Hellobee Boards

Making a roasted chicken. It always takes longer than I think it will, I end up taking it out when the thermometer says it should come out, let it rest, start slicing and it's still pink, have to put it back in, clean the cutting board, all the other food is getting cold. I don't know what my problem is since I'm a decent cook for the most part.

The trick to the grilled cheese is a lower temperature.

I fail at math. I've become even worse since I've been with DH because I use him as a human calculator even for simple addition lol.

Making rice

Oh lots of things...making pancakes, making a good fried egg, wrapping gifts, properly folding t-shirts (and sheets!), and keeping a clean desk. To name a few.

@BKCaribBaby: Do you have a rice cooker?

Please don't laugh......I can't for the life of my say February. I can type it and spell it. But saying it out loud....I totally fail. I normally just mumble it or avoid it completely

Rice for me too. The minute kind. It's always either still swimming or crunchy in the middle.

I cant put air in my tires. I always end up taking more air out somehow. =(

@lovehoneybee: Oh that's another one I can't do - make an omelet. I give it my best attempt...but it usually ends up being an "egg scramble with veggies."

@CupQuakeWalk: That's all the really matters!

@LuLu Mom: this is what DH says to me, that I must have been sick that day!

@MrsMccarthy: With pancakes, the trick is to have them cook until the surface looks dry and bubbly. Once it looks dry, flip it and watch the bottom carefully.

I can't iron. Like legit don't know how. When something in our house needs to be ironed.... it goes to the dry cleaner.

@lovehoneybee: @LovelyPlum: Do you have a meat thermometer? I find that I don't overcook meat since getting one.

@cascademom: yep! It's a mental thing for me, though. My sister once undercooked pork chops and we all got food poisoning, so I'm scared of any pork that isn't dry as the Sahara Desert. My DH has me in kitchen therapy for it

@cascademom: Yeah, but I usually only use it for large piece of meat. I always end up cutting into things like pork chops. I'm getting better about it, though, especially since they lowered the "okay" temperature. I still tend to overcook chicken, though, but mostly because I'm just paranoid.

@lovehoneybee: My DH and I practically flipped out when my SIL cut into pork tenderloin during a Christmas Eve dinner. We got them meat thermometers after that. The more that I use ours, the more confident I am about the temp and doneness.

@LovelyPlum: That's why I got a meat thermometer! I'm totally paranoid about food poisoning so I was overcooking all meat. You know that scene in Christmas Vacation when Clark Griswold cuts into the turkey? My family would joke that's how I'd cook my turkey. But with a meat thermometer I have visual evidence that the meat is fully-cooked and I don't have to guess by looking at it.

Wrapping presents. I suck, despite annual lessons from both my mom and husband.