/r/Cooking

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  1. All posts must be cooking related. After all, this is /r/Cooking. The name kind of says it all. If the topic is questionable, then it most likely isn't OK to post. Content about or written/developed by AI such as ChatGPT will be removed as well.

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1

How long do canned lentils take to cook in a regular pot?

I've read that canned lentils take shorter to cook than a packet, which is why I was going to use them

This recipe says to cook lentils [I assume it's the packet of un-canned lentils] at high pressure for 15 minutes

https://www.reddit.com/r/GifRecipes/comments/16hxkvc/creamy_lentil_soup_in_the_instant_pot/k0ge164/

How long would you reckon this be in a regular pot?

0 Comments
2024/03/17
14:51 UTC

1

Making Brussels Waffles for the first time... what am I doing wrong?

So I bought a waffle maker the other day with removable plates for easy cleaning. Did follow the step by step instructions and the waffles turned out great but there was a lot of steam and moisture during the cooking process. After I was done I left it open to cool, cleaned it, did dry the plates really well and wanted to put it away and then I saw some water dripping from it?! What did I do wrong? Or do more waffle makers have this issue because some steam got trapped inside the machine? My waffle mixture was quite thick.

0 Comments
2024/03/17
14:40 UTC

0

Weird question, do mushrooms actually have a taste?

And now to explain. I’ve known many people who hate mushrooms and I’ve never understood it because they don’t really taste like anything to me. For example. My brother likes to slow cook porkchops in mushroom soup and says it’s delicious. But again I can’t really taste it. It’s just incredibly bland to me. Could I just literally be unable to taste mushrooms?

12 Comments
2024/03/17
14:27 UTC

6

Update: Had my Fancy dinner party, with a lot of your suggestions. Thanks!!

Original post: https://www.reddit.com/r/Cooking/s/N67qNNxh9K

Thanks everyone for the suggestions. Here was the menu:

Amuse Bouche - Reverse Spherified Olives (a la Bulli) with Brioche Toast, Pate and Blood Oranges. Champagne

First Course - Lettuce soup and Thomas Keller’s Potato Pave. Pinot Noir

Second Course - Black Tie Scallop and Vermouth Reduction. Sauv Blanc

Third Course - Roasted Bone Marrow with Black Truffle Madeira sauce and Italian bread. Brunello.

Fourth Course - Nobu’s Miso Black Cod, watermelon radish. Sake

Fifth Course- Egg Yolk Ravioi with Black Truffle Butter Emulsion sauce. Orange Wine from Germany.

Desert - Four Layer Panna Cotta (Muscavado Sugar, Curaçao, Coffee, Vanilla) with Cinnamon Whipped Cream.

Everything went great! Lettuce soup was an unexpected pleaser, Black Tie Scallop was a fun flex, roasted bone marrow is just always great.

Definitely was not able to keep it under $300 for 10 people once I decided to buy a truffle, but before that was a pretty reasonable cost overall.

Thanks again for all the help.

Here’s an image gallery: https://imgur.com/a/eNKsjxS

4 Comments
2024/03/17
14:09 UTC

1

Leftover Short Rib Ideas

TLDR: Looking for a recipe to use 1lb of leftover short ribs in.

Hey community, love the threads and recipe ideas I get on here. Seeing if you can help me out!

Made Beef Pastys for my family awhile back. They were great with peperjack cheese and caramelized onions baked in a puff pastry. I decided to use boneless short ribs for the beef filling.

Anyways, my beef to puff pastry ratio was a bit off and I have about 1lb of beef leftover. (First world problem I know) Looking to see if anyone has any good ideas to use the meat.

I'm an ok cook but tend to lean towards savory and filling recipes. I love to make things like gumbo, oxtail, stew, Bolognese, curry, etc. Which is why I immediately though about putting the leftovers in a ragu but wanted to venture out...now I'm here asking you.

Thanks!

3 Comments
2024/03/17
13:56 UTC

1

Is wok hei just the taste of burnt oil?

Last night, I made fried rice with home gas range. I preheated the pan until it is freaking hot, put some oil (it's instantly smoking) and then put the rice in. The fried rice that came out of is so good with smoky (wok hei) flavor in it.

I tried this because I was confused about what woo hei is and wanted to test the hyphotesis.

Many people say to not heat the oil past its smoking points, but the restaurant's burner can heat food more than 500F, even though the oil is not heated past its smoking points initially, it is definitely hotter than its smoking points when the chef kick the heat out of that jet burner, while tossing and the food so it doesnt get burnt. Now, if the oil and the food is not exceeding the oil smoking point, whats the purpose of that powerful jet burner, right?

What do you think?

8 Comments
2024/03/17
13:10 UTC

7

What’s your favourite healthy snack?

