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Posted on 5/9/23 at 9:52 am to Summerchild
quote:
Pancakes. Ten year olds can make pancakes. I cannot.
Posted on 5/9/23 at 10:15 am to LSUBoo
I've never used eggs or breadcrumbs in burgers. It sounds like you may be putting too many ingredients in the meat for burgers. Try forming your burgers without overworking the meat. Just grab a chunk of burger meat and form the burger. Season on the outsides and then cook. I prefer just salt and pepper, but occasionally some other dry seasoning. I might give the burgers a little hit of Lea and Perrins once they've started to cook.
Posted on 5/9/23 at 10:41 am to Gris Gris
If burgers are falling apart, put then in the fridge for 20-30 minutes before you cook them. And yes, no binding stuff. Just meat.
Posted on 5/9/23 at 11:06 am to LSUBoo
quote:
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.
That’s your problem there. All you need is salt and pepper.
Form in the shape of a meatball, then smash it to desired thickness with a burger press or with your hand is fine too.
Posted on 5/9/23 at 11:12 am to SixthAndBarone
quote:
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.
Rice cooker is quick and easy. 1 part rice, 2 parts water. Push down on the cook button. Rice done in 10 minutes. Fluff and wait another 3-5 minutes and you're done.
Posted on 5/9/23 at 11:14 am to KamaCausey_LSU
quote:
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.
This post was edited on 5/9/23 at 11:15 am
Posted on 5/9/23 at 11:20 am to L Boogie
quote:
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.
First thing I ever learned to cook. My Indian (dot) friend swears by a rice cooker, but Uncle Ben's, boiling water, add rice and turn to low, don't touch it while covered for 20 minutes and perfect, every time.
Posted on 5/9/23 at 11:21 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.
I use parboiled rice for this same reason.
Posted on 5/9/23 at 11:23 am to chryso
Clumpy rice is gross in Cajun food. This isn't a sushi roll.
Posted on 5/9/23 at 11:38 am to Gris Gris
I microwave the bacon a couple minutes first then I wrap whatever I’m wanting to cook. Helps the bacon cook through about the time my blackstrap are done.
Posted on 5/9/23 at 11:43 am to BigBinBR
quote:
For me it’s bacon. I cannot make good bacon for anything. I’ve tried pan frying, starting in a cold pan, oven method, etc. and it is either rubbery, limp, or overcooked.
Only buy thick cut bacon. Tin foil lined pan. Cold bacon down into cold oven. Heat to 425. Once you can smell it, check and flip. Let it go until its browned to your liking.
Perfect flat crispy bacon. Easy cleanup and you can do a lot at once.
Posted on 5/9/23 at 12:10 pm to BigBinBR
I've been frying eggs for over 40 years and still break the yolk or overcook it 50% of the time. I am just not patient enough. Does not help that I try to avoid butter.
Posted on 5/9/23 at 5:23 pm to BigBinBR
quote:
What is something “easy” to cook that you struggle with?
One of my favorite things to eat and I cannot do it.
Posted on 5/10/23 at 6:16 pm to GoCrazyAuburn
I've always (washed)put plenty of water ,stirred a couple of times,like cooking pasta. When cooked ,strain it and its fluffy rice that don't stick
Posted on 5/10/23 at 7:11 pm to Gris Gris
quote:This is what we do. They don't fall apart.
Try forming your burgers without overworking the meat. Just grab a chunk of burger meat and form the burger. Season on the outsides and then cook. I prefer just salt and pepper, but occasionally some other dry seasoning. I might give the burgers a little hit of Lea and Perrins once they've started to cook.
But Uncle Ben's ready rice or the boil like spaghetti method is the only ways I can do rice.
This post was edited on 5/10/23 at 7:13 pm
Posted on 5/10/23 at 8:49 pm to BigBinBR
As easy as it seams I can not make a poached to save my life.
Also, along the same lines. Egg drop soup, something that seams so simple and I can never get that ribbon effect with my eggs.
Also, along the same lines. Egg drop soup, something that seams so simple and I can never get that ribbon effect with my eggs.
Posted on 5/10/23 at 8:54 pm to CBandits82
quote:
One of my favorite things to eat and I cannot do it.
I think a well-buttered pan is key. I make my husband 2 over-easy eggs every morning. About 3-4 minutes on medium, lean the pan to one side and use a very flexible spatula, flipped over, to turn them for another minute. A piece of toasted rye, and Tabasco Habanero splashed on the eggs and toast.
Posted on 5/10/23 at 9:15 pm to L Boogie
quote:
Rice.
1 cup of rice = 2 cups of water, put a little butter if you want. Let the rice come to a rolling boil, give it a stir, turn it down to the lowest setting on a gas stove, put a lid on it and don’t touch it for 20 minutes. After 20 minutes give it a fluff, then put the lid back on it until it’s time to fix plates.
Posted on 5/11/23 at 11:13 am to CHEDBALLZ
quote:
Egg drop soup, something that seams so simple and I can never get that ribbon effect with my eggs
The trick is to swirl the soup like a fast whirlpool and then pour the eggs in slowly.
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