What is something “easy” to cook that you struggle with?

Rice.

I screw it up every time, so now I just buy the boil-in-a-bag, but sometimes I even mess that up.

If my dude wants rice with things, he makes it himself at this point.

Never used a rice cooker. I get criticized for this on the board but it works 100% for me.

Add Equal parts water and rice in a pot. Give it a quick stir. Turn the stove on high. When it starts to boil, cover and cook on low for 20 minutes. Turn the stove off, stir the rice and cover again and let it sit for 5 minutes. That’s it.

Bacon is a good one.

I would say gumbo. (Not sure if this is considered easy but it is for most Louisianians). Its always a struggle to get the consistency I want.

Oysters en brochette

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I cooked rice on the stovetop for years, and then one day one of my favorite youtubers did a short video on how a basic rice cooker works. Once I realized that this simple little device could do with 100% accuracy that which I was having to put effort into accomplishing, I've never cooked rice on the stovetop again.

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We went in the opposite direction.

Got a rice cooker when we got married and used it every time.

Then we realized how easy it is to cook rice on the stove, and we actually liked it better so now the rice cooker sits in a cabinet, probably wondering what it did wrong.

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Chicken breast. The only way I've been able to do them is by butterflying them. Every other technique ends in disaster for me.

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I struggled with chicken too. I just started using the sous vide for it, now air fryer.

It was Lasagna for a long time. Always came out a bit on the dry side. I've corrected that.

I can cook a really good burger, but for some reason I suck at forming patties that really bind well. I usually end up with a few broken ones by the end.

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Yep. I want it firm so it breaks apart but not burned. I get that maybe 30% of the time.

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Gotta get the fat properly rendered. I find that adding water after I flip the first time and cooking it out, really helps with this. After the water has boiled out, flip one more time. Takes time, but should produce bacon that shatters when you bite into it.

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Rice

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I use the knuckle method to maintain my jambalaya cooking skills. I put an unmeasured amount of rice in. I cover it with enough cold water to come to the first knuckle joint in my finger above the rice. I boil it on high until the rice swells and comes to the top. It will start rapidly popping with bubbles. It’s hard to describe, but it’s the same time you cover jambalaya. I cover and reduce to the lowest heat for ten minutes. After ten min cut the heat and let sit for another ten, then fluff and serve.