I’m gonna go to the supermarket sometime soon, so I wanna know if I gotta buy some stuff you guys will recommend.

Hi. I'm about to get all my teeth extracted, and am looking for good soft things to eat, the easier the better. Other than being soft enough to eat without teeth, I have no dietary restrictions. Thanks in advance!

My mom came from out of town, gave me what seems like random ingredients. Help me peice together whatever recipe she had in mind when she gave me this.

5 Lemons, 5 limes, 2 ginger roots, 3 shallots? (They look like shallots at the buld but they have very dry stalks so the are old or not shallots) , unlimited garlic, 10 medium tomatoes, 2 bags fresh kaffir lime leaves, 1 canned thai curry simmer sauce, 2 canned coconut milk, 6 skin on salmon filets

I know this seems simple to a more experienced cook, its obviously some sort of thai salmon curry but i need a detailed step by step recipie. Can the fish cook in the curry like a moqueca or should i pre cook and add the curry on top, to grow this simmer sauce i probably need to add more spices along with the coconut milk, what spices or is the leaves, garlic and lemon/lime enough. Iv never cooked with kaffir lime leaves before, how much should i add? I google search i found for a salmon curry said cook salmon skin up for 1min, later once the curry is almost done cooking bring to a medium heat and simmer for 5min with the salmon but that really dosent seem like enough, how do i know if my salmon is raw if its covered in sauce With the amount of ingredients she brought i think the thought i was gonna feed an army with salmon curry, i need specific measurements and amounts, if someone could freehand a recipie for me id really appreciate it. I also wanted to go buy a block of tofu, a bell pepper and maybe a potato or something, i only want to use 3 salmon filets for the curry

I've tried for so long. 10 is too long and 6 is too short

Heyo,

Recently started learning how to cook. Mainly have done pan frying stuff (taking 2-3 things and cooking them together e.g. ground beef, onions, and carrots ; snap peas and sausages; fried rice) or cooking soup.

Live with a few roommates. One of em saw me cooking recently and commented “are you cooking a Michelen star soup?” in regards to me taking an hour to cook a simple soup (onion, carrot, potato, lettuce, beef, added some soy sauce for some flavor)

I’m well aware I am worse than a novice (same roommate noted my poor knife skills which I agree with), but wanted to know if taking too long to cook is dangerous.

Need some advice on upping my tofu game. At the moment I coat the tofu in cornflour and fry it to a nice crust, setting aside. Then I fry up onion, minced garlic, chilli and ginger, adding day old rice and frying it up.

What can I add to this besides soy sauce at the end? Types of veggies? Another sauce? Thanks for reading.

I’m told that seasoning should be added after forming the patties(balls) but I’ve only seen that applied to salt and pepper. Is it the same for onion powder or should I mix that in beforehand?

In my country for some reason eggs taste like absolute trash in summer time, it tastes so eggy and i need to eat them for nutrition, how to mask the taste because its throwing me off

I’ve heard frozen onions are only good in “cooked recipes,” does this apply to toppings or only stir fries?

If so, how would they pair with traditional toppings like ketchup, mustard and relish? Would the cold not mix well with the warm?

Whats the best to use? Flour? Cornstarch? Etc.

Trying to cook green curry for the first time and some recipes say to tip the raw chicken in the mixture and simmer for 10mins and some say to sear the chicken first has got me confused. I’ve done it in the slow cooker before how can it take hours in that and 10mins on the stove top? I’m paranoid about food poisoning lol

Has anyone tried this?

https://www.amazon.co.uk/dp/B0DFHHL71J

I’m following a recipe for pulled pork which advises 3.5kg of pork in the cast iron pot, in the oven, on 130C for 7-8 hours.

If my piece of pork is 1.5kg; do I reduce the cooking time, if so - how long should I cook the pork for?

Trying to branch out to new meats besides just baking chicken or pork loin, and browning hamburger on the skillet. I have a little experience with the thin cut bottom round steaks, but I have no idea what to do with this. Should I toss it in the oven like I do the pork loins?

As in how does an expired chicken heart taste like? Because I cooked some and they taste very off, like cardboard. I didn't eat much but I'm still worried I might get a food poisoning. If they aren't bad, then why do they taste so off?

My 4-year daughter has told me that she really likes the “black beans” that she has in school. (As background, we are in Houston, and the school cook is from Latin America.)

This is a type of food that I have never cooked before.

Does anyone have any suggestions about how to cook them at home? (Nothing fancy - just something basic to try to match the school method.) Please also include instructions for rudimentary stuff like “you must soak the dried beans for 24 hours”, because this really is a type of ingredient that I never grew up with, so I don’t have any tribal knowledge of how to cook it.

Thanks all!

