Topic: What foods do you have trouble cooking consistently (Read 4138 times)

Soreyes · « **Reply #20 on:** March 09, 2004, 01:15:35 pm »

I have a Hell of a time cooking Omletts. I always over cook them

RogueJedi_XC · « **Reply #21 on:** March 09, 2004, 01:16:52 pm »

That's a good tip that should apply to all pastas. I'll give it a try and see how it works. Question: how long before "rolling boil" should the noodles go in?

Sethan · « **Reply #22 on:** March 09, 2004, 02:03:18 pm »

Boiling water is sometimes a challenge. Ever melt an aluminum pot?

Dash Jones · « **Reply #23 on:** March 09, 2004, 02:05:54 pm »

Reheating Fast Food left overs...never seems to turn out right.

GE-Raven · « **Reply #24 on:** March 09, 2004, 02:30:39 pm »

I "go" when the first few steam bubbles roll up. Pin sized. Rolling on our stove is golf-ball sized

GE-Raven

Scott Allen Abfalter · « **Reply #25 on:** March 09, 2004, 03:17:07 pm »

Just remember, spaghetti is done when you can take a strand, throw it at the refridgerator, and it sticks.

Khalee · « **Reply #26 on:** March 09, 2004, 10:01:04 am »

Me its fish, chicken, some rice. either its too done or not enough.

Sirgod · « **Reply #27 on:** March 09, 2004, 10:25:06 am »

Actually The only thing I have a hard time getting right , Is Egg Noodles. For some reason, I always manage to overcook them. Anyother kind of Noodle , No Problem, I prefere El dente actually, But Egg noddles are the Bane of my kitchen.

Stephen

GE-Raven · « **Reply #28 on:** March 09, 2004, 10:31:26 am »

Quote:

Actually The only thing I have a hard time getting right , Is Egg Noodles. For some reason, I always manage to overcook them. Anyother kind of Noodle , No Problem, I prefere El dente actually, But Egg noddles are the Bane of my kitchen.

Stephen

Here is a hint I have found... put a little olive oil in the water. And don't wait for a rolling boil to put the noodles in. Still heat the water to the rolling boil stage, but put the egg noodles in before that. I find they seem to "soak" and slow cook a little allowing a better control over their consistancy.

GE-Raven

Sirgod · « **Reply #29 on:** March 09, 2004, 11:06:31 am »

I'll give that a try then Raven. thanks Bro.

Stephen

Scott Allen Abfalter · « **Reply #30 on:** March 09, 2004, 12:18:05 pm »

I don't know if it's considered 'cooking' as it's more like 'heating' but I have the damndest time heating frozen Tyson chicken cordon blue's in a microware!

If you heat them too long they get dry, and the cheese drips out. If you heat them too short, they are a little raw. If you interrupt the nuke-ing midway to check it messes things up and you might as well throw the thing out.

There's an art to it...

Dallas · « **Reply #31 on:** March 09, 2004, 12:41:45 pm »

For me it's shrimp. No matter what I do I overcook it and
it's like chewing on an old shoe.

ActiveX · « **Reply #32 on:** March 09, 2004, 01:05:20 pm »

I never seem to make a decent PBJ...

Soreyes · « **Reply #33 on:** March 09, 2004, 01:15:35 pm »