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re: What is something “easy” to cook that you struggle with?
Posted on 5/8/23 at 5:44 pm to GoCrazyAuburn
Posted on 5/8/23 at 5:44 pm to GoCrazyAuburn
We’ve been getting the freshly prepare bacon wrapped stuffed jalapeños from the store for a long time, and it wasn’t until recently when we got an air fryer with an elevated rack that the bacon came out perfect. Game changer there.
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Posted on 5/8/23 at 5:58 pm to Treacherous Cretin
quote:
I have that Aroma brand rice cooker. I bought it by recommendation of America’s Test Kitchen. It works fine but I wouldn’t recommend it. The lid is attached and that makes it harder to clean
Probably the only complaint I would have. Also, if it's full don't carry it by the handle it will break, the latch can't hold the weight of that much cooked rice. As for cleaning, I just open it and wipe it down around the seal and let it dry on the counter. It saves so much time. We cook a lot of Cajun dishes that require rice. There is no way I'm wasting time cooking 8+ cups of rice on the stove.
Posted on 5/8/23 at 6:06 pm to Coater
quote:
Try dusting with flour before cooking in the oven Makes it crispy yet juicy
This is one thing I haven’t tried. I’ll try it for sure!
Posted on 5/8/23 at 7:46 pm to Gris Gris
I lay the bacon strip on cutting board and use chef’s knife at an angle to run it the length of the bacon. It flattens it so its thinner so cooks quicker. Its also wider so a strip goes a lot farther for wrapping whatever I’m cooking. Thats been what works best for me. (A dough cutter/scraper works, too)
Posted on 5/8/23 at 9:10 pm to SammyTiger
quote:
Trader Joe’s sells frozen rice
S. Louisiana family would disown me if they caught me!
Posted on 5/9/23 at 4:02 am to Indefatigable
quote:
I still frick it up. It is ALWAYS gummy or undercooked.
Some people will hate this I have done this for 30 years but it is very similar to Cal Peternell’s method in Twelve Recipes. I cook rice like pasta. I use a large pot and way "too much" water and "too much" salt, get it just past al dente then drain it into a colander and return it to the pot with some extra fat and salt and finish the cook. Sometimes I skip the last step if I am not adding any fat. Once you get your timing down for a type/brand of rice it comes out perfect, very consistent and no grains ever stick together (you poured out all the excess starch).
Some people like their rice sticky (my wife's family for example) but I love it where all the grains separate. We eat a LOT of rice and I never measure anything.
Posted on 5/9/23 at 5:28 am to GoCrazyAuburn
quote:
One that for the longest time just annoyed the shite out of me was just cooking instructions on how hot to set your stove top for something. I'd watch videos on someone cooking something I wanted to try, they would say medium-high heat then i'd see them have it set at 6. Someone else would have the same directions and it would be like 8.5 on the dial. Just tell me the damn number to set the dial to and not just "medium/medium high" or "just get the pan really hot
Aren’t most stove burners labeled with “low, medium low, medium, medium high, high, and simmer” though?
Posted on 5/9/23 at 5:30 am to Obtuse1
quote:
Some people will hate this I have done this for 30 years but it is very similar to Cal Peternell’s method in Twelve Recipes. I cook rice like pasta.
I’m the same. It generally always works for me. Sure, if I putz around, it may be a little over or under cooked depending. I’ve never understood people arguing about proportions of water vs rice, when you can just cook it like pasta. 
Posted on 5/9/23 at 7:09 am to Obtuse1
quote:
Some people like their rice sticky (my wife's family for example) but I love it where all the grains separate. We eat a LOT of rice and I never measure anything.
That’s how a lot of the ladies in my family make rice. I always wondered how it was all separated and nice. They just cook it in a bunch of water and strain in.
Posted on 5/9/23 at 7:23 am to OldHickory
quote:
What are you doing? I make 8 oz ground chuck burgers. Form a thick patty with two hands. Works well 99% of the time.
The normal ground beef (usually around 80/20) with seasonings mixed in and an egg or two to bind. Maybe I need to leave out the egg and just let the meat bind itself.