I just move to a new place and I know that neither wood or plastic cutting boards are the best, I wanna buy a rubber cutting board in the future but right now is way out of my budget, so I wanna know between wood and plastic what is the better option?

Hi! I live in a boarding house where we're not allowed to boil water. We do, however, have a hot water dispenser. Would it be alright to use hot water instead of boiling water when making mac n cheese? Or would it not work out? Thanks!

I cook to survive but I’d like to cook to live. My taste buds are used to 4-5 Venezuelan plates I learned to cook (and they are quite tasty) and to fast food which I unfortunately love.

However, I am taking steps to transition into a Mediterranean-based diet. I have tried cooking mushrooms, anchovies, bruschettas with basil/tomato, grilled chicken, etc.

All in all, I am able to follow recipes, not burn or eat raw, my gf is glad with the dishes that are coming out of this experiment BUT, I realize, my Mediterranean cooking continues to be BLAND.

I think the culprit is, these meals require proper mixing. I’ve done bruschettas taking my time to crush and mix as I have roughly chopping the ingredients only layering one over the other and I think it comes down to that, layering is BLAND, mixing tastes better.

Honestly, it’s a hit or miss. I haven’t been able to cook really tasty mushrooms. They are OK, mushroom-ey but nothing glorious that I would love to cook again. I guess I should use more wine and cream which I don’t add when making them (just onions/green onions, oil/butter and mushrooms)

I know it’s very general but do you have any suggestions?

Making mashed potatoes for my in laws tomorrow. They like lots of flavor and spices and stuff. How do I make the mashed potatoes have a great interesting maybe even spicy taste? Thank you!!! Also should they be totally smooth or kind of lumpy? Tricks for peeling?

my partner mentioned she likes refried beans. are those from a can? do those work for both burritos and baked potatoes? how do i heat them up?

are there other types of beans i should get/try? just something simple.

Hi guys, I was wondering if there are any other dishes similar to this plate that’s juicy spicy and great for the summer on a hot day? I usually add it with a meat and bowl of white rice and cold green tea. Haha

Thanks!

I don't know how to put together good tasting salads. I never have tried making one. I am looking for salad recipe with dressings too. I hate mushrooms and big tomatoes.

I look for recipes with quantities and not just names. I prefer delicious ones with more vegetables and protein. I guess if it has a lot of calories I could eat less quantity.

I tired making chicken curry from watching few YouTube videos but it always feel like the meat is chewy and not properly fully cooked. Then I end up using a cooker whistle. But I really wanted to make butter chicken or Tikka masala at home. But my main concern once again is meat being fully cooked. I heard it's important to use plain yogurt. And if you don't have food coloring can you use paprika? Is vegetable oil okay to use ?

long, silly story short, we ended up putting the rest of our costco pork loins in a big glass food storage container and now we have no idea what to do. it’s all frozen together, but is there an easy way to only get a couple of pieces out at a time? definitely won’t do this again! :,)

(also open to tips on how you’re actually supposed to freeze meat lol)

Hey are there easy meals that I can make when sick? I'm 14 so nothing too complicated but I'm sick and my throat is sore and swollen and a upset stomach so if yall have easy things I can eat to get better that would be lovely

Hello all! I moved into a new place recently and I've been using their pots for making mac and cheese and recently a banana cream pie! However I've run into an issue where some of the non-stick material is starting to come off. Apparently using a metal spatula and a non-stick pot is a no-no. Granted I've read that Teflon is harmless but personally I'd rather not eat plastic lol.

So my question is what kind of pot and stirring tool should I get? Cast iron pot? Stainless steel pot? I've heard that stainless steel is pretty good. Then what should I get for a stirring tool? Keep the metal spatula or get another tool? What material should the tool be? I'm afraid a metal tool would scratch a stainless steel pot. Let me know your suggestions!

I figure I'm mostly using pots for mac and cheese/cream pie pudding.

I saw some people saying that it's good, or even better as leftovers, but each time I made it, it got very clumpy as a leftover.

If it matters, it was from canned tomatoes, and with onion too, or garlic and chilli, both were bad as leftovers. Do I just not like leftover tomato pasta or is there something I'm doing that makes it worse?

I recently got induction stove and quite a few things feel much more different than how they used to feel when I was using an electric stove.

One of them is cooking eggs.

What I used to do was simply set heat on the highest (9 in my case), wait for water to boil, and cook it on the same temperature for 7-8min. That is it, perfectly cooked eggs.

But with induction stove, water starts going berserk, going all over the stove. It vaporizes in like few minutes and egg white look like it went through some rough stuff. 😭

Heating it on 7 seems better, but still strange. I would appreciate any advice!

Hey guys, I slightly burned my spatula while cooking. Is it still safe to use if I wash it or should I throw it out? Thanks