For the average home cook, what do you think is the most commonly overcooked dish or item? Most commonly undercooked?
For both of those, how would you describe them (Color, texture, smell, etc) when cooked properly, and if possible or relevant, can you offer any tips on a proper cooking technique or trick to get them perfectly cooked?
I feel like a lot of newer cooks are most worried about burning/overcooking things or serving under cooked food, because it's difficult to recover a dish once served in either of those states, particularly overcooking. Plus, if you really botch it and things become inedible, it can become impossible to taste and rate your cooking and then improve on flavors and things going forward.
For the average home cook? Probably everything is overcooked. But especially pork. We were all raised by our parents telling us that if we didn't cook our chicken or pork until bone-dry, that we'd die and worms would eat their way out of our stomachs. And if you have more than the tiniest bit of pink in a steak, or any pink at all in a burger, you'd perish immediately.
Vegetables, always overboiled or microwaved from frozen. I never learned how to blanch fresh vegetables until college.
An instant-read meat thermometer is a must. Once you're really experienced you can tell if meat is done by time, look, and feel, but for home purposes, why the fuck not own one? That way you can have juicy, delicate meat that's done but not jerky.
Fish, too, is something that can be easily fucked up, particularly if you're not on one of the Two Major Coasts™. Fish is usually done long before you think it is. It should be tender and fall apart easily, but shouldn't be chewy.
Onions and garlic are a great way to start many dishes, but holy fuck if they aren't terrible when burnt. That's another common issue.
there have been more times than I'd like to admit when I've cooked chicken, then cut into one piece to see too much pink or slightly reddish juice for my tastes and then proceeded to overcook the shit out of it
growing up with my moms cooking it was
>meat of any kind (especially pork)
fucking undercooked rice and the way it crunches just a little bit when you bite down
That's why my father taught me how to cook rice. He would not allow my mother to teach me.
Ever since I've been totally baffled by people who think that cooking rice is difficult.
Chicken. The salmonella scare has everybody overcooking chicken, and I completely sympathize, I'd hate to get food poisoning or have to sit on the toilet half the day with some weird constipation/diarrhea shits which happened the last time I undercooked it.
There has to be a better way than the meat thermometer method, because when you do that, all the fucking juices start coming out and you get a piece of dry chicken anyway.
>because fuck waiting if you forgot to take it out of the freezer early enough
Yeah. Fuck that. Freezers are too good at their job, I'm hungry now and I'm too tired to go get something else.
What is your method/recipe on cooking rice? It seems half of the time it's overcooked with too much water or undercooked and the water is boiled away. I use the same amount of water so idk what it is. I've got a 20lb bag of rice I got because it was on sale and lasts damn near forever
Most commonly overcooked dish would be pasta. religiously followed package directions for "al dente" at 11-12 fucking minutes.
>vegetables far too long, turn into mush when it needs to have bite to it
>pork (i was among the many that think pork has to have absolutely no pink in it)
>vegetables not long enough, still hard when it needs to be soft (think potatoes)
>steak. confusing pink/red for raw or vice versa
>offer any tips on a proper cooking technique or trick to get them perfectly cooked?
It sounds like i'm asking for a dissertation to some, but you can't just blindly buy food at the market and expect to know how to cook it. Just because it cost $2 doesn't mean you shouldn't treat it the same as that $30 steak cut. If you do research on steak and learn how to make it perfectly, why doesn't that same mentality transfer to a non-meat ingredient? Why the mental block? You can easily fuck up asparagus. You can over season it or over cook it into mush. Meme fag and wrap it in bacon. Make a beurre blanc sauce on some spears that were quickly charred but still a lot of crunch. Fucking god tier.
Mashed potatoes with roasted garlic, not garlic powder (which has it's place, just not in potatoes).
Learn to explore non-sweet flavors. Everything doesn't have to taste sweet. Nor is the only sweetener sugar.
Start with one dish and make it over and over, checking your pride at the door and ask for all criticisms. Take in and listen. It took a long time to perfect, but I now can make my guaranteed sex dish for my girlfriend on days that I have to abso-fucking-lutely have to guarantee getting laid. (it's pork chops, steamed broccoli with a butter cheese sauce, and roasted garlic mashed taters. She hates garlic but loves roasted because I've never told her what it really is. picky eaters suck sometimes, but it is what it is)
Not him but here's my method, long-grain white rice with a glass electric stove:
>1 cup of rice : 1.5 cup of water ratio
>About 1tbs of butter for 1 cup of rice
>Throw all of it into a pot
>Pot on the heater, crank it up to high
>Set a different heater to low/medium low (If you have a gas burner just turn it down to low after it gets up to a boil)
>Cover and bring up to a boil
>Once it's boiling shift it over to the other heater
>Let it simmer for about 12-15 minutes
>Take it off the heater and let it sit for at least 5 minutes
>Fluff, season and serve
Pretty consistent results every time. I don't know the standard for rice, but mine isn't firm nor is it very sticky or mushy. There shouldn't be any water left.