# Most difficult dish you've ever made? **URL:** \ **Category:** Cafe Society\ **Created:** [June 30, 2013, 6:57pm UTC](https://boards.straightdope.com/t/most-difficult-dish-youve-ever-made/662279 "2013-06-30T18:57:12Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![jz78817](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jz78817/32/1028_2.png) [@jz78817](https://boards.straightdope.com/u/jz78817)\ **Post date:** [July 1, 2013, 2:20am UTC](https://boards.straightdope.com/t/most-difficult-dish-youve-ever-made/662279/21 "2013-07-01T02:20:13Z")
> [@Chefguy](#): > > Indian dishes are very complex because of the spicing. Many dishes call for a combination of quickly-sauteed spices and raw spices. I make my own masalas and don’t use OTC curry powder. The challenge with these dishes is to have everything come together at about the same time, if you’re making more than one dish. along this line, Alton Brown had some curry-like thing on his show; basically toast spices in oil, then toss in vegetables, then transfer the whole schmeer into a bowl containing yogurt and corn starch. For the life of me, I can’t get that goddamn thing right, always burn the shitheaded spices. ---
**Author:** ![seal\_cleaner](https://avatars.discourse-cdn.com/v4/letter/s/e274bd/32.png) [@seal\_cleaner](https://boards.straightdope.com/u/seal_cleaner)\ **Post date:** [July 1, 2013, 2:33am UTC](https://boards.straightdope.com/t/most-difficult-dish-youve-ever-made/662279/22 "2013-07-01T02:33:12Z")
Hollandiase, by hand. Tedious. ---
**Author:** ![the\_diego](https://avatars.discourse-cdn.com/v4/letter/t/7bcc69/32.png) [@the\_diego](https://boards.straightdope.com/u/the_diego)\ **Post date:** [July 1, 2013, 2:34am UTC](https://boards.straightdope.com/t/most-difficult-dish-youve-ever-made/662279/23 "2013-07-01T02:34:09Z")
Seafood paella. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [July 1, 2013, 3:25am UTC](https://boards.straightdope.com/t/most-difficult-dish-youve-ever-made/662279/24 "2013-07-01T03:25:36Z")
> [@jz78817](#): > > along this line, Alton Brown had some curry-like thing on his show; basically toast spices in oil, then toss in vegetables, then transfer the whole schmeer into a bowl containing yogurt and corn starch. For the life of me, I can’t get that goddamn thing right, always burn the shitheaded spices. Spices should only toast from 10-20 seconds on med-high. The veg should be cut and in a bowl next to the stove. When you smell a nutty aroma from the spices, quickly dump in the veg and mix well. ---
**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\ **Post date:** [July 1, 2013, 5:51am UTC](https://boards.straightdope.com/t/most-difficult-dish-youve-ever-made/662279/25 "2013-07-01T05:51:20Z")
> [@Athena](#): > > But if we’re talking time-consuming or “most complicated”, I’d have to say things like holiday dinners are right up there. Christmas and Thanksgiving are often several days prep, then on the day, there’s always 3 or 4 dishes that need to be timed correctly to get to the table at the same time. Plus add in the wine the cook had to drink during the day (:D) and things can get Agreed, though I have a set thanksgiving menu so I can almost make it in my sleep now, after making it for 20+ years [and several times a year, we like the leftovers] > [@zoid](#): > > If we’re talking about a single item than I have to say making [demi glace](http://www.saveur.com/article/Recipes/Homemade-Demi-Glace) is a royal F’in pain in the ass. It’s fantastic but I don’t think I’ll even make it myself again. It isn’t that it is that difficult, just seriously time consuming. I make it starting out with 20 gallons and condense it from there. I only make it once a year. > [@pulykamell](#): > > Another one for me is [manti](http://en.wikipedia.org/wiki/Manti_%28dumpling%29) (specifically kayseri mantisi). It’s not particularly difficult, just absolutely tedious. Ah, pain in the ass, but tasty =) I ran across manti on Lost Past Remembered. Sounded interesting and we made it. Took all afternoon to make the silly things and get them cooked but it was worth it in the end. My pain in the ass cooking? Probably [pashmak](http://en.wikipedia.org/wiki/Pashmak), though I really hate sugar work in general. Making [jordan almonds](http://en.wikipedia.org/wiki/Drag%C3%A9e) is seriously tedious, as is[coating fennel seeds](http://www.candyblog.net/blog/item/sugar_coated_fennel/) in the same sort of coating. ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [July 1, 2013, 6:15am UTC](https://boards.straightdope.com/t/most-difficult-dish-youve-ever-made/662279/26 "2013-07-01T06:15:59Z")
Probably Heston Blumenthal’s meat fruit. It’s an illusion food of a pate mousse in a mandarin jelly. But it takes 3-5 days to make properly. ---
**Author:** ![Charley](https://avatars.discourse-cdn.com/v4/letter/c/97f17d/32.png) [@Charley](https://boards.straightdope.com/u/Charley)\ **Post date:** [July 1, 2013, 7:07am UTC](https://boards.straightdope.com/t/most-difficult-dish-youve-ever-made/662279/27 "2013-07-01T07:07:39Z")
After suggestions here a couple of years ago, we bought The French Laundry Cookbook. We’ve had an awful lot of fun with the recipes in there - although I should confess I’m sous-chef, husband is in charge. Our dinners with friends often need 2-3 days preparation these days, but it’s a nice hobby to have and the results have been stupendous. So the most difficult dish must be one of those -maybe Thomas Keller’s take on Caesar Salad, which has a Parmesan custard. The dishes tend to be very detailed and so full of flavour that they’re really easy to balls up. ---
**Author:** ![the\_diego](https://avatars.discourse-cdn.com/v4/letter/t/7bcc69/32.png) [@the\_diego](https://boards.straightdope.com/u/the_diego)\ **Post date:** [July 1, 2013, 9:50am UTC](https://boards.straightdope.com/t/most-difficult-dish-youve-ever-made/662279/28 "2013-07-01T09:50:31Z")
No one’s mentioning elephant’s trunk, or bear paws, or roasted camel? My, we have a limited membership! ---
**Author:** ![vontsira](https://avatars.discourse-cdn.com/v4/letter/v/51bf81/32.png) [@vontsira](https://boards.straightdope.com/u/vontsira)\ **Post date:** [July 1, 2013, 10:53am UTC](https://boards.straightdope.com/t/most-difficult-dish-youve-ever-made/662279/29 "2013-07-01T10:53:13Z")
My most difficult – a Filipino recipe called “Adobong pusit”, which I made in the course of a cooking session with my brother, a few years ago. It involved many ingredients, plus some “fiddly” doings including separating egg yolks / whites. Essentially, it features very small squid stuffed with a breadcrumb-based mixture (including the chopped squid tentacles and wings), closed up with cocktail sticks, and cooked in a spicy vegetable sauce. For a fairly inexperienced cook, stuffing these tiny squid was something of an epic battle. My brother and I agreed on the basis of this experience, “Life’s too short to stuff a baby squid”. The finished product was very nice, though I say it myself – but I have to feel that the bother needed to go through in the preparation, was out of proportion to the result. ---
**Author:** ![AllShookDown](https://avatars.discourse-cdn.com/v4/letter/a/d9b06d/32.png) [@AllShookDown](https://boards.straightdope.com/u/AllShookDown)\ **Post date:** [July 1, 2013, 11:13am UTC](https://boards.straightdope.com/t/most-difficult-dish-youve-ever-made/662279/30 "2013-07-01T11:13:44Z")
Chicken Kiev - because it’s a PITA to pound the chicken breasts thin enough without tearing them. I still give it a try about once a year though. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [July 1, 2013, 11:33am UTC](https://boards.straightdope.com/t/most-difficult-dish-youve-ever-made/662279/31 "2013-07-01T11:33:24Z")
Does difficulty acquiring ingredients count? I make many dishes that aren’t that technically difficult, but require driving long distances to track down necessary ingredients. ---
