It's Good....But I Hate To Make It - "It's Only Food" Blog at Allrecipes.com - 252183

"It's Only Food"

It's Good....But I Hate to Make It 
 
Oct. 1, 2011 4:31 pm 
Updated: Oct. 11, 2011 10:22 am
Hello all.

We all love to cook and make great food, but there is always something that is just fantastic, but yet is a pain in the butt to make.

For me it is always something like raw chicken or fish, something that will make a mess when I either tenderize it or clean and de-bone it.  I think a lot of it has to do with my OCD about cleanlines and making a mess.

Share with us the foods or dishes you hate to make or even refuse to make and why, even though you love the food.

Take care and have a great week.

Chef John
 
Comments
Oct. 1, 2011 4:57 pm
For me, I do not make as often as I'd like, anything done in the manner of wienerschnitzel. I find the prep to be tedious and messy. I don't ever recall thinking "no, I'll make something else" but I'm almost certain I would have it more often if it weren't such a chore to make.
 
Oct. 1, 2011 4:59 pm
Love fried chicken - hate to make it! Feels like my kitchen needs to be cleaned floor to ceiling afterwards! And I need a shower!
 
Oct. 1, 2011 6:10 pm
Tamales! They are so much work and never come out as good as my grandmothers used to make.
 
Oct. 1, 2011 6:17 pm
I forgot about desserts. You have to be so perfect when you bake, almost like you are in science or chemistry class, cannot be creative like a chef
 
Oct. 1, 2011 6:21 pm
Kingsparta I hope the chicken is cooked all the way through for you and everybody elses sake, seems like 12 minutes is not quite enough time in my experience. unless it is sparrow meat
 
Oct. 1, 2011 6:22 pm
please be caeful, don't rush it because it is tedious or messy or a pain in the butt, love to all Go Wisconsin
 
Oct. 1, 2011 6:57 pm
i see, I thought it was whole chicken pieces, like the breast, thigh etc. Wings are quick and easy. i am just looking out for you and wish you the best, take care my culinary brother
 
Oct. 1, 2011 10:18 pm
That is so easy. For me it would have to be pizza and the only reason I hate to make it is because I can't eat it when it is done due to the chloresterol in the cheese and toppings. You are a professional so perhaps you have a working pizza recipe for those of us are on restricted diets. That would make all the chopping, dicing and slicing worth it.
 
Oct. 2, 2011 5:29 am
I have managed to make a decent pie crust recently but I still can't do light and fluffy biscuits. I even tried sourdough biscuits yesterday - hockey pucks. :-(
 
Oct. 2, 2011 8:06 am
I can't think of anything I hate to make, sadly. I hate to clean, but cooking and baking is always a play on the imagination. Baking is a science but one can also be creative with substitutions-not quite chef like experiences but fun just the same.
 
Alex 
Oct. 2, 2011 9:18 am
Baking doesn't always have to be 100% perfect, many things are pretty forgiving, and there's definitely room for creativity :) I can't think of anything I hate to make... usually my shortcuts, like baking potatoes in the microwave not oven, are because of time constraints, not because I hate doing it the real way. I'm also impatient and sometimes it's hard waiting for things to rise or chill or set or whatever.
 
Oct. 2, 2011 2:27 pm
I am old enough to remember my grandmother not owning measuring spoons or cups. She just had her favorites that she measured with and she was an amazing baker. It wasn't until Fannie Farmer standardized measurements and began the Boston Cooking School that baking took on the mystique. There isn't really anything I won't cook because it is too much trouble or too messy - probably because that same grandmother taught me to clean up as I go along.
 
Oct. 2, 2011 2:32 pm
I'm with Raedwulf on the weinerschnitzel, it's the first thing that came to my mind. I LOVE it, my family loves it, but pounding all that pork (our schnitzel of choice) paper thin takes a lot of energy and lots of freezer ziplock to contain the splatter. I'll add spaetzle to the list, as I push the dough through a plastic colander and invariably end up with steam burns on my fingers... but they taste so GOOD!!! Then there's chocolate whoopie pies- not so difficult to make but they are inhled so quickly around here that the work time far outweighs the enjoyment time...
 
Oct. 2, 2011 9:34 pm
yea Chef John - I have to agree with you about the raw chicken thing - - although I love chicken cordon blu or chicken kiev - - I hate the pounding and the mess. And until I read your blog - I had never thought about my OCD kicking in that causes me to wince when making these recipes. Whew . . . it may not making them any easier - - but at least now I know why.
 
char 
Oct. 3, 2011 11:50 am
I love to eat but hate to cook liver and onions. The raw liver grosses me out.If I don't have to see it raw first then I really do like to eat it.
 
