Ask Lemmy

27278 readers

3510 users here now

A Fediverse community for open-ended, thought provoking questions

Rules: (interactive)

1) Be nice and; have fun

Doxxing, trolling, sealioning, racism, and toxicity are not welcomed in AskLemmy. Remember what your mother said: if you can't say something nice, don't say anything at all. In addition, the site-wide Lemmy.world terms of service also apply here. Please familiarize yourself with them

2) All posts must end with a '?'

This is sort of like Jeopardy. Please phrase all post titles in the form of a proper question ending with ?

3) No spam

Please do not flood the community with nonsense. Actual suspected spammers will be banned on site. No astroturfing.

4) NSFW is okay, within reason

Just remember to tag posts with either a content warning or a [NSFW] tag. Overtly sexual posts are not allowed, please direct them to either [email protected] or [email protected]. NSFW comments should be restricted to posts tagged [NSFW].

5) This is not a support community.

It is not a place for 'how do I?', type questions. If you have any questions regarding the site itself or would like to report a community, please direct them to Lemmy.world Support or email [email protected]. For other questions check our partnered communities list, or use the search function.

6) No US Politics.

Please don't post about current US Politics. If you need to do this, try [email protected] or [email protected]

Reminder: The terms of service apply here too.

Partnered Communities:

Logo design credit goes to: tubbadu

founded 2 years ago

MODERATORS

105

What's a recipe that you will NEVER make again? (self.asklemmy)

submitted 10 months ago by grasshopper_mouse to c/asklemmy

115 comments fedilink hide all child comments

Have you ever tried a recipe that turned out to go horribly wrong, or maybe the end product, despite being good, just wasn't worth the effort? What was that recipe, and what about it made you say "NEVER AGAIN"?

I ask this as I am actively trying to remove the stench of onions from my Instapot lid's silicone ring after making French Onion Soup in it (so far steaming it with white vinegar on the steam setting, soaking the ring in a water/baking soda bath overnight, and baking it at 250 degrees F for 20 minutes have all done nothing, so I ordered a new one, I give up). And I realized that cutting all the onions and waiting hours for them to caramelize and now this damn smell issue just isn't worth it. Plus I still have frozen soup in the freezer because I can only eat French Onion soup so many days in a row.

NEVER AGAIN.

you are viewing a single comment's thread
view the rest of the comments

[–] [email protected] 11 points 10 months ago* (last edited 9 months ago) (2 children)

Homemade Soup Dumplings (Xiao Long Bao), made from scratch. So much work. It became quickly evident doing it properly required skill you couldn't learn from a video or a recipe book and would take a really long time to master.

The whole thing ended up kinda thick and clumpy. Definitely one of those things better left to people who know what they're doing.

[–] Shard 5 points 9 months ago

Agreed.

There's so much skill that goes into making a good dough and then rolling it out. Too thick and it's gooey and pasty, too thin and it breaks during cooking or when you try to remove it from the steamer. Even among restaurant that serve soup dumplings, not all can make a good dumpling, that told me all I needed to know about attempting it.

[–] [email protected] 3 points 9 months ago (1 children)

Weird, we make Xiao long bao all the time and it's super simple meal prep food for us. Well spend a couple hours making like 100 of them on a rainy day and then eat them for months. The trick to making them like the restaurant is to clip off the top so you don't end up with a giant dough lump.

[–] [email protected] 4 points 9 months ago

If you make it all the time, that basically means you have a lot of practice.