Fix My {dish_name}: Why It Keeps Going Wrong

The same dish, the same disappointing result: rubbery, bland, soggy, whatever it is for you. Describe how you make it and what goes wrong, and it diagnoses the cause through food science, explaining what is happening chemically, then tells you the fix. Not a fresh recipe, an actual diagnosis of yours.

I keep making {dish_name} and it consistently turns out {problem_description} (e.g. rubbery, bland, soggy, unevenly cooked). Here is how I currently make it: {my_method}. Please diagnose the most likely causes of my specific problem based on food science; do not just give me a generic recipe. Explain what is happening at a chemical or physical level (e.g. protein over-coagulation, insufficient Maillard reaction, excess moisture) and then give me targeted fixes for each cause. Prioritise the fix most likely to make the biggest difference first. Finally, give me one or two diagnostic tests I can run while cooking to know whether I am on the right track before the dish is finished. My skill level is {skill_level}.