Which dishes would you like to perfect?

[tcufrog]

Pot roast. I cannot make pot roast to save my life. I follow recipes exactly, including to buy the size/type of roast specified and bake/simmer/cook according to directions, but it's always dry, dry, dry- and even worse when I use the crock pot.

I make a very moist falling apart pot roast. I don't have my recipe handy but one thing I've found important is preparing the meat properly. I cut off any huge chunks of fat and then cut the huge roast into 2-3 smaller chunks depending on the size. I then pat the meat dry and then season it with salt and freshly ground pepper. I use a cast iron enamel Dutch oven. I used to use a 5 qt but now I use a 7 qt since I have a very hungry teen boy at home. I heat up some olive oil and then brown the meat on all sides. Tongs are really useful for that part. The vegetables I include are carrots, celery, onions, and very small potatoes. Everything except the potatoes is cut into large chunks. The broth consists of beef broth, tomato paste, and red wine. Your beef should be submerged in it. I season it with bay leaves and some freshly ground pepper. I cook low and slow for at least 3 1/2 hours but usually longer, stirring occasionally.

I use the leftover meat and veggies to make shepherd's pie.

 

[lovesmurfs]

Which dishes would you like to make well but just can't?

For me it's:
pie crust
meatloaf
Yorkshire pudding
pizza crust
bread with yeast

Here's a foolproof (and FAST) pizza crust recipe: https://www.spendwithpennies.com/no-fail-pizza-dough-and-homemade-sauce/

Prime rib. I have never made one in my life because I am afraid I will ruin it.

I started making prime rib for Christmas about 5 years ago -- regardless of whatever seasonings you use, the key is a good meat thermometer. It's helped me with my roasts (I would always dry it out). I have something similar to this: https://www.amazon.com/ThermoPro-TP...f-4741-a772-17cad7536576&tag=theradar-20&th=1

Biscuits

I was a biscuit FAIL until I found J.P.'s Big Daddy Biscuits. I use butter-flavored shortening (comes in bars). I also bought a pastry blender to help mix them. They're amazing (although I DO make them thinner than J.P. says to). One of the few recipes I have memorized. https://www.allrecipes.com/recipe/7040/jps-big-daddy-biscuits/

 

[BlueStarryHat]

Baking is a very precise science. The ingredients have to be measured carefully or the results will be different. You also need to know whether your oven temperature is accurate. <snip> Baking requires you to be a lot more present during the time in the oven than a casserole or a roast where you can see it and forget it.

I measure everything so carefully-my sister, who is more of a 'throw it in there' type laughs at me for my precise measurements, yet her from scratch baking is wonderful. We have a temperature gauge inside the oven, too.

I am so present when baking I practically married my oven. Yet I am a lousy scratch baker.

 

[LuvOrlando]

Revenge

(Wondering if anyone will get it?)

 

[Marrila]

@lovesmurfs Thank you for the recipes!
@tcufrog Thanks for the pot roast tips.
I will try these in the coming weeks.

 

[tinkerbellandpeterpan]

Revenge

(Wondering if anyone will get it?)

Just serve it cold!

 

[#1hoosierfan]

Macarons.

They are tricky tricky little cookie to make.

 

[tcufrog]

@lovesmurfs Thank you for the recipes!
@tcufrog Thanks for the pot roast tips.
I will try these in the coming weeks.

I hope it helps. Let me know how it turns out.

 

[Bianca and Bernard]

Crepes. I used to be able to make them, and now for some reason they never turn out right.

Fried chicken. The breading never sticks right.

Pie crust. Mine is always too tough.

Same on the fried chicken. It's never cooked right, usually raw in the center; the breading falls off or gets bunrt; or it's greasy.

Baked pork chops - I'm getting better, but they're still sometimes a little dry. (Fine line, because I grew up very afraid to undercook pork.)

Same. Always dry.

Macarons.

They are tricky tricky little cookie to make.

This too. Tricky little suckers.

And to add my own: poached eggs and meringues. Both elude me.

 

[DLgal]

Baking from scratch in general. I'm not too good at it; my cakes flop, my cookies could break a tooth, etc. I've been told to stick to dinners and make desserts from a box or not at all. Can't say I blame them.

Baking is the easiest thing to cook well because it's a science. If you follow a recipe exactly, you will have success. The most important things you need as a baker are an oven thermometer and a food scale. WEIGH your dry ingredients (like flour and sugar) rather than using measuring cups. Conversions are available online. Just google "how much does one cup of flour weigh?" Stick with recipes that are vetted by baking experts or from cookbooks/backs of packages. Don't use random recipes you found online.

Always use large eggs, not any other size. Recipes are written using large eggs.

Always use real butter, never margarine or shortening.

Always use ALL purpose flour. Unbleached.

Always make sure your leavening agents are less than 6 months old: Baking soda, baking powder, yeast.

Don't overmix anything that has flour in it unless it's bread dough, then make sure you knead it for at least 10 minutes. Most batters for things like muffins and pancakes should BARELY be mixed together. There should still be lumps.