**Author:** ![Missy2U](https://avatars.discourse-cdn.com/v4/letter/m/3bc359/32.png) [@Missy2U](https://boards.straightdope.com/u/Missy2U)\ **Post date:** [July 1, 2013, 12:57pm UTC](https://boards.straightdope.com/t/most-difficult-dish-youve-ever-made/662279/32 "2013-07-01T12:57:27Z")
Time consuming/most complicated for me are, as **Athena** said, holiday dinners. We don’t have a set holiday menu - the husband likes to change things up rather than have certain dishes for certain holidays - so I end up researching and shopping for days in advance plus the actual cooking. Thank goodness that’s come to pretty much an end now that the relatives have somewhat scattered - I’d just as soon go to Arby’s than go through all that every few months. ---
**Author:** ![Ferret\_Herder](https://avatars.discourse-cdn.com/v4/letter/f/e47774/32.png) [@Ferret\_Herder](https://boards.straightdope.com/u/Ferret_Herder)\ **Post date:** [July 1, 2013, 1:21pm UTC](https://boards.straightdope.com/t/most-difficult-dish-youve-ever-made/662279/33 "2013-07-01T13:21:52Z")
> [@pulykamell](#): > > I just microwave my roux these days. I can do it stove top, but microwave is much easier, although it still requires some some attention. Got a pointer for timing on this? I assume it’s basically “short nuke burst/stir stir stir/repeat until done” but would rather not explode/burn roux in the micro doing a trial-and-error on this. Mine is probably making wontons or croissants. So many fiddly steps to deal with, and too often the wontons didn’t seal properly even when I thought I was careful. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 1, 2013, 1:36pm UTC](https://boards.straightdope.com/t/most-difficult-dish-youve-ever-made/662279/34 "2013-07-01T13:36:28Z")
> [@Ferret\_Herder](#): > > Got a pointer for timing on this? I assume it’s basically “short nuke burst/stir stir stir/repeat until done” but would rather not explode/burn roux in the micro doing a trial-and-error on this. More or less, that is the technique. There’s a detailed explanation [here](http://www.deepsouthdish.com/2010/03/10-minute-microwave-general-purpose.html). Be careful, as it gets really hot, and make sure you’re using Pyrex or something similar that could handle the heat. ETA: I would also suggest that after the first 3 minute burst to slowly build up to color, maybe every 30 seconds or so. I usually do something like 3 minutes + stir + 1 minute + stir and then judge from there. If there’s still almost no color, I’ll go 1 minute + stir, but when I start seeing color, I go to 30 second or even less intervals. I have a 700 watt oven. You can also do this with plain flour and make a so-called “dry roux.” ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 1, 2013, 1:43pm UTC](https://boards.straightdope.com/t/most-difficult-dish-youve-ever-made/662279/35 "2013-07-01T13:43:08Z")
Oh, oh, and one more important note: do not set the Pyrex on anything cold or wet. Easiest would be just to place it on a dry kitchen towel or (as I do) a cutting board. I wouldn’t do anything past a medium (peanut butter) roux using the microwave, as that shit gets _hot_. If you have time, **zoid** ’s oven method is the safest, but takes about an hour. Or you can just learn how to do a high-heat roux on the stovetop. ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [July 1, 2013, 1:44pm UTC](https://boards.straightdope.com/t/most-difficult-dish-youve-ever-made/662279/36 "2013-07-01T13:44:00Z")
