What are some food dishes you just can't seem to get right?

[Michael_in_TX]

What are some food dishes you just can't seem to get right? I have two: Jamaican Jerk Chicken and Chinese Char Siu Pork.

I've tried jerk chicken the most of the two, and I just don't really like what I come up with. What is weird is that every time I try it, the flavors come out wildly different, as in one flavor is just too dominant and it is like a different flavor each time. But everyone seems to like it....so I think I just need to research more and really pay critical attention to the rubs I am using. (I did a commercial rub once and it ended up tasting flat lol.)

Char Siu pork is another one I just can't get right. This one, I know I like. I've had it at many Chinese-American restaurants and while it's not in my top ten dishes, it is tasty. But when I try doing it at home (typically with pork tenderloin) it just doesn't work and the flavors are off (I've only been using commercial Chinese five-spice powder so that might having something to do with it). I need to try this again, probably from scratch. Maybe I need to try stir-frying it rather than smoke-roasting.

So what are yours?

[Jerod Broussard]

Fried rice.

[dpearce]

Uncle Roger is your friend.

[Spinaker]

Love his vids! Great guy. dpearce

[Donw]

I can identify with your quest for good Jerk recipes. In the 80’s I went on such an adventure. Now I just buy it in a bottle.

https://walkerswood.com/jerk-seasonings/

[Skinsfan1311]

That's the real deal. Little old lady in Jamaica recommended the Walkerswood and told us that it doesn't get any more authentic than that.

[Hulagn1971]

Donw Walkerswood is on point. Grace is a good one as well.

[klflowers]

I was going to say this. After using this, I stopped trying to make my own. They also make a hot sauce that is really good.

[cruiseplanner1]

Anything with dough, bread pizza etc. Just cannot get it right. l do make the Char Siu from a recipe on AllRecipes.com . I use country ribs and trim them. They will have more depth/flavor than a tenderloin and easier to work with. Retain their moisture as well. Five spice I usually go lighter than recipes call for as it is quite bold. I make it in batches for my Chinese cooking dishes. It goes into my Singapore Noodles and Hot Sour soup mostly but others also.

[Michael_in_TX]

That gives me some ideas....especially the country-style ribs.

[dpearce]

I’m a noob at baking. My mother was a master. Anything flour-based. If I have time between my protein cooks, I intend to work on this.

[Mosca]

If I don’t get something right the first time, I usually give up. Repeated tries are rare.

[Mister C]

Are you saying you nailed tortillas on the first try? Color me impressed.

Or perhaps tortillas are one of those worth a few tries. I wasn't brave enough to try making them before, and now at about $1.25 per kilo made fresh, no need to bother.

[Mosca]

Mister C Oh geez, tortillas. No, no way I got them first try. But. Over probably 10-15 years, I would but a bag of masa, fail at tortillas, and the bag would sit for a couple years and I’d toss it without trying again. I probably did that 6-7 times: bought masa, either tried once or even not at all, tossed it, bought masa again a year or so later. So many times I swore I would keep going until I got it right, then gave up after the first batch of a dozen fails.

[Mosca]

And briskets. I think it was my 4th or 5th one I finally hit, with a year or more between each one. And rib roasts, but I started on those a long, long time ago, in the late 80s.

[SheilaAnn]

Jerk - I think finding your perfect jerk flavor profile is like finding the best molé.
Char Siu - don’t use tenderloin. Country ribs or another not so lean cut is your friend!

My Achilles heels: Biscuits. Dumplings (not Asian style like gyoza, etc). Pie dough.

[lemayp]

I’ve done char siu with pork but using this recipe. https://thewoksoflife.com/chinese-bbq-pork-cha-siu/ It needed more time to get through the size i cut it but it disappeared in a day…

[SheilaAnn]

I often use this recipe as well!

[shify]

Thirded. Great recipe. Have to use pork shoulder not tenderloin

[CaptainMike]

Hollandaise(like) sauces. I break 'em every damn time! Except for the Knorr ones.

