What simple cooking item evades you?

lizzywig

Boiled eggs in any shape or form and then my DH got me this for Christmas http://www.amazon.co.uk/Ashley-Colour-Changing-Perfect-Boiled/dp/B00478GF5A/ref=sr_1_2?ie=UTF8&qid=1326279010&sr=8-2 and now I can!!!

spike7451

miss_independent wrote: »

Have you tried the silicone egg poachers? They are brilliant, highly recommend them.

Thanks,
I've never heard of them so I'll have to look them up.I quite like egg on toast with beans for breakfast or an egg banjo so as I can't poach eggs,I have to fry them,which as I'm meant to be on a low fat diet since a TAI stroke,kinda defeats the object....

spike7451

kochi1 wrote: »

Mine's cauliflower cheese - regardless of what I do its always watery - only thing I get right is the bacon bits on top!!!

Microwave the cauli for a few minutes then after you have made the cheese sauce,add some more grated cheese to the sauce before putting in the oven.

shandyclover

happycrafter wrote: »

I'm not too bad with most things, and no one in my family has been made ill or complained that something was that bad but.... when i make bombay potatoes either a packet mix (in the past) or made from scratch it always tastes burnt and bitter, and none of is burnt!! it must be something to do with the spices and toasting them.

You may be burning the spices if you prefry or toast them, which turns them very bitter. It can happen in seconds! Always be ready with the next ingredient to toss in to bring the temperature right down, or when you put the spices in take the pan off the burner for a few seconds until you are ready.

I can't pop popcorn. The kids learned early to ask dad to do it - mine turns out burnt and only half popped, his fluffy and white. Now they are old enough they just do it themselves and seem to follow in their father's footsteps getting it right everytime.

My cakes are a bit hit and miss. They generally taste alright but don't always look that glam. DD1 grew up baking better than I and now when birthdays come around it's her other DD's go to with the cookbook 'can you make me this cake?':rotfl:

Since we lived in Asia for 14 years my family is very fussy about rice. It has to be basmatti. Rinsed several times, left to soak in cold water for at least half and hour before cooking. Rinse again and add enough water to come up to the first knuckle on your forefinger above the rice. Add salt and a spoon of oil and stir. Put on a tight fitting lid and bring to boil. As soon as it starts boiling, turn off the burner but leave the pot on the stove. Don't lift the lid, time for 14 minutes, after which time you can fluff it up with a fork. Method that seems to work for us.

[Deleted User]

I fail at making rice I make a blinding rice pud, but ordinary boiled rice I just cannot get right, and I have tried for the past 48 years and it still comes out rubbish, so its boil in the bag for me .Luckily I don't eat much of it as I am so useless at cooking it :):)My friend makes it beautifully in her microwave and it always comes out light and fluffy,mine you could bring down an aeroplane with if you threw it hard enough :)

Gothicfairy

I can cope with nearly everything from home made currys ( using whole spices) to home made pasta or posh nosh but for the life of me I can not get my head around Yorkshire pudding.

I have given up totally with home made chips as I don't have a deep fat fryer and the oven just produces dry burnt offerings no matter what I do.

Oh and flapjacks set like building blocks, I swear you could lay it as pavement and not notice the difference.

MummyD

Custard from custard powder. Can make the tricky version with egg yolks, cream etc but not the one with powder. It's always either lumpy or slice-able!
Rx

Absinthe_2

Fried eggs. Usually takes a few attempts, after sticking to the bottom of the pan. I'm a good cook generally.

4nnabella

I used to struggle with making non-lumpy mashed potato, then we got a potato ricer! They're fab! You can boil the potatoes until they're falling apart, then just put them through the ricer, add a bit of butter and milk - perfect creamy mash!

snowleopard61

tanith wrote: »

Fudge is my nemesis tried 50 recipes but it always goes grainy...

As long as it sets, some people (including me) would regard a grainy texture in fudge as a merit. To me it's what distinguishes yummy home-made fudge from the boring factory-produced stuff which is really just very soft toffee.:)