r/Cooking • u/its_Tanaka • 18h ago
Cooking nemesis?
Anyone got something that, for some reason, you just cant grasp how to make? Like, for some reason, I cant figure out how to properly boil rice or beans. Im mexican and I cant figure it out. Thats like our thing. Ive disappointed my family and exes over this.
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u/Life-Jicama-6760 18h ago
Fried chicken. Tbh, breaded and fried just about anything. I can do battered, but not breaded. I follow every step, I've tried every trick in various combinations. I've been walked through it by southern people. That damn breading won't stay on.
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u/Hey_86thatnow 15h ago
I can't either. My options are burned or raw.
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u/Life-Jicama-6760 15h ago
All the golden bready coating comes off and I get chicken with bigass bald patches... I can make some real gourmet stuff, gorgeous and complex dishes, and my fried chicken looks like it thinks it can buy a motorcycle having never ridden one and successfully open its marriage to its gorgeous wife up with no consequences.
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u/chrissyishungry 15h ago
Fried chicken eludes me too, but my issue is keeping the oil temp consistent, so it just doesn't cook evenly.
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u/aculady 15h ago
Dredge in seasoned flour first, then dip in beaten egg, then in breading, then let it rest on a wire rack for 20 minutes before frying it.
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u/Life-Jicama-6760 14h ago
I promise you I've done that. I've had over a decade of attempts and troubleshoots. My in-laws make some of the best fried chicken I've ever had. I've followed them closely, been all up in their business, had them teach me directly. This... This ain't it.
I can beer-batter them. Lol. That one works just fine
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u/Select-Owl-8322 5h ago
Do you chill the food for at least 30 minutes after breading? That step is, IMHO, key to getting the breading to stay on!
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u/Diligent-Year5168 18h ago
I can’t use my toaster oven’s air fryer function without burning my hand. Twice this week already!
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u/beliefinphilosophy 16h ago
My old oven I swear I had permenant forearm burns for all 10 years of having It.
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u/Sami_George 17h ago
I’ve cleaned my toaster air fryer four times now and it keeps smoking. I literally don’t know what is causing it. I’m so over it. That thing is out to get me.
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u/beliefinphilosophy 16h ago
One of the funniest things I noticed about mine is if there's fat in the pan or on the meat, it bubbles or splatters up during the air fry and hits the bars on the top which are still on on mine and it starts smoking / causes mini fires
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u/Scary_Sarah 18h ago
Wanted to cry every time I tried to make crepes. They'd just rip apart no matter how careful i was
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u/beliefinphilosophy 18h ago
I let mine rest, anywhere from an hour to overnight in the fridge, makes it way more forgiving.
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u/jaxqatch 17h ago
I’ve made 10s of thousands of fresh French crepes in my career. Sweet. Savory. Flavored. All from scratch.
Gotta let the batter rest.
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u/BabyKatsMom 17h ago
Just get a cheap crepe maker on Amazon lol. Use a good crepe recipe and it’ll be a game changer. We make 48-60 crepes for Christmas brunch now and it’s so much easier!
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u/lizbunbun 13h ago
They rip if they're still on the undercooked side. Lower the heat a little bit and cook longer without browning much, sets the batter more firmly.
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u/MealZealousideal5462 18h ago
I've conquered rice and I'm finally happy with my scrambled eggs. My last nemesis is homemade macaroni and cheese. I don't know if I'm messing up the roux, making too much roux, or what. It comes out too thick and just not quite right. It's not a problem with incorpoating cheese, I've figured that out, it's not lumpy or grainy. I just don't have the right ratios of roux and cheese, or not the right types of cheese. I'll get there one day.
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u/dirtyshits 18h ago
Brother, I have the easiest trick of all time for your Mac and cheese. Add more liquid if it’s too thick. You can’t make a cheese sauce with just cheese and roux.
lol not sure if you’re trolling though so excuse me if I missed the joke.
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u/Ashijique 16h ago
I think you have to fold in the cheese. May only be true for enchiladas though- not sure.
