PrintScallop THIS!
I GIVE UP! I have officially made my last ever batch of scalloped potatoes. I just cannot get them right. I have tried a zillion recipes and followed them exactly but they are always a let down. They are either too liquidy, too firm, or too bland.
What tasty dishes have you given up on?
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11 Comments:
When is the last time you calibrated your oven temp? I doubt its you if you're following recipes. There can't be that many that don't work.
I never surrender - it's a fight to the finish.......haha.
PerkyMac at 7:48PM on 02/21/08
Here are two recipes that were successful for me. The first is Barefoot Contessa's and has fennel, which not everyone likes, but it has gruyere cheese which puts this over the top. The second is Tyler Florence and is more typical, but delicious.
If you're not using a mandolin or slicer on your food processor for uniform potato slices, you will have a tough time getting a good result.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30282,00.html
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29349,00.html
PerkyMac at 8:10PM on 02/21/08
I'll be honest, I don't even know how to calibrate an oven!
Also, I do use a mandoline but scalloped 'taters remain elusive. I think they are out to get me. :)
lexophile at 10:31PM on 02/21/08
It's easy - here is a simple how to video from HGTV. I check mine when I suspect something cooked too quickly or too slowly.
http://design.hgtv.com/kitchen/Video_detail.aspx?id=40
If those taters are really out to get you, you're a goner. Nothing can beat a tater.
PerkyMac at 11:01PM on 02/21/08
To answer your question, i have just about given up on foccacia. I have very little problem with other yeast breads, but I cannot seem to make a good foccacia.
SayWhat at 9:19AM on 02/22/08
Listen to me! I understand your pain. SO here is the only FOOL proof recipe I have ever tried and it works and is very good. It is adaptable.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36628,00.html
Scalloped or escalloped is the same as gratin. http://en.wikipedia.org/wiki/Scalloped_potatoes
I used 4 cloves of roasted garlic and half onion and half shallots.
This was great for when you are using a lot of oven time, it finishes in the oven and cooks on the stove.
Please do not give up on anything!! You have a wealth of experience here and we will help you.
Get back in that kitchen and make this, you will be very pleased.
JerzeeTomato at 10:24AM on 02/22/08
Nigella Lawson: This is not the most labor saving way of cooking potatoes, to be sure, but one of the most seductive.
@Jerzee....that's her in a nutshell, and I'll be they ARE seductive! I like the idea that you don't need to worry about uniformity in the slices as much as with other recipes. Hers are so much fun to read - you actually hear her voice in your head!
PerkyMac at 10:32AM on 02/22/08
I gave up on salmon, but I think that's mostly because I don't feel I'm getting the right salmon in Ohio. I love the flavor when I've eaten it places where good fresh fish is readily available, but never liked it here!
As for the scalloped potatoes, I have turned many a person onto Cooks Illustrated's recipe, these potatoes are so easy and very good! I like that you start on the stovetop to make sure they soften up, then finish in the oven for the baked on cheesy goodness!
Found this link to the recipe if you think you might want to try again! http://afridgefulloffood.typepad.com/my_weblog/2006/11/the_best_scallo.html
bobcatsteph3 at 11:29AM on 02/22/08
jerzee, you did recommend that recipe to me at christmas. i think i'm feeling less grouchy (partly because i ate the leftovers with leftover pot roast and the gravy from the roast made them quite yummy) and am more open to trying more recipes. i actually want to try that one, i just didn't have a few of the ingredients.
lexophile at 7:45PM on 02/22/08
@bobcatsteph3 said: "because I don't feel I'm getting the right salmon in Ohio"
That's cause you aren't! I, too, live in Ohio, but am transplanted from Massachusetts and the one thing I miss most of all is "right off the boat to you fresh seafood."
I don't know where in Ohio you are, but the ONLY place I buy my seafood is Jungle Jim's in Fairfield, OH. It's a totally crazy store, I absolutely love it, but hell, they have tanks of live fish in the back. And I don't mean your avg. grocery store's lobster tank size. I mean tanks that are about the size of a VW Bug filled with live tilapia, trout and other asst. fish. I have never had a bad piece of fish from there. Of course, I always carefully check what is offered, and go for what looks the freshest that day. They also ALWAYS have at least a dozen types of whole fish that they will fillet for you. You can even get stuff like salt cod, eel, squid, etc. Plus they have an extensive frozen fish section - and by that I don't mean "Gorton's" or "Mrs. Paul's" fish sticks.
www.junglejims.com
SayWhat at 9:28PM on 02/22/08
Oh how I've been dreaming of a day trip to Jungle Jims! Sadly I'm in NE Ohio, so even when/if I do get down to SW Ohio I probably won't be able to transplant fresh fish home in time to make it--since I'll most likely be full of Montgomery Inn ribs! (Though from what I've heard I'd take home a lot else from there!)
It's even sad that I'd totally trust Whole Foods for fish, but that's either a 2 or 3 hour round trip (depending on Cleveland or Columbus) and we always eat, and shop in those cities for the day, so I wouldn't want to come home and cook fish.
I guess it's just one of those vacation eats for me. I don't think I could imagine moving away from it and not having access to top quality stuff when the mood struck. Glad you've found Jungle Jims at least! Thanks for the ideas though.
bobcatsteph3 at 12:16AM on 02/23/08