The Food Sunny Anderson Says She Never Makes For Herself
Cooking sometimes feels impossible, but Sunny Anderson has shown us that anything can happen with the right recipe and a lot of positivity! Anderson got her start back in 2007 when she first appeared on the food gadget show Gotta Get It, but since she began hosting How'd That Get On My Plate and Home Made in America with Sunny Anderson, she has shown home cooks across the nation that we have the power to tackle any culinary hurdle (via Food Network). While Anderson has given us a ton of encouragement through the TV screen on shows like The Kitchen, even she has limits when it comes to what she likes to make.
When it comes to cooking at home, Anderson never makes sushi for herself (via Food Network). Who can blame her? With a dish so simple and technique-heavy, this food takes a good amount of time to master. Once you get past the challenge of making each component correctly — sushi assembly throws off the best of us, resulting in some serious ugly rolls that give us a newfound respect for any sushi chef (via The Denver Post).
Sushi may be a challenge best left to the restaurants
Some foods just feel more fun to eat at a restaurant. After spending hours meticulously crafting a sushi roll, it just makes sense to enjoy the final product that a sushi pro made and save yourself the heartache of trying to create a breathtakingly beautiful sushi entree. While Sunny Anderson saves this treat for restaurants, it's not the only thing she avoids making at home. According to Food Network, Anderson also doesn't like making espresso at home. To make the perfect tiny cup of espresso, you need to own a machine that can create a vacuum between 9 to 10 atmospheres of pressure, while maintaining the right temperature of water (via Perfect Daily Grind). Factor in getting the perfect size of coffee ground and roast, and you end up with a massive headache in search of the best espresso.
When you feel overwhelmed by a recipe giving you problems, just remember that even Sunny Anderson faces challenges that just taste better when left to other chefs. Everyone has limits, and recognizing what cooking skills we have and which we need to work on helps determine what recipes we should tackle. Next time you feel a stress migraine coming over not making a recipe perfectly, cut yourself some slack and remember that even the professionals throw in the towel when cooking gets to be too much.