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5 Of The Most Difficult Recipes To Make At Home

Anything with a meringue is difficult to make, but add a lemon curd and pie crust to the mix and you're in for a strenuous and tedious ...

Anything with a meringue is difficult to make, but add a lemon curd and pie crust to the mix and you're in for a strenuous and tedious task. But, luckily, you can make things much easier by purchasing prepackaged dough so all you're left with is the filling and the meringue.

Anything Flambéed
Flambéing is awesome in restaurants when a professional chef lights a liqueur on fire, especially when it is table-side. But flambéing at home is not only difficult, but also quite dangerous. I flambéed a dish once. It was the most terrifying experience of my life. 

Sure it's easy to light a match on fire, but when that fear rattles through your body as you inch the flame closer to the pan, you're most likely not going to follow through with the flambé. Or maybe that's just me.

If the Hollandaise breaks, you messed up.

You've probably eaten a paella of some kind in many Houston restaurants, or you might have been lucky enough to enjoy authentic paella in Spain. But, nailing the crispy, caramelized crust on the bottom and cooking the rice so it has that excellent bite (al dente) takes some practice.

Making paella is all about the technique and the tools -- you need a large round pan (a paella pan) to create that crunchy bottom rice layer and as noted in a Fine Cooking article, you must create a sofrito by sautéing a combination of ingredients, such as tomatoes, onions and garlic with spices and herbs, such as paprika and parsley. 

Aside from mastering the sofrito and cooking the rice perfectly, you must add in a variety of crustaceans and meat, like clams, shrimp, lobster, chorizo and chicken. It's a lot of ingredients and requires an artful technique.

You won't know if you did everything right until you break into the cake.

Molten Lava Cakes
Move aside soufflés, molten lava cakes take things to a whole new level. There's a reason this dish was a pressure test challenge on MasterChef; it's one of the most difficult desserts to perfect. You won't know if you accomplish cooking the outside of the cake and maintaining the "lava" of chocolate on the inside until you take a bite. 

Undercook it and the entire cake falls apart; overcook it and you essentially made a cake -- whoop dee freaking doo. Practice makes perfect, but I don't recommend practicing for dinner guests. Here's an awesome Vimeo depicting each step in making this luscious dessert.

Boeuf Bourguignon
Just read the ingredient list for boeuf bourguignon. I bet you're still reading. It's a crazy long list with an even longer list of instructions. Trust me, when Julia Child's recipe fills three pages of her cookbook and references two extra recipes to make brown-braised small white onions and mushrooms sautéed in butter, you're going to be cooking the entire day. Be careful not to overcook the beef cuts, or all of your hard work will be wasted.

Perfectly executing the crust, lemon curd and meringue takes lots of practice.

Eggs Benedict
Any dish with multiple components that must be properly executed creates a lot of challenges, especially when everything must be perfectly timed, like with Eggs Benedict. The easy parts are toasting the English muffin and searing the Canadian bacon or ham, but the difficult parts are poaching two eggs and making a Hollandaise sauce that doesn't break. - HustonPress 

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