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It Should Be Easy But Isn’t!
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This isn’t another thread about how hard it is to meet people lol.
Why can’t I make smooth gravy without lumps. Two attempts tonight ended in failure.
What thing can’t you do, or make a mess of doing that should be easy? |
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By (user no longer on site)
over a year ago
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"I can’t make omelette. I always end up with scrambled egg 
Thank goodness, I thought i was the only one this happened to"
I never add milk. half cook it in frying pan, then put on under grill to finish cooking |
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By (user no longer on site)
over a year ago
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"I can’t make omelette. I always end up with scrambled egg
Thank goodness, I thought i was the only one this happened to
I never add milk. half cook it in frying pan, then put on under grill to finish cooking"
it* under |
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By *osie xWoman
over a year ago
wolverhampton |
"This isn’t another thread about how hard it is to meet people lol.
Why can’t I make smooth gravy without lumps. Two attempts tonight ended in failure.
What thing can’t you do, or make a mess of doing that should be easy?"
Are you adding the flour to the hot pan? This will make lumps. Mix the flour with cold water until smooth then add the mixture to the pan |
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By *MP3Man
over a year ago
Between Scylla and Charybdis |
"This isn’t another thread about how hard it is to meet people lol.
Why can’t I make smooth gravy without lumps. Two attempts tonight ended in failure.
What thing can’t you do, or make a mess of doing that should be easy?"
Are you talking about making real gravy or Bisto? If it's the latter, then it's best lumpy  |
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By (user no longer on site)
over a year ago
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Ok easy peasey gravy
Nob of butter or Marge in a sauce pan
Tablespoon of flour
Mix the two keep it moving gentle heat cook one minute
Add your liquid slowly ,keep it moving ,add your stock add your vino add your herbs salt n pepper
Keep it moving
Slowly increase your fluids until you get your consistency how you want it
Don’t fight the pan relax be at one with the sauce |
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By (user no longer on site)
over a year ago
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"I can’t poach an egg! I just make a weird egg soup in the pan
Vinegar a dash spin the water crack your egg on the whirlpool centre "
It doesn’t work. It just makes the egg melt quicker! |
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By (user no longer on site)
over a year ago
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"I can’t poach an egg! I just make a weird egg soup in the pan
Vinegar a dash spin the water crack your egg on the whirlpool centre
It doesn’t work. It just makes the egg melt quicker! "
You can’t melt n egg lol |
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By (user no longer on site)
over a year ago
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"I can’t poach an egg! I just make a weird egg soup in the pan
Vinegar a dash spin the water crack your egg on the whirlpool centre
It doesn’t work. It just makes the egg melt quicker! "
One steady turn with a wooden spoon not rapids !!!! |
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By (user no longer on site)
over a year ago
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"I can’t poach an egg! I just make a weird egg soup in the pan
Vinegar a dash spin the water crack your egg on the whirlpool centre
It doesn’t work. It just makes the egg melt quicker!
One steady turn with a wooden spoon not rapids !!!! "
Oh right I thought it needed to be like an actual whirlpool |
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By (user no longer on site)
over a year ago
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"I can’t poach an egg! I just make a weird egg soup in the pan
Vinegar a dash spin the water crack your egg on the whirlpool centre
It doesn’t work. It just makes the egg melt quicker!
One steady turn with a wooden spoon not rapids !!!!
Oh right I thought it needed to be like an actual whirlpool "
Think of old skoool record player just a nice gentle spin  |
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By (user no longer on site)
over a year ago
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"mash potato.
my kids always comment on the lumps
What spuds you using ?
I'm not a foodie, I just grab the cheapest white potatoes"
I’m a trained chef Michelin |
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By (user no longer on site)
over a year ago
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"I can’t poach an egg! I just make a weird egg soup in the pan
Vinegar a dash spin the water crack your egg on the whirlpool centre
It doesn’t work. It just makes the egg melt quicker!
One steady turn with a wooden spoon not rapids !!!! "
Also remove from heat when egg goes in. (the bubbling separates it too) |
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By (user no longer on site)
over a year ago
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"mash potato.
my kids always comment on the lumps
What spuds you using ?
I'm not a foodie, I just grab the cheapest white potatoes"
Try Maris piper when you cook pinch of salt and cut roughly same size to cook even put them in boiling water not cold to heat up
You want them firm not floury |
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By (user no longer on site)
over a year ago
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"I can’t poach an egg! I just make a weird egg soup in the pan
Vinegar a dash spin the water crack your egg on the whirlpool centre
It doesn’t work. It just makes the egg melt quicker!