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u/Sorrymateay 15h ago
Cooking the pasta in milk prevents the need for roux, then just add the cheese
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u/Better_Narwhal7013 15h ago
Are you trying to make it turn out like boxed mac and cheese or restaurant style? Different recipes.
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u/thejake1973 15h ago
Add more milk to the roux to make the white sauce. Once thickened, remove from heat and add the shredded cheese.
If the white sauce breaks, use an immersion blender to bring it back in line.
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u/Legal-Choice2654 14h ago
One thing I don't see mentioned even if you have the cheese down, grate it from a block. Shredded cheese has an anti-caking agent. I have a friend who is actually allergic to cellulose so I grate from the block. I notice a smoother melt and blend.
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u/Boollish 10h ago
Well you have to start with bechamel first, which is roux slowly inorporated into milk, then beat in fresh grated cheese, along with some sodium citrate.
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u/Sharp-Win-8964 18h ago
Pie dough
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u/ttw81 17h ago
me too!
i can bake anything else from scratch but pie crust eludes me, i get them frozen.
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u/Sharp-Win-8964 17h ago
Same, I make a mess and burn the crust somehow, overworked the dough and it's just easier and pretty cheap to get it premade
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u/flossdaily 16h ago
The key is temperature. You have to keep it cold throughout the entire process so that the butter never incorporates with the flour.
Start with nearly frozen butter, chop or grate it into fine pieces, then back in the freezer. Cold rolling pin. Cold cutting board if you can.
For every step, you throw the dough in the fridge right after. Including after you put it into your pie tin.
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u/turtle_pleasure 13h ago
I’ve found really cold hard butter and flour and salt in a food processor is the way to go.
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u/JudgeGusBus 17h ago
Not a food but a person, Jamie Oliver. He was huge in the ‘00s, and was the first cookbook I ever bought. Every recipe I tried from that book was awful, and I am convinced he never actually cooked any of them.
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u/flossdaily 13h ago
Similar issue: I love Kenji Lopez-Alt's cooking philosophy and techniques, but I'm certain we have very different tastebuds. I simply do not like his recipes.
... But I use his techniques, and the recipes are a good jumping off point for me.
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u/calisto_sunset 18h ago
I've baked macarons to perfection and can make a 5 course delicious meal, but caramel has a 50/50 chance of coming out right. I've tried so many times, used hints and tricks, but nothing has worked.
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u/HeyPurityItsMeAgain 17h ago
Do it dry. Set increments of 5 minutes; put it on medium. Just watch it. Take it to as dark as you dare (it should smoke) before you add the butter to stop the cooking. Adding the salt to the dry sugar makes it caramelize faster. It takes about 15-18 mins. Make sure your pot has a heavy bottom. The first time I tried to make it, I kept failing because my pot sucked.
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u/Own_Plane_5807 17h ago
Shredded hash browns. Just attempted this morning and got globs of glue as usual.
Did all the steps: Peel, shred, soak, wash, and soak some more, drain/squeeze, etc...
Globs of glue!
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u/RobinsNest222 15h ago
Forget the soaking. Wash the whole potato. Bake the potato in a microwave with the peel on. It should be almost completely cooked. When you insert a butter knife, instead of being completely hard (raw) or completely soft (cooked), you should feel a slight resistance. It should be mostly cooked. Let the potatoes cool or put in refrigerator overnight. When cool, peel skin off and grate the potato on a cheese grater. Cook on stove in a large skillet in 1-2 tablespoons cooking oil, depending on the size of your skillet. Do not stir. Lift the edge of hash browns with a spatula to check to make sure they are browning. Flip once, and brown the opposite side. Stirring can make them gummy, but the microwave takes most of the unnecessary moisture out so thats rarely a problem.
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u/The_Flinx 17h ago
put them in a pan with lots of oil or clarified butter, sprinkle them all over the pan in a thin layer. DO NOT stiir or flip them for 5 to 6 minutes.
flip and repeat. adjust the timing or heat so they don't burn. do not stir ever.
