Do you have a recipe you just can’t make?

[gramercie]

My dad made the best French toast. He just had some sort of gift for it.

I know how to make it, but it’s just not the same!

Gravy. It’s always a bit lack lustre and I never make enough!

An authentic curry- but this is lack of knowledge and practise rather than actually being bad at it.

I do great French Toast aka Eggy Bread.

I cannot make meringues.

Meringues and yorkshire puddings. I have tried EVERY way of making yorkshires and nothing ever works. At 60 I have finally given up and will never attempt it again, I'll either use frozen or packet mix.

Meringues - I never know whether to use a really hot oven or a very cool one. Moot point really as neither work anyway...

Hilariously for year it was pancakes. Just couldn't get them right.

Got it now I have a DS, wanted to be able to do pancake day properly with him and practised til I got them right. Now I have no idea how I ever got them wrong!

Yorkshire puddings fine and much admired.
Meringues, yes namechange, however I cook them it does not work. Weepy mess usually. (me and meringues)

Potato Rosti. My last one turned grey. They either fall apart or are more like potato pancakes.

Claim greatness and share your secrets, please!

Pancakes, ds makes great ones though.
Omelettes. All the recipes say they cook from the outside in. Mine cook in the middle first

If a recipe doesn't turn out well it's the recipe. Meringue - beat very very cold egg whites in a large bowl until they peak and you can turn bowl upside down, fold in sugar. Put on greased greaseproof paper on a baking tray. Make a dent and swirl the sides with a skewer. 120 fan oven for about 80 minutes. If you want them gooey take them out, if you want them crispy turn off and leave in the oven until it cools.

Moussaka. Have tried 3 different recipes and followed them to the letter. Every one has resulted in pretty much raw potato amidst a big load of gloop.

It was banana bread until DMum looked at my loaf tin, sighed, and said ‘of course you can’t, it’s too big’.

Yorkshire’s and pancakes are both about getting the fat smoking (literally) hot before you pour in the mixture.

My gravy is a bit meh.

2 egg whites plus 110g sugar then follow Delia’s advice. I put them in the oven as she suggests for 30 minutes then switch it off and leave them in a closed oven all night. They are delicious.

Omelettes - melt butter until it sizzles, in a small frying pan, add two lightly beaten eggs and swirl, draw in liquid from the sides to the underneath. Fold, cut in half and turn with an egg slice.

When it says they cook from the outside, it means after they have been folded.

You can add: fines herbs, cheese, mushrooms, ham, etc. I find lightly fried warm ham or mush work best if added to the omelette in the pan having been cooked or sauteed already. Don't add salt if using cheddar, just pepper.

Chicken and broccoli bake. Mine always end up so so bland.

I'm a really good cook but just can't do Yorkshire Puddings.

Thank God for Aunt Bessy

Sour dough. It just never works and my starter seems fine...

Macarons. I would blame the oven but my youngest daughter uses the same recipe and the same oven, and hers are divine.

Carrot cake. I'm a decent baker but my carrot cakes are always really greasy and bland.

My toad in the hole never comes out right

Cheesemaker, exactly. Thanks for the recipes up thread but I have tried Delia, Mary B, Nigella etc but none work for me.

Custard !
I am a reasonable cook and a good baker but can't make custard !

Apple pie.

I use the volume method for Yorkshire; cup each of flour, egg and milk with s splash of vey cold water. Really hot fat in a large roasting tray. Don't open the oven for at least 35 mins.

Banana loaf and pretty much all bread although I know that's because I'm lazy and never knead for long enough

I can't get meringues right.
They weep like a MoFo' and are too wet in the middle. I think I have whipped and whipped and whipped enough, adding the sugar slowly and whipping some more - but in the other side of it, I'm aware that too much whisking collapses the egg white structure so I am confused as to how much whisking is just right.
I don't bother now anymore

A proper curry.

I love Jamaican saltfish fritters but I haven't come across a recipe that is like the takeaway ones (I could eat a whole plate of them, easily).

Yorkshire puds.

I can't seem to get casseroles or stews quite right. I have my fail safe basic recipes which are always good enough, but if I attempt the fancier ones with redcurrent jelly etc they are disappointing.

Handmade, homebaked bread. Ive only got it right once in forever. I don't bother with anymore attempts either

pancakes