Do you have it?When I cook for and by myself I'm usually always relaxed and fully focused, I get the dish as I imagined it most of the times, but as soon as someone is in the room with me or, even worse, I decide to record myself cooking I make all the most stupid mistakes and fuckups because of my own anxiety even when I'm cooking something I'm very familiar with and that I use to make perfectly every time I try.>vid related
>>22045279my honest reaction to that webm. after having seen the real deal, that webm is very disapointing
>>22045299I just want an omelette over a mountain of rice with salt and oil, that’s how I eat it, then chives over the sliced omelette.No sauces, no fried rice ecc..
>>22045308to avoid an extra question, I'll give my critiquethe omelette should be thicker, and the inside way more liquid, the cut must not go through the layer in contact with the rice, there also needs to be japanee "gravy" added on top of it all
Anxiety while cooking of over the cooking process? No.Anxiety over decided what to cook? Absolutely.
>>22045279>Do you have it?
>>22045339Do you mean demi glace? I’ve never seen someone call the brown stuff they use as Japanese gravy
>>22045348I don't know the name, but it's canon in "omurice"
>>22045279I don’t bother cooking meat with a narrow range between under and over cooked like chicken breast or pork chops. It always winds up way too dry and overdone because I can’t bring myself to bring it off the heat unless I’m 100% sure it’s cooked through
>>22045357Same for me except that I use a pen thermometer but it still gives me anxiety because I still need to probe multiple spots to check that there isn’t a part that isn’t undercooked.That shit happens with swordfish steak, there’s a dense part of the dark meat which cook slower than the rest even if it’s thinner…to avoid this, I overcook everything with pressure pot making poultry stews and steamed fish so at least it stays moist.
>>22045279I get it, it’s the opportunity for additional scrutiny and criticism, plus new things to be aware of that divide your attention - it’s sort of like driving a known route in a new carAlso your dish is fine imo, could be a little less cooked to be authentic and with a little scallion sprinkled on top, but the only real difference is the speed of plating (which you’ll get the hang of)
>>22045279Would have looked better with a ketchup drawing on the top instead of cut open. I think open like that looks too plain it needs sauce or miso or whatever the hell it is that they ladle on.
yeah, I know a lot of shit from a theoretical point, but I'm still a far from stellar cook mostly because I'm an anxious cook. Add the lack of manual skills and you can get why most of my dishes are disappointing.
>>22045534practice makes perfect :flexemoji
>>22045279I cook better when I'm drunk
>>22045279naw OP. Most people I cook for are just glad that I'm cooking for them because their all cooklets that waste money on DoorDash every night. I still make mistake that I reflect on, but no one else knows.
