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Discussion Starter · #1 ·
I'm pretty sure I'm not the only one who has a food or dish that no matter how badly you want to master, it just isn't happening. You've followed the directions to the letter, tried different recipes, and no matter what you do, it still comes out horribly wrong. You've even tried to have someone teach you and it's still a disaster.

Here's the place to share and maybe, just maybe, someone else can figure out what's going wrong for you...

I'll go first...

Instant rice is the bane of my existence! It used to be rice in general, but now it's just instant. I can make any kind of long cooking rice you want to throw at me as long as I can read the general instructions first. But to this day, no matter how hard I try, I can not cook instant rice.

Boil in bag, minute, you name it, I'll find a new and unusual way to mess it up! I've read the directions, followed them to the absolute letter, used timers, everything. I've even managed to burn boil in bag!

So what in the heck am I doing wrong????
 

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Using boil in a bag?? 馃槈 IMO, anything named "instant" can't be all that great because of the short cuts taken to mfg it.

If you have so much trouble, just get a rice cooker. We always just did it in a pot with perfect results. Son gave us a rice cooker (for something to give I suppose) and it works to a T. I really like that it gives a crispy bottom crust (but that's because we only make 1/2c raw every time. More product=less "crust" so depending on your needs....
 

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Discussion Starter · #4 ·
I had a rice cooker and messed that up too! I managed to scorch the rice every time I used the darn thing. It's since been donated to the local thrift shop because I can't get it to work right. Instant pot rice is no better. :(

Just give me long cooking rice, a pot to stick on the stove and a tight fitting lid to go with it. Basmati is a breeze, Jasmine the same. I can even do wild rice without any problems. But yeah, I can burn boil in bag....
 

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Friends don't let friends cook instant rice. :)
Especially when rice is so easy to cook. I really never understood why some say they cannot cook rice.
The right pot (tight fitting lid). The right size for the amount you are working with.
2 to 1 ratio water to rice. Salt.
Bring water and salt to a boil. Add rice, stir and once its simmering keep the lid on for 20 minutes and do not disturb.
Then turn off the heat and allow to sit for at least 20 more minutes covered.
Fluff up with a fork and serve.
Perfect every single time.

Note: Water to rice ratio gets debatable. Follow package directions or use the 2 to 1 ratio if you don't have instructions.
 

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Yep basmati is easy to cook. 2 parts water to 1 part rice. I set the burner just below medium. Grab a beer and do something else 5/10 minutes, check it, maybe turn down the fire or if it was too high turn it off and let it set for a while. Fluff. All cooking is with the lid on.
I still have trouble with some meats especially thick chicken breasts. I swear the chicken breast I've been getting would make Wonder Woman ashamed of herself. Over a pound each. I'm getting better watching Master Chef and Gordon Ramsey.
 
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Macarons. I really wanted to learn how to make these but it's just too hot and humid. I've tried and tried but can't get them to set properly.
I assume that anything that is featured as a challenge on MasterChef is OUT of my wheel house (y)
 

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Rice: I use the rice cooker's instructions (and especially the measuring cup that came with it) and a couple of servings of rice turn out perfectly in less than 30 minutes.

I would love to master baking in general, bread specifically. I know it takes practice, but with just the two of us, we don't each enough bread for it to matter.
 

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Exactly that (y)

My go to risotto calls for 7-8C of stock. I do it with 4C otherwise it would take an hour instead of the 35 min it takes now.

Still plenty of flavour and the rice is still perfect.
My challenge also. As Len said it takes forever. I'm going to try Joe Bastianich's method as demonstrated on Master Chef Junior. I suspect it takes a little longer than shown in the video but do the prep and go to it.

 
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Chicken breasts. As I said earlier they are a challenge to me to cook and end up moist. I've tried this method with enough success to warrant continued practice. Just done, no red, not dry.

 
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Do you like thin cuts? Chicken breasts cook more evenly if you butterfly them or just slice into 2 thin cutlets. They also take seasoning better in that form. I always take my blade tenderizer and break the outer membrane several times whether I butterfly or not.
 
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