Do you have any foods that frighten you?
I don't mean to eat I mean to cook with.
Custard frightens me, because I can never make it without burning a bit on the bottom of the pan. I have got over this by cheating and using the packet stuff....just add water. No more burnt lumpy custard.
Another one is gelatine. If a recipe mentions gelatine I don't do it. Could never manage to get the dish to set.
Also recipes with about 25 different ingredients.....I never go there.
Don't have ones that frighten me but do have a couple I keep meaning to try and do - one is souffles (always convinced they wont rise!) and the other is making a not too sweet lemon curd in the microwave!
One day I will - but as they are both likely to be fairly calorie laden - maybe its good they are two recipes I have yet to try!
poached eggs done in the saucepan always get me nervous that it's all going to end in a nasty mess of eggy strands, anything with cream based sauces is also a bit of a 'fingers crossed' event as well.........
LOL totally off topic but felt I should share this one...... I saw the topic title and misread it (I'm tired) as "Frightening Fools" and thought it was tips on how to scare an idiot!
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LOL totally off topic but felt I should share this one...... I saw the topic title and misread it (I'm tired) as "Frightening Fools" and thought it was tips on how to scare an idiot!
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:005::005: - but back on topic ...
Frying steak always bothers me - he likes it medium-well done, by which time it has become like a piece of leather :dft008:. I have really enjoyed cooking in my time and would attempt almost anything (made a hash of zabaglione once and not tied again) but tend to keep things simple now-a-days.
poached eggs done in the saucepan always get me nervous that it's all going to end in a nasty mess of eggy strands, anything with cream based sauces is also a bit of a 'fingers crossed' event as well.........
I always poach my eggs in the saucepan. Once the water comes to the boil, use a slotted spoon to stir the water, making a whirlpool in the middle. Then I use a cup to pour the egg in. Once cooked use the spoon to lift and drain the egg. You do get some foam coming up but I just use the spoon to skim it off. No eggy strands to date!
Any recipe that requires me to fillet, bone or joint anything.
Anything that requires deep frying.
Pasta and spaghetti for me. Because I don't eat it - havn't the foggiest idea how you cook it! I'm not very good with rice - however, I can cook Microwave rice - perfect every time! I class myself as a good cook, but these defeat me.
Cooking rice from scratch, the irony being i have oriental blood so should have it down to a fine art really, along with being shown how to prepare and cook my nemesis! Putting it into practice however always resulted in disaster as i either added too little/much water...:o
Boil in the bag, on the other hand i'm a pro at-cooking it to perfection that is!:D
warmest wishes- calla lily x
It's got to be blowfish, I'd never even attempt to cook it.
Myarka
Cooking rice from scratch, the irony being i have oriental blood so should have it down to a fine art really, along with being shown how to prepare and cook my nemesis! Putting it into practice however always resulted in disaster as i either added too little/much water...:o
Boil in the bag, on the other hand i'm a pro at-cooking it to perfection that is!:D
warmest wishes- calla lily x
:Dthat's why we invested in a rice cooker - perfect rice every time as it gives the right amount rice to water ratio and you can keep in on "warm" after it's cooked. Best bit of kitchen equipment in our house.
I like to cook fish but I havent a clue about gutting and scaling it.:eek:
that's why we invested in a rice cooker - perfect rice every time as it gives the right amount rice to water ratio and you can keep in on "warm" after it's cooked. Best bit of kitchen equipment in our house.
Does it work the same for all types of rice?
Thanks,
Myarka.
Does it work the same for all types of rice?
Thanks,
Myarka.
Not sure if it works for American long grain rice. We only cook Thai Jasmine or Basmati (and glutinous rice - but that's done in a steamer with muslin).
I had a rice cooker, me mum LOL 😀
Joking aside, thanks for the information Lotusflower as that would have been a godsend when i was trying to master the art:). I eat rice now and again, due to : my children not being keen and as my childhood diet had an abundance of the stuff, it's put me orf somewhat -fried rice in particular!
warmest wishes- calla lily x
Not sure if it works for American long grain rice. We only cook Thai Jasmine or Basmati (and glutinous rice - but that's done in a steamer with muslin).
Excellent, I'd never touch lg rice.
Myarka.
Making a meringue - I love pavlovas with fresh raspberries, strawberries in a bed of meringue with cream. Naughty but delicious. My mum used to make great pavlovas but the last time I tried the meringue wasn't crisp enough.
Binah
x
mmmmmmmm meringue i just love the chewy bits, the thing i hate cooking is steak, i want to cook how i eat meat which is cooked right through, my hubby likes his medium rare and i really hate to see the blood, makes me feel sick.
Not quite on topic however ... lighting the gas grill with a match! There has been long periods with no grilled foods 🙂
In my defense I was brought up with an all electric house and gas wa not an option.
PS I would love a cooker with a gas hob and an electric double oven - given the right tools I could cook wonderfully ---- maybe?! 😀
Pancakes for me - I get the heebie geebies looking at the blisters on the base of the pancake it makes my skin crawl.
I think it is a vivid memory from a bout of flu when I was a tot but it stil persists !
covering them with chocolate sauce seems to do the trick though.
Lou xxx