Are you getting lumps in your white sauce? If you're making white sauce (Bchamel) or another sauce that needs to be cooked slowly to thicken, use an egg beater and you can increase the temperature (but not too much) to speed up the process. and you will not be paralyzed.
Turn your outdoor grill into a deli. You want to try a new baking recipe that calls for a grill hood that you may not have. Try a wok cover or other dome cover. This works very well. Ideal for roasts while camping.
Never buy frozen cakes again. Hate making short dough. Use a dry kitchen instead of the usual manual method. Use slightly less liquid than the recipe says. Just run the mixer until all the dough can be formed into balls. If it doesn't form into a ball, you may just need a little more liquid. The liquid will depend on the recipe you use for your cake.
Do your muffins look more like rock cakes? Make your bread in the kitchen. A lot of people just can't make muffins no matter what. Usually the problem is overhandling. Using aperture eliminates this problem.
Also, try to make your bread as if the person or family were sitting at the table and waiting. In other words, less time spent means less manipulation. The mixture should be moderately moist after adding the milk, not dry.
Lightly dust the board and run your fingertips over it a few times to remove the extra four inches. This should only take about 5-8 seconds. Gently tap the mold and cut the muffin into any shape - round or square - whatever.
Muffins seem to be best when made in a preheated oven. In other words, don't turn on your oven long before you start stirring your bread, and when it's put in the oven, it hasn't reached the required temperature.
I learned how to make muffins when I was used to cruise ship crews when I was younger and the boys wanted morning tea and they would see if they could make me make it. Hence my reference to the waiting audience. The oven is just a small gas oven on the counter and I turn it on to maximum and then mix the flour, butter and milk together. They were very impressed and I was pleasantly surprised by the results. I'm not at all sure about my bread making experience as my mom never knew how to make bread - hers came out like balls.
I then asked my mom to bake muffins in the kitchen when she was about 65 and she was amazed that she had finally learned to make edible muffins.
I might add that bread has become a regular morning tea
Chewing on your curry? Having trouble figuring out if the casserole or curry is cooked? When the oil (fat) rises, the dish is done. All casseroles are low in fat and when removed, the meat is cooked through.
Did you miss the magic ingredient? Have you ever cooked a curry or a casserole and the taste just needed a little something and you didn't know exactly what it needed. The taste may not be mixed. It is a small intangible material that is missing. Try a very small amount of sugar and you'll be surprised at how it tastes blending and softening the flavors in more harmonious combinations. The tastes will stop fighting each other.
Oops, have you ever slipped on a salt pan while cooking? Have you ever added too much salt to a recipe? Never add sugar to make up for it, try lemon juice.
I hate washing pots. You love the occasional baked potato, but you hate rinsing the pan afterward. Here's a simple method that uses less fat. Cut each potato in half, skin on, so you have the largest cut area. Add a little margarine and spread on the side of the cut potatoes. Then sprinkle with salt and pepper if you like.
Place the buttered potatoes on a sheet of aluminum foil. Fold and cover the foil. Put in a preheated oven at 200 degrees and bake for about half an hour. When ready, unroll it and carefully peel the foil from the potatoes and serve. Toss the foil in the trash and hood - a very crispy baked potato that doesn't fall apart.
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