And I don't know what it is, but no one can make Brussels sprouts worth eating. I keep hearing about how good they are and all, but I'll be damned if I ever had one that didn't make my throat slam shut in revulsion. I guess I'll just have to keep waiting for that Magic Chef to come along...

[Dewesq55]

For Hollandaise, try the Kenji immersion blender version. I haven't made it, exactly, but have made his similar bearnaise with great result.

[Murdy]

I grew brussels sprouts last year, and they tasted exactly like they smell: delicious. Also a fan of beets and, in certain circumstances, kale.

[Sid P]

Another vote for the immersion blender method. Works every time.

[Purc]

+1 on Hollandaise sauce and also lasagna.

[Carolyn]

fzxdoc Yes, that béchamel is a game changer. This was the best lasagna I have ever eaten. My biggest struggle was with the lasagna noodles, but I got it figured out. I cooked a few at a time. This dish was worth the time put in to make it.

[Dewesq55]

fzxdoc -Kathryn: Barbara doesn't like bechamel in her lasagna so I can't make any of the fancy recipes. I just use Ronzoni noodles, homemade meat sauce (Sunday gravy), ricotta with an egg mixed in, sliced Italian sausage links, pecorino romana and lots of mozzarella. I have not found it particularly challenging. IDK, maybe it's just me.

[fzxdoc]

Funny how that is, Dewesq55 , about whether bechamel lasagna is a hit or not. I felt like I had raised my homemade lasagna up a notch or two when I started making the bechamel version. The family agreed. But sometimes I still make the gooey cheesy kind just because. .

K.

[Carolyn]

This is stoopid. I struggle with the humble pancake. 🤦♀️

[Dewesq55]

I love pancakes, but Barbara isn't a fan. Consequently, I RARELY make them. I've stooped to buying frozen Eggo Blueberry pancakes. Better the nothing, I guess.

[Carolyn]

jfmorris My Mom had an aluminum Magnalite stovetop griddle that she used. Made it easy to flip the pancakes. I think my technique needs work, also I have a tendency to overwork batters and doughs.
I'll give this one a shot.

[Carolyn]

Dewesq55 Now and then I go through a pancake phase, but I am supposed to be off most of those kind of carbs. I guess a few now and then is ok.
I kind of threw the entire diet into the wind the last few months, and I am sure it will show in my bloodwork that I just had done.
I am afraid to look at the results. 😬

[Michael_in_TX]

(What….everyone here has mastered the subtle art of boiling water??).

[Donw]

I remember way back when in early chemistry classes we had several students, when boiling distilled water, could somehow end up with black precipitates. I think they all changed to English or History majors and most definitely not any culinary related majors. 🙂

[yakima]

Artichokes. Basically, they intimidate me.

[jfmorris]

yakima I have one of those little steamer inserts that drops into a pot, and folds out, with little legs. I put an inch of water in the bottom of my 8 quart stock pot, and put 2 or 4 artichokes above. On my stove, 35 minutes from time I turn on the burner is how long I run them, then a few minutes of cool down during which they are likely still cooking,. They are not immersed - just steamed. The water you dump is green.

@ShielaAnn and fzxdoc I don't prep beyond washing and trim the stem.

[yakima]

Last Thursday night, big dinner in Spokane, WA, at Clinkerdagger, celebrating DIL's med school graduation. Ordered crab/artichoke appetizer. Amazing. Am all in on conquering artichoke anxiety.

[SheilaAnn]

yakima clinkerdagger! I used to work at Simon and Seaforts. You know that pea salad I make a lot? Straight outta this chain!

[Uncle Bob]

I think your self analysis is spot on regarding Five Spice. It's somewhat like curry in that there are many flavor profiles that are "correct/accurate". You just need to figure out the one that matches whatever your ideal is.

[Panhead John]

Boiled ribs. I can never get the bark just how I like it. 😡

[fzxdoc]

[Spinaker]

TRIIIIGGGGGGGERED!!!!!!!!!!!!!!

Be careful.....Huskee might put you in timeout.

[Carolyn]

Oh, no you didn't. 🤣