So the chicken doesn't taste dry as fuck?

I’m making dinner for someone that I don’t know well, I only know that he’s not picky and doesn’t have any allergies. Any ideas on what to make to ensure that it’ll be something that he actually enjoys?

My partner is not a fan of lemon and a lot of recipes I gravitate to use it. Usually I leave it out and it still tastes pretty good. But I’m wondering if there’s something else I could sub in instead?

hi everyone! i want to make some lasagna and the base recipe asks to use standard noodles and to boil before assembling the lasagna. would i be able to replace these cooked noodles with no-boil lasagna noodles?

this is the recipe for reference! https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/

EDIT: question has been answered, thanks for all the help!! :))

I love the fresh spring-rolls from my local Thai place, but they are so time consuming that I don't want to have to make them fresh every day.

Thx!

Can you buy dough at the grocery store or is it easier to just buy premade crust? How much better tasting is it using raw dough?

What peps & sauce would you buy, and lastly, how long are these ingredients good for? I regularly crave pizza and hate frozen pizza, and delivery has gotten ridiculously expensive. Thanks!

So I’ve been cooking dinner and half-ing it for work lunch every day and it’s been working out really well. I throw chicken, broccoli, yellow onion, red bell pepper, and baby bella mushrooms in the wok and finish it with some Kikomans teriyaki glaze and put it over rice. I let all the things take their time and I usually time everything washing dishes while I cook. One pan and the rice cooker is kind of my goal, I work heavy all day and don’t feel like using every pan for a plate of food. I want to add a little spice to it while keeping it veggie heavy, I was thinking I could get some chili peppers at the grocery store, chop them and throw them in like any other vegetable? I’ve never cooked spicy before so I have no idea if you need to treat spicy peppers different to get them to be spicy or if they’re just another vegetable that is spicy?

There was a sale on Carolina gold rice at my grocery store. I decided to buy some to try it out, but it seems that the taste and use for it is very different from what I usually do with rice (chili, stir frys). What are some beginner friendly recipes I can use with it so I don't waste the rice?

What do people normally use to get the taco flavor that the packages of seasoning give? I want to try making some taco dishes without using the pre-packaged stuff mainly because of the amount of salt and I’d like to control the heat level better. Thanks

Today in an effort to use up some leftovers, I experimented by combining half a can of cream of mushroom soup with about the same amount of roasted garlic hummus and some pasta water to create a sauce for my pasta. It was really good but also a little bland. I only seasoned it with salt and pepper because I didn’t know what to use but I suspect just adding a little bit of seasoning might do the trick. Any ideas?

I made ribs in a deep glass dish in the oven. I only used seasonings, no sauce. I covered with foil and cook on 350 degrees for 2 hours. At 1 hour and 40 minutes they smelled burnt. I took them out and the ribs are cooked perfectly fine, but there’s a pool of burnt liquid around them. What is this? Last time I made ribs almost exactly the same and this didn’t happen.

I only have this problem with fettuccine noodles, but every time I use it, it clumps up and sticks together IMMEDIATELY. I've been making this alfredo meal with it and the sauce doesn't help. What should I be doing? I've been cooking for 4 months now so still lots to learn!

Ok so there's a time between my breakfast and dinner at home where there is like. Minimal snacks. No snackage yk. Anything we do have is either unhealthy (e.g instant ramen, sweets) so it's not the best for a good lunch.

Basically I haven't cooked properly before (my most impressive feat is pre made pancake mix) I wanna learn a few lunch recipes so I can have something filling in that down time, if it's relevant I really like Asian food so something simple in that area would be nice :)

I have one of those Smithfield marinade in the bag pork loins (garlic) is there a simple sauce I could make to compliment it?

Any one have any good recipes for boneless chicken breast to do something other than fried (or oven fried) chicken cutlets, fajitas or pouring kourma over it?

My roommate got wings from xyz pizza place and was trying to store the bones outside of the fridge to "dry" overnight. She didnt wash them off so they still had bits of chicken and sauce on them, but claims that its fine for broth because all the bacteria and toxins will boil out during the cooking process.

1. Is this true? How long would she have to boil the bones to make them safe to eat?
2. Is this the proper way to store bones for broth?

Entree - Grilled lobster tails with lemon garlic butter.

Avocado devilled eggs topped with bacon and pomegranate.

Main - Roast chicken with bloomed saffron spice mix.

House made roux, gruyère cheese brocolli and cauliflower gratin.

Roast vegetable medley braised with chicken drippings (gotta be something better there)

You get the idea. I'm not too familiar with the wording of specific cooking methods so looking for a few suggestions to improve the pretentiousness. Think Pete Evans famous "activated almonds" meme. Also open to spending whatever to get highest quality/fanciest sounding ingredients.

My parents have never dined at anything more than a random pub restaurant and they always laugh at the cooking shows on TV because it's so foreign and ridiculous to them so I thought it would be a funny idea to attempt something like that myself.

