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Dishes or meals that you love to cook...but not to eat?

I realized anew last night that I love making risotto, but I don't particularly like eating it. I was feeling a little under the weather and out of sorts last night, and the chopping and stirring of making risotto was just what I needed. But then I ate it and didn't really enjoy eating it (thank goodness I love arancini!). (I don't think it's that I don't make good risotto, I've had it elsewhere too and it's not that I dislike it, it's fine, but it would never be my choice). I really make it only because the making of it is so fun. Do other people have these dishes or meals that they enjoy cooking, but don't really enjoy eating?

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  1. I'm another one in the risotto camp. I don't hate it, but I don't love it (or crave it, ever) - but I love the idea of it.

    The same goes for most pies, savoury or sweet. They're a blast to make, but I don't really want to eat them, and not just because they're usually fat-bombs.

    Ditto cupcakes, especially with frosting. Give me the beaters to make it, but you can lick them clean. Now muffins, however, are a whole othe story...

    5 Replies
    1. re: piccola

      see i'm the opposite. completely don't get the muffin thing. they do nothing for me but i love cupcakes. i keep making muffins since i like the idea of them but...

      now there are many of the opposite foods - that i love to eat but don't like to make but that's a whole different thread...

      1. re: AMFM

        Funny, isn't it? I think it has a lot to do with childhood. We only had cake for our birthdays growing up, so I never got used to the tender crumb + extra sweetness + frosting that comes with cake or cupcakes. On the other hand, my mom made quickbreads all the time, so they're my go-to carb. Particularly since they're so easy to customize (less sugar, various add-ins, etc.)

      2. re: piccola

        Me too with the risotto. Making it is fun, but I just don't like eating it that much. Guests that I make it for always love it, though, and that makes it worthwhile.

        1. re: piccola

          So weird! I was thinking risotto too. I'll be honest; I've never cooked it but it looks so fun to cook. I don't like it though! Odd how that was my immediate reaction...and you guys said the same thing.

          I also used to love cooking eggs but hated eating them. Now I don't mind eating eggs.

          1. re: Chew on That

            It really is fun to cook! Make it sometime before you're going to have people over, and then let it cool and use it to make arancini!

        2. This is pretty boring, but I think I make really superior scrambled eggs and I love making them for my son, though I have no desire to eat them.

          2 Replies
          1. re: Glencora

            Bingo! Same with me. I actually don't like eggs at all, but both my husband and daughter think I make the most killer scrambled eggs. It feels good to give them something they like so much, but I'm not about to eat them myself.

            I also love baking - it feels very zen. And while I usually love eating some of what I bake, I mostly give it away.

            1. re: Glencora

              I, too, enjoy making scrambled eggs, but would not even consider eating them myself. The only time I make them is when I am taking care of my neighbor's dogs. The dogs are super spoiled and won't eat plain dog food. My neighbor used to leave McDonald's cheeseburgers in the fridge, which I was supposed to warm up, chop, and mix in with the dry food. I refused to give fast food to innocent dogs, so I tried making scrambled eggs to get them to eat their kibble, and they loved it! Not really sure why I like to make scrambled eggs, maybe it's the mad scientist in me!

            2. Mac 'n cheese -- actually, anything with a lot of cheese. Family loves it, but I'm pretty repulsed by cheesiness. I love their enjoyment but am definitely eating something else!

              1 Reply
              1. re: Sarah

                I started cooking for my large family as a teenager and miss cooking many things that my partner and I do not eat because we are vegetarians:

                Fried Chicken
                My Aunt Rosies Meatballs
                Beef Wellington
                Duck with a Crispy Skin
                Baked Ham

                I could go on and on....

              2. If I'm doing a really REALLY difficult and exotic cake... Mater Beige's last b'day cake was a choc bomb with ganache and a dark chocolate collar with gold leaf and white chocolate curls with choc roses.

                I loved every minute of cooking it, but the smell of all that melted chocolate... I couldn;t eat a bit come the big day.

                3 Replies
                1. re: purple goddess

                  Oh, I can relate to this. Sometimes when I make something elaborate that takes a long time, I'm so sick of smelling the thing when I'm done, that I have no desire to eat it anymore.

                  1. re: mainsqueeze

                    I'm the same way with holiday dinners. I love planning and cooking them but when show time comes around and everyone is at the table I don't want anything to do with it!

                  2. re: purple goddess

                    Too much chocolate is a turnoff for me, too. There's a chocolate cake I get lots of requests for, but by the time I've put it all together, and inhaled all of the clouds of powdered cocoa, I've had enough chocolate.

                  3. I cannot stand the texture of wet/moist bread...it's totally a texture thing.

                    So, when I make Pineapple Upside Down cake for my family (especially for my mom), EVERYONE raves about it, and I've yet to taste it...and I started making it about 10 years ago when I saw the recipe on TV and thought "oh, that's pretty!". LOL

                    2 Replies
                    1. re: akcskye

                      Hah, you reminded me of another one: creme brulee. I cannot stand the texture of it (or any desserts like that, flan, panna cotta, etc.), but I have fun making it, especially bruleeing the top!

                      1. re: JasmineG

                        I totally hear you there.