Mine is peppers and hummus

12 Comments
2024/03/17
13:09 UTC

1

butter substitute for pancakes and French toast?

What to use so it won't stick to pan? Will vegetable/ canola oil taste weird?

4 Comments
2024/03/17
13:05 UTC

1

About twice fried fries...

Got a question here. I'm looking to make some twice fried french fries, but I also have heard that they can be frozen and stored in between fryings? Is this true? if so, what are the details?

Thanks in advance.

6 Comments
2024/03/17
13:01 UTC

1

Stuffing

I usually make stuffing inside the turkey and it stays moist, If i’m not cooking it inside is there a wait to keep it that moist? if i roll it in tin foil i using get a spongy or crispy edge and not enough of the moist centre

2 Comments
2024/03/17
12:52 UTC

2

Making basic mac and cheese wrong

How exactly do I inform someone that they are not making mac and cheese at all? they seem stuck in this idea their recipe is mac and cheese because a "caterer" taught them how to make it this way. The way they make it is:

Just plain boiled macaroni
Grate the cheese
Toss the cheese with the macaroni
Put it in a baking tray
Grate more cheese on top throw a few sliced tomatoes

Job done. This is not good. This is also not mac and cheese! No sauce, nothing, just plain boiled macaroni with some grated cheese and the one they made today was also soaking wet with water at the bottom of the baking tray....

16 Comments
2024/03/17
12:50 UTC

0

Grocery store didn’t have corned beef

They only have regular beef brisket I wanted to make corn beef and cabbage for first time. Do I just do it with brisket or what should I do ? Kind of upsetting.

23 Comments
2024/03/17
12:42 UTC

1

Baking Potatoes

what is the closest US equivalent to a Maris Piper potato? my husband wants a proper English jacket potato!! and if you have a method… please lmk!

2 Comments
2024/03/17
12:40 UTC

1

Complete the recipe

I just woke up from a dream. I was going to open a restaurant to serve the public crepes with a filling of macaroni and cheese with ketchup.

Now that I'm awake that sounds gross... but mostly because of the ketchup. What's the correct condiment to bring this together? Something smoky or spicy? The liquid from the cans of chipotle peppers maybe?

I dunno I think there might be something here.

2 Comments
2024/03/17
12:39 UTC

0

Is it safe to plug a convectional oven to a power strip?

6 Comments
2024/03/17
12:38 UTC

2

Innovative flour type + starchy vegetable combos for ‘gnocchi’

I live on a Caribbean island where a lot of food is expensive & limited. However, there is a wealth of starchy veggies (breadfruit, yams, sweet potato, cassava, green plantains etc) and flour types.

I’ve experimented with a few combinations for making gnocchi outside of classic ‘wheat flour + potato’ and they’ve turned out well. But I wonder if this sub has opinions on which combos could be:

  • The tastiest
  • Cheap in the tropics
  • Highest in protein or other benefits
3 Comments
2024/03/17
12:31 UTC

0

Cooking burgers on sheet pan with wire rack….

The suggestion I found online is to use the broiler. Is this a good idea? I just bought a wire rack and never made burgers (frozen or homemade) and would like some suggestions/advice how to do this. As beginner of a cook as you can get. Slowly building up my cookware collection.

Think I want to do frozen burgers just because time is limited. I have a gas oven and it has a broiler. Also, please share your burger recipes. Anything that taste great even if it’s homemade. Cheeseburgers are one of my all time favorites.

4 Comments
2024/03/17
12:15 UTC

0

What did I do wrong with my buffalo wings?

First, I patted the wings down with some paper towel to remove moisture and then placed them on a plate and inside the fridge. Next day, I brought them out let them be in room temperature for some time before frying them. Was this a mistake? Was I supposed to fry them as soon as they are out of the fridge? After frying for about 12 minutes, the wings turned out very tough, kind of like they were overcooked.

5 Comments
2024/03/17
12:14 UTC

0

Iwatani counter top butane stoves? What are your thoughts?

After reading all the responses to my question about a countertop induction unit, I am making a u-turn and asking about countertop butane stoves - probably in the 12,000 BTU range. I have an open electric coil stove top that I know how to use. In my previous rental I had a gas stove that I loved and a gas range in my house of 40 years prior to that. And I have a really nice, seasoned carbon steel wok. I do not see how induction would up my game! I would like to

  • char/sear fresh peppers over an open flame
  • make Crepe Suzette and flame them
  • use my wok to better advantage

I am looking for thoughts, discussion, and recommendations based on experience.

3 Comments
2024/03/17
12:06 UTC

46

Anyone else pack their tomato sauce with veggies ?

I always sauté basically all the veggies I have in the house. Today I put garlic , onion, mushrooms, carrots, celery, broccoli, spinach, bell peppers, fresh basil , zucchini.

