What Do You Suck at Cooking? - Page 2 - Tilted Forum Project Discussion Community

amonkie · 08-26-2009, 05:26 PM

For sunny side up eggs problems - I was taught this trick, and LOVE it.

I have the temp a little lower than I would normally, but enough to cause steam. I add maybe a tablespoon and a half or so of water by pouring the water into a lid and then closing the lid on the pot. I wait about 2 minutes, and the water helps create steam to cook, but also loosens the egg and keeps it from cooking to the pan. When I pop off the lid, I can just slide the eggs right off the pan and onto the plate.

Omelettes - I got them right my very first time and knew it was a miracle so I took a picture as proof! Now I just can't quite get that sweet spot back.

And since I was 10, I mostly suck at making meatloaf. My family tried to force my siblings to eat it so as to not hurt my feelings, but it didn't rise and so was a half risen brick of brown stuff.

wooÐs · 08-26-2009, 06:42 PM

Quote:

Originally Posted by amonkie

For sunny side up eggs problems - I was taught this trick, and LOVE it.

I have the temp a little lower than I would normally, but enough to cause steam. I add maybe a tablespoon and a half or so of water by pouring the water into a lid and then closing the lid on the pot. I wait about 2 minutes, and the water helps create steam to cook, but also loosens the egg and keeps it from cooking to the pan. When I pop off the lid, I can just slide the eggs right off the pan and onto the plate.

Interesting.

I'll have to try this method too.

FuglyStick · 08-26-2009, 09:59 PM

I can microwave a hot dog. That's the extent of my culinary skill.

newtx · 08-27-2009, 06:20 AM

King Ranch chicken. A seemingly anybody-can-cook-it recipe.

Halanna · 09-03-2009, 11:04 AM

Quote:

Originally Posted by ShaniFaye

My thing I can make is meringue, I cant get the stuff to peak no matter what I do....doesnt really matter though I cant stand the stuff lol

Don't use a plastic bowl, use only glass or stainless steel.

Make sure the beaters and bowl are perfectly dry. Even one drop of water can mess it up.

Try adding a pinch of salt to the egg whites and make sure the egg whites, bowl and beaters are room temperature before you start.

08-26-2009, 05:26 PM	#41 (permalink)
amonkie Drifting Administrator Location: Windy City	For sunny side up eggs problems - I was taught this trick, and LOVE it. I have the temp a little lower than I would normally, but enough to cause steam. I add maybe a tablespoon and a half or so of water by pouring the water into a lid and then closing the lid on the pot. I wait about 2 minutes, and the water helps create steam to cook, but also loosens the egg and keeps it from cooking to the pan. When I pop off the lid, I can just slide the eggs right off the pan and onto the plate. Omelettes - I got them right my very first time and knew it was a miracle so I took a picture as proof! Now I just can't quite get that sweet spot back. And since I was 10, I mostly suck at making meatloaf. My family tried to force my siblings to eat it so as to not hurt my feelings, but it didn't rise and so was a half risen brick of brown stuff. __________________ Calling from deep in the heart, from where the eyes can't see and the ears can't hear, from where the mountain trails end and only love can go... ~~~ Three Rivers Hare Krishna

08-26-2009, 09:59 PM	#43 (permalink)
FuglyStick WHEEEE! Whee! Whee! WHEEEE! Location: Southern Illinois	I can microwave a hot dog. That's the extent of my culinary skill. __________________ AZIZ! LIGHT!

08-27-2009, 06:20 AM	#44 (permalink)
newtx Addict	King Ranch chicken. A seemingly anybody-can-cook-it recipe.