Oct. 3, 2011 3:38 pm
Anything that requires a rolling pin! Pie crust, biscuits, cookie cutter cookies...
 
Oct. 3, 2011 4:55 pm
Chicken fried steaks, breaded shrimp, anything where you flour, dip in eggwash, and the breadcrumbs. You do about fifty pieces of whatever and you get martian fingers with all the breading and what not, kind of messy put oh so good.
 
Oct. 3, 2011 4:57 pm
Oh yea and meat loaf for 100 people can get a bit crazy with all the eggs and oatmeal and groundbeef spinning around in the 50 gallon mixer-I forgot to check the speed settings once and was cleaning up egg goo for 3 weeks
 
Oct. 3, 2011 6:12 pm
LOL - been there - done that!
 
Oct. 4, 2011 3:46 am
cleaning cases of fish, cutting steaks from the top butt, undressing a bird, oh I should have been an architect like mom and dad wanted....no way..I love the kitchen
 
deej 
Oct. 4, 2011 8:26 am
Potato salad! I just hate peeling and cutting all of those potatoes..
 
Momi 
Oct. 4, 2011 8:34 am
I would never be able to boil a lobster. Even in a survival situation, I don't think I'd be able to kill an animal, prepare it, and eat it. Guess that's why I'm a vegan. :-)
 
CJ's momma 
Oct. 4, 2011 9:38 am
My husband loves my cinnamon rolls. So does everbody else. Especially my high school kids. Right now I am supposed to be making a batch for 6th hour but I don't want to. I have to sanitize the counters, make the dough, roll it out,etc. When I finish I have to scrape the counters down and sanitize again. Also, they make the hallway smell amazing and I have kids popping in all afternoon to say "I love you", when what they actually mean is it smells good, can I have one!
 
Oct. 4, 2011 10:56 am
Anything fried - specifically crab rangoon . . . Was happy when I found a donut/chinese place down the street who makes them - and they taste just like mine! - happy to let them deal with the mess!!!!!
 
Oct. 4, 2011 12:36 pm
I hate cooking anything that makes me dirty more than 3-4 dishes. I love to cook, I love to eat, I hate to do dishes.
 
Oct. 4, 2011 2:02 pm
Chinese pork dumplings! I love them and so does my husband. But because I make my own dough instead of using store-bought wonton wrappers, the time it takes from beginning of preparation to sitting down to eat is more than 5 hours!! It has to be a very special occasion or a very free day for me to want to make it...
 
Oct. 4, 2011 4:40 pm
Hate, hate, hate making bacon. Love, love, love bacon.
 
Oct. 4, 2011 4:59 pm
Bacon in the oven has helped me stop hating making bacon. Do it that way all the time now. So good....no mess! I agree w/ the breading stuff. Esp when you have to bread 2 or 3 times. Martian fingers is a great description.
 
Oct. 4, 2011 7:26 pm
I agree with hazelnut! Hate greasy mess! I also love breaded chicken, but like you Chef John, I hate flour/egg/crumb=mess=too many dishes. The same with, say, onion rings-it's like both of the above problems together, lol. BUT, I do wear disposable chef gloves when handling raw meat because I hate to touch it, especially ground meat, bleh!
 
Oct. 4, 2011 7:26 pm
Chris K., how do you make you bacon in the oven? I tried it and I couldn't get it as crispy as I like it.
 
Oct. 4, 2011 8:36 pm
....Enchiladas. The authentic way.
 
Oct. 5, 2011 2:00 am
Many years ago I started layering my enchiladas instead of rolling them - no burnt, messy fingers! I make two stacks, normally, because I like both corn and flower tortillas, and can never choose!
 
Oct. 5, 2011 5:58 am
There's a dish called sticky chicken which I love but it is a huge pain to make. First you coat the chicken in seasoned flour. Then you boil it in oil and finally you simmer it in chicken stock. It was designed to tenderize and tough old laying hen past it's egg laying days. It certainly is tender and delicious but a huge mess to make.
 