I simmer with a bunch of tomatoes in a chicken stock , add brown sugar , balsamic vinegar , for about 2 hours

Then blend into a purée, simmer for another few hours .

I know it’s not the authentic Italian way but dang it’s tasty and can be used for so many things

47 Comments
2024/03/17
12:04 UTC

0

Cinnamon bark to other forms of cinnamon

I am following a recipe from a cookbook but I could only find cinnamon sticks and ground cinnamon in my local supermarket and I was wondering if anybody knew how much 8cm of cinnamon bark was in cinnamon sticks or ground cinnamon.

2 Comments
2024/03/17
11:53 UTC

1

How are you supposed to use Lao Gan Ma spicy flour paste?

2 Comments
2024/03/17
11:44 UTC

0

Mushroom blend ideas

My wife purchased a fresh mushroom blend from the grocers, and asked me to make something with them. The package contains one large king oyster, large bunch of shiitake, and a bunch of mistake.

Typically, I use fresh mushrooms in moo goo gai pan, or make mushroom sauce for jägerschnitzel, those are normally just one type of mushroom.

I'm looking for some ideas on what to use the blend for.

2 Comments
2024/03/17
11:40 UTC

0

Just bought a wire rack for Baking Pan…..What are some foods/recipes that require or suggest a wire rack??

7 Comments
2024/03/17
11:39 UTC

1

Will using a pre-made sopapilla mix be as good as buying all the ingredients? I’ll list the ones pre-made below

I bought two “Fernandez Sopaipilla Mix” packages from the store yesterday but if it’s not gonna turn out as good I’d rather buy the stuff..

Ingredients are:

Enriched wheat flour

Malted barley flour

Canola oil

Baking powder

Cornstarch

Salt

Directions say to add warm water to make soft dough. Knead well. Let stand for 5 minutes.

It all seems very easy, im not questioning that, but if someone with experience says it’s not really quality stuff I’ll go buy the 3-4 ingredients to make it from scratch. Thanks for any advice

0 Comments
2024/03/17
11:38 UTC

5

Beef stock for the win

I have cooked corned beef and cabbage every year. It's good, but boiled meat with spices is OK. This year made it with beef stock. OMG! By far the best corned beef I have ever made.

0 Comments
2024/03/17
09:51 UTC

1

Need a solid cookbook recommendation

I am overwhelmed with the amount of cookbook options out there. Looking for good recipes for someone that doesn’t cook that often but wants to try more. Enjoy salmon, rice, anything Italian, etc. I’m open to a lot and have no food allergies.

Open to suggestions :)

12 Comments
2024/03/17
09:33 UTC

0

Der Silit Wok "Wuhan"

Der Silit Wok "Wuhan" !!! -

(z.B.: https://www.idealo.de/preisvergleich/OffersOfProduct/1988688_-wuhan-wok-pfanne-28-cm-silit.html?utm_source=share&utm_medium=crm&utm_campaign=app_android_send_product_collapsed&camp=salesforce)

.... spricht mich von der Modellbezeichnung gar nicht an:

Wie unsensibel oder gar zynisch muss ein Unternehmen wie Silit sein (zur seit Jahren nicht mehr deutschen WMF-Gruppe gehörend), sein Produkt nach der Stadt zu benennen, in der vermutlich durch grobe Fahrlässigkeit der Chinesen die schlimmste Seuche der Neuzeit "Corona" Ihren Ursprung hat: Wuhan!!!

Vielleicht sollte jemand - natürlich ganz zart - mit dieser Pfanne den Verantwortlichen im Management des Herstellers auf das Hinterköpfchen schlagen (symbolisch gemeint), um offensichtlich verloren gegangene Denkprozesse zu reaktivieren.

Sollte das Produkt vorher schon so geheißen haben muss man es eben umbenennen. Wie es z.B. mit vielen Straßennamen nach der Wiedereinigung in den Neuen Bundesländern geschehen ist. Ich auf alle Fälle will auf so einem WOK nicht kochen. . Wie seht ihr das?!!!

3 Comments
2024/03/17
08:58 UTC

37

If I’m not supposed to use oil, wth am I supposed to use?

Let’s say I have 3 pounds of boneless beef cut into cubes. I usually cook it with 1/3 cup of canola oil. Now that I’m trying to eat in a deficit, I’m realizing just how much fat and calories is JUST in the oil and I’m appalled. So, if you were going to cook 3 or two pounds of boneless beef without using or without using as much oil, how would you cook it? Im pakastani so I’m very used to eating fried meats and curries. But open to any kind of meal as long as it also tastes good. Also, how much oil is too much oil to use for that much meat?

127 Comments
2024/03/17
08:50 UTC

1

Does anyone here doing and live streams where they are cooking? Have a few questions

0 Comments
2024/03/17
08:39 UTC

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