What Foods Seem Easy to Prepare but Are In Fact Difficult?
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Anonymous
Wow, the food forum is generally nice, but there apparently is an azz5hole on here. Keeping thoughts to myself? I learned that as a preteen. |
Anonymous
What is hard about mashed potatos? I don’t even peel mine- just wash and cut up, boil, drain, add milk butter and salt and smash with hand Smasher |
Anonymous
Yes! I hate cleaning food processor too. Plus I feel like it doesn’t get clean enough by hand washing and needs to go in dishwasher but takes up so much space that I end up having to hand wash a bunch of dinner dishes. But I’ve tried to make pie crust by hand and can’t seem to get it right. Explain exactly, if you would please! |
Anonymous
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For the deviled egg poster: have a big bowl ready, full of cold water and ice cubes. When you take the eggs off the stove, immediately put them in the cold water to blanch them. The shells will expand and the eggs will contract. Wait a few minutes. Knock them against the counter to break the shells and peel.
I boil the water, put the eggs in, turn down the heat to a low boil and cook for 12 minutes. |
Anonymous
| Fluffy scrambled eggs: you have to add milk. Without milk, the texture is rubbery. Also, stir and flip and break up the eggs. Also recommend adding Cholula hot sauce and garlic and onion. And shredded cheddar cheese at the very end. |
Anonymous
I also hate deep frying anything. The breading / batter / coating always falls off. Things get dark brown before they're cooked through, or get fully cooked before they're brown enough, even if I'm using a thermometer in the oil. And the mess to clean up afterwards.... Fried chicken, fish & chips, and donuts are three things that I will 100% buy rather than make. |
Anonymous
I honestly don't get that. Flour, salt, work in whatever fat (I do combo of shortening and butter) with pastry blender, fork in some cold water, that's it. The typical ratio is 3 parts flour to 1 part fat, but I go more than one part fat, like if I use a cup and a half of flour I'll probably have at 2/3 to 3/4 c total on the fats. I've never done it in a food processor (cleaning kitchen appliances is way more work than using simple tools). Now, I can never get it to roll in a circle and it tends to break apart at the edges when I'm rolling, but then I just take some from an edge that sticks out to far and stick it on with a couple of drops of water, patch the edges if I need to once in the pie pan. I have never tasted a premade crust I cared for and it's really no work at all to make it. |
Anonymous
Yes! I’ve come to realize I don’t really like that meal. I find it boring and repetitive to eat the same thing every year in the name of “tradition”. DH agrees with me. We have made some changes over the years but it’s still just meh to me. |
Anonymous
Very helpful, thank you! |
Anonymous
Thank you. I will try this. |
Anonymous
We all have our hangups. I can make impeccable French macarons and brioche loaves and still can’t do mashed potatoes that I like. |
Anonymous
And frozen ar better🤢? |
Anonymous
It’s harder than boiling rice, and yet somehow rice is an acceptable thing to list here? |
Anonymous
Yes, if you get the ones that are just potatoes, butter, cream, and salt. No peeling, no cooking potatoes, no mashing, no lumps. |
Anonymous
I agree with PP, but my kids and DH want no changes. So every year it's the same. I fiddle with desserts but even there, it's just adding to the traditional meal, nothing is replaced. This year I taught DS to make the gravy and DD to make the turkey. Slowly this will become a family effort and we'll see. |