Hi!

I've never cooked pork chops before and wanted to try. I know that a lot of people have only experienced them over cooked, tough etc. and wanted to avoid that. I have a meat thermometer so that will help a lot.

I've heard that people suggest brining them, and it sounds easy? Do I just put the chops in a bowl with water and salt? How much salt? How long do I leave them in there for? Do I add any other herbs to the brine, or just salt?

Thank you for any tips :)

I’m starting to get a bit more serious about cooking and have started slowly building up my kitchenware arsenal.

I don’t bake a lot right now, but I’d like to get into making bread and general baking. I’ll definitely hand mix for a while and see how that goes, but the plan is to eventually get a fancy stand mixer and the attachments that come with it.

Super into the idea of making my own sausages so would like to eventually get the grinder attachment as well as the juicer, chopper etc. The idea of it becoming a central appliance is definitely appealing but I’m curious as to whether it’s more of a gimmick (I.e low quality) or whether it genuinely can (and has for you) replaced needing dedicated appliances for certain things.

I want to make this recipe which calls for harissa paste. When I look at Instacart to check on what local stores have, I don't see harissa paste, just harissa sauce. Mina harissa Moroccan red pepper sauce is the most common result. Will that work for the recipe?

I just bought a stainless steel 3-ply pan and cooked some fried eggs to test it. I ended up with this impossible to clean golden stain that felt sticky to the touch.

What is it? How did this happen? How can I clean it?

https://imgur.com/a/QlEmCro

(* i typed baking, but im not sure what the right English word is. Where you have a pan and put in on the stove and put in the fish.)

Maybe a weird question. But I really enjoy the seabass like that but they're really expensive where I live. Halibut is half the price.

I understand you can't know if i like halibut like that too.. what I mean is does anyone know if its kinda the same taste?

I have lots of dietary restrictions and have trouble finding foods i like that won't make me sick.

(Not asking for recipes)

So this is kind of a weird question, I know a decent amount about cooking, I wouldn’t call myself an expert but I know the basics and can generally replicate any recipe I try. Recently my friend told me that she doesn’t know much about cooking but has been wanting to learn so I offered to have her over frequently too cook with me and learn different recipes, but I’m struggling to come up with ideas for recipes to start with that aren’t too basic and introduce different base skills of cooking, without being too complicated that it overwhelms her. Id love to hear your suggestions of recipes that helped you get hooked on learning how to cook!

I've been making lots of grilled cheese lately and the cheese not melting has been a massive issue. I'm not too picky on it personally, but unmelted chunks in the middle of the melted mush is all too common for me. I do grate it to prevent that, but that's also way too big of a mess for a sandwich

So one: what should I be looking for to know the cheese melts? Is there anything in its nutritional content that'd mean "this one melts easily"

And two: how do I not get the cheese flakes everywhere from grating it?

Wife bought 2 lb bag of collasal shrimp and wants to fry them. The question is should we butterfly them to make them cook even or can we just cook them whole? Does it matter?

Any go to batter recipe you like for shrimp?

Making my first casserole and I put raw chicken in instead of cooked chicken. I cooked it at 350° for 35 minutes. I let it cool covered it and put it in the fridge for the next day. I reread the recipe later and realized my mistake. Is it safe to throw it back in the oven and finish cooking it? I assume cooking it long enough to finish the chicken will ruin the rest of it. Should I just toss it out and try again?

Anything I can do with this little amount without buying more? Any suggestions? Open to anything .. soups, etc!

So for context, I 27F, was raised by parents who did not allow me to do anything life skill like. Think laundry, dishes, and the reason I’m here, cooking. They deemed me incompetent, but they wanted me to remain dependent, it was whole thing. When I moved in with my now husband he helped me with most things, minus cooking because he does enjoy it. Lately since I don’t work I’ve been frustrated with my lack of skills with cooking anything not from a box, and I’m terrified of preparing meat because I don’t want anyone to get sick. I’m seeking easy recipes that I can cook and are any type of meat based to help me start building my confidence that I won’t cause harm if I cook. TIA!

I work at a shelter in permanent housing and we received a copious amount of whole turkeys around Thanksgiving. I took home three of them and they've been sitting in my freezer since. I have never prepared a whole turkey before, and I need some helping finding ways to prepare the turkey that allows me to utilize one turkey in a bunch of different recipes to prep for the week.