Cake batter should be smooth.

Cookie dough should always start with butter and sugar creamed together. It should be light and fluffy before you add the rest of the ingredients. Takes at least 5 minutes of fast mixing to get it right.

 

[DLgal]

I'd love to better my baking skills.

And I make eally good chicken cutlets but would love to keep from sticking to pan. It's hit or miss for me with the oan sticking. Anyone have sure fire way to stop.

More oil. When frying chicken cutlets, you need at least half an inch of oil. Make sure it's hot enough before you add the chicken. Pinch off some breading and drop in to test. It should bubble up furiously and float immediately. If not, the oil isn't hot enough yet.

Also, let the breading dry for like 30 minutes at room temperature before frying.

 

[DLgal]

^^ Try a non-stick pan to keep food from sticking. Some have good success with cast iron, but I find them a nuisance to use and difficult to clean. Most stores sell a variety of non-stick skillets in various sizes.

You don't want to use nonstick pans for high heat frying. It's not safe and it's bad for the pan.

 

[_19disnA]

Most frying is done on your stove around 350 and non-stick is no problem for that. Non-stick should NOT be used in your oven broiler over 500 but no one does any frying at that temperature.

 

[DLgal]

Crepes. I used to be able to make them, and now for some reason they never turn out right.

Fried chicken. The breading never sticks right.

Pie crust. Mine is always too tough.

Can't help you with crepes. I hate them.

If your chicken is skinless, dredge in flour, then an egg wash, then breadcrumbs. The flour coating should be VERY light. The egg wash should be 2 eggs and 3 tablespoons water. Let most of it drip off, then a thin coat of breadcrumbs. Once it's breaded, let it "rest" for 30 minutes at room temperature, or up to 2 hours in the refrigerator. It won't come off when you fry.

With skin on chicken, soak it in spiced buttermilk for a few hours or overnight. Shake off most of the liquid and throw into a bag with seasoned flour. Shake the bag. Again, rest the chicken before frying. The meat should be close to room temperature before it goes into the oil. Breading peels off due to steam from the cooking process and a big temperature differential between cold meat and hot oil.

If your pie crust is tough, you are overworking it. Use a pastry cutter to mix the butter into the flour. Treat it gently, don't ball it up or squeeze it. When you roll it out, do so gently. There should still be chunks of butter visible in the dough. Alternatively, you can use a food processor to make pie dough. Freeze the butter in small cubes and drop onto the processor as you pulse it. Then dump it our and gather into a loose ball and roll out.

 

[DLgal]

Most frying is done on your stove around 350 and non-stick is no problem for that. Non-stick should NOT be used in your oven broiler over 500 but no one does any frying at that temperature.

When there is oil in the pan, its easy to go up beyond 350. I have better luck using stainless steel for frying. I'll use a nonstick pan for frying fatty meats like meatballs that only need medium heat and a little oil.

And sure, high quality nonstick pans can handle higher heats, but the cheaper ones release toxic material into your food at lower temperatures and I find it safer to use a blanket recommendation to not use nonstick pans for high heat frying.

 

[kcool]

Pot roast. I cannot make pot roast to save my life. I follow recipes exactly, including to buy the size/type of roast specified and bake/simmer/cook according to directions, but it's always dry, dry, dry- and even worse when I use the crock pot.

I season flour with salt and pepper and then coat the roast with this. Heat a pan with vegetable oil and brown on all sides. Place in crockpot. I use a a package of dry onion soup mixed with a cup of water. Pour that over roast and cook on low for 8 hrs. I do believe the browning of the roast is the key to seal in the juices. I believe another poster mentioned it. I have tried skipping this because I hate doing it and it always comes out dry.

 

[Moliphino]

I can't get goulash right. I think I need different peppers, different paprika, or both.

 

[DLgal]

I can't get goulash right. I think I need different peppers, different paprika, or both.

My mom used to make this and she always used something called Hungarian Paprika that came in a red tin can with a pop top lid.

 

[Her Dotness]

Try this recipe for the meatiest-tasting, fork tender pot roast EVER--
https://www.familycookbookproject.com/recipe/2690314/heloise-peking-roast.html

If you don't want to use garlic or onions in the slits, no worries. Just cut through the roast anyway and make sure some vinegar goes into each slit. It's what helps tenderize the meat.

Don't worry if you or anyone else who'll eat it doesn't like coffee. All that does is give the roast an intensely beefy flavor.

Be sure to nearly burn the roast when browning it. That's essential.

I know this sounds like a weird recipe, but it'll absolutely fool you.

 

[Cogswel_Cogs]

More oil. When frying chicken cutlets, you need at least half an inch of oil. Make sure it's hot enough before you add the chicken. Pinch off some breading and drop in to test. It should bubble up furiously and float immediately. If not, the oil isn't hot enough yet.

Also, let the breading dry for like 30 minutes at room temperature before frying.

I am baking. Haven't fried them in long time. I agree frying tastes better but it just so healthier other way.