What Foods Seem Easy to Prepare but Are In Fact Difficult?

[Anonymous]

Anonymous wrote:I think truly good pancakes are quite difficult. You have to get the heat just right.

Agree. Pancakes are a pain in the *ss.

You’re basically making a cake. Measuring out all the ingredients, mixing wet with dry ingredients, letting it sit. Getting the heat right on the pan.

[Anonymous]

Anonymous wrote:Breaded fried chicken cutlets. It seems so easy, but I make a huge mess and can never get the oil temp right and even up with too browned chicken that is uncooked in center.

Yes!! I hate making chicken cutlets.

[Anonymous]

Rice stick noodles, like for pad Thai. My pad Thai flavors are okay but then the noodles get mushy. It seems like the noodles should be the easiest part!

[Anonymous]

For scrambled eggs this is helpful. I just need a translator.

https://www.youtube.com/watch?v=qnXdDlVqwL0

[Anonymous]

Biscuits. Why do they require buttermilk? We're lactose intolerant in my house and I can't find any substitute. I've read about adding vinegar to milk but that apparently doesn't give the same rise.

[Anonymous]

Anonymous wrote:

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Anonymous wrote:Mashed potatoes. These days I just buy the frozen kind and reheat.

Wow, there are a lot of really bad cooks on here. Mashed potatoes? Chocolate chip cookies? I made these well as a preteen.

I'm guessing your palate is unsophisticated enough that you don't understand that the people posting here are talking about not being able to get them perfect. You don't know what that is.

Well, I don't consider chocolate chip cookies or mashed potatoes to be in the ballpark of "sophisticated," so you got me there. Also, there's no such thing as perfection, as was demonstrated by the fact that some people prefer chewy cookies while others like them crispy. But if you can't even make such basic items as these to your taste, yes, you are a bad cook.

You really felt the need to triple-down on your mean comment, huh?

If you can't stand the heat, get out of the kitchen.

[Anonymous]

Anonymous wrote:Biscuits. Why do they require buttermilk? We're lactose intolerant in my house and I can't find any substitute. I've read about adding vinegar to milk but that apparently doesn't give the same rise.

How would adding vinegar to milk solve your lactose intolerance? Thats how you make cheese.

[Anonymous]

Anonymous wrote:Rice stick noodles, like for pad Thai. My pad Thai flavors are okay but then the noodles get mushy. It seems like the noodles should be the easiest part!

You're probably boiling them just right but when you go to fry, they end up getting overcooked. I had that same problem. The key is to soak them for about an hour in warm water and then boil for about minute. Same for the rice noodle vermicelli they use in pho. I have also had good luck soaking then straight to frying with my veggies and tofu. They usually end up just right that way.

[Anonymous]

Anonymous wrote:Biscuits. Why do they require buttermilk? We're lactose intolerant in my house and I can't find any substitute. I've read about adding vinegar to milk but that apparently doesn't give the same rise.

I am vegan and use vinegar or lemon juice and baking soda on for muffins, pancakes and scones. I almost always get good results.

The buttermilk is only the acid which reacts with baking soda or powder and creates CO2. The CO2 escaping causes the rise. You can get the same effect by with baking soda and vinegar into your mix

A lot of people say that you should use double action baking powder because you get that extra rise with the heat, but I can't stand the taste of baking powder. I am getting great results with baking soda.

Also make sure your not kneading your dough too much as it can make your biscuits dense and prevent a good rise.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Mashed potatoes. These days I just buy the frozen kind and reheat.

Wow, there are a lot of really bad cooks on here. Mashed potatoes? Chocolate chip cookies? I made these well as a preteen.

We all have our hangups.

I can make impeccable French macarons and brioche loaves and still can’t do mashed potatoes that I like.

To make restaurant tasting mashed potatoes you need to add more butter/cream/salt than a human should have. Also if you over mash, they turn to glue.

I get restaurant quality mashed potatoes by using a lot of the water I used to boil the potatoes in. I also add couple table spoons of olive oil and salt to taste, then whip. They always come out light and fluffy.

[Anonymous]

Anonymous wrote:hear me out - tacos. taco night seems like it should be the ultimate easy dinner but you have to brown the meat, time the shells right in the oven, grate cheese, prep lettuce and tomato, put out sour cream and salsa, fill the shells … I’d rather just do a meatloaf!

I don’t like meatloaf but agree with this about tacos. Whenever I make them I’m surprised by time spent and the mess. There’s a lot of chopping for the toppings and so many bowls to wash.

[Anonymous]

Anonymous wrote:Biscuits. Why do they require buttermilk? We're lactose intolerant in my house and I can't find any substitute. I've read about adding vinegar to milk but that apparently doesn't give the same rise.

Biscuits are one of the easiest recipes I make. I can make a batch in 5 minute and there’s no waiting wrong for the dough to rise. You don’t need buttermilk. I often just use regular milk and they are yummy. If your lactose intolerant try lactose free milk.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Breaded fried chicken cutlets. It seems so easy, but I make a huge mess and can never get the oil temp right and even up with too browned chicken that is uncooked in center.

Yes!! I hate making chicken cutlets.

Me too! I have so much splatter and always worry I’m not cooking it enough so then I overcook it. Also, raw chicken freaks me out and I obsess about cross contamination.

[Anonymous]

Anonymous wrote:For the deviled egg/hard-boiled egg people, the hack is to steam, not boil. Twelve minutes in a steamer and they’re easy to peel, with no risk of cracking during cooking.
https://www.seriouseats.com/steamed-hard-boiled-eggs-recipe

For the pie crust people, I make an oil-based crust when I’m pressed for time. Dump, stir, and roll. Results are flaky, not at all greasy. See the crust directions in this recipe.
https://www.saveur.com/article/Recipes/Rhubarb-Strawberry-Pie/

In exchange, can someone please give me tips for better eggs? When fried, I want them bubbly, lacey and crispy — but they are often just blobby and meh. When scrambled, I want them custardy — but they either take forever, get grainy, or separate and get watery. Is it my pan? (Seasoned cast iron — no sticking issues.) Heat levels? Mercury in retrograde?

The absolute best fried egg: https://smittenkitchen.com/2014/10/the-crispy-egg/

[Anonymous]

What's the issue with mashed potatoes? Lumps?

I usually mash mine with a masher because I like them kinda lumpy, but if you don't, get a ricer. It's like potato play-doh for adults.