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Chefs of Lemmy, what was your most challenging dish? (sh.itjust.works)
submitted 1 year ago by to c/cooking@mander.xyz
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I have actually asked this in a few countries, in China the most common answer I got was Peking duck or thousand year egg, every interesting processes.

I love to challenge myself in the kitchen, in fact its the only place I like to challenge myself.

Anyone who has worked in a kitchen commercially, what is your hardest dish, or one you just remember having the toughest time with? What specifically didn't go right?

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[–] 2 points 1 year ago (5 children)

So I’m not a chef, and I’m not disagreeing, but I think omelettes are one of the easiest things to practice. You mess them up and you just have 100% edible scrambled eggs for breakfast. You do that every morning you want eggs and you can get pretty good at it.

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  • [–] 2 points 1 year ago* (last edited 1 year ago) (3 children)

    It's because I'm no good at baking, but frying an egg involves similar chemistry/math to baking.

    I can fix a bitter stew by adding sweet fruit or vegetables. I can fix thin soup by simmering it longer. I can fix a steak by not fucking cooking it too long.

    If I add fine pepper to the egg? Coarse pepper? Coarse pepper because I forgot to change the setting on the grinder? How much moisture is in the paprika? Kosher salt or high-mineral sea salt?

    ...shit, the thing broke when I tried to flip it, because the eggs had more moisture in the pan than I realized. "GARY, WHERE'S THAT OMELET?" start over from scratch

    I'm being overly dramatic - and my name's not Gary - but hopefully you can understand why I found it challenging!

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  • [–] 1 point 1 year ago (1 child)

    the eggs had more water added than I realized

    Uh what? If that number is anything other than zero I'm pretty sure you're doing it wrong.

    I make perfect French omelettes nearly every day, and it's a 90 second start to finish process once the pan is heated. Other than whisking there are no required tools. Folding and flipping are done with the pan and a little wrist movement.

    Unless your pepper is enormous (ex: cracked instead of ground) the size doesn't matter. Paprika is a garnish in this dish, and even if it were an ingredient its moisture content is irrelevant.

    Getting the heat right can be tricky at first, until you figure out your equipment. I can't help but feel you're overthinking this whole thing (or trolling)

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