I made this recipe yesterday : https://www.skinnytaste.com/garlic-sweet-potato-mash/

It came out ok, however, I notice they ask you to cut and peel the potatoes before boiling....however wouldn't it be easier to just boil the potatoes then cut and peel them, or does it not make a difference? I ended up cutting my finger trying to cut through a hard ass sweet potato

It was my first time cooking ground turkey. For trying-to-be-healthier reasons I tried to sneak and sub it into my meat sauce for spaghetti and my boyfriend immediately noticed and did not like it lol. I’m pretty sure I seasoned it the same as I would beef

One idea I have is adding some kind of beef bouillon flavor when browning the meat?

Do you have any advice?

I'm hoping to make the BEST sausage and potato soup by combining all the best parts of all your favorite recipes

One week ago I boiled the russet potatoes, peeled them, mashed them a bit, and put them in the fridge. I did not add anything to them (cheese, sour cream, etc). Can I heat them up and add cheese, sour cream, butter, and spices today to make mashed potatoes to serve? Or do you think they're gone off already after sitting in the fridge for 7 days?

I made some jasmine rice in a rice cooker, laid it out flat on a plate and put it in the fridge to cool down for a few hours. When I tried cooking the rice in my wok for fried rice, the rice kind of stuck together, and I ended up with a soft, slightly mushy fried rice instead of each grain being individually golden and firm. Where did I go wrong? I rinsed my rice 3-4 times before cooking it the first time, but it still came out really soft and mushy.

I messed up my gravy for B@G, I added the cornstarch too soon and now there's clumps. How do I get them to devolve?! (Help)😭

I've never really cooked with ham hocks before, but over the past year I've found two recipes that I really wanted to make where ham hocks are a main ingredient. The first ham hock that we got had an extremely noxious, rotten meat smell that overpowered the entire kitchen the second we opened it, and we threw it away. I just assumed we were unlucky and got rotten meat.

However, we recently got another ham hock, and this one had the exact same smell - albeit much milder and less noticeable/overpowering. Both cuts of meat looked fine visually, and were more than 4 days out from their listed expiration date.

This leads to my question: am I just getting extremely unlucky with ham hocks, or are they supposed to smell like rotting meat...? I've never gotten bad/smelly meat of any sort from the grocery store before, so it seems weird that the only two times I'd get rotten meat would be with ham hocks - and back to back at that.

I cooked taco meat on the 4th..should it be good or do I toss it?

This is probably a silly question, but when a recipe calls for a certain number of green onions, do you count by the base or by the offshoots?

https://www.amazon.com/s?k=finishing+salt

I just finished watching a youtube video titled: "The Ultimate Prime Rib is Salted and Seared Twice" by America's Test Kitchen (2.45M subscribers with video link in comments section).

If I understand correctly, the largest flakes of salt are not actually edible and take too much effort to break up with your teeth. I want salt that is large flakes (but not comically large) that gives only a slight yet noticeable crunch if allowed to rest on a moist steak or slice of prime rib for 90 seconds.

I live alone so trying to make sure I don't let my food expire can be tricky (getting better) I had a can of refried beans in my fridge about 3 weeks old, I don't know why I assumed it would be okay to eat (didn't smell bad) and I had only a small bite but I saw online it's actually quite dangerous with beans to do this.

I feel a bit nauseous, but just wanted to see if anyone else had done this/how dangerous it was since I can't find too much online

Hello, after a recent health scare my bf and I decided we want to take better care of ourselves but neither of us know how to cook. Problem is that he's very picky and we're a bit poor so we haven't been able to find many recipes. Just looking for a website or subreddit to help us look. Thank you for any help :)

Hi!

I just made broccoli soup but it’s very bland. I made it with onion, garlic, chili and stock (powdered). Afterwards I put in a little sour cream. It was pretty bland and watery.

I still have a big batch but I want to improve the taste tomorrow, what should I do?

I am more of a theory guy than practice, but I am eondering if I could combine silken tofu and cranberry beans into a delightful pudding.

150 g of silken tofu 100 g of cooked cranberry beans 1 tbsp of sugar 1 scoop of protein powder 1 tbsp of peanut butter

Give it a good blend and eat.

Do you think it is possible?

Hey everyone! What’s your favorite cooking-focused Substack? Looking for all types of cuisine, whether it's comfort food, quick dinners, or international flavors, I'd love to hear your recommendations. Thanks

My mom’s birthday is coming up and both of my brothers will be unavailable that night so it’s kind of up to me to figure out something to make her for dinner. I’m 20 and I know how to cook basic stuff but I’m no expert. She doesn’t really like fish or red meat very much but does like chicken and pork. I’m just stuck on trying to figure out something that’s beginner friendly but good that I could make for her since it will just be me.

