Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Feb 11, 2011 05:05 PM

What Recipe or Dish or Technique Gives You Grief?

I find that I can make most anything I'd want to eat as with many of the chowhounds here.

But . . . I have a heck of a time with pie crusts. My main problem is crimping the edges. My crusts taste fine, but the edges look like I've had a couple or more bottles of wine beforehand. My Mom has shown me over and over how to do a nice crimp, but . . . it's not happening.

Anything that you find that you can't seem to master?

  1. Click to Upload a photo (10 MB limit)
  1. This is not a dish or technique, but I really dislike sifting, but it's a necessary step for me, especially when using powdered sugar. There's no way to go around it!

    1. I can not make Mee krop...probably can't spell it either. Enjoy eating it out. Have tried a few recipes and I can not get the texture rt. its just too not crisp and then quickly dissolving. Close but just not there. Can't remember the last time I set out to make something and couldn't make it after a few tries . Annoying!!!

      1. As much as I love eating Thai food, when I read a recipe for a Thai dish, my mind just goes blank. I can't imagine the recipe somehow.

        1 Reply
        1. re: sueatmo

          I think you have to look at 'Thai' food and think of the ingredients and elements that make up their cuisine. When you start remembering that Basil, Chiles, Curry, Fish Sauce, and peanuts are all key components it makes it a lot easier to compose a dish.

        2. Preparing and cleaning raw chicken is my kryptonite (sigh).

          7 Replies
          1. re: lilgi

            Making dumplings that float and don't sink is difficult for me. I made them properly once, but now they seem to elude me. My grandma Mimi made the best chicken and dumplings ever. She probably turns over in her grave seeing my feeble attempts now.

            1. re: dratlover

              I hate rolling out cookie dough. I can do it fairly well, but what a PITA. And the thinner it needs to be rolled, the bigger the nuisance factor. The good news is that many times you can form the dough into a log, refrigerate, then slice and bake.

              1. re: soccermom13

                I'm not big on rolled cookies either, a shame really, because I have so many lovely cookie recipes based on rolled doughs. I also resort to the log technique, much less of a PITA. Ah well...pie crust and pasta are ok, though.

                I have egg shell egg issues. No matter what technique I use to crack, one handed, two hands, counter rap, rim of bowl rap, spoon smack, I always get eggshell in the product and egg white on the counter surface. I use the so called "egg magnetism" trick CHOW has on video right now, to remove wandering shell, been using that technique for years. Maybe it's just the nature of the egg beast, but there's always a bit of shell in my bowl.

                When I worked professionally, we just let the shell stand where it lay; when the eggs were beaten, the shell bits sank to the bottom of the container and were ultimately strained out. That's great for 8 dozen, not so for 2 singles.

                1. re: bushwickgirl

                  What's the egg magnatism trick? I use the shell to retrieve pieces of shell. Is that it?

                  1. re: roxlet

                    Use part of the eggshell to scoop out the fragment. For some reason, that eggshell is the only thing that will catch and hold onto the fragment (unlike a spoon which seems to make that little fragment run away!)

                    1. re: anova

                      I've noticed I have a harder time with egg shells getting in the eggs than I did 20 years ago. I blame the eggs.

                      1. re: Jay F

                        "I blame the eggs."

                        You have a point, blaming the eggs has occured to me also.

          2. i'm having heck of a time right now trying to make vietnamese Banh Bo Nuong.
            tried many a times and threw out many. i keep getting a chemical-flour-y smell that permeates the cake and i can't get much of a bottom crust. the top isn't right, nor does it taste as nice as the ones that can be bought. don't know who i can bother my woes with and i'm starting to think internet recipes are killing me...