Any dish you have made before and it wasn't that good.But,you are going to try to make it again?
- emglow101 Nov 2, 2013 10:57 PM
There are foods or dishes we all try to make.And sometimes they just don't come out,or taste that good. Do you give up or try again? What's yours ? Me,it's Chile Rellenos.I'm trying again.Greasy,and my sauce sucks.
Oh I love Chile Rellenos, but I have never tried it. I have tried so many dishes which did not turn out good the first few times, and I had to repeat and repeat to get them right.
I don't think I have officially given up any, but there are a few that I have no immediate plan to re-try -- which may end up the same as giving up.
Here, I am naming a few which I had failed, but have finally more or less mastered the products:
Chinese barbecue steamed buns
That happens quite often. Particularly with recipes that I cobble together. In fact, in that category I'd say close to 50% are misfires that are, however, good and promising enough to adjust and try again.
I am still working on pie crust. First time great! Second time, no good. Third time, horrible. But I refuse to give up.
Also, I have made Hazan's Bolognese. My husband loved it, I thought it was blah. I will try again because everyone raves about it.
I made some famous short rib recipe that is very much loved on these boards once, which took all of two days.
It was greasy and disgusting. Never again.
Caramel candy. First time I made it, the sugar stuck to the bottom of pot. It took days to clean...and no caramel.
Well, I wouldn't say I can't give up a bad recipe. There are lots of things that sounded or looked good but didn't turn out to live up to their promise so who needs them. But then there's the thing that almost makes it that deserves the effort to learn the techniques or do the tinkering to make them personal. Those usually end up to be the outstanding recipes you build your repertoire around.
And then there are the perfectly good recipes that become stellar when you can adapt a technique or approach you learned making something else to modify what you've been making for years.
An example of the last case is a chocolate babka that is rich and delicious and always leaked filling during baking no matter how diligently I tried to seal the dough. Now I use the ATK technique of making the filling with confectioners' sugar instead of granular. I picked that up from ATK's Cinnamon Swirl Bread. Now they're both treasured recipes.
I also had a hard time with Flo Breaker's Lemon Scented Pull-Apart Coffee Cake until I came up with some of my own techniques that eventually made mine as pretty as hers. I think I made that recipe every week for a month until I nailed it by constructing the layers of dough on parchment and slicing through the parchment along with the dough to keep it from stretching as I built the layers in my pan. I also experimented with pans and ended up buying a particularly deep bread pan. It was soooo worth all of it!