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I did. Yesterday. It came out wonderfully and it tastes great. I will never make it again, unless someone pays me!
It was a blueberry cheesecake type bread and it is great, but there is just too much involved. What put me over the edge was the egg whites. Bring them to firm peaks.
Maybe if I have a free-standing mixer. Then I would do it. Hand held...no way.
Anyone else have something they really like but wouldn't wish the prep on their worst enemy?
I did. Yesterday. It came out wonderfully and it tastes great. I will never make it again, unless someone pays me!
It was a blueberry cheesecake type bread and it is great, but there is just too much involved. What put me over the edge was the egg whites. Bring them to firm peaks.
Maybe if I have a free-standing mixer. Then I would do it. Hand held...no way.
Anyone else have something they really like but wouldn't wish the prep on their worst enemy?
For me it is making hand made Spätzle,tiny little noodle. So much work is involved. I remember from my childhood,we always had it in Germany. So I thought I continue this labor of love. My family eats them,but they say store bought pasta is better.
Plenty of failures! Last Christmas I attempted to make these oatmeal-cranberry cookies that just didn't turn out right -- the texture was weird, they were thin and didn't come off the sheet -- and I even used a Silpat for the second batch -- without tearing, etc. I added flour to make the dough thicker, and they were too doughy. Live and learn!
As far as prep goes, I can quickly scan a list of ingredients and/or instructions and decide it's not worth it. I'm OK with whipping egg whites, though.
Plenty of failures! Last Christmas I attempted to make these oatmeal-cranberry cookies that just didn't turn out right -- the texture was weird, they were thin and didn't come off the sheet -- and I even used a Silpat for the second batch -- without tearing, etc. I added flour to make the dough thicker, and they were too doughy. Live and learn!
As far as prep goes, I can quickly scan a list of ingredients and/or instructions and decide it's not worth it. I'm OK with whipping egg whites, though.
Well you whip the egg whites and I'll do the rest and we will come out with a good end product! It was really good, at least I have that...
I made a recipe for left over thanksgiving day turkey...turkey tettrazini...it was in a cream sauce and had peas over egg noodles...it was just awful...now I just stick to turkey salad with the lo's....
Hate to admit it because I love to cook, but nearly anything that REQUIRES careful measuring of the ingredients. Obviously, this means I don't bake at all!
This also causes issues when someone asks me for a recipe, which in all modesty, does happen somewhat often.
Yup.....but the ones I will never make again are because they taste awful, not because of any of the prep steps. Sometimes something sounds good but just never really comes together like I was expecting. My example is a recipe I found on Pinterest a while back for beef and broccoli over rice. I have made it before, but this was a different approach. Well, it tasted sour and burnt and was a total waste of time and ingredients....but, it was not difficult to put together. I'm like you though - whipping egg whites to a stiff peak is a pain in the patoot without a stand mixer. I am also not handy with making products with yeast - so I won't even try them any more.
Braised beef cheek. The recipe spanned two days because it had to be marinated then it had to be braised for a lengthy period. The result was a buttery, beefy concoction that I thought tasted pretty good. No one else liked it because of the texture, oh well.
Braised beef cheek. The recipe spanned two days because it had to be marinated then it had to be braised for a lengthy period. The result was a buttery, beefy concoction that I thought tasted pretty good. No one else liked it because of the texture, oh well.
Never had beef cheeks. What was the texture like? Now, halibut cheeks, that's food of the gods right there...
Never had beef cheeks. What was the texture like? Now, halibut cheeks, that's food of the gods right there...
I said "tender" they said "gelatinous" - lol.
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