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

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Pie crust.

This definitely. Pie crust is a pain in the arse.

Completely agree and I don’t think homemade pie crust tastes much better than premade. Not worth the effort.

I guess this is where I truly differ! This one is just practice and studying. I read a couple different recipes and after making like 3-4 pies in a month or two during the pandemic I had it figured out. And homemade is MUCH better than packaged. The last time I tried packaged it literally tasted like a cracker and had the texture of one too.

rolling it out is annoying and never looks as nice as packaged - that’s true!

I agree, it tastes a lot better and it's not that hard (food processor is essential) but I can never roll it out into a good circle. I hate peeling and slicing all the apples more than dealing with crust.

OMFG, I hate cleaning my processor. For grating cheese in bulk, or doing a giant vat of hummus or pesto, I'll do it.

For pie crust? F no. Pastry knife, or even just two knives. Or, if you're really feeling lazy, freeze and grate your butter.

[Anonymous]

Anonymous wrote:Boneless chicken breasts. I overcook them at least half the time.

Same for me, but not because they are boneless--dry out because they are skinless.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I find lasagna to be a PITA

Yes. Definitely if you are making your own red sauce with meat and béchamel sauce and have to par boil the noodles. Total PIA and makes huge kitchen mess

YES. boiling those impossible large flappy noodles makes it just a no-go. The move is no-boil noodles and use sausage. That gives enough energy to make your own marina if desired.

I'll let you in on a secret...you don't have to boil the noodles. Even if you are using the regular kind, not the no-boil kind.

Really?? Tell me more.

You just layer the lasagna up just like you would if they were boiled except be careful to make sure they are covered with sauce and make sure to cook it with foil over the top and it will need a little extra cook time. If this makes you nervous, you can take the extra step of soaking them in hot water for a bit. Just put them into a tray and boil water in the kettle and pour it over the noodles and soak them while you are getting everything else together. You really don't need to, though.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Pie crust.

This definitely. Pie crust is a pain in the arse.

YES. I keep thinking at some point it will get easier with repetition but it's a PITA every single time no matter what.

You cannot go wrong with this recipe using the pastry cutter method. The icy cold water and COLD butter is key. After you cut the butter, put it back in the fridge for a while.
https://www.inspiredtaste.net/22662/flaky-pie-crust-recipe/

PP at 15:56 here, who can't cook all that well and is a worse baker but has no trouble with pie crust. This is similar to what I do, and I use the pastry cutter -- not a food processor. I freeze the butter (and crisco, I use a mixture) and grate into the flour on a box grater.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Rice krispie treats. Spent a small fortune on butter ver the years thinking that was the problem. Just can never get the consistency right, too hard or too gooey, messy to slice, you name it.

Choc chip cookies. Always turn out flat when making from scratch. Again, spent a small fortune on ingredients only for it to be gross. Box mix or refrigerator ones from here on out.

Personally I prefer my choco chip cookies flat and crispy and I am always trying to make em that way.

melt your butter first. For bonus flavor, brown it.

Noted. Thank you.

[Anonymous]

Anonymous wrote:Deep frying. It takes SO much oil, no matter what I do I can't avoid splatters, and it's one of the few things I can't do better than a restaurant. Not worth it.

And you and the house stink afterward. I agree its' not worth it.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Pie crust.

This definitely. Pie crust is a pain in the arse.

Completely agree and I don’t think homemade pie crust tastes much better than premade. Not worth the effort.

I guess this is where I truly differ! This one is just practice and studying. I read a couple different recipes and after making like 3-4 pies in a month or two during the pandemic I had it figured out. And homemade is MUCH better than packaged. The last time I tried packaged it literally tasted like a cracker and had the texture of one too.

rolling it out is annoying and never looks as nice as packaged - that’s true!

I agree, it tastes a lot better and it's not that hard (food processor is essential) but I can never roll it out into a good circle. I hate peeling and slicing all the apples more than dealing with crust.

OMFG, I hate cleaning my processor. For grating cheese in bulk, or doing a giant vat of hummus or pesto, I'll do it.

For pie crust? F no. Pastry knife, or even just two knives. Or, if you're really feeling lazy, freeze and grate your butter.

I put all the pieces in the dishwasher? Pretty easy.

But I have tried them all (ALL) and this is the best pie crust method.
https://www.seriouseats.com/old-fashioned-flaky-pie-dough-recipe

[Anonymous]

Breading anything drives me crazy. Flour egg breadcrumbs….i know how to use my different hands so I don’t bread my fingers, but it still drives me crazy. I’ve given up.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Rice krispie treats. Spent a small fortune on butter ver the years thinking that was the problem. Just can never get the consistency right, too hard or too gooey, messy to slice, you name it.

Choc chip cookies. Always turn out flat when making from scratch. Again, spent a small fortune on ingredients only for it to be gross. Box mix or refrigerator ones from here on out.

Personally I prefer my choco chip cookies flat and crispy and I am always trying to make em that way.

White sugar makes them flat and brown sugar makes them fluffier. Change up the ratio.

[Anonymous]

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.

[Anonymous]

Anonymous wrote:Rice krispie treats. Spent a small fortune on butter ver the years thinking that was the problem. Just can never get the consistency right, too hard or too gooey, messy to slice, you name it.

Choc chip cookies. Always turn out flat when making from scratch. Again, spent a small fortune on ingredients only for it to be gross. Box mix or refrigerator ones from here on out.

+1 for both

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Rice krispie treats. Spent a small fortune on butter ver the years thinking that was the problem. Just can never get the consistency right, too hard or too gooey, messy to slice, you name it.

Choc chip cookies. Always turn out flat when making from scratch. Again, spent a small fortune on ingredients only for it to be gross. Box mix or refrigerator ones from here on out.

Personally I prefer my choco chip cookies flat and crispy and I am always trying to make em that way.

White sugar makes them flat and brown sugar makes them fluffier. Change up the ratio.

Good to know for my next batch. Thanks for the tip

[Anonymous]

Fried chicken- I made it once... it was delicious but never again

[Anonymous]

Popcorn. You would think easy, but I found a way to mess it up.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Rice krispie treats. Spent a small fortune on butter ver the years thinking that was the problem. Just can never get the consistency right, too hard or too gooey, messy to slice, you name it.

Choc chip cookies. Always turn out flat when making from scratch. Again, spent a small fortune on ingredients only for it to be gross. Box mix or refrigerator ones from here on out.

Personally I prefer my choco chip cookies flat and crispy and I am always trying to make em that way.

White sugar makes them flat and brown sugar makes them fluffier. Change up the ratio.

How about for chewy, thicker cookies? I have never ever succeeded in making a good chocolate chip cookie 😌