While I love Thanksgiving food, my partner is not as much of a fan, so I need some recipe ideas that stray away from holiday-related foods. I also do not have a meat grinder, so turning them into ground turkey for more diverse recipes isn't an option. I like the idea of being able to cook the whole thing and then serve it up with various dishes, but flavor profiles don't always match up.

Any help is appreciated; when I try to Google turkey recipes it pretty much always gives me holiday recipes. Tiktok gave me some ideas, but for three turkeys I need way more lmao

One last note: I have tons of restaurant and home cooking experience, so I'm not worried about food safety tips. Feel free to add them in case anyone else can use them

Can anyone offer:

-Turkey preparation tips (any and all, even if they seem like beginners' tips)

-Non-holiday turkey recipes

-Recommendations for low-cost cooking tools that may make this daunting turkey prep a little easier

-Non-standard seasonings/sauces for turkey

-Anything else that you think will help me reduce food waste during this project.

Thank you!

I'm a bodybuilder and have to consume a high amount of calories (4500 calories+/day). Mostly from carbs and protein (at least 250g/day), limiting fat. Meal prep for a week doesn't work as the pots would need to be too big (I eat 250g dry/uncooked weight jasmine rice per meal 2x a day) and I don't have enough fridge space. Usually I make enough for 2/3days but lately I've been bored of the same things.

I'd still prefer jasmine rice (250g dry/uncooked weight) to be the base or pasta + 250g (raw/uncooked meat protein, usually lean beef, chicken breast/thigh, pork mince). So ideally I'm looking for recipes that incorporate the two. I mostly do rice bowls and simple curries.

Any ideas for recipes that I can play around with? I'm in the UK and I enjoy all kinds of cuisine.
High calories is not an issue, but ideally I'd prefer the calories to not come primarily from fats.

Also if you can give any ideas of quick snacks/sweet foods, for example I like: greek yoghurt vanilla protein powder, granola, honey and banana, gives me 50g+ protein with 600 calories easy to eat/digest.

"I’m new to cooking, and chicken stresses me out. I always overcook it because I’m paranoid about it being raw, but then it turns out dry and sad. How do you actually know when it’s done without cutting it open a million times? I don’t have a meat thermometer, so any tips?

I desperately need to start adding veggies to family dinners. I only know how to cook typical vegetables popular in the US steamed with butter and salt. Just discovered roasting broccoli, cauliflower and we love that. Any other ways to cook your fave veggies that might not be your same old "butter and salt" recipe? Points for easy tho.

Hello, I am looking for a hot sauce/s that i can mix into foods for peppery, fruity flavours aswell as heat. So far I’ve been using sriracha but I feel it’s not that optimal. Heat isnt the primary focus for me and I would rather have sauces that are not vinegear based as I use wine for most of the cooking which bring enough acidicy. How do I look for sauces that would fit that criteria without buying all of them and tasting myself

Made my first attempt tonight and suppose it turned out reasonably ok... biggest problem was that it turned out a little bit dry... not much "paste" to speak of.

So I do prefer to have the beans still somewhat "solid", eg. I don't want them completely mashed up into a paste, and I'm sort of happy with the consistency of the beans. So I guess that I simmered for too long (boiled off too much of the stock)?

What's the best way to "fix" this? Add more stock, reheat and mash up the beans a little bit more to create a little bit of "paste"? I ended up with a ton leftover... is it better to do this prior to storage/freezing? Or better to do it when I'm ready to re-heat and eat the leftovers?

I have never had that much interest in cooking, but me and my girlfriend signed up for Gousto, and I was surprised at how well I caught onto it.

I cooked a lot of different food I had never tried before, and found the instructions easy to follow and very clear, which is a nice change from cook books and online recipes which are filled with so much rambling and visual noise.

That being said, we are still paying an expensive premium for the deliveries, and I would like to move back to a more affordable and robust method of just doing the shopping ourselves.

I've been subscribed to a meal service which sends frozen, pre-made meals which are designed to be microwaved in the morning and put in a thermos to eat for lunch. It's kind of expensive so I'm wondering if there's a simple way to make these kinds of frozen meals myself. They are usually a variety of veggies and a protein with a sauce (I think they're intended to be eaten with rice but that's one too many steps for me lol). Since I can get lots of frozen ingredients at my local supermarket, I'm thinking I can just mix some veggies and protein in a bag, and then microwave it with some... sauce? Does this seem like it would be effective, or do I need to cook the whole meal together before freezing it?