Oct. 5, 2011 7:24 am
for me it's the Green Chili. The process includes roasting, then you have to peel the chili and strip most if not all of the seeds inside. Now thats the messy part. And Oh Yeah, don't forget to wear gloves!
 
angie 
Oct. 5, 2011 9:31 am
omg hazelnut,cooking bacon in the oven is the only way to go.line a cookie sheet with parchment paper first(not wax paper).i bake mine at 375.there is no splatter all over your stove.you don't have to stand there and constantly watch it.it doesn't curl.when it's done you just have to throw away the parchment paper and wipe your pan down.i will never fry on the stove again.sure hope you get to read this
 
angie 
Oct. 5, 2011 9:35 am
btw i hate cooking seafood.love to eat it,but it seems like you have to do it for just the perfect amount of time or else you risk it being either undercooked which freaks me out or it will be tough and chewy.
 
MISSDARCY 
Oct. 5, 2011 10:11 am
Chicken cordon bleu. Between pounding the chicken, picking up toothpicks, touching the ham, and rolling the chicken, my salmonella imagination goes wild. Of course, whenever I complain to my family that I've run out of meal ideas, my husband ALWAYS says, "Oh, you could make that chicken and ham thing . . ." !!!
 
sadie 
Oct. 5, 2011 10:31 am
Love Polish food such as perogies and cabbage rolls but it is too tedious to make. Oshawa, Ontario has a great Polish take out but unfortunately, I no longer live in Ontario.
 
Oct. 5, 2011 12:27 pm
Sorry Chef, there's nothing I hate to make. If I like to eat it, I'll make it. I think the key is, as someone else mentioned, to clean as you go.
 
Janni 
Oct. 5, 2011 4:24 pm
To Travelcook: An easy tip for peeling roasted green chili is to lay the roasted chilis on a baking sheet and put them in the freezer just until they get stiff. Remove from freezer and run under warm water from the stem downward. The peeling will slide off leaving the stem which, when easily plucked out of the fruit will bring most of the seeds with it. If some seeds remain, just rinse the inside of the pod with water and ala...green chili to chop or use in strips as on hamburgers or as pods to stuff as in rellenos.
 
Janni 
Oct. 5, 2011 4:27 pm
I used to hate deveining shrimp so much that I had a deal with my next door neighbor. I would clean her toilets and she would devein my shrimp. Then I could eat it.
 
Oct. 6, 2011 7:56 am
Tamales! what a pain in the rear! but people love them. I only muster the energy once a year. I don't like them, i think I just get put off by dealing with them (and smelling them) that by the time they are done I would rather have something else. Also don't have a sweet tooth so standing there making batch after batch of cookies is not for me :) homemade apple pie is time consuming to make, although I dont really mind the process, but then after all that work it is gone in just minutes!!
 
Oct. 6, 2011 8:16 am
I hate making almost anything with fish.....especially if I have to clean the fish first. (NOT shellfish) I cannot eat it after I clean it and I can't stand the smell of fried food or fish in my house. Anything that needs fried is done on the gas burner on my grill outside. PEW!
 
sarsie4 
Oct. 6, 2011 8:58 am
There is a french cake tha tmy aunt gave me that is made with ground almonds, rum, and merengues. It is a train wreck to make. It tastes amazing, but I don't have the energy to spend 3 days to make it!
 
Oct. 6, 2011 10:23 am
I finally got over being squeamish about raw meat, but I dislike anything that has to be fried. It makes a mess and it takes forever to get the smell out of my house. My favorites are homemade meat sauce for pasta and cakes.
 
imshopping 
Oct. 6, 2011 10:31 am
There's nothing I won't make. Love to cook and bake. Baking's a science, cooking an adventure. Agree completely, clean up as you go. The mess doesn't get to you then.
 
Jms421 
Oct. 6, 2011 12:45 pm
Ugh I love love steak but it just never comes out good. I used to make a delicious one. But now I refuse to make it
 
Anne 
Oct. 6, 2011 1:04 pm
Pancakes! They take soooo long to bake all of them, and I'm usually so full from snacking on the little crumbs that I have no appetite for the meal when it's ready to eat.
 
Anne 
Oct. 6, 2011 1:06 pm
Also, I'm not fond of cooking meat. When I bring home a log of ground beef or a package of chicken from the grocery store, I cook all of it at once and then divide it. That way I have only one pan to clean, instead of cleaning the pan every time I cook with meat.
 
Oct. 6, 2011 1:07 pm
I love eating bacon. I hate making it. So much to the point that I refuse to do it anymore!!!! If I have to make it, I hang my head in shame, but admit I will use the already cooked kind. Luckily, my husband doesn't mind making bacon at all....so I usually just ask him :D
 
Andirispens 
Oct. 6, 2011 1:53 pm
Oh the bacon dilemma.... I put it in the oven on 375 or 400 and put it on a cooling rack on the baking sheet. Crispy every time! Otherwise the whole house smells for days...!!
 
weeble 
Oct. 6, 2011 2:36 pm
SALAD!!!!! i LOVE salad. any kind of salad. but i HATE making it!
 