One steady turn with a wooden spoon not rapids !!!!
Also remove from heat when egg goes in. (the bubbling separates it too)"
Correct |
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"Ok easy peasey gravy
Nob of butter or Marge in a sauce pan
Tablespoon of flour
Mix the two keep it moving gentle heat cook one minute
Add your liquid slowly ,keep it moving ,add your stock add your vino add your herbs salt n pepper
Keep it moving
Slowly increase your fluids until you get your consistency how you want it
Don’t fight the pan relax be at one with the sauce "
Or even easier, get some bisto granules in a jug, add freshly boiled water, quick stir, done |
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By (user no longer on site)
over a year ago
|
"mash potato.
my kids always comment on the lumps
What spuds you using ?
I'm not a foodie, I just grab the cheapest white potatoes
I’m a trained chef Michelin "
marry me
I hate cooking |
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By (user no longer on site)
over a year ago
|
"mash potato.
my kids always comment on the lumps
What spuds you using ?
I'm not a foodie, I just grab the cheapest white potatoes
I’m a trained chef Michelin
marry me
I hate cooking "
Can you polish |
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By (user no longer on site)
over a year ago
|
"I can't screw the lid on jars first time. It takes me aaaages
Ease off the vino
Do you think that would work? I'm not convinced  "
I’ll help you love a good full bodied red |
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By (user no longer on site)
over a year ago
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"Gravy is easy it's rice I can't master. It always ends up as 'slice of rice', finally given in and brought a rice cooker  "
How’s the rice cooker going
Are you washing your grains first ? |
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By (user no longer on site)
over a year ago
|
"Gravy is easy it's rice I can't master. It always ends up as 'slice of rice', finally given in and brought a rice cooker
How’s the rice cooker going
Are you washing your grains first ? "
It hasn't arrived yet.
Yes, I rinse them until the water runs clear. |
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"Gravy is easy it's rice I can't master. It always ends up as 'slice of rice', finally given in and brought a rice cooker
How’s the rice cooker going
Are you washing your grains first ?
It hasn't arrived yet.
Yes, I rinse them until the water runs clear. "
Don't rinse put one cup of ruce, two cups of water in a pan. Bring to the boil, put a tight fitting lid on and turn down to a simmer for 15 minutes. |
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By (user no longer on site)
over a year ago
|
"Gravy is easy it's rice I can't master. It always ends up as 'slice of rice', finally given in and brought a rice cooker
How’s the rice cooker going
Are you washing your grains first ?
It hasn't arrived yet.
Yes, I rinse them until the water runs clear. "
When it arrives lol they are good x |
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By (user no longer on site)
over a year ago
|
"Gravy is easy it's rice I can't master. It always ends up as 'slice of rice', finally given in and brought a rice cooker
How’s the rice cooker going
Are you washing your grains first ?
It hasn't arrived yet.
Yes, I rinse them until the water runs clear.
Don't rinse put one cup of ruce, two cups of water in a pan. Bring to the boil, put a tight fitting lid on and turn down to a simmer for 15 minutes."
Ruce is that posh rice or are you slurring again xxx |
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By (user no longer on site)
over a year ago
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Add the gravy granules in increments rather than all at once and stir like fuck. Never had lumps yet
Or you can also strain it to be sure. Or if that's too much effort buy it ready made |
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By (user no longer on site)
over a year ago
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Mix 2 table spoons of cornflour with half a cup full of cold water, whisk until it is lump free (it doesn't take much)
4 oxo stock cubes with boiling water simmering on a hob and add in the cornflour mixture, mixing and stirring until it's all added.
Seriously, fool proof way of making lump free gravy, no need for straining or anything else. Easy peasy
|
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By (user no longer on site)
over a year ago
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Gravy:
Put some fat from the meat pan in a saucepan, or use olive oil. Sprinkle on flour and mix to smooth paste, add gravy browning, pour on half a bottle of nice beer, stir it while heating to boiling point. Drink rest of beer. Then add some liquid.
Omelette:-
Use splash of olive oil in the frying pan, and get it hot, pour a good red wine into a glass then beat the eggs into smooth mix. Pour the eggs into the pan and drink half the wine, then put pan under hot grill to cook the top from the top. Finish the wine and it is done.