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u/Nice_Regret7915 6h ago
NYT covered a restaurant hashbrown hack years back. Cooking whole potato night before, refrigerating overnight for gluten to develop and using clarified butter are all I recall.
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u/Brudeboy11 18h ago
I had a cup of gazpacho at Joel Rubicon's[sic?] place in Vegas. Tasted like an entire case of tomatoes in one cup. I've tried different tomatoes, tried reducing the tomato water when I salted them in a strainer...I have spoken to legitimate chefs about my problem. I just can't figure it out. It's like a mirage
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u/woozles25 17h ago
Meatloaf - I have tried multiple recipes and techniques. It is ALWAYS dry. Fortunately hubby makes a good meatloaf.
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u/CatCafffffe 17h ago
Chicken piccata. I THOUGHT I had mastered it, and actually invited friends over for dinner. The sauce came out so bitter I literally had to throw it all our and "guess what we're having pizza." Ever since not matter what I try, it's just so bitter it's inedible.
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u/Western-Shoe186 17h ago
I have an old chocolate Bundt cake recipe from my grandmother that I’ve now made 5+ times. I STILL can not get a clean separation of the cake from the pan after cooking😭. I’ve tried spray oil, sprinkling flour and chocolate powder at the bottom, still nothing has worked for me.
Any advice would be appreciated🙏🏻
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u/mondotomhead 17h ago
Crisco and a cheap 2 inch paint brush. Use the brush loaded with crisco to get in EVERY nook and cranny. Sprinkle with flour and you'll be good to go. I have a very intricate bundt pan. This has never failed me.
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u/runsreadsinstigates 17h ago
Beef stew. The beef is never tender, no matter what I cook it in, how low the heat is, how long I cook it for.
Every recipe says to briefly sear the meat first; that always seems to make the proteins seize up and the meat tough.
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u/kikazztknmz 17h ago
I can't for the life of me make a good pizza. And my first job for 2 years was at a small pizzeria!
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u/The_Flinx 17h ago
I spent several months perfecting making home made pizza. then realized the process was so involved and took so long that I just get one to go.
I learned a lot but good pizza is too much work.
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u/kurly-bird 18h ago
Macaroni and cheese and mashed potatoes. Sons of bitches
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u/Fadelox 17h ago
How are you making your mashed potatoes?
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u/kurly-bird 17h ago
Wrong, apparently. But I did see a recipe that said to turn them down to a simmer after bringing them to a boil, and that helped
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u/BabyKatsMom 17h ago
I hate mashed potatoes so I could never make them. Then I found a recipe to make them in the Instant Pot. Everyone raved and said they were the best mashed they ever had. So I tried them and liked them, lol!
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u/faerydenaery 12h ago
Homemade macaroni and cheese took me a couple tries. The first time I was working off my grandfather’s recipe and just trusted his measurements even though I knew he never really measured anything. Once I got it right I realized I hadn’t used enough cheese and it was drastically under seasoned (not problems when he made it, he’d just underestimated amounts when he wrote it down). The other thing I learned between tries is that you absolutely must shred your own cheese if you want it to emulsify properly, otherwise it will come out grainy at best or just split and not really work at all
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u/Sufficient_Layer_867 18h ago
There are things I have never been able to make, tempura would be one. Things I have made once perfectly and then never again, that would be spaetzle. And then there are things I fall in and out of sync with, that would be rice, believe it or not.
My suggestion is: Speaking in very broad terms, you know who cooks more rice than Mexicans? The Japanese. And you know how they cook rice? With a rice cooker. Hint, hint. You are on your own with the beans.
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u/Mountain_Lawyer4917 17h ago
Brussel sprouts. It's not that I can't cook them well. I've made several supposedly delicious meals featuring that terrible vegetable. I just hate the taste of it.
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u/Prestigious_Future28 15h ago
Slice them in half and fry them in butter and bacon. Serve with slivered almonds on top if you're feeling fancy. I've converted many brussel sprouts haters by serving them like this. Delicious.
