'Easy-to-cook' foods that are nonetheless difficult to get just right


#1

Croissants. Very narrow sweet spot between underdone and overdone


#2

Garlic


#3

How are croissants easy to cook? Don’t you have to make the pastry 24 hours in advance or something?


#4

Presume he’s talking about bake at home ones


#5

Rice


#6

Risotto


#7

I know people who boil and drain rice the same way as pasta.


#8

Frying eggs. Always missing the window between undercooked with runny yolk and burnt to crisp.


#9

Oh right. I vaguely recall seeing these but they were by some company noted for making shit premade baked goods like Dr Oetker


#10

“Cook”


#11

Count your blessings that this is a weekend thread, else you’d have a zillion people telling you their failsafe rice cooking techniques.

(Boiled water just covering the rice; lowest heat; pan covered; 14 minutes. Just so you know)


#12

Bacon and sausage

Bacon is easy to crisp up man. I like it that way sometimes tho.

Steak too. Don’t enjoy rubbery steak.


#13

*mutes thread*


#14

i just buy packets of microwavable uncle ben’s.


#15

Check out profk and his science oven.


#16

i used to distrust the microwave stuff but apparently there’s no difference nutrition-wise. definitely doesn’t taste as nice as rice you’ve had slow-cooking for half an hour though


#17

even generic long grain tastes bad, I can’t imagine going any lower


#18

Oh I’ve got one: frozen pizza and oven chips. Should be piss easy but somehow either the chips or the pizza come out wrong.


#19

I used to be really sneery about science-rice, but I’ve come round to it since we had our daughter and being able to do an acceptable dinner accompaniment in just two minutes became a hugely desirable concept. Still do rice classic-fashion sometimes (treat).


#20

Same here. Aldi do a long grain rice mixed with bulgar wheat and quinoa and it’s ready in 2 mjnutes so I do that for our lunch sometimes - it’s actually really good.