What silly food things do you always mess up?

It's a rare occasion that I don't burn brown & serve rolls. I can make the most elaborate meal, gourmet sides & still...burned rolls. 

I actually made a point to make them from scratch the last big meal I did for a crowd JUST so they wouldn't be burned, LOL.

So ...is there something common that throws you for a loop?

BOILING WATER ~~~ I can NEVER find a really GOOD RECIPE !!!

Actually, I virtually never have a problem with anything with the EXCEPTION of FRYING pork chops. I can fry any other type of meat and it comes out beautifully. For a zillion years this has been my nemesis and I can't get them right....either the outside is OVERDONE or PALE and blah looking. Thick ones, thin ones, doesn't seem to matter. Think the PIG GOD is after me !  Baking in the oven is no problem. Soooooooo, for the most part when the porkchops are plain, DH does them on the grill.

Sue, what happens when you put them on a lower shelf ?  Or, do you just space out, knowing they only need a little bit more than "warming" and you figure, out of sight, out of mind and go about your business of getting everything else ready ??  Same thing happen with ALL brands ?  Maybe the brand you use has  some sort of protective coating sprayed on that burns more readily than homemade ???  Then again, it could be that glass of wine you're sipping on.....'ya think ??  Hehehehe !

I frequently forget to include something with our meal. for instance, a couple of days ago I was going to have corn on the cob with our BLTs, but we had to have them for dessert instead because I completely forgot about them.

Also, I make my mom's taco casserole and almost always forget the taco seasoning.

 

J-E-L-L-O

No can do.  It comes out either thick and gummy, or a lovely, shiny skin on top and nothing but colored water underneath

Once I had this Martha Stewart Moment of complementing a festive holiday dinner with little red and green Jello cubes served in sparkling crystal goblets.  All I got was a slimy mess of red and green water with a sticky skin swimming inside   

A health aid we had here at home for my Mom once showed me how to make it perfectly.  I can't really remember what she said, I think it was to not refrigerate it but let it set up at room temp.  I know I did it, as it was an emergency to get fluids into Mom ... my family was shocked and amazed, but wouldn't take the chance of touching it, lol.  I remember my Mom laughing, even through her pain and weakness, saying "oh no, please not Labrat's Jello, aren't I sick enough already???!"  

 

I now just forego that thing that "there's always room for".  LOL

 

 

ROFL Marilyn - I just need to SET A TIMER!!!  I always think I'll remember they're in there and I never do!

Lab that's hysterical!  I don't feel quite so bad about my rolls.

MrsMark can you tell them it's cheeseburger casserole when you forget? LOL

Brownies from a box!  I can make awesome from scratch brownies but when I need to save time and just get a box mix I ALWAYS seem to mess it up some how!  LOL

I frequently forget to put an egg in pancake batters.  I put in the flour (white and buckwheat, usually), salt and baking powder, I debate and decide on whether to add sugar or spices, then I dump some milk in and stir it up.

It's usually just after I've spooned it onto the griddle that I notice a egg, sitting lonely on the counter.


FWIW, eggless pancakes do work.  They're just extremely delicate (hard to flip) and a bit dull tasting.

whineandcheesed

Brownies from a box!  I can make awesome from scratch brownies but when I need to save time and just get a box mix I ALWAYS seem to mess it up some how!  LOL

And here I thought I was the only one. lol

Give me a box of brownie mix and I'll mess them up every time.

As a newly wed I couldn't cook anything.  Could not even remove a chicken pot pie from the oven without dropping it! ( I used a spatula and it feel off) LOL  My biggest challenge, however, became good gravy!  I would have the food on table and still be practicing at the stove knowing that it would probably be pitched!  Oh and getting everything ready at the same time!  Now I'm proud to say that nothing throws me for a loop. 

Molly

I have catered wedding receptions for 250 guests which included three entrees and elaborate fruit and pastry displays, I have created multi-tiered wedding cakes to serve as many as a 1000 people, but I cannot make popcorn. Burn it every single time I try.

LOL - it depends upon what I am cooking and if the moon is full.... cause when it is a full moon.... I will most like burn something.... it never fails!!  Zoo-Kids used to tell me "mom, we're having pizza delivered tonight for dinner, cause the moon is full.... and we don't want burnt dinner...."

When I saw this post I told myself there's no way in hell I'm going to admit on a cooking forum that I can NOT make an omelette.  Who can't make a simple omelette? 

 However, after reading these replies I honestly feel pretty good about my cooking abilities - except for the omelette thing.  lol.

 

I am considered a gourmert cook by my friends and family.  as has been stated, I too can cook just about anything BUT, I CANNOT MAKE FUDGE!!!  I have tried numerous times even that no-fail fudge using marshmallow (the recipe is on the jar). It will not get solid.  I've even used a themometer to gauge the temp. it won't work.;  Forget my mom's method.  She used to just put a little bit in a teacup   full of cold water, roll it around in her fingers and when it forms a ball it is ready.  I loved my mother's fudge, it was a little grainy and very chocolatey.  The recipe used to be on the back of the old-fashioned can of Baker's cocoa,<<<sigh>>>.  Forget it, it is just not to be I guess.

I was not going to say anything because it sounds silly,and am usually a good cook,but.....I am rubbish at cooking steak..give me a good quality steak and it is either sort of floppy,or over done,or underdone,or not really amazing.....I do marinade them now fora bit,but they never seem right....it has got to the point where we do nt have them often....when Himself s away I often have salad and a steak,fry it quickly and it seems ok,but often chewy...I do buy quality meat,just do not seem to have a feelingfor it......is it just me? Are you supposed to fry at high temps? Turn often?yet other people's steaks seem lovely to me!I might add,he likes his well- done....it might always be a mystery...