What Is The One Thing You Can't Bake Or Cook?
Lounge By mellormom Updated 16 Mar 2015 , 2:46am by remnant3333
You need one of those waffle makes that beep at ya when it is done. 
FUDGE. It always comes out crystally.
Ditto. The only fudge I can make is the kind that uses marshmallow fluff and chocolate chips. I can make that, but good old fashioned real fudge forget it.
Cookies!! Always over cook or under cook them! grr!
I can't BBQ...or Grill as they call it in the US...I always end up scortching the meat or taking it off too soon.Grrrrrr..Everytime I try I end up with a grease fire...Singed the front of my bangs once too....
I don't have the patience for hash browns. I like them crunchy and almost burnt, but I guess I can't wait for that because I turn them over too soon and they absorb too much oil... too greasy. I guess I could try to scorch them without the oil!
hashbrowns were the bane of my existence for years, i finally cooked them for about 1 month straight every morning (my BF loves them, so he got to eat all of the bad ones too) eventually i figured something out.
I don't have the patience for hash browns. I like them crunchy and almost burnt, but I guess I can't wait for that because I turn them over too soon and they absorb too much oil... too greasy. I guess I could try to scorch them without the oil!
hashbrowns were the bane of my existence for years, i finally cooked them for about 1 month straight every morning (my BF loves them, so he got to eat all of the bad ones too) eventually i figured something out.
So... what's the secret? I've been told that you just need to leave them alone, and you'll know when they're done. Maybe I use too much oil because I'm afraid they'll stick or burn too much. I guess I should realize when using a nonstick skillet, the bottom really doesn't need to be completely coated--right?!!!!
So... what's the secret? I've been told that you just need to leave them alone, and you'll know when they're done. Maybe I use too much oil because I'm afraid they'll stick or burn too much. I guess I should realize when using a nonstick skillet, the bottom really doesn't need to be completely coated--right?!!!!
For me I found that i wasn't using ENOUGH oil. I use olive oil and put about 2-3 T in while the pan is warming up. I put in frozen hashbrowns (still trying to figure out how to do it with fresh potatoes) and then I drizzle more oil over top and salt, then mix and spread out in the pan to have an even layer. (i found this helped me out a ton! otherwise I was still getting burnt spots after i flipped them over)
I don't flip until I see a good brown color on the bottom (typically there are a few stragglers that turn dark brown around the edges that I can see, then I check the rest and flip) Once I flip to the other side it usually only takes about 4-5 mins at the most since they are already thawed out.
oh, and i don't coat the entire bottom, i worry more about having my hashbrowns coated, not the pan.
I don't have the patience for hash browns. I like them crunchy and almost burnt, but I guess I can't wait for that because I turn them over too soon and they absorb too much oil... too greasy. I guess I could try to scorch them without the oil!
I like mine this way too and I've figured out how to make it work for me. I put the hash browns in my skillet only after the oil is really hot. Then I cook them on med-high (without turning) until they're almost cooked thru. About 10 minutes. Then you flip the whole thing at once. Don't stir or mix. They will be very cruncy (almost burnt) on that side then you cook the other side the same. Works like a charm. Just let them cook themselvs and only flip once. That's the key.
Unlike leily I only use oil in the bottom of the pan. I've also drizzled the top of mine with oil but it made mine mussy. Just make sure that you have plenty of oil starting out. I use about 1/4 cup of veg. oil.
Rice - I burn it, overcook it or there is loads of water left in the pot when it should be done.
Boil eggs - they turn out runny or green inside
BUT - any pastries, cakes, cupcakes, macarons, danish and so on I always get right so why teh heck can't I cook simple things like rice and eggs ??
Thanks for the hash brown suggestions... I don't stir, and I only flip once, but I guess they're just too smart for me! At one point, I thought I'd give up and just buy the ones you put in the toaster, but those are gross. Oh well, I can make awesome biscuits and sausage gravy!
Boil eggs - they turn out runny or green inside
About hard boiled eggs... I read an article many, many years ago about why the yolks turn green. It happens when they're overcooked. If you'd like perfectly boiled eggs so they look appealing when you're making deviled eggs, you're suppose to only bring the water to a boil (instead of boiling for 5 minutes), put a lid on it at that point, remove from heat, and let it sit for at least 5 minutes. Also, to help keep the yolks centered so you don't have a skinny sidewall of each deviled egg half, you're suppose to stir/rotate them a bit while waiting for the water to boil. 
Fudge: it's either grainy or it doesnt' set and we end up eating it with a spoon.
Pie crust: Thank god for the pie-crust-in-the-red-box-at-the-grocery!
But according to my family, I make the best dang chicken-n-dumplins! (yes, there is no "g". If you pronounce it with a 'g', then they don't taste the same!) 
kiddiekakes, I caught my hair on fire when cutting a wedding cake once! They had candles by the cake. I hear this crackling sound and thought "What's that noise?" Turned out the noise was my hair sizzling and going up in flame! After that, it was a deal-breaker-rule that once I approach the cake table for cutting, all candles are blown out.
Those darn hashbrowns have always been a pain for me.
Fruit pies. Apple, cherry, whatever. Can't do it. Wreck 'em every stinking time.
I can do apple, but any other kind of fruit pie always has waaaaay too much juice! If I ever try making one again, I'm upping the cornstarch.
Once, I made a cherry pie for a picnic because someone requested it. My poor daughter was holding it in her lap on the way there. The first bump we hit, cherry juice leaked out all over her shorts. She was mortified for the rest of the day!
A friend of mine asked me for a blueberry pie for her birthday. She never mentioned it afterward, so I finally asked her if something had been wrong with it. She said that it was delicious, but that they had to eat it out of bowls with spoons!!!! 
Even though my Mom baked her own wonderful bread several times a week while we were kids, I cannot for the life of me bake a loaf that is in any way edible. Its been many years since I have even tried, but the last time I did, my husband after trying to cut the first loaf and failing took the second and said "Lets us this one as a door stop"!!!! Thats when I quit trying.
i can not poach an egg!!!! i have tried many times and they fall apart and the white stuff goes all through the pot, it doesn't hold together!!!
The OH thinks its hilarious because i can make cakes and bikkies and do roasts and almost everything else but i can't poach an egg
Quote by @%username% on %date%
%body%