What simple cooking item evades you?

snowleopard61

Rice. I don't know why. I've tried all sorts of methods (perhaps not with sufficient persistence) but they all seem to produce a perfect result only about one time out of five. Everyone seems to have a foolproof method, but somehow it's never proof against this particular fool!:D

Not very OS but I'm afraid I resort to buying the 'boil in the bag' variety, which is reasonable enough in Farmfoods, and even then it's not always that good. A rice cooker would probably be the answer but I have a very small kitchen and am usually cooking for only one or two, so it wouldn't justify the space.

mi_jardin

Its rice for me as well. It doesn't matter which type I buy, it always comes out as stodge.

harrys_nan

Dumplings, suddenly cant cook them, have done for years but now, well what can I say. Havent a clue what I'm doing different.

tuttifruiti20

Rice here too. It has two states - underdone, and stodgy! Have tried so many methods over the years, rice cookers, etc. Nothing changes it. And yet I can cook you a three course meal and lots of fancy fiddly bits no probs, so why is rice such a pig to cook lol.

spike7451

mi_jardin wrote: »

Its rice for me as well. It doesn't matter which type I buy, it always comes out as stodge.

tuttifruiti20 wrote: »

Rice here too. It has two states - underdone, and stodgy! Have tried so many methods over the years, rice cookers, etc. Nothing changes it. And yet I can cook you a three course meal and lots of fancy fiddly bits no probs, so why is rice such a pig to cook lol.

Try this.

Rinse the rice in cold water then put into a large pot.Cover with three times the water to rice,bring to the boil without stirring.Boil the kettle,every couple minutes,taste.When it tastes al dente,drain thru a seive,return to the pan & seive again,empty the water from the pan.This time leave the rice in the seive but sit it in the hot pan,cover with a clean cloth for a couple minutes & let it steam.Serve
Works every time.....:D

totallybored

tuttifruiti20 wrote: »

Rice here too. It has two states - underdone, and stodgy! Have tried so many methods over the years, rice cookers, etc. Nothing changes it. And yet I can cook you a three course meal and lots of fancy fiddly bits no probs, so why is rice such a pig to cook lol.

I'm useless at rice too until I started using the microwave for it. I only use basmati as I prefer it but I use 250g of rice, 600ml of water and bung it in the microwave for 17/18 minutes. Give it a stir half way through and then when it's finished.

I don't see why other types wouldn't work too, and if you need more or less just adjust time and water.

Hillbilly1

God, great thread, where do I start! Have self taught all my own cooking due to odd growing up circumstances...

Can follow recipes, make sauces (which stump husband), but stuggle with roasties! Make my own small ones with quartered small skin on pots, season and put in oven (fat free!).

I also find poached eggs difficult and I LOVE them! A want the inside runny and can never manage it! Even with a lovely poaching pan...

BAGGY

Could never do Fried Eggs (never ate eggs for years so perhaps why) but after 20 years of scouts have learned to make them fine. Even cooked fry up for 50 in torrential rain with hot fat spitting everywhere and never broke a single one. I am chief egg fryer on cam p now. (still dont like them much).

scottishminnie

BAGGY wrote: »

Could never do Fried Eggs (never ate eggs for years so perhaps why) but after 20 years of scouts have learned to make them fine. Even cooked fry up for 50 in torrential rain with hot fat spitting everywhere and never broke a single one. I am chief egg fryer on cam p now. (still dont like them much).

Oh, am so glad it's not just me. My husband refers to mine as "crispy eggs" and says you could sole your boots with them! I had to resort to buying an electric omelet maker to cheat!

I just don't get it - I can make cordon blue meals, cater for almost a hundred at a time and make so called "difficult" things like Choux and filo pastry, meringues, fudge, souffles etc etc. Why I cannot master fried eggs is one of lifes greatest mysteries (and one of hubby's great delights!)

faerie~spangles

Simple fried eggs: Crack egg into hot buttered/oiled/non-stick pan.
Cover with a pot lid or plate and remove from heat.