Ingredients:

• 2 cups Bomba rice (you can substitute with Arborio rice if Bomba rice is not available)
• 4 cups chicken broth
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup frozen peas
• 1 tomato, diced
• 1/2 teaspoon saffron threads (you can substitute with 1 teaspoon turmeric)
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 3 tablespoons olive oil
• Lemon wedges for serving

Instructions:

1. Heat the chicken broth in a saucepan and keep it warm over low heat.
2. In a large paella pan or skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Season the chicken pieces with salt, pepper, and smoked paprika. Add them to the pan and cook until browned on all sides, about 5-6 minutes.
5. Push the chicken to one side of the pan and add the sliced bell peppers. Cook for 2-3 minutes until slightly softened.
6. Stir in the diced tomato, saffron threads (or turmeric), and dried thyme. Cook for another minute to allow the flavors to meld.
7. Spread the rice evenly over the pan. Pour the warm chicken broth over the rice.
8. Bring the mixture to a simmer, then reduce the heat to low. Cover the pan with a lid or aluminum foil and let it cook for about 15-20 minutes, or until the rice is tender and has absorbed the liquid.
9. Once the rice is cooked, scatter the frozen peas over the top of the paella. Cover and cook for an additional 5 minutes, or until the peas are heated through.
10. Remove the paella from the heat and let it rest for a few minutes before serving.
11. Serve the chicken paella hot, garnished with lemon wedges for squeezing over the top.
12. Put some Flamenco to make the experience perfect

https://open.spotify.com/playlist/5TrjzUzQnbIu2m6CLklO25?si=7b34e6e56a104ed0

¡Buen provecho!

I know in general you don't put bamboo cutting boards into a dishwasher..but I've assumed that had to do with detergent being way too harsh, but I was wondering if putting int in to get just blasted with hot water a bit would be ok? I'm not thinking for a full cycle, and definitly not a drying cycle, but maybe a few minutes just water jets?

Sorry if this is a dumb question but I was trying to make some sort of cream croquette earlier today with shredded chicken. I boiled bone in chicken thigh to make stock for around 15-20 mins but when I shredded the chicken later on, I noticed there was like ~1 cm of pink near the bone and it felt a bit undercooked. Since the recipe required me to put the shredded chicken back in the pot to cook together with the cream filling I assumed it would finish cooking there. But now I realize I'll be feeding this to someone else tomorrow so I got paranoid, what if it's still not cooked enough?? After I assemble the croquette and fry the mixture is it safe to assume the chicken will be 100% cooked? Thanks!!

I’m trying to recreate a dish I loved that was taken off a menu recently. The dish is roasted fingerling potatoes, pancetta, & a pecorino “fondue”.

After doing research, I found a recipe for a pecorino mornay sauce that seemed like it’d do the job (2 tbsp butter, heat till splattering stops, whisk in 2 tbsp flour, cook for 3ish minutes till raw flour smell dissipates, add in 1.5 cups of cold whole milk about 1/2 cup at a time, take off heat, add salt & pepper, poor over shredded pecorino (6-8oz) fold together and that should be that.)

However, bc this is the first time I’ve made a mornay with a hard cheese, I have a couple of issues I wanted to ask about.

When I added the simmering bechamel into the bowl with the shredded pecorno, it did not melt all the way - did I do something wrong to get to this point? To save it, I ended up adding this mixture back into a saucepan, turning the heat back on & adding a lil more milk (probably around 1/2 cup). This seemed to do the trick as the texture appeared to be what I wanted. However, I was disgusted after tasting it because despite the consistency looking a lot more liquid-y, there were still hella pieces of cheese that hadn’t melted in & the texture was horrible. As a last ditch effort, I passed this mixture through a fine mesh sieve and, surprisingly, this result was exactly what I wanted. I kinda fumbled my way into this success, so I wanted to gather thoughts about what I could have done better in this process.

I have a quart of ultra-pasteurized 1% milk that's been open in the fridge for over a month. Expiration 7/31. It isn't chunky and tastes and smells like normal milk. Is it safe? I want to use it to make a box of macaroni and cheese.

I was recently recommended to try these 3 things for health purposes. I've never cooked with any of them and generally don't know what to do with them. I'd love recommendations or recipes that you may have had in the past using any of these 3 items.

Any and all help is appreciated <3

Hi everyone,

I've been really curious about the idea of using AI to create recipes. Imagine just inputting the ingredients you have and getting a custom recipe instantly! Do you think AI can really understand our taste preferences and dietary needs? Have any of you tried AI-generated recipes before?

I'm talking about tools like RecipePro. I'd love to hear your experiences and thoughts on this concept!

Thanks!

I brought fried rice from a vegan restaurant the other day and it’s just not hitting right. I have two containers of it that i gotta eat tonight but I want to make it taste good. Any basic things you can add to already fried rice to make it better?

I see a lot of recipes where the chicken breast is sliced lengthwise, pounded to uniform thickness and then cooked. After cooking the chicken breast is sliced into thinner strips. Wouldn't it be easier to slice it first straight to thinner strips and then season and cook? Or is there any benefit to cooking a whole chicken breast first?

So I bought a new apartment and a whole new kitchen and thinking of investing in really good knives. My local Kitchen store have theese knives at 50% https://www.globalknives.uk/knife-types-c1/knife-sets-c13/global-gn-3002-3-piece-knife-set-p172 , but since I don't know anything about knived I thought I ask here. Are theese good for the price or should I look at something else?

My grandma cooks a mostly unseasoned (other than some salt and pepper) scrambled egg in the microwave every morning. She hates it and chokes it down just for the protein. I've gotten to the point where I won't even try to eat it because it's so bland. What seasoning combos might you recommend?

Any time i try to make my curry its always soupy and thin. What i do is after sauteing the veggies i add a can of coconut milk, about a third of the can of water and a lot of peanut butter, like 3 heaping table spoons of it, bring to a boil and let it simmer for 10 to 15 mins. Should i add less water or use an ingredient im not using?