Oct. 6, 2011 6:34 pm
Home-made sourdough bread- basically it takes too long- the whole process! I also refuse to use a fryer- and I love crispy fries and batter-dipped veggies...but I refuse to deep fry because I make a mess and I always burn my arm somehow.
 
Oct. 6, 2011 7:15 pm
Cabbage rolls!
 
Sinn 
Oct. 6, 2011 7:18 pm
I understand so many of you and the issue of fried chicken and the mess, so I thought I might share a trick my Grandma taught me. Put your seasoned flour in a brown paper bag and toss your moistened chicken in it. Not sure exactly why it works best in the paper bag, but after trying to toss the chicken in a ziploc will never go back to it. Heck when I am doing my crunchy chicken, I mix the panko and ritz crumbs in a second paper bag and get the most beautiful crust. The hardest part? Letting the crusted chicken sit for 30 min before frying. Oh when I do that recipe it is in the flour, rest 5 min, into buttermilk and then into my "crunch" mix. But back on topic my fav thing but won't make... my all time nemesis... PUFF PASTRY!
 
Miss C 
Oct. 6, 2011 7:21 pm
Thanksgiving dinner- all the dishes! turkey, stuffing, mashed potatoes.... It only comes once a year but I'm so tempted to just buy the whole meal from a hotel or restaurant. And spring rolls, too. All that chopping, rolling, and deep frying kills me !
 
Oct. 7, 2011 1:35 am
Steak and kidney pie !!! My dad had some heart troubles a while back and I promised him his pick of food for when he got home. He chose: steak and kidney pie... I don't eat it myself but I love my dad so I went to the kitchen. My dad swore it was the best pie he had ever had, but I won't be making it again soon - I had a heck of a time cleaning the kidneys. The smell !!!! Grosss... Try gagging and cooking at the same time - not a succes.
 
Oct. 7, 2011 6:30 am
Bacon! It's so messy to fry, but it tastes so good. I've tried making it in the microwave, but it's just not as good to me.
 
Oct. 7, 2011 9:18 am
nursegirl: I put my bacon on a sheet pan in the oven at 325, turn it every 5 minutes or so, and pour off all the fat that is on the pan while holding the bacon with tongs - when it gets nice golden brown, put it on paper towels, it will crisp nicely! This also keeps the stovetop free for cooking the eggs and home fries.. is anyone else here hungry?? Oh yeah - some people just put it on a rack in the oven but I never have those! Plus, my way, if in a wild mood, I can use some of the fat to cook potatoes - bad for you, but oh so tasty!
 
Row 
Oct. 7, 2011 1:14 pm
Hate to deep or pan fry anything. Ewww the mess. Love liver and onions. A trick my gramma taught me was to soak the liver slices in milk for about 30 minutes. It makes the liver so tasty and tender as well as draws the blood out.
 
Coraline_Jones 
Oct. 7, 2011 4:38 pm
I hate cooking pre-made anything: pizza, frozen dinners, "boxed dinners", sauce mixes, etc. My mom always made everything from scratch, I guess that's why pre-made anything kind of creeps me out. I'll take the extra time and the mess in exchange for knowing what's in my food any day.
 
Fyne 
Oct. 7, 2011 6:00 pm
I agree with one of the PP's hatred of salad. I hate washing, spinning, tearing, then chopping the toppings. What I hate more is the taste of pre-made salad though so I suck it up and make salad a couple times of week.
 
Oct. 7, 2011 9:01 pm
I love enchiladas but my kitchen looks like a crime scene when I'm done! Also hate to fry anything, it stinks up the house AND me. Cooked lobster tails for hubby one time, he loved them but pulling out that vein EWWWWW! I don't like seafood, won't ever do that again!
 
veneta 
Oct. 7, 2011 11:16 pm
Home made eggrolls. I make them a few times a year but it is usually almost a two day process. I do use coleslaw mix and broccoli coleslaw mix to make them easier but you need to at least partially drain the filling before wrapping and and frying or they fall apart. I make a large batch and freeze leftovers because they are such a pain to make. Wrapping them and then frying them takes forever but we love them so I still do them a few times a year. Make fried rice and that is all i make for dinner the night I make them.
 
