Is there a simple food you always mess up?

[Anonymous]

For me, it's chicken breasts. I only use them when I'm cutting them into smaller pieces, like for stir-fry, because I've never managed to cook a BSCB that didn't turn out tough and dry. Tips?

Commiseration? What do you routinely ruin?

[Anonymous]

Rice, especially brown rice. If it wasn't for trader joes microwavable rice bags we wouldn't eat it

[Anonymous]

hard boiled eggs and over easy eggs...so sad, I know.

[Anonymous]

Chili.

I just don't get it.

[Anonymous]

fresh fish filets!!

cannot believe how much money I have wasted down the drain @ $13 a lb.

[Anonymous]

OP, the fact is that BSCB are tough and dry. It may not be you! the best trick is to be sure not to overcook even by a minute, so use an internal thermometer, but even so... brining or marinating can help, but I really almost never use them anymore. I will use cutlets, because those are so thin you can pan fry them and still be sure the inside is cooked. If you really want breasts, use bone/skin on ones - they will add a little juice and flavor.

[Anonymous]

I always burn my grilled cheese sandwiches. Maybe it's just my excuse to make DH cook them for me!

[Anonymous]

Chocolate chip cookies. I follow the recipe on the Nestles bag and they never turn out as good as the ones my mom made.

[Anonymous]

Basically anything using the broiler. I always start doing other things in the kitchen, and forget to check on the food before it's burnt.

[Anonymous]

rice I can cook, but rice!!
Chocolate chip cook recipe, use M&M instead of chocolate chips everyone love these things

http://www.nytimes.com/2008/07/09/dining/091crex.html

[Anonymous]

Brownies, they are like a rock, really hard. I just don't get it!

[Anonymous]

Boneless skinless no-fail chicken:

Make sure the meat is completely defrosted. Pat dry. Sprinkle a little flour on your board, and lie the chicken down on the flour so that you have a very light, all over coating; turn over to get both sides, then shake off any excess flour.

Heat a cast iron skillet so that it is hot enough that a drop of water sizzles and jumps. Put the chicken in the skillet (no oil necessary if your skillet is well seasoned). Watch the side of the breast until it is white half way up (5-6 mins), then turn. If the meat is sticking, it's not long enough--it should have cooked enough on the pan side to stop sticking. Cook the other side. Usually less time is required.

Take the meat out of the pan and let it sit for 5 minutes.

These always come out very moist and tender for me.

I can't make gravy, though.

[Anonymous]

Anonymous wrote:hard boiled eggs and over easy eggs...so sad, I know.

for hardboiled eggs put the eggs in cold water with an inch of water over the eggs and bring to a boil. remove from the heat and let sit for 10 minutes in the pot. For soft boiled you do the same but they are ready after a minute or two. America's Test Kitchen recipe.

[Anonymous]

Anonymous wrote:For me, it's chicken breasts. I only use them when I'm cutting them into smaller pieces, like for stir-fry, because I've never managed to cook a BSCB that didn't turn out tough and dry. Tips?

Commiseration? What do you routinely ruin?

Brining or marinating can help with chicken breasts. It doesn't even have to be for long.

[Anonymous]

Couscous.
It's supposed to be so simple: you simmer the grains with water and a little olive oil.
DH makes it perfectly.
Mine always turns out lumpy.