So I was going to make a roast in my crock pot. I’m limited on dishes. I don’t have a lot of pans, none that are big enough for this meat. I have one actual pot big enough. I ended up just dumped everything in the pot because I already had the crock pot full of everything. My crock pot is not big enough for everything. Can I just cook it all over the stove? Some articles said in the oven, but I’m not sure if my pot is big enough for that I’m also unsure of how much water I should add since it’s over the stove? Or how long and what temperature to cook it at?

I consider myself a decent cook and I want to make something good for thanksgiving this year. My mom usually handles everything masterfully, with some assistance from my sister. Last year I made a nice apple cider bourbon cocktail, but this year I wanna make food. Any suggestions on some good dishes that don’t require a lot of cooking experience to make?

has ketchup, mayo, lettuce, tomato, and cheese on it. wondering if throwing it in the oven with the foil it comes in would be best? but what temp and for how long? and would this actually turn out good? just curious, i tend to be suuper texture sensitive to foods so im wondering if this would make it come out as if it were fresh or theres a better alternative way?

NOTE: since this is gettin more traction than i thought, ill clarify, uber had a buy 1 get 1 free deal for five guys so i bought an extra burger for free. its not like a detrimental loss and im not going to eat this theoretically-well-reheated burger until tomorrow, but i did wanna know the best way to enjoy it if possible. i also was NOT allowed to edit the toppings, for some reason it had to be the exact same as my other burger for tonight to get it free.

also, i own an air fryer, as that has been brought up.. this has increasingly become more of a mere interesting discussion topic as i get more comments LOL

Tonight, I need to make a pot of pasta and a can of Campbell's chicken soup, the kind from a can to which you add a can- worth of water. Is there any reason [non- health related] that I shouldn't use the pasta water for the soup? Thanks!

I want to make lemon vodka cream sauce for spaghetti using this recipe: https://www.createdby-diane.com/lemon-vodka-pasta-sauce/

Only substitution is half and half for the milk and heavy cream, and I don’t have any cheese. I’m terrified of getting to the end and curdling the milk when I add the lemon. Any advice? Everything online says stick to low/no heat when adding but does that mean the pasta has to go cold?

Alternatively I can just make lemon garlic pasta but I don’t have any parsley which is really necessary for the flavor in mg experience.

Any advice appreciated!

Sorry if this is a silly question. I bought one of those rotisserie chickens that sit under heat from the store to use for dinner maybe an hour ago and it’s still pretty warm/hot just sitting on the counter. How long should I wait before putting it in the fridge? I don’t want to whilst it’s still hot but I’m paranoid about it being out too long. Any tips?

Title

i see a lot of things that can be made/cooked in airfryer or a crockpot. should i get them? with black friday coming up, im tempted to buy both! but i only want it if i know im gonna use them. im still learning and expanding my repertoire of recipes. i also really appreciate recipes that are easy to make 👀

For me:

• Air fryers - I'd rather put tinfoil on a baking sheet and wait for the oven to preheat than scrub anything.

• Carbon steel knives - My tools should work for me, not the other way around. My local butcher sharpens knives for cheap so I don't mind the slightly weaker edge of stainless knives.

• Meat grinders - Watching a cleaning tutorial gives me flashbacks to helping my dad clean a carburetor. Nope. Not happening.

I’m new to consuming or using blue cheese in recipes.

I bought a wrapped portion of blue cheese a little over a week ago. After opening up the wrapping, I noticed yellow-green spots of cheese along the edges.

By instinct I wanted to throw it out, but if I cut away the edges, is it still edible / cookable?

==

Edit: Thank you all for the amazing answers and tips! What I learned:

• With soft blue cheese, mold grows through and all, so cutting the edges is not enough: bin it. Next time, try freezing it to preserve it until use.

• With hard blue cheese, more dense, so mold doesn’t pass through the cheese quite easily: Cut away the edges (and a little more than just the edge, just to be safe)

I’m wanting to experiment.

What are just a bunch of different ingredients that go good in a crème cheese dip? I’m not going to use everything in one dip. Just looking for some ideas.

Get perfectly crispy Brussels sprouts with this 3-ingredient recipe > https://savoryspin.com/oven-roasted-brussels-sprouts-with-berbere/

Hi everyone! I'm going to try this Polenta with Roasted Mushrooms Recipe because it looks do-able. What would you serve with this? I feel like this by itself wouldn't be enough for a full dinner.

EDIT: Thank you for all the suggestions! Wound up cooking some italian sausage and making a nice bright arugula and tomato salad to go with it.

Made white chicken chili in a crockpot and forgot to put it in the fridge last night. Unplugged the crockpot from keep warm at about 10:30pm and just put it in the fridge at 8:30am. Safe to eat?