Yesterday I tried my hand at Mac and cheese with a mornay sauce. I used about 2.2 oz of sharp cheddar, 1 1/2 tbsp of butter, 1 1/2 tbsp of flour, a cup of milk, and a generous pinch of dry mustard and salt at the recommendation of some other redditors. The taste was very subtle and underwhelming. What went wrong?

I think I used this recipe as a reference. I didn’t use nutmeg or black pepper: https://www.seriouseats.com/mornay-sauce-recipe

It seems whenever I cook a roast, it takes FAR longer than expected. For example, I am doing a small pork loin with vegetables, with everything at 400°F. After 40 minutes the veggies are almost ready, but the roast has only reached 90° (it started at room temp). Three recipes all say it should be ready to take out and rest, so I am puzzled why there is such a discrepancy.

I'm making a stew and it says to use plan flour to thicken it however I only have self raising flour and have already started. Can I use that instead and are Aby adjustments needed ?

I always want to try eating salads, however I can't stand the taste of vinegar or ranch. I'm kind of okay with thousand islands. I'm okay with the taste of vegetablesand most of the time the dressing just makes it worse. It's just very bland to eat a bowl of spinach and cucumbers and whatnot.

Are there dressing options that I'm missing that have a milder taste or a salad that is flavorful enough that it doesn't really require dressing?

Hello everyone!

I picked up some "stir fry chicken" from the store while grocery shopping without looking at it too closely. I just saw these strips of chicken and thought it would be great for homemade chicken tenders. Unfortunately I didn't realize how thin the strips were. They are definitely not usable for tenders. If I breaded and cooked them, they'd be croutons in five minutes. I would use them for a stir fry as per their labeling but we've had stir fry for the past two days and I think my family might go crazy if we have it for a third night haha!

Anyone have any ideas on what to do with this chicken? I don't think it will survive another night in the fridge and really don't want to waste it :) Thank you!

I almost never know exactly what to cook and trying to decide gives me so much anxiety that a lot of times I don't end up cooking. I love trying new recipes though. I have a few cookbooks but often times nothing in them interests me. Maybe I just don't have great cookbooks, except for one. I just got The Food Lab in the mail 2 days ago , but I feel like I need to read it cover to cover before trying recipes. I am not a total beginner when it comes to cooking but I always worry I will mess a recipe up. I have no confidence in the kitchen.

I really love going to chipotle once a week and getting a nice burrito but it's a little expensive when I could just make it at home, and the recipe doesn't seem super complicated but opening a whole can of beans and frying up steak and making rice all seem like a huge headache just for one meal. Is there anyway to make a similar sized big burrito and preserve it without it going bad?

I'm interested in making drinks as a hobby and I just ordered a mixology set. With summer coming up, I would like to make some summer drinks that are easy to make, preferably non-alcoholic.

I want to get the tightest seal possible but concerned it will damage it. Freezing steaks and ground Chuck. Thanks!

I am still learning how to cook and do not like things overly complicated. What is your go to easy dinner? Bonus points for healthy options.

hey all I looked through the sub but couldn’t find an exact answer to my question - I’m making meatballs with homemade bread crumbs but just realized I don’t have milk or eggs. I’m going to add fresh grated onion but I’m wondering if I need another wet component to combat the bread crumbs? Or should I just keep as is and the sauce will moisten them?

I have ketchup and mayo but I’m not sure if either of those would be gross to add to raw meatballs.

Let me know your thoughts! Thanks

edit: not sure if anyone will check this post ever again but I listened and decided to refrigerate the the meatball “base” and went out and got milk and made the meatballs. they’re delicious!! sorry if my question caused panic lol

I always hear people say that they hate peeling garlic that it's annoying and difficult. So i was thinking am I the only one that doesn't peel it and just use a garlic press. I have been doing it for a year now and it's much easier even cleaning the press is easier just pop out the skins with a knife in the bin rince and clean with a sponge and soap.

First apartment so I don’t know how old the stove is but it’s an electric solid plate stovetop. The weird noise stops as soon as i lift the pot. It doesn’t pair well with my sensory issues either so it stops me from actually cooking anything. Please help i can’t keep living on ramen I want to cook real food

okay i wrote that before i realized attachments arent allowed (edited the title) here so i’ll try my best to describe the sound. Imagine a guy with a machine gun but he’s really tiny and he’s trapped under a pot like some unwanted spider while constantly shooting. its a constant flow of small pops and I can’t tell if its the water or not because this never happened at home with our gas stovetop.

My parents told me to use up some Maine Lobster Ravioli they have in their freezer, but I have no idea what sauce goes best with them. Both marinara and Alfredo sound great but I dunno. Is seafood supposed to be eaten with one or the other?

I wouldn’t want to eat an ice cold egg, which is why I’m asking. That sounds gross. Does it make them freezing cold to eat too? Or does it not make the inside of the egg cold?

