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.
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.
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.
Anonymous wrote:Mashed potatoes. These days I just buy the frozen kind and reheat.
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.
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.
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.
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.
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/
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.
Anonymous wrote:Boneless chicken breasts. I overcook them at least half the time.
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.