Mashed Potato:-
Good spuds into boiling water, open good quality beer, take 20 minutes to drink beer. Drain off water and smash them all to bits adding butter, bit of horseradish and if needed a bit of mayonnaise to get them creamy and fluffy.
Poached egg:-
You could get one of those egg poaching pans, but it is too quick to involve any form of alcohol so why bother!
|
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By *ad steMan
over a year ago
Southport |
"I can’t poach an egg! I just make a weird egg soup in the pan "
A pinch is salt vinegar and stir the water so the water is rotating round the pan gently crack the egg into the centre the rotating water will keep the whole of the egg in the middle of the pan and have the pal just off the boil I'll buy a microwave poaching bowl |
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I can't make wholemeal bread, it comes out like a brick every time. White I can make practically in my sleep, sourdough is passable, ciabatta is great; it's just wholemeal that gives me such issues. |
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By (user no longer on site)
over a year ago
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"I can’t poach an egg! I just make a weird egg soup in the pan
Vinegar a dash spin the water crack your egg on the whirlpool centre "
Nooooo don't add vinegar it makes the eggs taste funny. Shallow pan. Just enough water to cover the eggs. Crack egg into cup. Get the water simmering not boiling. Add egg to pan. You can poach multiple eggs this way at the same time. It's important to crack egg into cup then pour into pan though |
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By (user no longer on site)
over a year ago
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York’s
4 eggs
Sift plain flour
Pinch salt
Blue top milk
Whizz the eggs together ,splash of milk ,then start adding your flour whizz ,milk ,consistency tiny bit thicker than Guinness,rest it ok the fridge covered min hour
Cooking as hot as your oven goes ,good thick pudding tins with with either duck fat or oil .smoking hot ,cup your mix in hot get in oven shut that door ! Don’t open it ,flufys |
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By (user no longer on site)
over a year ago
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"I can't make wholemeal bread, it comes out like a brick every time. White I can make practically in my sleep, sourdough is passable, ciabatta is great; it's just wholemeal that gives me such issues."
That Paul what’s his face has a vid online for whole meal it’s a fucker tho ,mines either good or shyte |
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"Gravy is easy it's rice I can't master. It always ends up as 'slice of rice', finally given in and brought a rice cooker
How’s the rice cooker going
Are you washing your grains first ?
It hasn't arrived yet.
Yes, I rinse them until the water runs clear.
Don't rinse put one cup of ruce, two cups of water in a pan. Bring to the boil, put a tight fitting lid on and turn down to a simmer for 15 minutes."
I always rinse pretty thoroughly. I always use a good rice, I'm not a fan of easy cook rice.
I add about an inch of cold water above rice level, stir, simmer down to actual rice level,lid on tight and heat as low as it will go. perfect rice. |
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By (user no longer on site)
over a year ago
|
"I don’t even like gravy but I’ve read this thread from top to bottom and now I have this urge to make perfect gravy.
My grandma was a truly crap cook but her Yorkshire puds were legendary "
It’s all about your Yorkshire lol |
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By (user no longer on site)
over a year ago
|
"This isn’t another thread about how hard it is to meet people lol.
Why can’t I make smooth gravy without lumps. Two attempts tonight ended in failure.
What thing can’t you do, or make a mess of doing that should be easy?"
just like whisky add your water slowly and gradually until perfect |
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By (user no longer on site)
over a year ago
|
"I can’t poach an egg! I just make a weird egg soup in the pan
Vinegar a dash spin the water crack your egg on the whirlpool centre
It doesn’t work. It just makes the egg melt quicker! "
Vinegar definitely but don't do the whirlpool thing, it just creates straggly whites. Crack your egg into a teacup first and gently slide it into simmering water, this will keep the egg together. Always remove with a slotted spoon to drain off any water. I get perfect eggs every time  |
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By (user no longer on site)
over a year ago
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"This isn’t another thread about how hard it is to meet people lol.
Why can’t I make smooth gravy without lumps. Two attempts tonight ended in failure.
What thing can’t you do, or make a mess of doing that should be easy?"
Blender, my friend
Or instead of using flour make a slurry (water + cornflour) instead |
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"Gravy is easy it's rice I can't master. It always ends up as 'slice of rice', finally given in and brought a rice cooker
How’s the rice cooker going
Are you washing your grains first ?
It hasn't arrived yet.
Yes, I rinse them until the water runs clear.
