What Is The One Thing You Can't Bake Or Cook?
Lounge By mellormom Updated 16 Mar 2015 , 2:46am by remnant3333
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!)
Me too! But only the kind with the fluffy drop dumplins, not the doughy flat noodles.
I just made a stockpot full of the classic Famous-Barr French Onion Soup... it's another one of my weaknesses!
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!!!
I didn't know it could be done without using an egg-poaching pan! (I inherited one from my grandma.)
I didn't know it could be done without using an egg-poaching pan! (I inherited one from my grandma.)
my mum can do them in a frying pan like this
http://www.taste.com.au/how+to/articles/603/poach+an+egg+stovetop
i fail miserably at this 
i think i may have to invest in one of those egg poaching pan thingies 
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 ??
Try this:
Rice: In 2 Qt saucepan, Place 1 Cup white rice in 2 Cups cold water. Cover with tight lid. Place on stove on high heat and WATCH it. When it just JUST to a boil, turn it down between Off and Lo, you know....the stove is just b-a-r-e-l-y on. Time it for 20 minutes. Keep the lid ON always, DON'T stir. If it boils over the side of the pan for a bit, then turn down the stove just a hair more....after 20 minutes, nice soft, fluffy yummy rice. 
The key is don't stir at all, keep the lid on, cold water and just 20 minutes.
Boil Eggs: Cold water to fill a sauce pan, Place your cold eggs in your COLD water. Turn stove on to high heat and WATCH it. Bring JUST to a boil, not a hard boil. COVER THE PAN AND TURN OFF THE STOVE and time it for 20 minutes. Leave the plan on the burner, but do NOT leave the burner on. AFter 20 min., drain the hot water out, turn on the cold water faucet and get the cold water over those eggs FAST and get them to cool down as fast as possible. (DON'T use ice!) You can also place your hot eggs in another container and fill with cold, cold water and time it for 20 minutes if you are busy....Me? I just let the cold water go. They will cool down quickly this way. Then put them in the fridge! Should be able to peel them really easy this way, too.
Pickle juice in potato salad? 
Ewww! That will make me back out of the room while making the sign of the cross!
Our potato salad (that is an old family recipe and I used in the catering biz and was a very popular item) is on the sweet side. I use sweet relish (no DILL juice at all!) and I NEVER use plain 'ole tasteless mayo. Yuck! I use a salad dressing called Henri's Tastee Salad Dressing (there is no flavor, like "italian" or "ranch" .... it's just called "Tastee") and it's really hard to find. WHen I can't find that, I use Marzetti's Cole Slaw dressing.
I use this same dressing to make deviled eggs. Hubby's brother, who refuses to eat deviled eggs, ate 5 or 6 of mine in one sitting!
Mayo is tasteless and I just refuse to use it.
I'm a dill pickle potato salad girl myself. I pretty much only eat my mom's. We use new/red potatos, chopped onion, chopped pickle (and yes with some extra juice added), chopped boiled egg, pilmentos, mircle whip, a tiny bit of mustard and salt/pepper.
I don't like sweet pickles in my potato salad (or deviled eggs) nor do I like mustardy potato salad.
Can not make gravy to save my life. Have a younger brother who is the master.Oh and cookies of any kind.
I'm not satisfied with my bread-baking skills yet, but everyone just tells me I'm being picky. Other than that, I have yet to find something I can't make. It might not come out perfect the first time, but figuring out how to perfect stuff is part of the fun!
i can make cakes and bikkies but i can't poach an egg
What's a "bikkie"? Is it a cookie?[/b]
sorry for the late reply... been working
Yeh a bikkie is slang for a biscuit which is a cookie
Butterscotch pudding. I have tried all kinds of recipes, (and they do turn out delicious), but the flavor I crave is that found in a box: Jello brand. I just cannot duplicate that flavor.
Oh, Melave, when you next try to poach an egg, put a little bit of vinegar in the water in a skillet, bring it to a simmer, then gently slide the eggs, (cracked and in a small bowl) into the water. If you've used just a little vinegar you won't taste it and it helps the whites to congeal almost instantly. You won't have any whites strung out in the water. Remove them with a slotted spoon and enjoy. (I like to put them on hot buttered home made toast.)
I have been told I was blessed with the illusive cooking gene that no-one in my family has.... I can pretty much cook anything , EXCEPT ......... RICE!!!!...... It either ends up mushy or the grains are still hard, No matter what I do. I have tried ever trick in the book. Rice is my nemisis, and I love rice! My solution was to get an electric rice steamer, It turns out perfect every time in that thing! Which makes me even madder, Its like why cant't I do that! Oh well at least I can have nice fluffy rice now... ahhahahahaha
I can bake just about anything, except bread LOL. my husband said that if our homes foundation needed to be repaired he would ask me to bake some bread LOL...
No matter the recipe, or anything I try, my bread always comes out like a brick, heavy, solid and indestructible 
One more suggestion for you, Melave. It doesn't sound like where you live anyone raises chickens, (although you do have an occasional stray cow crossing the road!), but if you have access to really fresh eggs from someone who raises them, you will find that the whites and yolks are so tight they practically stand up and salute! A really fresh egg just doesn't spread out. Poaching problem solved.
I can bake just about anything, except bread LOL. my husband said that if our homes foundation needed to be repaired he would ask me to bake some bread LOL...
LOL
My husband would only live to say that ONCE!!! Even if it was true!!
I have been told I was blessed with the illusive cooking gene that no-one in my family has.... I can pretty much cook anything , EXCEPT ......... RICE!!!!...... It either ends up mushy or the grains are still hard, No matter what I do. I have tried ever trick in the book. Rice is my nemisis, and I love rice! My solution was to get an electric rice steamer, It turns out perfect every time in that thing! Which makes me even madder, Its like why cant't I do that! Oh well at least I can have nice fluffy rice now... ahhahahahaha
Ditto. One of my favorite foods that goes with just about everything but I can't make it to save my life. Made a big ol' pot of sticky jasmine rice last night.
Potato dumplings, i'm useless of making it. I guess i cheated, i bought it from https://www.juzlova.cz :P
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