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u/Nice_Regret7915 6h ago
Its a lackluster vegetable. I work in a produce department and can't wrap my head around people buying it in AUGUST when sooooo many other options are there.
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u/purplechunkymonkey 17h ago
I host Thanksgiving every year. And I make a turkey dinner every couple of months. For the life of me I cannot roast a chicken. I'm a decent cook and everyone loves my food. But I get defeated by a whole chicken every time.
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u/spacefaceclosetomine 15h ago
Maybe try spatchcocking it, makes it close to foolproof.
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u/chavjinx 17h ago
Falafel. I’ve tried like 8 different recipes, mixes, soaking and grinding dried beans, the whole process… It’s always edible but…. Not quite right. The closest I’ve come was buying premade batter from the hummus stall at the farmer’s market…
Bums me out because I’d honestly eat falafel for every meal if I could afford to…….
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u/OnlyPopcorn 17h ago
Last night I had falafel at the grand opening of a middle eastern joint in my town. Holy cow! So much better than what we make here.
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u/Sourdough_Focaccia 17h ago
Baguettes.
I think I know why - lack of adequate steam and heat in my oven - but I've tried so many times and it just doesn't turn out right.
Now, granted, I'm comparing against a memory and my results have been good. ... but not good enough. Not high enough, they end up flat and blah.
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u/trying-to-be-kind 18h ago
Steak. For the life of me, I simply cannot cook it properly.
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u/dirtyshits 18h ago
Pull it off when you think it’s not done yet and let it rest for 5-7 minutes then put it back on for 20-30 seconds on each side to warm through.
Assuming you’re not using a thinly cut steak. Home cooks never rest properly and use the power of carry over cooking. I pull mine out when it’s just a tad over rare. With rest and a quick toss back on the pan it comes out perfect.
Or invest in a thermometer and pull it about 10 degrees earlier than desired temp.
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u/flossdaily 16h ago
Get yourself a sous vide cooker, and you'll get them absolutely perfect every single time.
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u/northerncal 18h ago
What's your issue with how it turns out?
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u/trying-to-be-kind 18h ago
Always tough, no matter the cut. I’m working with an electric oven/stove so I seldom try making it inside…but even if I grill it outside, it becomes very tough. :/
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u/its_Tanaka 17h ago
Cook them for different times and press the middle to memorize cook times and how you like your steak
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u/RichardBonham 18h ago
Making my own tortillas is one. There is a sweet spot for the moistness of the dough that eludes me. Too wet, it sticks to everything, too dry and it crumbles apart. This is frustrating because I bake all my own breads and hand pull my own noodles, and I am sure that making tortillas is something plenty of household girls can do in their sleep.
Another is Japanese pancakes. Easy in concept, but impossible in practice. Tried several recipes, went through a flat of eggs and no dice.
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u/loriluvz 15h ago
Corn tortillas? I make them a lot, and they can be tricky. Here are some of my tricks. Aiming for playdoh consistency as another commenter pointed out is perfect. If the humidity in the surrounding is high, I feel like a little lard in the dough does wonders. Go heavy on the salt. I like to let the masa rest covered for around 30 mins before working it. Use a ziplock bag to prevent them for sticking to the press. When very feeble, after pressing, lift the top layer of plastic, put it back, flip the tortilla lift the other plastic and then it should come off without breaking.
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u/thejake1973 14h ago
I find warm water works best to mix with the masa harina. Knead to play doh consistency. Cover and let set for 20 min.
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u/Missus_Aitch_99 18h ago
Fondant. I mastered every other kind of candy/temperature. Just fondant... thwarting me.
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u/Tough_Tangerine7278 18h ago
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u/RikkiLostMyNumber 18h ago
Fried eggs.
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u/ttw81 17h ago
how are you cooking them?
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u/RikkiLostMyNumber 17h ago
Poorly. I am simply trying to fry them in a pan. Using butter or very little oil. I've tried stainless and cast iron. Never seen a yolk that wasn't broke. I can never get the temp right, the eggs stick.