Edit: thank you for all the responses, i Dont have time to respond to everybody individually so thank you all, my eggs came good

hi!! i went vegetarian at 15, before i could learn to cook any meat. fast forward to now, my boyfriend is a pretty big meat eater. we’ve cooked mostly meat free dishes when we’re together, and one time he made chicken on the side for himself.

we eventually want to move in together, and i want to learn how to cook meat for him since his job is really exhausting and sometimes keeps him pretty late. i know the main risk of raw chicken is salmonella, but that’s basically all the food safety i know lol. are there any beginner friendly videos or tutorials that you like? what’s the best way to clean up after different raw meats, and how can i store them? thank you guys!!

Every weekend I plan a menu for the upcoming week. It helps with grocery shopping and ensures we get the right ingredients, cuts down on waste, saves room in the refrigerator and pantry, and reduces stress during the week as we know what to pull out to thaw (if it's frozen) and aren't trying to figure out what to cook at the last minute.

My family knows this is part of our Saturday routine, and I ask them for ideas to cook... every week.

And every week, I pretty much have to plan the meals by myself.

So I started using alliteration to help with the meal plan, at least as a starting point for inspiration.

Meatloaf Monday - basically any dish that uses ground beef as a base. Meatballs, meat pies, some pasta dishes. Remember that these are more of a category than a specific dish.

Taco Tuesday - these are when we pull out our Mexican inspired dishes.

Waldorf Wednesday - salads, salads, salads. I associate this with Waldorf Salad, which leads to all salads.

Thai Thursday - more Asian in general than just Thai food.

Fish Friday. I work Monday through Friday, and I bring leftovers for lunch most days. So to prevent being lynched at the office I cook seafood on Friday.

Sample Saturday - this is our appetizer night. Everyone kind of grazes while we play games rather than do a sit down meal.

Soul Food Sunday: Southern inspired dishes. If I'm smoking a roast or cooking a turkey I'll do it on Sunday as well since that's our "lazy day" when we don't have a lot of activities planned.

The list so far is good, but I'm looking for ways to improve it. Specifically on Wednesday and Thursday. I've tried Wok Wednesday, but am lost for what to do on Thursday if I go that route.

What are your thoughts?

I used part of a head of cabbage and put the rest in the fridge. It's got a little gray color on a cut edge. Is that mold? Is it just a bit dehydrated?

Use it?

I'm absolutely obsessed with cooking and I'm also a techie. Huge fan of this sub , trying out new recipes posted here and there and finally ended up with this for my own obsession and I wanted to share this to all beginners ...

You can choose kitech style, time you to prepare, for whom, stove type, Nutrient facts, and many more ...

Leave your feedback too...

For novice cooks eager to learn

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Item in question: https://giantfoodstores.com/product/natures-promise-mild-italian-chicken-sausage-5-ct-16-oz-pkg/144551

Are you supposed to remove the casings? I was going to make a skillet with these and some veggies. I have never worked with sausages - only ground meat or like chicken breasts.

Vegetables - potato, carrot , bell pepper, onion and egg scrambled. How can I saute this in the right order. Also i wanted to cook the egg along with the veggies.

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3/4 cup/60 g coconut oil

2 cups/300 g white chocolate chips

or chopped chocolate

1 cup/100 ml heavy/double cream

Natural green food coloring

SPECIAL EQUIPMENT

6 inch/18 cm square metal or plastic container

I Line a square 6 inch/18 cm metal or plastic container with a sheet of parchment paper, pushing the paper into the corners. Put the coconut oil and chocolate in a heatproof bowl and rest the bowl over a pan of gently simmering water, making sure that the base of the bowl is not in contact with the water. Turn off the heat and leave the mixture until melted and smooth, stirring gently once or twice.

2 Whip the cream in a bowl with a dash of green food coloring. Add the melted chocolate mixture and stir gently to mix. Scrape into the container and spread level. Chill for several hours or overnight.

3 Lift out of the container and peel away the paper. Cut into small squares to serve. The fudge is quite soft so if the knife gets messy you might need to clean it after several cuts. Store uneaten fudge in the fridge.

My wife and I have about one fistful, maybe a cup, worth of king crab left over from my birthday dinner yesterday. Is there any easy, simple ideas to make us a meal tonight?

I made chicken and rice today , but for some reason it came up really bland. I browned the chicken first with lots of spices (arabic style) and then boiled it before adding my rice to this broth. Where did i go wrong ? What can i do differently to increase the flavor and add that "something" that's missing?

Thanks 😊

Can I put frozen cooked chicken to thaw over a veggie rice dish in a sauce pan on low heat? I added some extra broth to keep the rice n chicken from drying out as it’s not going to be eaten for a couple of hours.

Hi everyone! I was wondering how I would need to adapt a simple mug cake recipe for a low-powered microwave. I have pancake mix, hot chocolate powder, and a 700-watt microwave. Any help is much appreciated!

Hi! I boiled potatoes and removed them with a strainer. The water is still boiling. Can I put broccoli into that same pot of boiling water? Or is better to pour a fresh pot of water?

Thank you!

Not doing the fold properly

Allowing it to cook too long