What food should you not be allowed near

psykins
psykins Posts: 76
in Food and Nutrition
I've decided I shouldn't be allowed near hard-boiled eggs. I grew up eating eggs only occasionally and never liked them, but in the last year or so I've been eating a lot more eggs, including hard-boiled eggs (which I used to HATE!). I've mastered not getting the insides to turn green and chalky, but I CANNOT properly peel a hard-boiled egg. I have visited numerous websites offering tips on this activity, but my eggs still look like a chewed up mess :P

So, what foods should you be banned from, cause you just can't seem to get them right?

Replies

  • Kreider86
    Kreider86 Posts: 105 Member
    ^omigosh I have this same problem. I'm always too impatient to sit there and peel them nicely.
  • Factory_Reset
    Factory_Reset Posts: 1,651 Member
    SWEET PERTATERZ!!!

    Cuz I luv dem 2 much
  • droppinlbslikeangels
    droppinlbslikeangels Posts: 86
    Not mine, but my mother's. My mom is an excellent cook, loves to bake, and makes the best damn shepherds pie on this side of the Mason-Dixon line.

    However she cannot make jello from those cook-and-serve boxes. I don't know what she does wrong! But it never sets! It's an on-going joke in my family, for sure. :laugh:
  • ldnmaggie
    ldnmaggie Posts: 222 Member
    Meriungues!! Drives me crazy
  • SlimJanette
    SlimJanette Posts: 597 Member
    I can not cook sausage without drying it out or burning it. I Don't eat it but the family does so really I don't care...lol:laugh:
  • Dragn77
    Dragn77 Posts: 810 Member
    Oooh if it helps.... cool water with eggs in pot, bring to a boil. As soon as it start boiling, take it off the stove, cover and let sit for about 8m. Perfect eggs, easy to peel. Additionally, I read to not cook the eggs for a few days after bringing them home from the supermarket. I have NO idea if that really is what helps, but I always buy more eggs when I have about half a dozen left, so they are in the fridge for a bit before I get around to them.

    Anyway yeah...the shell to mine practically slip off after I start peeling them. Hope that helps!!

    As for my not allowed to be near food that I cant prepare...oddly enough it would be instant potatoes. Which is not a bad thing to avoid anyway LOL but for some reason, I ALWAYS burn them. No matter how hard I try, I end up getting distracted and leave it on the stove or forget to turn the stove off or whatever. I can make some elaborate and beautiful meals from scratch, but put me in the room with a box of instant potatoes, and there will be fire. LMFAO
  • LeakieChan
    LeakieChan Posts: 31 Member
    my mom always told me the older the egg, the easier it is to peal. she lets hers sit in cold water over night.

    when I read the title of this post I thought it was going to be about one of your favorite unhealthy foods that if you got near it, would make you black out and go cookie monster on it. which has happened to me when I've tried to diet before. foods I completely mess up making? brownies.... boxed brownies... they always turn out like cake. I think it's an OCD thing where I want it all to be even and I end up mixing it far to long....i'm not eating those this time.

    as for food that would make me go cookie monster, those creamy cheddar shredded potato dishes....
  • F1TCH1K
    F1TCH1K Posts: 72 Member
    I've decided I shouldn't be allowed near hard-boiled eggs. I grew up eating eggs only occasionally and never liked them, but in the last year or so I've been eating a lot more eggs, including hard-boiled eggs (which I used to HATE!). I've mastered not getting the insides to turn green and chalky, but I CANNOT properly peel a hard-boiled egg. I have visited numerous websites offering tips on this activity, but my eggs still look like a chewed up mess :P

    So, what foods should you be banned from, cause you just can't seem to get them right?

    Want perfect HBE? Try this... http://www.bedbathandbeyond.com/product.asp?SKU=40817224
    I have one and I LOVE IT! My kids gave it to me for Mother's Day because I make eggs all the time and this was much more convienent than pan cooking each morning. I finally used it to make HBE and they too cooked perfect and peeled PERFECTLY!
  • psykins
    psykins Posts: 76
    @droppin - too funny! So are there chunks of non-blended mix?
    @Dragn - tried that :) still screw it up!
  • BeastlyMaple
    BeastlyMaple Posts: 40 Member
    making egg whites. Ughh! I have a sulfur allergy, so I have to avoid egg yolks. Seriously cannot make egg whites without them being extremely soggy or dry. I always dream of making nice fluffy egg whites but it's just not working out for me. Darn you carton egg whites! :)
  • QueenE_
    QueenE_ Posts: 522 Member
    I can't fry bacon. It's either burnt or not all of the way cooked. :
  • sprintto50
    sprintto50 Posts: 410 Member
    I can bake and cook like a chef, but for some reason I cannot toast (under a broiler) hamburger or sandwich buns without burning them. I always miss that nanosecond where they go from not toasted enough to a smoking cinder.
  • SoDamnHungry
    SoDamnHungry Posts: 6,998 Member
    Pasta. It's always undercooked or overcooked. I don't know why!

