What do you think is the hardest cuisine/most complicated cuisine to cook?

[Aiko_E_Lara]

When it comes to flavoring, I always think Thai and Vietnamese is the hardest. It's just that their herbs, spices and vegetables are so rare and they spoil so quick (Lemon Grass, Cilantro/Coriander, Kafir Lime Leaves) and that's why they always have their own mini spice gardens to make the best ones. Indian comes close. But the thing with their spices is it doesn't have to be fresh. I imported some of it and I don't have to worry about it spoiling quick. But skill wise, French chefs just really love to complicate things with really simple ingredients. Complicated bread shapes, Pâtisserie, Garde Manger and even Placage which what makes them expensive despite how unsatisfying they are lol.

[jennifer_bloom]

I would say Italian is hard cause they use foods that cook at different temperatures and have extra rules you need to follow so it takes more work to make a dish. Like I’m Chinese and cabbage soup is easy cause you can cook for 30 minutes or 50 minutes and the soup will turn out almost exactly the same and it doesn’t matter how thick it’s thin the potatoes or carrots or tomatoes are or whether you use 4 cuts of cabbage or 1/2 a head, etc... Italian recipes are stricter and less tolerant of error.

[No1Princess]

As a Turk, nobody can cook the meals of the artisan restaurants.
https://www. google. com/search? q=t%C3%BCrk yemekleri&prmd=ivmn&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjVp9_K_aXvAhUByxoKHWtPDS4Q_AUoAXoECB4QAQ&biw=442&bih=658#imgrc=fcfSGyDOEGaedM&imgdii=3APEit1rPub6BM

[No1Princess]

I was going to share Turkish food xper is not enough

[DrunkAss]

For me, it's baking stuff like soufflé. You get it all wrong and they explode or melt in the oven. It's so revolving about precision. I can at least wing an Indian dish with tasting and tweaking enough to convince a wife and family to think I matched a restaurant (and they are brutally unforgiving when I fail). I can't taste and tweak a soufflé while it's in the middle of being cooked.

[DrunkAss]

Steak was also tough for me when it came to perfecting a sear, getting the doneness just as what someone wanted. But I loved steak so much that I sorta got the hang of it. The precision types of dishes are tougher to me. I can match all sorts of taste through trial and error in forgiving dishes like soups and sauces and stews.

[DrunkAss]

If I have any knack for cooking, it's in being able to pick up on the most nuanced things when I taste something, and sort of reverse-engineer the ingredients. But I suck at everything else, and never followed any recipes. So baking is like my archnemesis.

[Redstang88]

Pretty much any Asian food is a mystery to me, just never can get it right