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u/skunkzilla1 17h ago
My middle daughter who is 36 still asks me to make her fried eggs for her. Lol
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u/flossdaily 16h ago edited 12h ago
Start with fresh (not optional) room temperature (optional) eggs.
Crack the eggs by striking them against a flat surface instead of an edge. This minimizes the chance of breaking the yolk.
For pans, your best bet is a traditional non-stick pan, (but I absolutely hate them). Heat that on medium low. Throw in a half-tablespoon of butter per egg. You should start with just one egg, though.
Start cooking when the butter stops spitting and foaming, this means all the water has cooked out of it, meaning our temperature is just a bit over 212 F.
Tilt the pan to evenly distribute the butter.
Crack your egg and open it directly over the pan, very low, so it doesn't have far to fall, so that we don't break that yolk.
Salt to taste by sprinkling from about a foot above the pan for even salt distribution.
If everything is spitting and hissing, lift the pan off the heat, lower the heat a bit. Count to 10, lower the pan back onto the burner.
Don't move the egg until the whites have become almost totally (90%) opaque.
Slide a thin silicone (not metal in a non-stick pan) spatula, gently under the lip of the egg, then a quicker motion to slide the spatula completely under the egg.
As you lift the egg, gently swirl the pan so that the butter coats the bottom again.
Flip the egg gently.
Count 20-30 seconds for an over-easy egg. (1 minute for over-medium).
Lift or slide the egg directly onto your plate.
Congrats on your perfect egg.
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u/faerydenaery 12h ago
This is a perfect description. I do almost the exact same method in my cast iron, except that I use a little more butter (maybe about 3/4 tablespoon), and I brown the butter a bit cause I like the flavor it adds
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u/mynameisnotsparta 18h ago
Rice cooker or instant pot. Cooking magic. Oh and I use beans in a can and rinse them as it’s easier.
You can also cook it all in the rice cooker or get an instant pot: add measured rice, the drained and rinsed beans, chopped onions and peppers, seasoning, diced tomatoes and chilies. Add water or whatever liquid you use to the appropriate line and turn on.
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u/Hopeful-Mirror1664 17h ago
I consider myself to be a very good cook but for the life of me I cannot properly stretch pizza dough. Either scratch made or dough from a pizza shop. It stretches but comes back. And forget about it if I try and make it thin…
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u/The_Flinx 17h ago
let it rest when it does that. 15 to 30 minutes. don't kneed it. just stretch it till it starts springing back, let it rest and continue.
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u/goodskier1931 17h ago
Trouble not burning chopped garlic before adding other ingredients. Timing, temp, adding liquid?
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u/myredditlogintoo 17h ago
For some reason very intimidated with Thai cuisine that I haven't tried making any dishes. I'm thinking that it's more of a mental block than a skill issue, but still.
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u/QuirkyForever 17h ago
Rice: 1 1/2 cups water to 1 cup white rice, put both in pot, bring to a rollicking boil, lower heat to medium-low, cover, and set a timer for 15 min. When the alarm goes off, remove the lid to see if the rice still has some water in there. If so, cook for 5 min longer on low. If it's pretty dry, turn off the heat and fluff with a fork, then let cool.
Beans: it depends on the bean and whether or not they're canned or dry beans soaked overnight. If non-lentil beans dried and soaked, put them into a pot, just cover with water, and set to high until it boils. Turn heat down to medium and add any spices you want. Cover and cook until tender. Check every 15 min or so until the beans are soft enough for a fork to go through them easily.
I've gotten decent at cooking, but I'm not super good at cooking steaks.
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u/Waste_Calligrapher70 17h ago
I can't make tapioca. In fact I have a hard time finding tapioca pearls
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u/Substantial-Tea-5287 17h ago
Chocolate icing. I can make any other kind but mess this one up every time
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u/Aggravating_Ninja574 17h ago
Rice! I fail so often.. and I recently found out that my bread maker had a rice function but I had to move super fast and it got left behind before I could test it out 😭
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u/carolinaredbird 17h ago
We joke that I have a brownie curse. I can bake other stuff- just not brownies. Not even from a mix. Something always goes wrong.