Don't rinse put one cup of ruce, two cups of water in a pan. Bring to the boil, put a tight fitting lid on and turn down to a simmer for 15 minutes.
I always rinse pretty thoroughly. I always use a good rice, I'm not a fan of easy cook rice.
I add about an inch of cold water above rice level, stir, simmer down to actual rice level,lid on tight and heat as low as it will go. perfect rice."
I got taught how to cook rice properly when I was in Japan a few years ago,
Rinse first, boil it with what appears to be far to much water, just when the grains are tender but a little crunchy, drain and put back in the pan with a lid for 3/5 mins to steam in their own heat.... fluff with a fork - perfect! |
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By (user no longer on site)
over a year ago
|
"I can’t make omelette. I always end up with scrambled egg "
You're probably flipping it too soon. Make sure your pan is hot when you pour the eggs in. Even when you think the underside is cooked, wait a little longer before flipping. Try turning the sides up to check |
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By (user no longer on site)
over a year ago
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"Gravy is easy it's rice I can't master. It always ends up as 'slice of rice', finally given in and brought a rice cooker
How’s the rice cooker going
Are you washing your grains first ?
It hasn't arrived yet.
Yes, I rinse them until the water runs clear.
Don't rinse put one cup of ruce, two cups of water in a pan. Bring to the boil, put a tight fitting lid on and turn down to a simmer for 15 minutes.
I always rinse pretty thoroughly. I always use a good rice, I'm not a fan of easy cook rice.
I add about an inch of cold water above rice level, stir, simmer down to actual rice level,lid on tight and heat as low as it will go. perfect rice.
I got taught how to cook rice properly when I was in Japan a few years ago,
Rinse first, boil it with what appears to be far to much water, just when the grains are tender but a little crunchy, drain and put back in the pan with a lid for 3/5 mins to steam in their own heat.... fluff with a fork - perfect! "
My dad is Asian and he has always taught me to cook rice like this - basically the same way you make pasta |
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"I can’t make omelette. I always end up with scrambled egg
You're probably flipping it too soon. Make sure your pan is hot when you pour the eggs in. Even when you think the underside is cooked, wait a little longer before flipping. Try turning the sides up to check "
I never flip, I put it under the grill once I'm sure underneath is coooked |
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"Gravy is easy it's rice I can't master. It always ends up as 'slice of rice', finally given in and brought a rice cooker
How’s the rice cooker going
Are you washing your grains first ?
It hasn't arrived yet.
Yes, I rinse them until the water runs clear.
Don't rinse put one cup of ruce, two cups of water in a pan. Bring to the boil, put a tight fitting lid on and turn down to a simmer for 15 minutes.
I always rinse pretty thoroughly. I always use a good rice, I'm not a fan of easy cook rice.
I add about an inch of cold water above rice level, stir, simmer down to actual rice level,lid on tight and heat as low as it will go. perfect rice.
I got taught how to cook rice properly when I was in Japan a few years ago,
Rinse first, boil it with what appears to be far to much water, just when the grains are tender but a little crunchy, drain and put back in the pan with a lid for 3/5 mins to steam in their own heat.... fluff with a fork - perfect!
My dad is Asian and he has always taught me to cook rice like this - basically the same way you make pasta "
for me the whole draining process is unnecessary. I just steam it |
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By (user no longer on site)
over a year ago
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Never burnt, undercooked or overcooked rice since I tried this method.
1 part rice two parts water, bring to boil, simmer 10 mins and turn off leave 10 mins Do not stir or lift the lid at any time while cooking. Perfect rice every time. |
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"Gravy is easy it's rice I can't master. It always ends up as 'slice of rice', finally given in and brought a rice cooker
How’s the rice cooker going
Are you washing your grains first ?
It hasn't arrived yet.
Yes, I rinse them until the water runs clear.
Don't rinse put one cup of ruce, two cups of water in a pan. Bring to the boil, put a tight fitting lid on and turn down to a simmer for 15 minutes.
I always rinse pretty thoroughly. I always use a good rice, I'm not a fan of easy cook rice.
I add about an inch of cold water above rice level, stir, simmer down to actual rice level,lid on tight and heat as low as it will go. perfect rice.
I got taught how to cook rice properly when I was in Japan a few years ago,
Rinse first, boil it with what appears to be far to much water, just when the grains are tender but a little crunchy, drain and put back in the pan with a lid for 3/5 mins to steam in their own heat.... fluff with a fork - perfect!
