Is it worth getting a slow cooker for pasta ?

So I've been dealing with sleep apnea unfornately which has led to cooking being really difficult for me mostly I either forget to or don't have the energy

Anyway most of the meals I eat either chicken schnitzels, pasta, or chicken with rice and I've contemplated if that it was worth it.

I assume also can you make quick meals at all lol I'm aware it's called a slow cooker but yeah I'm basically trying find the most convenient way to do cooking

i want to make one of those yummy baked hams people make on holidays. never done it, but you know the ones that have pineapple slices on em? i'm looking at recipes and they feed so many people but it's just my husband and i.

• how big of a ham?
• what kind of ham? "spiral"?
• do i go to the meat counter or is it in a cooler somewhere?
• any recipe you'd recommend?

thanks!

The casserole has uncooked rice and as far as liquids, milk and cream of chicken. Cooked at 375F for 40 min. Rice is still crunchy. Is it safe to eat or is the rice considered uncooked? Thank you!

I was gifted a kilo of the stuff.

I am moving out in a few weeks, and I am not going to take a kilo of hibiscus with me.

What can I do with this to use it up? I like to drop some in my tea, it gives it a nice colour, but that's not going to get through the kilo of it.

Any ideas?

I cooked some refrigerated 1.5-2 inch thick pork meatballs according to the instructions. I did put in some garlic bread halfway through (I put the meatballs closest to the heat source). When I checked the temp with a thermometer, it showed 177.7 degrees.

However, my spouse mentioned that the inside was a little pink. I realized that I might not have checked the center of the meatball and that I only checked one. About 10 minutes after taking them out, I checked a few more a little more thoroughly, with the lowest temp being 133 degrees.

Did I serve undercooked ground pork to my family?

I’m making dairy free funeral potatoes and I can only get the Philadelphia plant based cream cheese spread. I’m thinking this could be even better than a stick because it’ll be easier to mix but is there a significant difference in taste/how it will turn out or will it be okay use the spread?? It does not call for a stick specifically only for a cup, which would be the entire cream cheese spread container.

I make a big smoothie every morning and I have this relatively dialed in as far ans getting lots of vitamins fruits and berries and I want to eat a dinner full of fat and protein. I want to eat meat, fish, vegetables and eggs.

I avoid dairy and grains

I need some recipes that avoid searing in a skillet to a crispy texture, or grilling, slow cooked baked or lightly toasted foods are fine but I have an issue with migranes from burnt/charred/seared foods.

I like to try all sorts of recipes and I will eat any cuts of meat organs etc at least once to see if its good. But I need things that are cookable without buying too many ingredients and making it real complicated.

My mom's boyfriend is always cooking for us and I'm very appreciative of him. I'd like to show him my appreciation by making him and my mom dinner with the help of my girlfriend. I'd like to accommodate his low cholesterol diet but I'm not sure what to make. We're also vegan so please keep that in mind.

Hi, so just to make sure to cook chick peas with quick soak I'm suppose to bring the water to a boil but just for 2 min and then wait an hour and then cook for another hour?

I bought some frozen cooked shrimp to use in meal prep. I took it out of the freezer and removed the tails so it was at room temperature for a little bit then hot rice was put over top of it and the Tupperware's all went back in the fridge. I was going to put the Tupperware's in the freezer after 15 minutes but then forgot so they were there for three hours in the fridge.

The shrimp definitely thawed. So it's not OK to put them back in the freezer now is it? Because that would suck and be a week's worth of dinners that a meal prepped.

I read that it was OK as long as they were thawed in the fridge, but with the 15–20 minutes at room temperature and then a hot rice in the fridge, now I'm not so sure.

Filler cus I have nothing to write here

Making butter is super easy, sure. But whenever I make butter it is always extremely hard. What am I missing?