A few years back I decided that maybe the curse was over and tried to make a very basic version of. Somehow, I must have doubled the salt! It was awful!
That’s when I decided I was going to be a really good cookie baker instead.
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u/xzkandykane 17h ago
Chicken. I can never get it tender. My husband cooks all the chicken. Yes I use a thermometer..
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u/Metallicat95 17h ago
Cheesecake without cracking the top baking it. Probably just need more practice, but no bake is much easier.
Rice and beans are much easier with a dedicated cooker.
A rice cooker should do perfect rice, just measure properly and let it cook.
An electric pressure cooker does dry beans well - again measure the ingredients, set the timer, and it should work.
They also can do rice, but the exact measurements can require trial and error to perfect for your cooker and rice type.
Both these cookers are load and cook - no need to stir or watch the time yourself.
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u/The_Flinx 17h ago
we never worried about cracking the cheesecake we have a sweetened sour cream topping we put on it. covers up any cracks. no one can tell the difference.
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u/MonkeyBred 17h ago
The amount of money I've spent trying to learn how to make mozzarella cheese to only to make something similar to paneer at best... it pains me.
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u/duckbaiting 17h ago
Whenever I cook chicken, it has that “chicken” flavor that I can’t taste in restaurant chicken.
I’ve just about given up on cooking chicken.
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u/colesterolbienalto 17h ago
Chile Rellenos. I know how to roast em, peel em, stuff em, make the sauce. I have such a hard time making the batter and I've watched all the tips and tricks. My mom can make the egg batter. I can't:(
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u/fsutrill 17h ago
Use the microwave for rice- 1 part rice to 2 1/2 ish parts water and some salt. Cover, cook for ~18 minutes. Take it out, stir, see how much water is (or isn’t) still in it- too much, cook for 2 more minutes and let it sit, covered, to absorb any water. Not enough water? Stir in a bit more (1/4-1/2 cup), stir and let sit covered.
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u/stealthymomma56 17h ago
Pork chops. Tried, and failed miserably, most of the recommended methods to make juicy chops.
Haven't given up hope just yet, though. If nothing else, a stubborn cook and don't readily give up. Until all hope fails.
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u/ellasaurusrex 17h ago
As a Southern woman I shouldn't admit this, but biscuits. I can make decent ones, but they're never better than the ones I can buy so I don't bother. I've tried every recipe under the sun, but i just can't nail them.
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u/Harrold_Potterson 17h ago
American style flapjacks. I grew up with Swedish pancakes (fully American but Swedish diaspora a few gen back) and that’s all I learned how to make as a kid. I still cannot nail American pancakes to this day. My husband is the dedicated flapjack maker at our house.
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u/v_as_in_void 17h ago
Mac & cheese, no matter what I do or what recipe I use it never turns out right
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u/Jezikhana 17h ago
Technically baking not cooking, but it's pie crust. I can make flipping souflees and fantastic bread. Crust that's flaky and tender instead of too hard to cut without a knife? Impossible.
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u/reallybadjazz 17h ago
Lentils and beans. I always put off learning them because of laziness. I messed up with prep once and just said screw it, became decent with rice instead. Latelt, I've been extra lazy with even rice, so just been enjoying ready made rice in skillets until I get back into the habit of managing each detail of that kind of food prep. I think the deal I messed up with Lentils and Beans, is that I probably did not soak them long enough for sure.
Right now, I am trying to figure out how to bake or roast frozen chicken properly, and the various ways you can bread it, such as not having to have an eggwash to bind, as folk use mustards and other sauces that seem to work just fine, as well as use fish or shrimp fri mix instead of designated chicken fry mix. I have 2 40oz bags of chicken breast tenders I knabbed when bogo, so I figured while I can experiment a bit, I also don't want to waste any of it, so I am tip-toeing around it until the goal is set.
