thats gonna be very, VERY rare bruh 
Posted on 3/11/17 at 8:43 pm to MississippiLSUfan
quote:
Fried chicken
I can get a good crust, but it's hard not to get it a little to dark and get the chicken done. Biggest thing to me is that it's hard to get a lot of the flavor in the chicken. I think my problem is that: (A) I don't have a pressure frier and (B) I compare my chicken to Gus's, which I frequent. It's just so cheap to go get great fried chicken it defeats the purpose and mess of doing it at home.
Posted on 3/11/17 at 8:48 pm to TigerFanInSouthland
I'd say baking, cakes as an example
Posted on 3/11/17 at 8:54 pm to TigernMS12
Season your flour like you think it should be...then nearly double that. Brine (wet or dry) your chicken. Fry at 325 to your doneness level...165 in breasts and 170 in thighs.
Posted on 3/11/17 at 9:28 pm to GeauxTigers0107
quote:
Season your flour like you think it should be...then nearly double that
I can make decent fried chicken. Gus's is just the perfect chicken (or best I've ever had) and I'd challenge anyone to replicate it. I know they use a wet batter, not a coat in flour. I've tried repeatedly to and it never comes close.
Posted on 3/11/17 at 9:34 pm to TigerFanInSouthland
Lamb. Just struggle with it. Chops. Roast. Even meat balls. Have never been pleased when anything I've done with it. Thinking about giving it another shot this Easter. Anyone got a foolproof recipe?
Posted on 3/11/17 at 9:57 pm to TigerFanInSouthland
Like several other posters the dish I can'tell seem to get even close to right is one I truly love
Red Beans and Rice!
Now that I live way out west in the freaking desert, I can no longer just go out and buy it in a restaurant either
So I am really SOL
Red Beans and Rice!
Now that I live way out west in the freaking desert, I can no longer just go out and buy it in a restaurant either
So I am really SOL
Posted on 3/11/17 at 10:44 pm to TigerFanInSouthland
Pork chops. I always frick them up and either dry them or they are tough.
This post was edited on 3/11/17 at 10:45 pm
Posted on 3/11/17 at 10:52 pm to TigerBait1971
quote:
I suck at boiling crawfish.
I'll gladly pay someone to do it correctly for me.
Turn in your man card. Boiling crawfish is the easiest thing in the world.
Posted on 3/11/17 at 10:59 pm to headhunter
quote:
Red Beans and Rice!
For 2 pounds of dry beans
Make a brine and soak for 8 hours
Drain and rinse
Boil red beans till they foam
Drain and rinse
Add beans back to the pot and bring to a gentle boil
In a skillet melt 1/2 cup Crisco, brown 1 lb pickled pork, sliced smoked sausage, andouille, salt meat, ham.... something pork and preferably slightly smokey. After your meat is brown add 1 chopped onion, 1/2 diced bell pepper and 2 ribs of celery. When all of that is softened add it to your pot of red beans and cook till the beans are tender. If they are tender and not cream mash some against the side of the pot.
Posted on 3/11/17 at 11:11 pm to TigerFanInSouthland
Beef Wellington. I've never tried it, but I can't pay attention long enough to get through the recipe. So many steps
Posted on 3/11/17 at 11:14 pm to TigerFanInSouthland
My grandmother's thanksgiving dressing, have tried for years to use her recipe and it's never been close as good as hers
Posted on 3/11/17 at 11:15 pm to Crow Pie
quote:
Pho bo
What the pho...?!
Posted on 3/12/17 at 6:09 am to TigerFanInSouthland
A good fried rice and crab cakes. Just never turn out right for me
Posted on 3/12/17 at 6:14 am to LakeViewLSU
quote:
I havent been able to get the reverse sear right after 3 tries. I dont have a meat thermometer though.
Why do you not have a meat thermometer. Meat turns out perfect every time once you start using them
Posted on 3/12/17 at 7:14 am to KarlMalonesFlipPhone
Osso bucco. I have murdered some really nice shanks. The last time I undercooked by the recipe temp and time and they still came out waaaaay over.
Posted on 3/12/17 at 7:21 am to KarlMalonesFlipPhone
Crab cakes for me too. I can make 'em but they're just alright. Ive yet to get 'em as good as the gold standard for crab cakes...Cafe Amelie. I need to stop trying and just follow a good recipe.
Posted on 3/12/17 at 8:58 am to GeauxTigers0107
quote:
very, VERY rare bruh
Not too rare, baw
Posted on 3/12/17 at 11:31 am to BIWO
I made gumbo for years and everyone always asked me to make it for get-togethers and what not. 3 of the last 4 times I have tried to make it, the roux has separated when I added in my stock. Thought I figured it out and began using hot stock but the last time it separated anyway. I can't figure out for the life of me what I am doing wrong. My method has never changed. The last thing I can think to try is to sautee my veggies before adding to roux, maybe the veggies are going in too cold.
This post was edited on 3/12/17 at 11:32 am
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