What simple cooking item evades you?

johanne

another vote here for omelletes that end up as scrambled egg.... and biscuits that end up burnt and break your teeth!

moanymoany

My Mum, Aunty Margaret and grandma could make a large tin yorkshire pudding that came up around the sides for about three inches and the bottom delectable, golden and chewy. All they did was spoon so many tablespoons of plain flour in a bowl, add an egg and mix it with milk till thick and creamy - beat it like hell then add more milk till creamy. If not enough milk they added a drop of water. AND they cooked it in the oven at the side of the fire!

Me - I measure everything, use a mixer and get more of a cake!

Life - eh!

morganb

I cook everything from scratch, and most of the time successfully, but I cannot cook an omelette. They always either burn or end up like scrambled egg.

newlywed

I can't make white sauces. It's either lumpy, runny or completely solid like set custard.

So I cheat and either use Bisto white sauce or a tin of Campbells condensed soup in lasagna

belfastgirl23

I'm bad at frying generally, things always seem to end up either soggy or burnt. I think I can't really judge how much oil or butter to put in the pan or how hot to get it. I also haven't cooked meat for about 20 years and I think I'd be a danger if I ever tried to now

Uniscots97

badkitti wrote: »

I make lovely yorkshire puds, and great roasties, but I cannot make omlettes - ends up as scarambled egss every single time.

I'll swap you, ever time I try to make scrambled eggs on the cooker they come out like omlettes! So I stick to making them in the microwave.

Linda32

I can't do roast beef its either raw or like an old boot. Also my victoria sponges don't rise. But I got over that by making fairy cakes instead

mink_2

I have many cookery books. However, every time I tried Chocolate mousse, it used to be a disaster :mad: . After so many try`s, now it can be almost called as chocolate mousse :j.

Vampgirl

My yorkshire puds are a bit hit and miss...tho they're getting more hit now that I've found a recepie that seems to work for me (its taken a few years, think this is the 5th one I've tried). I'm really good at roasties tho...they're my pride and joy

But one thing that I've never been able to do is poached eggs! I don't like the little poacher things you can put in a pan - they have to be boiled directly in the water for me. But I can never get them to stick together...they always end up ragged with the whites like cotton wool. I've tried all the tips...vinegar in the water, salt in the water, no salt in the water, swirling the water as you add the egss, really fresh eggs, breaking it directly into the water from the shell, breaking it into a dish first....and all to no avail. Yet my mum's come out perfectly every time whatever method she uses :rolleyes: The only way I can manage poached eggs is with duck eggs (presumably because the white is much stronger), but they're a bit expensive to have every week

Ianna

Biscuits and brownies. I just can't make them. The shame!!