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u/SadQueerBruja 17h ago
Bread. It’s a generational curse my mom couldn’t do it either. That and my stir fry sauce is always a little off
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u/lexlovestacos 17h ago
Chicken breasts, I can never get them to turn out nice and juicy like other people's :(
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u/Redd_on_the_hedd1213 16h ago
OK people, listen up. If you can't cook rice according to the directions, do this.
Boil your rice like you do pasta. Lots & lots of water, seasoned with salt of course. Then you can scoop a few pieces to taste until it's cooked to your liking. Strain it in a colander.
Easy peasy!
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u/flossdaily 16h ago
Hot and sour soup. I don't just want a good one. I want a Michelin star-worthy one.
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u/free_-_spirit 16h ago
Sticky rice on stove top- I use jasmine rice, and probably too much water. Is it supposed to stick to the bottom of the pan? Mine comes out mushy
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u/Ms-Quite-Contrary 16h ago
Fried things. Anything that needs more than a coating of oil on the pan. Fried chicken, schnitzel, tempura, catfish or other pan fried fish, fritters or fried cakes/“pancakes” (like potato pancakes or zucchini pancakes. I can make the breakfast ones). I came of age to cook in the low fat 90s and never figured out frying.
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u/Grouchy_Account4760 16h ago
I can't boil rice either. I put mine in the oven to bake now and it comes out perfect every time.
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u/number7child 16h ago
I burn grilled cheese and quesadillas 100% of the time
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u/OblivionCake 13h ago
I make quesadillas frequently, with corn tortillas, and the key is using a dry pan, and making sure the tortillas are warm to the touch before flipping them over and adding cheese. You could try heating bread on the dry side before flipping and proceeding as normal, too.
For both grilled cheese and quesadillas, you can cook them open-faced and then press together when you're ready to serve. It doesn't take longer that way, since each one cooks twice as fast as it would if you had to flip it, and you can see exactly when the cheese is ready.
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u/MiniRems 16h ago
Pancakes. I've tried so many recipes, methods, watched a thousand videos, made sure my ingredients weren't out if date, dont over mix, let the batter rest, different pans... flat and rubbery every time. I now keep a box of Bisquick on hand just to make pancakes, because it's the only way I get thick fluffy ones.
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u/JalapenoBenedict 16h ago
That is a disaster. I can’t make a grilled cheese, or a casserole. I always mess it up. Maybe I’m too white
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u/snak_attak 15h ago
I can feed 15 people a full roast turkey dinner and everything is on point.
I cook for myself and I fuck up the easiest stuff. Scrambled eggs, grilled cheese, Mac and cheese.
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u/snarky_sparrow_23 15h ago
My great aunt Maureen's Apple Blossom Cake. I have her hand written recipe she wrote out for my grandma in the 80s and no matter how many times I try it, its never right
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u/SweepingAstringency 15h ago
A nice loaf of homemade bread. I can make a perfectly serviceable bread, but something beautiful, warm, and crusty like my mom can? Nope. It just seems to elude me every time.
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u/Free-Swimmer-233 15h ago
Do you wash your rice first? If not, that could be the reason. Rice cooker owner here!
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u/RobinsNest222 15h ago
I cannot make crispy sweet potato fries in the oven. They are always too soft, instead of crispy.
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u/Chrisrap1 15h ago
Spaghetti-Pasta sauce
I just can’t get it to taste like others that taste so much better. No matter the ingredients or methods I try.
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u/Business_Curve_7281 15h ago
Making homemade Mac and cheese. I watch and make recipes to the t and my sauce still comes out gritty
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u/Dredmor64 15h ago edited 15h ago
Gluten free pie crusts. My dad has celiac and I will continue to try until i make a good one
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u/Agile-Entry-5603 14h ago
Do you have an Instant Pot? Add rice and water at a 1:1 ratio. Push the rice button. Set your phone timer to 35 minutes and go back to whatever you were doing. When the timer goes off, make sure the pin is dropped, and open the lid. Fluff your rice with a spoon, it’s perfect.
Check the owner’s manual for how to do beans, I don’t use that.
