>>7276337 I poach hundreds of eggs a week and this is what you need to do capful of vinegar crack on counter, but open as close to water as you can water should have tiny bubbles, anything bigger will disrupt the whites you can't get 100% of white to stay, just make sure the yolk is covered the fire should be on for about 1:30 or so and then turn it off and wait :45 use a slotted spoon smoked salmon (for eggs norwegian) is so much better than canadian bacon add a pinch of mustard powder to your hollandaise
>>7276432 >>7276491 Another terrible baker checking in. I'm better at improvising and multitasking on the stove top. The precise and patient nature of baking just stumps me. I can make boxed mix crap easy enough I guess
>>7276135 >>7278911 use higher heat so the temperature doesn't drop when you add the eggs.
you can also get the pan really hot, then add a small amount of oil or clarified butter to make a temporary nonstick seasoning. just let the pan cool a bit and wipe out any excess fat first. after this use like you would normally and nothing should stick. i've made pancakes after doing this without adding more fat and they slid around effortlessly without sticking.
Baking. I mean, I've baked casseroles and such but I generally stay away from cakes, pies, and other such confections. It's not that I can't make those. I've done it before with only success. I just hate doing it because I'm very resentful of recipe cooking. I don't use written or precise recipes; I just don't. With baking, however, you really have to be more to the letter and it feels like a chore.
Rice. Used to be really easy, I always used the same brand and cooked it in a covered pot, came out perfect every time. Then I got a rice cooker for christmas and it's been hell ever since trying to squeeze a decent batch of rice out of it. No matter what I do it ends up crispy and undercooked, I think it lets out too much steam or something. Pisses me off desu because instead of freeing up a burner when I'm cooking a large meal, this rice cooker is fucking up all my rice.
>>7278267 I've stopped making those bastards. Not that flipping is the problem, but after the first pancake, which is always close to perfect, the next ones stick and burn. I know I should add more oil but I just hate the thought of adding so much fat. I resorted to baking them in a muffin pan once. They tasted alright with loads of syrup.
>>7280322 Most of the time you don't. There are a few vegetables, like onions, with inedible skin, but the majority of the time the most concentrated portion of a vegetable's nutrients are directly below the skin. You're probably missing out on them if you peel the skin off.
The only excuse is if you're worried about pesticides. I don't worry about that shit, and look at me now. Drinking cider and posting on 4chan like a champ.
>>7276133 For some fucking odd reason, I cannot fry a potato for the life of me. I can make exquisite dinners, but when I try to make breakfast, my potatoes are either gummy (not fried enough) or burnt (too god damned fried). Odd, because I can fry pretty much everything else...
>>7280429 Coming from someone who knows how to cook a steak, I even enjoy cheap diner steak n' eggs to the good ones I make at home. Something about being served and all... I want to make a dish I'm proud of, if I'm just putting ingredients on heat for sustenance I can make a fried egg on toast and be equally satisfied.
>>7278947 just add your liquid, be it stock or milk or wine or whatever, a bit at a time and whisk to incorporate. start with ~1/4 cup, do another quarter cup, add a half cup, add half of the rest, add the rest. no lumps!
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