What simple cooking item evades you?

dandy-candy

Well it's not exactly a recipe fault, but I cannot for the life of me flip pancakes :mad: It's the one time my husband HAS to take full charge in the kitchen!!

CCP

Reverbe wrote: »

Re the egg boiler guides. I am not quite sure what exactly those categories mean. I know I like some runny to dip in and some medium hard at the bottom. My dad always used to do them perfectly but even having copied him in the past, cant get them ok. I think maybe its cos we have electric hobs and not gas??? or does that sound silly?

You may well be right. I had an electric hob in a previous flat and hated it - nothing ever turned out the way I wanted. One of the things that sold me on my current flat is that it has a gas hob so I can cook properly. How sad is that?

nickyhutch

Roasties/yorkshire puddings - get the oil smoking hot in the oven, then when you take the tin out to put the batter/potatoes in, put it on the heated hob to keep that oil at that temperature while you put them in, otherwise it cools quickly and you're putting them into much cooler oil than it needs.

I can't do steak

Ches

Muffins. I stick to fairy cakes as I have no problem with them.

niksyg

I cannot make omlettes and lump-free mash is truly evasive!

Essex-girl_2

Another one for yorkshire puddings here, I have tried everything to no avail.
I also can't poach eggs but OH can make the best poached eggs ever so I have no need.

Took me ages to get rice right though.

Ches

Roast spuds. Par boil, drain, give the pan a good shake to rough up the edges, toss in a little seasoned flour and tip into hot fat. Turn halfway through if underside is crisping quicker than the tops.

Yorkshires. 4oz plain flour, 2 eggs and enough milk to make a thickish batter. Whisk well and let stand while fat heats up. Give another whisk, pour into tins (I use muffin tins) and bake on top shelf in a hot oven.

Poached eggs. Half fill frying pan with water and heat until you see lots of little bubbles on the bottom of the pan and the occasional big bubble coming to the top. Draw pan off heat and slide in eggs. (break into a cup first if that is easier) Put back on heat and bring to boil again. If the yolks are not under the water splash them with the boiling water when whites look white.

Essex-girl_2

Reverbe wrote: »

Re the egg boiler guides. I am not quite sure what exactly those categories mean. I know I like some runny to dip in and some medium hard at the bottom. My dad always used to do them perfectly but even having copied him in the past, cant get them ok. I think maybe its cos we have electric hobs and not gas??? or does that sound silly?

Don't know if it applies to boiled eggs but OH can't poach eggs on an electric hob

bexta

I cannot do scones or biscuits. They always turn out like rock cakes, but having finally been given my late grandad's Be-Ro and Dairy cookbook, I am determined to master them!

miecherox

I do good pastry, muffins and my yorkshires are legendary however...

My kids think mash is supposed to be lumpy and I cannot no matter how hard I try make soft boiled eggs. There was about three weekends in a row when the kids wanted boiled egg and soldiers for breakfast and I didn't get it right not once...:mad: Despite a lovely chicken shaped kitchen timer to help me that the kids and their nan brought home:o

They've stopped asking now...