I'm not vegetarian but I rarely eat meat because seeing it raw disgusts me and I just can't eat it. Other peoples cooking is usually ok, and getting it at a restaurant is usually ok, but I can not prepare meat for myself. As a result, I definitely don't get enough protein. I'm also iron deficient to the point where it horrifies my doctors and nurses. I want to eat better, and actually get all the protein and nutrients I need. Does anyone have ideas about how I could get more protein without having to cook meat? I would really appreciate it! I know it sounds silly but I've been this way my whole life and unfortunately I can't "just get over it", trust me I've tried.

This pan is a Figmint (Target) sauce pan, non-stick. Has a small chip, is this something to be concerned about or? I know, generally, you don't want to keep non-stick pans if they chip cause of flaking, but this pan is not even 3 months old (was chipped by someone in the house and not by normal wear and tear)

Image:

Image of chip, upper right

Hello all :) trying to get properly into cooking this year, and was wondering if anyone had any recommendations for a set of knives that’s versatile, will last a good while, but aren’t super expensive, professional level knives. There’s just so many options, i wanted to see if anyone had a brand/set they liked!

I got a mini cocotte I want to use more and I don’t know if it’s safe to put it on a sheet pan in the oven because it’s so small? It’s stoneware if that makes a difference

I have an air fryer and electric pots I use

I mostly cook pasta, or chicken sandwiches as well

Sometimes pies in the air fryer with chicken schnitzels as well

I've thought about chicken with chips as well.

What else could be filling protein based meals ?

Idk if anyone has done this already but I need a list of cooking video recipe links from easy to expert difficulty.

Like the list should help you train some of the preliminary skills before getting to harder stuff. Like cleaning meats, utilizing kitchen tools, etc.

I imagine there is a YouTube playlist out there.

Chicken Thigh Soup with Noodles and Carrots

Ingredients:

• 4 chicken thighs (skin-on, bone-in)
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 tsp salt
• 1 tsp Montreal steak seasoning
• 1 tsp paprika
• 1/2 tsp black pepper
• 1 tsp Italian seasoning blend
• 2 garlic cloves, minced
• 2 medium carrots, peeled and sliced
• 1 cup egg noodles (or your preferred noodles)
• Water (enough to just cover the bones and skin)

Instructions:

1. Prepare the Chicken:

   • Remove the skin and bones from the chicken thighs.
   • In a bowl, combine olive oil, lemon juice, salt, Montreal steak seasoning, paprika, black pepper, and Italian seasoning.
   • Add the chicken thighs to the bowl and let them marinate for 5 minutes.

2. Sear the Chicken Thighs:

   • Heat a large pot or skillet over medium-high heat.
   • Sear the marinated chicken thighs for 2-3 minutes per side until golden brown. Remove and set aside.

3. Sear the Bones and Skin:

   • Add the chicken skin and bones to the pot and sear until browned and fragrant.
   • Stir in the minced garlic and cook for 1-2 minutes until aromatic.

4. Start the Broth:

   • Add enough water to the pot to just cover the bones and skin.
   • Place the seared chicken thighs on top, ensuring they are above the water level.
   • Cover and let the broth simmer gently for 20-25 minutes, steaming the thighs and extracting flavor from the bones.

5. Strain the Broth:

   • Remove the chicken thighs, skin, and bones from the pot. Strain the broth to remove any solids. Return the strained broth to the pot.

6. Cook the Vegetables and Noodles:

   • Add the sliced carrots to the broth and simmer for 5-7 minutes.
   • Stir in the noodles and cook according to package instructions until tender.

7. Finish the Soup:

   • While the noodles cook, shred or chop the chicken thighs into bite-sized pieces.
   • Once the noodles and carrots are done, return the chicken to the pot and stir to combine.

8. Serve:

   • Ladle the soup into bowls and enjoy hot!

This recipe brings out the best of the chicken's flavor while making the most of every part. Perfect for a cozy, satisfying meal!

My wife doesn't really cook but she also says I can't (I can't).

I'd like to find something simple so I can pretend I can.

She's vegan and very picky so I'm not even going to try and cook for her, but my toddler is a hungry beast (though still veggie) and I'd love to cook a big veggie dinner for he and I.

