Some foods strike intimidation even to the confident homecooks. Whether they’re scared of causing food poisoning or the complicated techniques accompanying it. Today, we’re bringing the 10 foods that even experienced cooks avoid. Understandably, most food in this list is tricky to make at home, but you can always work this out with the right tools and procedures.
10. Organ Meat (Pork, Beef, or Chicken)
Admit it; you treat organ meat as a poisonous substance rather than a food ingredient. This unfamiliar food to our tongue is squishy and has a strong flavor, making people cook it. Many worry about how the liver and kidneys are prepared and cooked, ensuring they’re clean enough for consumption.
9. Macarons
Macarons are the kind of cookies that are delicate and easily breakable. Their unique technique involves precise measurements, correct macarage folding, and “feet” formation to make these treats finicky. Many bakers are afraid that the humidity might affect even just the shells. Even small mistakes would cause cracks and lopsided macarons.
8. Live Lobsters
Imagine seeing lobsters being boiled alive while fearing you might get pinched by those angry claws. Yup, it’s like the ones you see in cartoons. Because of this fear, most people would rather spend a fortune on a lobster from a restaurant than attempt to make one at home. There’s also that lingering thought that you don’t know whether you cooked them properly on the inside.
7. Beef Wellington
Thanks to Gordon Ramsay, he left an entire generation of cooks traumatized over his screaming about an overcooked Beef Wellington. To be fair, this dish is truly intimidating with its expensive ingredients, difficult techniques, and precise timing. Imagine spending $50 on a single meal only to mess it up. Besides, people have watched enough cooking shows to know how you can mess up the dish in many ways.
6. Soufflé
If there’s a diva in the kitchen, you’ve got to give it to the soufflé. With this, people are terrified of its precise egg white whipping and the folding technique. The pressure of making something that may turn into a disaster keeps most home cooks stuck in the cake and cookie category.
5. Risotto
Craving a risotto? You need patience, from constant stirring and precise timing, to get the version you crave. Most people fear their rice will become mushy due to the bad temperature. Well, they take “never stop stirring” seriously, plus the pressure that you should make them creamy enough without turning the dish into a rice pudding.
4. Duck
In some poultry stations, you’ll see duck meat being sold, but it’s actually not something people would choose to cook at home. With its high fat content, people are worried about the cooking time and how to make the skin crispy. It’s arguably easier to prepare than Thanksgiving turkey and more flavorful than your usual chicken.
3. Croissant
Homemade croissants are usually called the Mount Everest of baking. While it’s possible to whip something as complicated as this pastry at home, you will need a lot of precious time and skills to par with those in Parisian boulangeries. You must first master the laminated dough technique, folding, and its required precise temperature control.
2. Pasta From Scratch
Who here has the time to create a pasta from scratch when you can buy some pasta and a jar of different sauce? Back in the day, our grandmothers would master kneading, rolling, and cutting for an art called pasta making. Sauce isn’t hard, as you already have the usual ingredients from your kitchen pantries.
1. Big Fish
Imagine cooking a whole fish in your kitchen with their eyes judging your culinary skills. Many people are simply terrified of cooking a big fish at home. There’s a fear of undercooking or getting food poisoning, but you could always get your filet cuts with fish.