Every time I boil green peas, they come out starchy and tasting acidic. I think I'm overcooking them. I know I like green split peas too because someone else made them for me in the past - and they just boiled dry peas in water. Does anyone have any advice?

The pan came pre-seasoned. I heated up the pan and tested it with a drop of water. I then added avocado oil and then put the chicken breast in and the chicken stuck instantly. I couldn’t move it without leaving bits of chicken attached to the pan. How do I prevent this from happening again? What am I doing wrong?

took 2 pounds of raw chicken thighs out the freezer and set it in a bowl of cold water to thaw for about 2 hours. i'd say its 60% frozen still, with just the top of the chicken defrosted. the middle is still frozen solid. Is it okay to toss this back in the fridge to thaw out and cook tomorrow?

I just saw a recipe asking for garlic juice. Where the heck do I get that or how do I make it? Please help me.

Hi I’m kinda freaking out! I made a soup with raw beans for the first time and I’m really worried I might have cooked them wrong. My mom told me that they can make you really sick after I already ate a bowl of the soup.

I basically put the raw beans into a pot and added warm water and then I boiled them for about 5 minutes. Then I put the lid on turned off the heat and let them sit for about 1 1/2 or 2 hours (I’m not sure). Then I poured the water out and rinsed the beans with warm water. I then added all my ingredients and chicken broth and set my soup to a very low boil for about 2 hours. When I ate the soup the beans were pretty soft, but not as soft as canned beans.

I didn’t think anything of it, but my mom is worried I’ll get sick. The beans I used were pinto, northern white, and kidney beans. So I need to be worried about getting sick and what can I do different in the future to make better and safer beans?

Thanks!

Edit: the kidney beans were soft, the pinto beans and northern white beans were a little firmer

Here the new recipe I want to try, but it calls for 3.5lb roast and mine is only 2.5lbs

https://www.allrecipes.com/recipe/229953/pot-roast-with-vegetables/

I’m at high altitude in Denver, not sure if that matters?

The cooking temp and length of time seems high and long to me but again, I keep producing bricks, so I don’t get it…

UPDATE: it worked you guys! Thanks for explaining it needs to be in longer to get tender. After 3 hours I turned it down from 300 to 250 and left it in another 1h 30m and it was almost perfect. Little tweaking next time and it’ll be a chefs kiss. Thanks again for the help!!

I've been living on my own since I was 16 and I still can't cook I'm not getting any better I've tried alsorts even slow cooking is hard everything I try sucks sick of eating either horrible food or microwave meals I have no idea what to do.....

I was making fried chicken and only needed pickle juice for my recipe. Now I have these pickles that are left unused. The question is how we can recycle and reuse these pickles. Yes, I could give them to people, but my friends and family are not huge pickle lovers. Additionally, I do not have a compost bin. Any ideas?

I’ve been using an app called Mealime to help me with meal planning, which has been great at helping me group recipes that use similar ingredients so I’m not wasting food. But my diet is somewhat restrictive (lactose intolerant, soy free, light on meat because of cholesterol concerns) so I’m kind of reaching the edges of what I feel comfortable making from the app. But I still don’t know enough to know how to pair protein/veggies/seasoning on my own and am reliant on online recipes. Does anyone have some tips on grocery shopping/planning for the week that doesn’t require me to spend an hour or more in front of a spreadsheet to coordinate ingredients?

I am cooking Red Kidney beans that I soaked overnight.

I rinsed out the old water, put the beans in a pot, covered with new water and boiled for thirty minutes.

The original plan was to leave them on low heat for about 2 hours, with a tilted lid.

My water keeps going too low to cover the beans though.

I keep adding water to keep them covered; is this the correct thing to do?

Also why is the lid tilted, do beans give off enough gas to cause a pressure issue?

I'm going to purchase pre peeled garlic cloves, I usually buy whole bulbs of garlic but I've been noticing that they start to sprout after about a week and discolor. I'm trying to be frugal and make this garlic last me through the month or atleast 2-3 weeks without rotting. I don't own a blender/puree machine but I really wanted to mince these by hand and freeze in a zip lock bag, unless they would be ok to store as is in the fridge? They come in a bag 6oz. Please advise:) thanks... Also I don't like minced garlic in the jar that's why I'm opting for this kind, the "jarlic" doesn't taste or cook down the same as fresh in my opinion. Help! :)