Oct. 8, 2011 6:21 am
my russian grandmother's golubtzi (stuffed cabbage)...it is multi stepped, takes for ever and makes the house smell like cabbage for days....BUT it is delicous and a family fav
 
Oct. 8, 2011 6:43 am
cheesecake!! i looooove to eat it and i don't mind the actual time "making" it but the 6-8 hours of waiting afterwards is pure torture. i'm far to spontaneous for dishes that need to be made well in advance.
 
Ryan1980 
Oct. 8, 2011 6:53 am
Hot Oil Fondue, so much cutting and prep work, but oh so delicious in the end. At least the enjoyment of eating it takes about as long as the prep.
 
Oct. 8, 2011 10:04 am
Arancini - LOVE them, hate the mess. I also hate making those darned "Baby BLT" from this site. Such a time consuming PITA, I'm usually drunk by the time I have them filled...LOL Also, I'm not a sweets person, I don't like making desserts.
 
Oct. 8, 2011 10:28 am
I have to add one thing that I hate making. In all my years in the kitchen the only time I've ever felt the need for a sou chef is when I've made chinese food. Now THAT, is a pita! I love it but I've only ever made a complete menu of it twice. Now I just add the occasional accompaniment. There's just not enough time in the day lol.
 
Oct. 8, 2011 11:54 am
I hate to make cookies! Actually, the making of the dough isn't bad...it's the waiting around the oven for batches too cook and the next tray to go in!
 
Oct. 8, 2011 12:14 pm
Knedliky--Czech for dumplings. My mother-in-law (born in Prague) taught me how to make cherry dumplings, which is a main meal, not a dessert. Anyway, they're so good, but a huge pain to make!
 
Oct. 8, 2011 12:16 pm
And I'll agree withy Queenie605``I hate to make cookies, and I'll add cupcakes to that list. Ugh!
 
Oct. 8, 2011 6:17 pm
Cut-out cookies. First, the dough,then the cutting, then the baking, then the decorating. I'm sick of them before I can eat them. But, I make them anyways!
 
Oct. 8, 2011 8:03 pm
Pierogi's, Guchidatti's, spaghetti & meatballs, and canning anything. Takes forever.
 
Elle 
Oct. 9, 2011 6:52 am
Didn't think I hated anything, until I started reading the other posts. I don't deep fry. I don't cook fish. If it's not dead going in, I don't cook it. Bacon in the oven is the only way to go. I clean as I go, but hate grease. If I can bake versus having to watch a dish on the stovetop, it goes in the oven. I've never found baking to be an exact science, but I learned from my mother, who didn't use measuring utensils often, so if I can bake it, I do. I am probably missing some amazing food because of what I don't do in the kitchen, but that's what restaurants, family and best friends are for-if I want it, I'll eat it there.
 
Oct. 9, 2011 6:40 pm
As with many other comments, I don't fry anything unless I have no other choice. But it is very seldom. The grease gets everywhere and your house stinks like a fast food restaurant for days. The aftermath is just gross.
 
Spike 
Oct. 10, 2011 6:48 am
I cn't get my Jelly or Jam to get thick like Jelly should be! I follow recipes to the letter but no matter what I do, it won't thicken! Does anyone out there have a sure fire way to get their Jelly and Jam to get thick like Jelly should be? I've tried four batches and none of them has thickened. They are as runny when they cool as it was when I filled the jars. Any advise will be appreciated.....thanks.
 
covergirl 
Oct. 11, 2011 10:22 am
Ryan 1980 Try cooking your fondue meats in a seasoned broth instead of oil. My family and friends prefer it. I use white wine, beef or chicken stock, a few whole cloves of peeled garlic, black pepper, and any of the dried herbs you like, rosemary, thyme, marjoram, etc. I also throw in a couple pats of butter to richen it up. No oil smells, no spatters, less calories, and you can also par cook some little potatoes and recook those, or whole mushrooms, whatever you like.
 
 
 
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chefjohn

Home Town
Leavenworth, Kansas, USA
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Coon Rapids, Minnesota, USA

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Oct. 2009

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About Me
I have been a professional restaurant person for 30+ years. I started out as a dishwasher and worked my way up the ladder. No schooling except for hands on experience in locations around the USA. I am now starting my own business as a consultant and food writer.
My favorite things to cook
Everything-except baking and desserts
My favorite family cooking traditions
Gravy, my side of the family is mostly French , so we love the sauces and gravies.
My cooking triumphs
Starting my own public access cooking show-"It's Only Food". Did 33 shows in 3 years as the chef and producer. It certainly opened up a lot of doors and paved the way for changing the way I look at food.
My cooking tragedies
Missing my family growing up and working 80 hour weeks, but I can say that it paid off. No regrets.
 
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