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Messiest Food to Cook

So after spending the whole weekend making a ton of Duck Confit and Veal Stock, then spending several hours cleaning the mess I made, I was wondering what other messy masterpieces are out there. I usually only do this once (maybe twice, max) a year, and now I remember why.

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  1. The messiest things I make are breads. I always have the measuring cups, mixing bowls, pans it bakes in, rolling pin, towels to cover while it rises,the table, but then I alway have to sweep and mop the floor. It doesn't matter how careful I am.

    1 Reply
    1. re: hotcookinmomma

      Two words ... digital scale, still have the floor and counter, but it eliminates many dishes, and that, IMO is the worst.

    2. Anytime you cook for a lot of people. Calling out you Holidays here! :)

      1. Chicken marsala. Don't know why it's such a mess, but when I make it, I triple it and freeze for two more meals. That makes it all worthwhile.

        3 Replies
        1. re: somervilleoldtimer

          I can cook chick Marsala with 2 pans, a knife plus 3 mise-en-place bowls. You should try making manicotti or lasagna with fresh pasta if you want to see a mess.

            1. re: somervilleoldtimer

              This is my basic recipe, but I use marsala and just a bit of chicken stock instead of sherry. I remove the chicken from the pan after searing while I construct the sauce and return it to the pan just before service.

              http://allrecipes.com/Recipe/Chicken-...

        2. Hands down, fried chicken. Second place is homemade sausage.

          8 Replies
            1. re: KTinNYC

              Ditto, deep fried anything. Nothing's worse than trying to pour off a few quarts of oil from the dutch oven after frying. Hence why I never do it anymore, it's just not worth the hassle.

              1. re: KTinNYC

                The inevitable splatter and explosions of deep frying pork belly always make a mess far in excess of the 3 steps in the recipe.

                    1. re: KTinNYC

                      A splatter screen does help immensely, but the force of the explosions from the frying pork skin still sends oil through the vent holes. And when I take the screen off to remove the finished pieces and add new ones, there is still splatter and some spillage.

                      1. re: JungMann

                        It's not fool proof but having one, as, you say, helps immensely.

                        1. re: KTinNYC

                          I have a De Longhi fryer. It is closed and has 2 filters. No spatters, no odor, easy clean up.

              2. I say ditto on the homemade sausage--always has my place in upheaval.