What simple cooking item evades you?

heavenleigh

thriftlady wrote: »

I'm thinking hard :think: but I just can't come up with anything

However, I used to be rubbish at pastry, bread, pancakes and gravy. But over the years and with the help of many cookery books I've cracked them all. Practice makes perfect, don't give up

:silenced: now come on we wont tell anyone.....there must be something :rotfl:

kickstart_3

Scrambled egg , not matter how soon i take it off the heat , it always goes rubbery , i dont like it runny .In the microwave it comes out like an omlette , one solid lump ..!

borderlakland

instant gravy:o can make gravy fine from scratch with roast etc but in emergancy instant powder always go lumpy/too runny/etc

no probs with yorkies roasties,cakes etc
getting the hang of pastry

finc

There's loads of stuff I can't do...pastry and scones are definitely up there.

I couldn't make omelettes until I read HFW's River cottage book and he explains it really well. Basically mix up the egg in a bowl then pour into a hot pan.

Straightaway use a blunt knife, such as a butter knife, and sort of gently push the mixture from the edge of the pan on one side into the middle. Then let the runny mix go to the empty bit of pan and push the egg from the other side into the middle and repeat until cooked. Only takes about 2 minutes and so far haven't made a scrambled egg omelette or frisby one since.

auntynet

I pride myself on my cooking skills (although sometimes its as much luck as skill;) ) but I'm the only person I know that can make fillet steak taste like boot leather. I even had my own personal chef (past boyfriend) who showed me, explained and then stood over me whilst I did it but all to no avail..... I JUST CAN'T COOK STEAK .... unless its done very slowly in the oven like a casserole and then it melts in the mouth. And the moral of the story, if after lots of trying you don't succeed - give up and stick to what you're good at Needless to say, I don't buy expensive steak, I just stick to the cheaper cuts and cook them slowly.

heavenleigh

borderlakland wrote: »

instant gravy:o can make gravy fine from scratch with roast etc but in emergancy instant powder always go lumpy/too runny/etc

no probs with yorkies roasties,cakes etc
getting the hang of pastry

Dont know if it helps but in emergancys when having to use granuals.
Boil the veg water in a seperate pan.
Get a seperate bowl and add a good scientific dollop of granuals.
Add cold water until just covering the granuals.
Stir and leave.
3 mins or so later, take the veg/stock water off the boil and add slushy granuals whilst stiring continuasly.
I dont know why but the cold water slush never fails!

LEIGH XX

Angelraesunshine

oh i am so glad i am not the only one i can turn my hand to anything i can bake adn cook but i can not make yorkshire puds to save my life though toad in the hole in no problem go figure.

jbbonce

i cant cook vegetables without them going soggy.

sylphraven

I can follow most recipes & the outcome is usually what its meant to be (though rarely looks as good as the book) but I just cant cook soft boiled eggs, meringues or brownies (not even packet ones!!!!)

kazmeister

If you look at this weeks flylady thread you'll see my baking today but I cannot and have never been able to make yorkshire puddings. I know all about not opening the oven putting the mixture into v hot fat but they are terrible. Kids call them yorkshire biscuits. 4 min Aunt Bessies for us now.