They always taste good, just tend to have a few not stay whole.
ETA: Sometime I use bread crumbs to bind as well, never seems to work well.
This post was edited on 5/9/23 at 7:25 am
Posted on 5/9/23 at 7:29 am to LSUBoo
Sounds like you’re making meatloaf.
Posted on 5/9/23 at 7:49 am to bigberg2000
quote:
That’s how a lot of the ladies in my family make rice. I always wondered how it was all separated and nice. They just cook it in a bunch of water and strain in.
Most of the excess starch gets removed when the extra water gets strained off, otherwise, it stays on the grains and gelatinizes and turns into something closer to (bad) risotto. Some people like sticky rice but I don't.
My mom cooked sticky rice but I learned the method I use cooking on the line in restaurants where sticky rice was verboten.
Posted on 5/9/23 at 7:59 am to Mo Jeaux
quote:
rice, when you can just cook it like pasta.
On that note. Try cooking pasta like rice once. It comes out great and the sauce sticks very well.
Posted on 5/9/23 at 8:02 am to BilbeauTBaggins
quote:
Get a Zojirushi if you can afford it.
Love mine. The music it plays when it starts and stops is worth the price on its own
Posted on 5/9/23 at 8:03 am to Mo Jeaux
quote:
Sounds like you’re making meatloaf.
If I was doing that I'd also add in some minced onions and garlic. Most burger recipes out there call for eggs and some sort of bread crumb to bind.
Best Hamburger Patty Recipe
Best Hamburger Ever
Best Burger Recipe
All of these call for eggs and some sort of dry binder as well.
Next time I'll try without it entirely and see how it goes.
Posted on 5/9/23 at 8:07 am to LSUBoo
quote:
Best Hamburger Patty Recipe
quote:
Ground chuck – We prefer an 80 lean/20 fat ratio for the juiciest burgers.
Crushed crackers or Panko bread crumbs – The best binders for juicy hamburgers. (Could be gluten-free!)
Worcestershire sauce – Adds a deep beefy, smoky flavor.
Egg – To bind all of the ingredients together without drying.
Milk – The enzymes help to soften and tenderize the ground beef.
Seasonings: Salt, Garlic Powder, Onion powder, Pepper, or other spices of choice.
quote:
Best Hamburger Ever
quote:
1 ½ pounds lean ground beef
½ onion, finely chopped
½ cup shredded Colby Jack or Cheddar cheese
1 egg
1 (1 ounce) envelope dry onion soup mix
1 clove garlic, minced
1 tablespoon garlic powder
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon crushed dried rosemary
salt and pepper to taste
This is meatloaf
quote:
Best Burger Recipe
quote:
1 1/2 pounds ground chuck (80/20 ) may sub ground beef
1 large egg
1/4 cup panko bread crumbs
1 shallot minced
2 garlic cloves minced
1 tablespoon Worcestershire sauce
1 tsp EACH dried oregano, salt
1/2 tsp EACH smoked paprika, ground cumin, pepper
More meat loaf.
TLDR, just because the name of the recipe says "best" in it does not mean it is even a good burger recipe.
Posted on 5/9/23 at 8:17 am to LSUBoo
quote:
Next time I'll try without it entirely and see how it goes.
Yes, just go with 80/20 chuck. Make your patties, and season as they go on the grill or griddle.
Posted on 5/9/23 at 8:30 am to BottomlandBrew
quote:
Chicken breast. The only way I've been able to do them is by butterflying them. Every other technique ends in disaster for me.
Same here. I buy the really thick ones, then butterfly them. Pork chops were another thing I struggled with until I started smoking them and finishing with a sear.
Posted on 5/9/23 at 9:39 am to LNCHBOX
quote:
TLDR, just because the name of the recipe says "best" in it does not mean it is even a good burger recipe.
No doubt. I didn't google "best" I just googled "burger recipes" and those were the first three results.
Posted on 5/9/23 at 9:47 am to LSUBoo
quote:
Most burger recipes out there call for eggs and some sort of bread crumb to bind.
And that's why really good burgers, though seemingly so simple, are few and far between. They're kind of like good martinis. 
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