[KitchenWench]

Mine are to master all of the French mother sauces and to be able to make them reliably each and every time. I figure between Julia Child and the CIA textbook I should be able to learn them all. They can't be as hard as my 2022 goal of being able to use my Instant pot. After trying it a about a dozen times over this past year the only thing I've successfully managed is hard boiled eggs.

 

[PickyPrincess]

Oh, gosh. I use my Instant Pot for a ton of stuff but mostly cheesecakes. I've got 3 of them. The third was an accident but Amazon told me to keep it anyway. I especially love to use it to make homemade yogurt!

I think (thanks to @Two knots ) my baking goal will be to attempt bundt cakes. My other is going to be to find a homemade spaghetti sauce that pleases the husband. I'll probably start with @Old Gnome's recipe and take it from there.

I'd also like to learn to cook a prime rib. But with prices nowadays I'm not sure it's feasible.

 

[Wooleybooger]

My goal? Get the kitchen cleaned up, empty canning jars put away and in shape to start canning again when I find a deal on things. I'll be cooking pulled pork eventually and making several gallons of BBQ sauce to go with it for canning. Plan on cooking chickens for stock and canning the stock and meat. Lots of work but the Ball recipe stock beats the heck out of commercial stock. I got enough chicken for 3 or 4 gallons, no wait 6 gallons. I've only got 3 quarts left.

 

[Colbyt]

I'd also like to learn to cook a prime rib. But with prices nowadays I'm not sure it's feasible.

If you decide to take the plunge don't repeat all the mistakes I made in learning. Use this method: Roasted and Reverse Seared Prime Rib Recipe

 

[Roll_Bones]

Be a better baker.

 

[Shane R]

More time on the grill. I bought a kamado style a couple of years ago and haven't mastered it yet. I've used many kinds of grill and have found the kamado to be very sensitive to temperature adjustments.

 

[PickyPrincess]

More time on the grill. I bought a kamado style a couple of years ago and haven't mastered it yet. I've used many kinds of grill and have found the kamado to be very sensitive to temperature adjustments.

Is that similar to a Big Green Egg or is it different?

 

[Wooleybooger]

Similar and less costly.

 

[Wooleybooger]

Kamado

BGE

 

[Shane R]

Is that similar to a Big Green Egg or is it different?

Yes. There's 4 or 5 companies making those. Mine happens to be an Akorn. Kamado has been adopted as a general term for the shape and style. They are all egg shaped and wood/charcoal fired.

Everyone has their own price point but there are only minor variations in the features. Usually the material of the cooking grate and how the vents on the flue are cut.

 

[KitchenWench]

I need to add making a decent rue to my list of goals. I don't make one often and it shows

 

[PickyPrincess]

I need to add making a decent rue to my list of goals. I don't make one often and it shows

Thank G'awd that's one thing I did learn from Mama. You have to have know how to make a good rue if you want to make her cream gravy.

She wasn't much for letting us in the kitchen with her but I did a lot of watching when allowed. So my rue and my cream gravy are on par.

Patience is the key, or at least it is for me. It can't be rushed.

 

[Wooleybooger]

I've never had a real problem making a rue but then I do like to cook Cajun. Incorrect, when I go for a dark brown rue I usually end up way too dark or burnt.

 

[KitchenWench]

I usually end up way too dark or burnt.

That's me. Or it's lumpy and clumpy. It's not too bad in a gravy. I can fix it if it's lumpy. Burned....nope.

 

[Colbyt]

I've never had a real problem making a rue but then I do like to cook Cajun. Incorrect, when I go for a dark brown rue I usually end up way too dark or burnt.

I'm good up to medium brown, any further and I ruin it every time.

 

[KitchenWench]

If I can manage not to have lumpy and bumpy it's either raw or burned to a crisp.

Like I said...I need to make a proper rue.

 

[PickyPrincess]

Patience. Patience. Patience. And small, incremental adjustments to your heat source.

I've seen the recipes and everything else y'all have been talking about making, and every one of you has the talent to make a good rue.

 

[Wooleybooger]

If I can manage not to have lumpy and bumpy it's either raw or burned to a crisp.

Like I said...I need to make a proper rue.

I agree with Picky. Start on a low heat constantly whisking, increase the heat gradually but not so high you lose control. Patience is the key and with experience you may be able to make a roux fairly quickly. Remember whisking constantly, it may burn otherwise.