[Shut Up And Cook]

We all have those “scary foods”. The things we’re afraid to make because we failed at it once before, or because as my Uncle said to my Aunt upon his first bite, “This is not how my Mother made her pot roast”, or because we’ve just freaked ourselves out that they are “hard” and there they loom in the back of our subconscious, little culinary demons teasing and taunting us when we least expect it.

Someone recently told me that Artichokes terrified them, so did a blog post on how to tackle them, but I'd love some ideas for other culinary mosters that scare us in the night.

http://wp.me/puWta-n7

Thoughts?
_________________
The life, trials, tribulations, and adventures of the every woman in the kitchen; the Attainable Gourmet.

www.TheAttainableGourmet.com

[phyllis.chan]

Well, for me, I'm actually more afraid to cook steak as I can't seems to gauge the correct timing to cook the different levels like medium rare or medium.

What do you have to suggest? Thanks!

[KYHeirloomer]

There's actually a simple, reliable guide Phyllis.

Assuming you are right handed: Lightly touch the thumb and index finger of your left hand together. Press the ball that forms at the base of your thumb with your right index finger.

That is the feel of a rare steak.

Move your left thumb to the middle finger. Press the ball. That's medium. Move to the ring finger. That's well done.

In use, actually press the steak with your index finger, and compare it to the thumb-ball.

[Shut Up And Cook]

I love this technique...bravo!
_________________
The life, trials, tribulations, and adventures of the every woman in the kitchen; the Attainable Gourmet.

www.TheAttainableGourmet.com

[dory]

I am terrified of pie crusts!!! Mine always come out so tough you need a sharp knife and a lot of energy to cut them and then you still have to chew! Talk about not fork tender! The ironic thing is my mother who has always been a terrible cook made quite acceptable pie crusts until she got Alzheimer's! WHen I make my delicious Thanksgiving squash pie (actually a New York Times recipe) I use a graham cracker crust. My crusts aren't worth eating.

DOry

[dory]

I also make a pretty bad lasagna. In addition, I grew up in a part of the U.S. where people ate very little fish. They now fly a lit of fish in from the coasts, but since I am what is being called flexitarian-- mostly vegetarian with some exceptions, I have never learned how o cook fish well, and it scares me.

Dory

[KYHeirloomer]

There's a simple rule of thumb for that, too. Dory.

Although there are rare exceptions, fish should be cooked for ten minutes per inch of thickness at the thickest point.

Thus, if you have a filet half an inch thick, you cook it for a total of five minutes.

[dory]

Thank you. I am always insecure about fish.