Does anybody else feel anxiety about their cooking incompetence when trying a new recipe? What do you do to give yourself confidence/ courage to plow ahead?

Hello, I recently purchased a Zojirushi rice cooker and I would like some brands for white rice that are not sticky. I just tried making some white rice using Jasmine but it’s too sticky for my liking

I made a post about keeping a pantry and I followed some advice there.

Now with the groceries I have I tried something new. I know I should have found a specific recipe but I read a bunch and used them for guidance.

This is what I did:

I cut up one whole onion, some spring onion, Arabella mushrooms, and carrots. I sautéed them for a few minutes then added 3 cups of water and 3 cups of chicken stock.

I am letting it simmer for an hour then I'm going to add potatoes and steak tips.

So far it looks okay and smells nice but I'm so nervous.

Update:

It was good! I added the potatoes and meat with 30 minutes left and reminded me of a childhood dish I used to eat a lot of.

My husband also said it's good so I'm happy! Thank you to everyone who left comments.

I love my mom’s chicken soup and I remember she did it without celery and onion, but when I try to find the recipe online, I can’t find anything remotely to a recipe without these two things. So are there substitutes?

Every time I cook mushroom, they all shrink to like 1/4 of its size! Mushrooms in the salad maintain their shape so well! How to make mushrooms like that? High heat or low heat or?

Two Sundays ago, I pan-fried a white potato. I washed the potato, and sliced it. I poured oil into the pan, placed the potato slices into the pan once the oil started sizzling, and turned the slices until their sides were all golden. However, when I tried the fried potato slices, they were absolutely bland. I had to sprinkle salt on the potato slices to make them more palatable. 

This baffles me because when I made the fried potatoes with my mom, we never added salt and it tasted good. I made fried potatoes myself without salt and it tasted good. But when I made it now, it was totally flavorless. I will say that before making the last potato, I had stored it at room temperature for about a month. I did not know that white potatoes should only be stored at room temperature for at most 2 weeks.

All cook at 375° from 45 to 60 minutes, for most after 45 minutes I have to do something like remove film and stir.

Can I cook all of these at once? They do all fit in the oven nicely. What effect will it have on cook time? Is there anything I need to know about trying to do this?

This turned out way better than I expected. Use a big pot, like at least 4 quarts.

Main ingredients

• 1 1/2 cups dried green lentils, picked over for rocks and rinsed
• 5 cups water to start; added more as the lentils cooked
• 1 28-oz can no salt added crushed tomatoes
• 8 oz frozen spinach

Spices

• 1/4 cup olive oil
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tbsp curry powder
• 2 tbsp lime juice
• 4 tsp unsalted butter

Steps

1. Fry the powdered spices lightly in the olive oil in your big pot. They should not get brown.
2. Add the lentils and water.
3. Boil the lentils until they are done but not mushy - test every so often; mine took about 40 minutes, but I have read 20 minutes other places depending on the type of lentil. I had to keep putting in more water, and didn't have to drain them.
4. Add the can of crushed tomatoes, the spinach, the lime juice, and the butter.
5. Simmer until it has thickened. It should not be soupy, and the spices and tomato flavor should blend so it doesn't taste like tomatoes straight out of the can. Test the flavor while cooking, and add more spices if necessary.

8 to 10 servings. It would probably be fine without the lime juice.

As the title says. Need to get stuff done and won’t have much time closer to the day. Butcher says it’ll be fine in the fridge but 5 days feels like ages.

Edit: I’m based in the UK and bought it fresh from a butcher.

So I've been embarking on quality food preparation and have been producing my own chicken broth. It is amazing what this has done for my soups and steps.

I'm looking to start making beef stew, and was wondering if marrow bones are the only real method of doing this without wasting meat? I've been making chicken broth as a byproduct of poaching whole chickens and shredding the meat for salads/tacos.

Made the best potato and leek soup I've ever had last night, with an amazing pea soup the night before.

Aside from corn beef is there another way aside from buying 1 use bones? My wife does not like corned beef.