I’ve been thinking about getting a bit more adventurous in the kitchen lately. As much as I love cooking, most of what I do is quite simply variations on my well-established themes, while other things I just avoid, either because they’re fattening / unhealthy – I don’t ‘do’ pastry for instance –or because they intimidate me slightly.
Things that I’ve thought about trying but been too intimidated to go for it (I’m not saying I’m going to do them all, just getting them out there) are:
1) Souffles. In fact anything that involves beating egg whites into stiff peaks, so meringues as well. And angel food cake.
3) Home brew beer
4) Jams and preserves
5) Fudge / toffee
6) Any kind of offal (I hate them all, so M, who doesn’t, goes without)
7) Home-made sausages
9) Bearnaise / Hollandaise sauce
11) Cooking crabs / lobsters alive – they’ve never done anything to me!!!
12) Sourdough bread
I think that’s about it! Several of the above are really one thing – I don’t make beer, pickles, preserves or jam because I’m put off by the idea of having to sterilise dozens of jars or bottles and then wondering if I did it right or if I just made a big pile of highly toxic crap. The pates suffer from my offal-phobia. Ice-cream is too much like hard work for this lazy cow – all that beating as it freezes!
Most of these I’m still not ready to tackle, but I am considering digging out my
egg whisk food processor to try a savoury souffle somewhere down the line, or maybe getting a sausage-making kit. Have any of you done any of these? Or do any of you have foods you’d try making if you weren’t a little intimidated / scared…?