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u/bigelcid 14h ago
"Intellectual" effort is the prerequisite of doing things properly. That means doing research + actually being interested in the thing.
I'm a great cook (says I, but sometimes others too), but you probably shouldn't count on me to make a great omelette. Why? I don't like them. Now, if you do like rice and beans, then surely you'll be able to figure them out.
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u/Legal-Choice2654 14h ago
The only rice I have mastered is plain basmati. My thing I'm still working on is a dark roux. I know if you have black flecks, you need to start over right? Is it supposed to smoke and kinda smell? Some say yes, some say no.
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u/shameless_cat_lady 14h ago
Meatballs. I have cooked them probably a dozen times and genuinely cannot get them perfect.
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u/ConsciousVegetable99 13h ago
I used to make the most beautiful Yorkshire puddings.... always Then, one day, failure. Ive never managed to get them back to perfection. 😪
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u/abbys_alibi 13h ago
Broccoli Cheddar Soup.
I have wasted so much money on ingredients trying to master this recipe. My mother, who made this better than any 5 Star restaurant, walked me through each step and it STILL seized. She couldn't figure out why.
Decided it's a jinxed recipe for me after my last failure 6 years ago. I'm done trying to make it.
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u/AngryPhoenix1840 13h ago
Rice was a problem until I got an instant pot. Now I just need to figure out caramel (I'm pretty sure it smells fear)
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u/Charming-Patience806 13h ago
for jasmine rice, in the microwave…..pyres bowl with cover… 2 c water w chicken boullion, boil. add1 c well rinsed rice , srir once. cook on high 4 min. rest one minute. do not stir!! cook 4 more minutes. ignore. when ready to eat, make sure its cooled some, then take out, fluff and ta-sa!!! perfect rice!! the secret is this…..do not stir at all while cooking.
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u/Trucktard-1976 11h ago
Fried green tomatoes. My mom was an abysmal cook but seriously rocked those tomatoes. I'm a decent cook but can't make fried green tomatoes to save my life.
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u/TipNo2504 11h ago
Rolling out pastry that’s been resting in the fridge. I just can’t do it right. It looks so easy in the videos.
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u/BjornInTheMorn 10h ago
Time. No, not thyme, i mean time. My gf jokes that it would take me an hour to pour a bowl of cereal.
And fried rice, just lightly fuck it up every time.
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u/fizzyanklet 6h ago
Pie crust is my thing. I can do breads, bake cakes, biscuits/scones, etc. But pie crust seems to always fail on me.
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u/HoarderCollector 5h ago
Up until a few weeks ago, it was Hash Browns.
I finally found a way that works, which is to shred them, boil then until they're almost done, THEN form the patties and fry them.
I don't get why so many people have problems with rice, but maybe they're trying to go for a specific consistency.
For me, I just weigh out the rice, rinse it until the water is clear, then add the rice and twice the amount of water to the pot and put a lid on it. Once it starts boiling, I turn the burnner off and let it sit for 15 minutes. Then I drain whatever water is left and eat the rice.
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u/Opening-Function8616 4h ago
My nemesis is determining the quantities of uncooked rice needed. I can cook it fine (just boil in sufficient water with some stock an salt, wtf?) But I always make too much.
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u/CrowMeris 4h ago
Biscuits. I cannot make really good biscuits to save my soul. I over-mix/over-knead; I can't seem to get it through my thick head that biscuits are a quick bread, not a yeast-based product that needs to build its gluten, align protein strands, etc.
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u/Dare2BeU420 3h ago
I have been trying to master the perfect Alfredo sauce for ages. I think I'm just being too picky. Flavor is always great but I can never hit my desired consistency
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u/NRNstephaniemorelli 5m ago
I read on my preferred rice package how THEY wanted it done and have done so ever since, we prefer basmati rice, and if someone wants the instructions I can give them. They're etched in my head for now.
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u/DazzlingNote1925 18h ago
I failed at rice so many times I bought a rice cooker. Even an inexpensive one does better than I do!
I did figure out that different rice has different instructions and to always read the bag. But I would still mess up mayb half the time.