                        Jellos and stiff puddings aren't a favorite in my texture book either...but I bet the brulee would be fun...I like torches... haha

                    2. I'm kind of that way with most of the stuff I cook. For me, it's more about the journey than the destination. I usually don't eat much of what I cook if it's for a meal because I'm not as interested in the final product as I was in the prep.

                      When it comes to desserts, usually I don't want to eat the final product because I'm so full from tasting along the way (licking the bowl, etc.). I'm definitely a batter/dough junkie - salmonella be damned.

                      3 Replies
                      1. re: HungryLetsEat

                        Hungry...do what I did...invest in some laying hens (seriously, I have 10, for laying only...once they quit, they die happy pets at the NATURAL end of their life...not in a stew pot)...you know exactly what is going into the eggs by what you feed them...problem solved...and fresh is SO much better, IMO!

                        1. re: akcskye

                          Oh yeah my neighbors would love that! I've started buying my eggs from local farmers so I'm not as concerned about it as I was.

                        2. re: HungryLetsEat

                          This happens to me too and I figured out a way to minimize it. I frequently make a huge pot of tomoato sauce and meatballs and have my family over for dinner on Sunday. Up until recently, I was so sick of tasting and smelling the sauce that I couldn't eat with my family. Now I make it on Saturday (and recently Friday). Then I just put it on the stove to heat thru on Sunday.

                        3. I can make a chocolate pecan pie that hasn't received a bad word yet...other than from me. I'm not a dessert fan and I prefer vanilla ice cream and plain apple pie over most anything else. I do enjoy making the chocolate pecan pie and a little contrary to Hungry's comment about the journey and destination, the journey is fun but the destination (seeing other people enjoy what I've made even if I don't care for it) is truly rewarding.

                          1. Chili is that dish for me, I'm not a huge fan of chili. However, I made it years ago for a Superbowl party. To this day I have to make chili for our yearly party or my husband (and some guests) just might cry. I do like all the chopping and the way the house smells like we're about to have a party. And it's nice the way everyone just raves about it, so I do enjoy making it. I usually end up having a small bowl of it, but then I could care less about having it again until next Winter.

                            1. This thread probably has a lot to do with that most of us cook for others. Left alone, I eat crap (albeit gourmet crap). I cook a lot of stuff for our daughter that we never eat--although it is perfectly good adult food.

                              1. 2/3 to 3/4 of what I like to cook is done for the challenge of doing so. I'm personally not impressed by tedious sauces or intricate preparations, but I learned to make them because others liked them or they were on the menu.
                                I tend to have simple tastes but I would love to be able to turn out great oriental/Indian food.

                                Is it just me or does food taste better when someone else prepares it? The last thing I want to do after cooking for 6 hours is to eat it.

                                3 Replies
                                  1. re: Sam Fujisaka

                                    Sam, what i your favorite savory and/or dessert sauce to construct?

                                    I'm not a fan of the Hollandaise family, but it can be a challenge to make on a warm day. my family tends to prefer the reduction sauces, but that just is personal. My favorite pastry sauces to construct are Creme Anglaise or making a stable caramel on a humid day.

                                    1. re: Kelli2006

                                      My dessert sauces are simple and dependent on what's around.

                                      For savory, I make anything from an allemande to a genevoise to a veloute. I usually make lighter versions of the usual French preparations. These take some care and usually start with a mother sauce and then require all sorts of fussy steps. Getting complex but clean flavor--and flavors that really bring out what is being sauced--is the goal.

                                      Asian sauces are easy and fun, like the sweet sauces.

                                1. i love to make lasagna, of course you can't make a bit,only a pan. then i take two portions out and give the rest to my sister.

                                  1. I get what my wife calls "cooks disease". When you cook it you don't want to eat it- but for me its only things that require a lot of time or attention.
                                    For example I LOVE making gumbo, and I love to eat it if I don't cook it, but by the time I finish cooking it I have lost my taste for it.

                                    3 Replies
                                    1. re: Spencer

                                      Great thread! I feel so much better now that I know I'm not the only kook who makes things just for the cooking, not eating aspect of it.

                                      BREAD! I love the kneading and watching it rise and how the house smells when it bakes on a cold winter or fall morning but I have no desire to eat my own bread even though my family devours it in five seconds flat saying it's delicious.

                                      Pretty much all desserts. I love making them but I have no sweet tooth so I just give them away.

                                      1. re: OrganicLife

                                        Oh, I totally agree on bread! I like bread a lot, but in small doses, but man, I LOVE making it, so I always have to give a lot of it away when I make it.

                                        1. re: OrganicLife

                                          Yeah, I think I'm lacking the sweet tooth. But the bread thing, I don't get - I'd eat a whole loaf every day if I didn't stop myself.

                                      2. This is a very strange discussion for me. I've been trying to think of something... but nope. If it's something I enjoy making, then it's always because it's something I look forward to eating. I have made things for others that I didn't want to eat, but I can't say I really enjoyed it. Even if it's something really interesting to cook, that always goes along with wanting to eat it too; probably because there's almost nothing I really don't want to eat ; - )

                                        1. Mike says I make really good eggplant parmesan. I always make myself some pasta or polenta, though, because I don't want any of the eggplant.