> [@aruvqan](#): > > It isn’t that it is that difficult, just seriously time consuming. I make it starting out with 20 gallons and condense it from there. I only make it once a year. Yeah, I totally agree with that, and do the same thing. It’s really just yet another stock. I don’t think they’re hard at all, just time-consuming in that you need to be around most of the time they’re cooking. I do them during the day while I work; I can set it up in the morning, let the bones cook all day and just check them when I take breaks, and then add the veggies in the last hour for flavor. Easy. A lot of the stuff in this thread (and cooking in general) is just getting familiar with the techniques and processes. Once you know how to do something and have the proper gear, there’s very little that’s “difficult” cooking-wise. Sure, the first time you separate an egg, or knead bread, or whatever, things are tricky because you don’t really know what you’re doing. After you separate 100 eggs, it’s no longer a problem. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [July 1, 2013, 1:46pm UTC](https://boards.straightdope.com/t/most-difficult-dish-youve-ever-made/662279/37 "2013-07-01T13:46:09Z")
The first few times I made lumpia, I wanted to slit my wrists. The ingredients are easy, but peeling the wrappers apart can make you homicidal, suicidal, or both. After making thousands upon thousands of them over the years, I have few problems with it now, but back then it could make a grown man weep. ---
**Author:** ![Amateur\_Barbarian](https://avatars.discourse-cdn.com/v4/letter/a/59ef9b/32.png) [@Amateur\_Barbarian](https://boards.straightdope.com/u/Amateur_Barbarian)\ **Post date:** [July 1, 2013, 1:58pm UTC](https://boards.straightdope.com/t/most-difficult-dish-youve-ever-made/662279/38 "2013-07-01T13:58:45Z")
> [@Chefguy](#): > > Roux can rouxin your day. One of the biggest cooking-related laughs I’ve had was a t-shirt worn by the woman chef’s sous in an episode of _Treme_: _"Roux The Day_." I tend to cook for perfection at the simpler end of the scale, often in larger quantities (for 8-12 people), but the most complex and demanding dish I make on any regular basis is a variant of beef bourguignon. About five hours of continuous work and twice as many ingredients as anything else I make. ---
**Author:** ![salinqmind](https://avatars.discourse-cdn.com/v4/letter/s/3ec8ea/32.png) [@salinqmind](https://boards.straightdope.com/u/salinqmind)\ **Post date:** [July 1, 2013, 2:01pm UTC](https://boards.straightdope.com/t/most-difficult-dish-youve-ever-made/662279/39 "2013-07-01T14:01:02Z")
I used to spend an entire afternoon making potstickers - the filling varied as I had an idea of a basic recipe and just added things I had on hand. If I couldn’t find wonton wrappers, I’d cut eggroll wrappers (covered with a damp cloth) diagonally and use each triangle as a wrapper. The secret is not to overstuff, and crimp shut with a little plastic turnover crimper (I have three sizes), which nipped off the excess dough. Wet and patch any holes as needed. Put them on a wax paper lined cookie sheet, not touching! (very important) and putting them in the freezer. When frozen, gently repackaging in baggies, careful not to chip the edges. Then the steaming process, and sometimes sauteeing in a bit of peanut oil. Making a dipping sauce from scratch if I didn’t have bottled. A helluva lot of time and effort, but they were so good and disappeared so fast. I also made a birthday cake, Red Velvet with CreamCheese frosting, all from scratch. I cut the rounds into six layers with all that frosting in between and on top, and it took a long time, looked pretty, and tasted pretty good. But it wasn’t a success simply because there WAS way too much frosting, and a bite or two was sufficient. Really. Just a sliver for me, thanks. ---
**Author:** ![Drain\_Bead](https://avatars.discourse-cdn.com/v4/letter/d/e47774/32.png) [@Drain\_Bead](https://boards.straightdope.com/u/Drain_Bead)\ **Post date:** [July 1, 2013, 2:15pm UTC](https://boards.straightdope.com/t/most-difficult-dish-youve-ever-made/662279/40 "2013-07-01T14:15:52Z")
Mofongo, but only because it was a real pain in the ass to peel 8 green plantains. The actual making of the dish isn’t difficult at all. [Previous page](https://boards.straightdope.com/t/most-difficult-dish-youve-ever-made/662279.md?page=1) [Next page](https://boards.straightdope.com/t/most-difficult-dish-youve-ever-made/662279.md?page=3)