    My aunt's Jell-o always turns out watery, which is kind of hilarious.
  • babyblues4
    babyblues4 Posts: 241 Member
    Rice... I cant cook rice if my life depended on it. It's either under cooked or burnt. It's a running joke in our house
  • littlelouis
    littlelouis Posts: 54 Member
    Dippy eggs! I always either break the yolk, get most of the egg stuck go the pan, or undercook it. Sigh.
  • I_Will_Be_The_Swan
    I_Will_Be_The_Swan Posts: 132
    Meringue; specifically, meringue based desserts. I can't make the cookies, I can't make Angel Food, I haven't even attempted waffles. Ugh. Disaster zone.
  • megabyt23
    megabyt23 Posts: 580 Member
    I love baking!!! I mean...cakes, cupcakes, cheesecakes, brownies, cookies, bread, etc....but I cannot for the life of me, make pancakes. :cry: The house always get smoky. lol they usually taste good...just don't look very pretty lol
  • megabyt23
    megabyt23 Posts: 580 Member
    I also once blew up the microwave while trying to cook a baked potato in it...not kidding. I was like 12 though and haven't tried since.
  • LyraVega02
    LyraVega02 Posts: 17 Member
    Pie crust. I think my trouble is that I always over mix it, but I have so much trouble getting the consistency right, not to mention the rolling out part. I've tried crumbling the butter with my fingers and I've tried the food processor method. Any tips? I promised my boyfriend an apple pie years ago, but I'm too scared I'll mess it up, and buying that refrigerated crust just feels wrong.

    As for the eggs, do you cool them immediately after they've sat in the hot water for your preferred amount of time? I don't know if that makes a difference, but it's what I do. Also, I just recently learned to start cracking the egg at the fat end because that's where the little bubble part is, and it makes it a lot easier to get the shell off in nice big pieces. I have also heard the older eggs peel better thing. It might be the case, since I always seem to forget I bought eggs and usually end up boiling them close to or after their sell by date.
  • ohnstadk
    ohnstadk Posts: 143 Member
    Pancakes! Lol I always burn them - I get distracted.
  • Confuzzled4ever
    Confuzzled4ever Posts: 2,860 Member
    My son went to San Franciso.. Came home with Jelly Belly Jelly beans from the factory there for me.. I put them in the bottom drawer so I don't have to look at them.. They call to me everyday.. I can never eat just one..or one handful.. or one bag.. I'll eat the ENTIRE 40 oz BAG and then i'll be fighting the urge to go get more.. <3 love them.. great gift! very thoughtful.. but.. man.. one serving is NEVER enough..


    PS: To peel eggs.. get a super sharp knife.. cut them in half shell on.. scoop egg out of shell. :)

    to peel garlic.. smash down the middle with palm (to seperate the cloves), put the pieces in a bowl.. cover with another bowl.. shake the crap out of it.. viola peeled garlic.
  • Illona88
    Illona88 Posts: 903 Member
    Food colouring. Whenever I'm decorating cakes, I end up with more food colouring on my hands, arms, neck, anywhere else than actually in the icing.

    Also anything readymade. We've always cooked from scratch in my parents house. I just don't understand what to do with stuff like pre-cooked noodles or lasagna mix. Always goes wrong.
  • erikkmcvay
    erikkmcvay Posts: 238 Member
    I've decided I shouldn't be allowed near hard-boiled eggs. I grew up eating eggs only occasionally and never liked them, but in the last year or so I've been eating a lot more eggs, including hard-boiled eggs (which I used to HATE!). I've mastered not getting the insides to turn green and chalky, but I CANNOT properly peel a hard-boiled egg. I have visited numerous websites offering tips on this activity, but my eggs still look like a chewed up mess :P

    So, what foods should you be banned from, cause you just can't seem to get them right?

    Why peel? Try cutting them. Once you've boiled them quickly rinse in cold water to make peeling easier OR just take a butter knife and cut them in half and use a teaspoon to scoop out the egg ;)
  • gpiercebutler
    gpiercebutler Posts: 15 Member
    I can't cook brownies. Everyone rose can make gorgeous most brownies, I use exactly the same recipe, following it to the letter and they are either dry or still liquid.

    I cannot blind bake pastry. The bottom is always a little bit soggy
  • Dragn77
    Dragn77 Posts: 810 Member
    Oooh yes! I forgot to include the step of diping the eggs in cold water right after they are done. Thats important too!!

    For the bacon one, I bake mine...put them on a sheet pan in an even layer, and bake at 350 for about 10-15m. They get super crispy and are layed flat too, not all twisty and crazy looking. Baking time is really forgiving too, cause Ive forgotten them in there and they didnt burn, just extra extra crispy lol. But then thats perfect for making crumbled bacon. Bonus: no bacon grease all over the kitchen from frying (the reason I started doing this), and if you save bacon grease, its really clear, unlike when you pan fry.
  • kjg1965297
    kjg1965297 Posts: 121
    lower the temperature
  • MrsSenecal
    MrsSenecal Posts: 312 Member
    Microwavable Pork Rinds. - they cook for 2 minutes in the mircowave and I always end up burning or singeing them!
  • laurapeepee
    laurapeepee Posts: 11
    Baked desserts. Because I really cannot bake.
  • barbaramitchell101
    barbaramitchell101 Posts: 360 Member
    pre-packaged pop corn...even if I am standing there waiting for it.....always burns
  • yelliezx
    yelliezx Posts: 633 Member
    pre-packaged pop corn...even if I am standing there waiting for it.....always burns

    I nearly set the house on fire making microwave popcorn! Don't trust the popcorn setting!!

Categories