My dad is Asian and he has always taught me to cook rice like this - basically the same way you make pasta
for me the whole draining process is unnecessary. I just steam it"
I can’t fit anymore gadgets into my kitchen, I have to many biscuits in the cupboards |
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"Gravy is easy it's rice I can't master. It always ends up as 'slice of rice', finally given in and brought a rice cooker
How’s the rice cooker going
Are you washing your grains first ?
It hasn't arrived yet.
Yes, I rinse them until the water runs clear.
Don't rinse put one cup of ruce, two cups of water in a pan. Bring to the boil, put a tight fitting lid on and turn down to a simmer for 15 minutes.
I always rinse pretty thoroughly. I always use a good rice, I'm not a fan of easy cook rice.
I add about an inch of cold water above rice level, stir, simmer down to actual rice level,lid on tight and heat as low as it will go. perfect rice.
I got taught how to cook rice properly when I was in Japan a few years ago,
Rinse first, boil it with what appears to be far to much water, just when the grains are tender but a little crunchy, drain and put back in the pan with a lid for 3/5 mins to steam in their own heat.... fluff with a fork - perfect!
My dad is Asian and he has always taught me to cook rice like this - basically the same way you make pasta
for me the whole draining process is unnecessary. I just steam it
I can’t fit anymore gadgets into my kitchen, I have to many biscuits in the cupboards "
Just meant low heat with tight lid on, in a saucepan |
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By (user no longer on site)
over a year ago
|
"Gravy is easy it's rice I can't master. It always ends up as 'slice of rice', finally given in and brought a rice cooker
How’s the rice cooker going
Are you washing your grains first ?
It hasn't arrived yet.
Yes, I rinse them until the water runs clear.
Don't rinse put one cup of ruce, two cups of water in a pan. Bring to the boil, put a tight fitting lid on and turn down to a simmer for 15 minutes.
I always rinse pretty thoroughly. I always use a good rice, I'm not a fan of easy cook rice.
I add about an inch of cold water above rice level, stir, simmer down to actual rice level,lid on tight and heat as low as it will go. perfect rice.
I got taught how to cook rice properly when I was in Japan a few years ago,
Rinse first, boil it with what appears to be far to much water, just when the grains are tender but a little crunchy, drain and put back in the pan with a lid for 3/5 mins to steam in their own heat.... fluff with a fork - perfect!
My dad is Asian and he has always taught me to cook rice like this - basically the same way you make pasta
for me the whole draining process is unnecessary. I just steam it
I can’t fit anymore gadgets into my kitchen, I have to many biscuits in the cupboards
Just meant low heat with tight lid on, in a saucepan "
I've given up trying to learn, I've tried for years and years. I've brought a microwave rice steamer I've not used it yet, but I bet I cock that up too |
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"Gravy is easy it's rice I can't master. It always ends up as 'slice of rice', finally given in and brought a rice cooker
How’s the rice cooker going
Are you washing your grains first ?
It hasn't arrived yet.
Yes, I rinse them until the water runs clear.
Don't rinse put one cup of ruce, two cups of water in a pan. Bring to the boil, put a tight fitting lid on and turn down to a simmer for 15 minutes.
I always rinse pretty thoroughly. I always use a good rice, I'm not a fan of easy cook rice.
I add about an inch of cold water above rice level, stir, simmer down to actual rice level,lid on tight and heat as low as it will go. perfect rice.
I got taught how to cook rice properly when I was in Japan a few years ago,
Rinse first, boil it with what appears to be far to much water, just when the grains are tender but a little crunchy, drain and put back in the pan with a lid for 3/5 mins to steam in their own heat.... fluff with a fork - perfect!
My dad is Asian and he has always taught me to cook rice like this - basically the same way you make pasta
for me the whole draining process is unnecessary. I just steam it
I can’t fit anymore gadgets into my kitchen, I have to many biscuits in the cupboards
Just meant low heat with tight lid on, in a saucepan
I've given up trying to learn, I've tried for years and years. I've brought a microwave rice steamer I've not used it yet, but I bet I cock that up too "
I have had a lot of practice and have cocked up many a pot of rice...good luck with it x |
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By (user no longer on site)
over a year ago
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"Gravy is easy it's rice I can't master. It always ends up as 'slice of rice', finally given in and brought a rice cooker
Me too. Even with a rice cooker! It’s just mush!"
Oh no  I may well be doomed then |
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