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!

[whathaveijustseen]

Struggled with scones until I realised I was rolling the mixture out too thin, really it needs to be a minimum of one inch

[Guineapigbridge]

Rice on the stovetop.

(My microwave rice cooker is the best kitchen item I've ever bought).

[Cooltalkin]

If your scones don’t rise then make sure when you cut them that you don’t ‘twist ‘ the cutter as you press down . It should be a straight down action only . I don’t know the science behind it
And all your ingredients need to be cold , handle the doughs little as possible

[Millie2013]

Scones! Bloody scones. My 7yo daughter can make perfect ones.

[Bouledeneige]

I'm fine with Yorkshire pudding, (Nigella Lawson has a brilliant and easy recipe). I'm also fine with gravy, pancakes and omelettes. The tip with omelette is to fry till the bottom is a lovely colour and then fold onto the plate so the looser less cooked top foods into the softer middle.

Not so good with meringues and getting them off the paper intact. There's a Recipe for a mousse loaf which I do (mixed white and dark chocolate) where one of the mousses always splits. It's the recipe. So I swap in a different recipe for that one and it always works. I agree about rosti too - it just looks grey.

[Packingsoapandwater]

@Commentutappelles

Pastry here too. I have the world's hottest hands.
Curry and all things curry ish. They are always poor relations of my local restaurant. I would love to be able to whip up a dal, but no, tastes like shite every time.

I am a competent cook and spent years trying to make recipes from Madhur Jaffrey, even when I knew from reading the ingredients and technique that it wouldn't work.

I could not figure it out; I researched the issue a lot to try and determine what was wrong. I've made really complex recipes from across the Middle East and Central Asia, but I couldn't make an edible curry to save my life.

Then I discovered The Curry Secret. You can get it on kindle. Basically, British restaurant curry is made in a very different way to practically any authentic curry recipe you will find. Everything is built from an an onion base sauce, and without that, you don't get that Indian restaurant taste. Now my curries taste better than the local restaurants.

I've found a cooking disaster is usually about a bad recipe or an oven that runs too hot or cold.

[flapjackfairy]

Sorry if a bit late to this but I haven't been on this thread for a few days.
I see lots of people struggle with scones well try the BBC good food recipe where you add slightly warm milk. It makes quite a sticky dough that you simple fold over a few times then simply pat flat and cut them out. Preheat the baking sheet before cooking and they are super easy. The best scones ever and you can add dry fruit , cherries etc to them if you want. They are slightly crispy on the outside but soft on the inside.
Delicious and only take a few minutes to make .
Honestly give then a go

[eyesbiggerthanstomach]

Flapjacks!

[BlindAssassin1]

My gluten free lasagna is pretty good - have to cook the pasta sheets first otherwise its like biting into chip board.

My curries are always like a veggie stew that are both flavourless but with a hint of turmeric over the top.