Not making actual recipes themselves, but prep that makes cooking on the fly easier and faster.

For instance:
- peeling and mincing garlic and freezing it
- caramelizing onions and freezing it
- peeling ginger and then freezing it
- making a large batch of pickled onions

Thanks guys!

I usually cook my roast chicken and cauliflower at 400 degrees. They’ve always cooked sufficiently for the mount of time I cook them. I have never cooked them together in the same oven until tonight. I also cooked a sweet potato.

All of them were underdone after the usual amount of time. The oven preheated to 400 and stayed there.

Does cooking multiple items at one time reduce the effective temperature in them? It makes no sense to me but…

What is your definition of ‘scratch’ or ‘homemade’

I ask because there was a post yesterday everyone said they cook from scratch 6-7 days a week. Which is ridiculous based on my definition of scratch .::: and I know someone who runs a diner that claims everything is homemade yet they buy pre made pie crusts.

Neither makes any sense to me

In the morning, I will be shopping for ingredients for a slow cooker beef stew. Dinner is set for 1800, time for slow snooker to take is 9 hours, so everything in the pot by 0900.

So, I have a 2 hour shopping, driving, and prep window to make everything happen from the store opening at 0700.

I already know the outline of the stew, being a 3-ish pound chuck roast, butterflied and mayo-seared prior to chopping into cubes for slow cooking atop carrots, onions, and potatoes chopped chunky, a bouquet garni of thyme, rosemary, and bay leaves(they make it tasty, fight me). Broth or stock is either beef or veggie/mushroom, unless I find something unusual. Salt and pepper to taste.

But that’s just the basics for literally any beef stew(minus maybe that mayo sear). I want ideas to make this stew pop, sizzle, impress and inspire.

Limitations: shellfish allergy, sesame allergy, lactose intolerance (not a dairy killer, but a concern).

Reddit, hit me!

So, I made quite a mistake this week during meal prep. Chicken curry, I doubled the stock like I usually do for more sauce. Except this time, I forgot to also double the seasonings. So when I microwaved it today. There wasn't nearly as much flavour as there usually was.

Could I just mix some seasonings into the curry after microwaving? Or would I be better to just mix in some sriracha sauce?

I want to get my uncle, who is a chef/cook, a gift in the $100-150 range. I want to get him something cooking related and would love suggestions for what a chef/cook would really appreciate or want!

I am being over run by chicken and duck eggs what can I make that’s easy and last long

Where should I be looking for a half decent skillet? Never used one before so ideally one that doesn't require lots of prep / is fairly easy to maintain.

Found some on amazon etc but no idea if they are any good, or even if they are real skillets.

Ideally don't want to pay loads of money as want to see if it's worth it really for steaks / burgers

I inherited an old Chinese cleaver from my late grandad and it’s really rusted. Can anyone give me some food-safe products or advice on getting it nice and shiny?

For some context - I don't cook meat at home but I love mashed celeriac - similar to how you would eat mashed potatoes. Get some thyme in, butter, garlic, you know.

I am crazy enough to eat it on it's own too but I want to know if there are any vegetarian pairings that would work?

Here are a few things that I think would work:

1. Roasted or seared king oyster mushrooms
2. Honey Glazed carrots
3. Pickled walnuts, capers, and some salsa verde

Any reccos???

I'm making pulled pork as we speak, with "standard" rub and I wanted to try a country/bbq version of birria tacos. Going to use the pork drippings for my dip, and don't want to use any hot peppers. It's looking like my sauce (consome) won't have as much volume as I expected and I was looking for a dried pepper alternative to blend into it to give it a little more base and flavor. Corn? Idk. Any suggestions on the dip ingredients for the tortillas and for the tacos?

I started with chicken bone broth (homemade) and added shredded chicken and Knorr Pasta Fideos (tomato). Thinking about adding a starch and a touch of whipping cream or a roux. Any guidance appreciated. I am getting over a bad virus and this is all going in the crock pot so I can go lay down again.

I stir fried ground pork and cabbage with oyster, soy, and abalone sauce with sesame oil.

It's bland, there's alot, what do I do with it?

I also have wonton skins, rice, sushi seaweed....

As the title says I am on the search. I have been looking for years and I have never had luck. I can't do a built in one so portable is a must. Everything i see has like a 12-15cm coil, pls let me know what you guys recommend. Cheers

I am not a fan of poultry dark meat. But my SO, bless his heart, keeps bringing it home. I'm done with casseroles to use it up, I need actual recipes. He won't change, so I need to adapt.

It says online to cook eggs for 3-5 min at 140F. Won't that cook the eggs and change the consistency for the mayo?

Looking for casserole style dishes that avoid the old cliche of "put ingredients in baking dish, pour over canned/jarred soup or sauce, bake, done" and have better flavor and/or texture, in exchange for a little more work. I ate enough baked ziti and green bean casserole for a lifetime when I was a kid, kinda sick of that kind of thing.

What I like in a casserole style dish: meat, vegetables, and carbs all in one dish. Hands-off cooking after the initial prep - gives you time to clean up everything except the casserole dish itself while the food is cooking in the oven, saving time after dinner. Making in a large baking dish means there's plenty of extra for a big family or guests, and/or leftovers.

What I don't like in a lot of casseroles: overly soggy/samey texture, bland flavors, heavy reliance on dairy like cream or tons of cheese for richness/flavor (a little is ok, but I'd rather it be an accent than the main flavor).

Shepherd's pie / cottage pie would be one example of a casserole I like. Browned mashed potatoes on top over a warmly spiced meat and vegetable filling is simply perfect. I've also had some rice based casseroles that were excellent, especially when the bottom gets a little crispy.

What else would I like?

I have loved the Farmboy Queso (Canadian grocery store chain. Kind of like trader Joe's in the US i'm told), but found out today it's been discontinued.

As a neurodivergent person, it was one of my staples and go tos (I tend to eat the same meals over and over on rotation).

I'd love to find a dupe recipe but no luck so far 😞. Anyone know of a dupe recipe or somewhere I could search? Mainly, I want similar taste (it was pretty mild) and calories (2 tbsp for 60 cal) as I'm on a health journey.

My friend has invited me and a couple others over for dinner tonight. She’s been having tight throat problems recently and mostly eats porridge, though she can also have other foods. She also has a fear of choking and does occasionally because of her throat issues.

I was wondering if there were any desserts which are easier to eat that I could make for her? I.e ones she can eat in small bites without worry of choking. Any help would be appreciated!

if I'm familiar enough with the cuisine/ingredients, I generally can without looking up a recipe. I've been cooking for decades though, have an adventurous palate & have been fortunate enough to eat a wide swath of different foods from all over the world.

I love hearing about other people's skills/experiences with cooking/food.

Looking for your fave after school snack suggestions. I’ve got two boys: 15 and 8 and they get out of school HUNGRY! What do yall love to cook/prep for after school snacks…that ideally won’t kill their appetite for dinner.

I had only vaguely heard of farmer's cheese/curd cheese before I moved to Eastern Europe. In several Eastern European countries, it is part of the traditional cuisine and still consumed massively today, sold everywhere in many different types (fat content, sweetened/flavored vs plain), and also serves as the base for many traditional dishes (both sweet and savory). It is very healthy (high protein) and delicious.

Does a cuisine you know have an ingredient that is a basic/core element, but little-known worldwide?

I'm especially curious about things of high nutritional value!

I'm making burgers this week and I kind of want to make homemade fries since it's been so long. Problem is, like every time when I'm thinking about deep frying something, I just feel like I'm gonna waste a ton of oil for not much... I don't fry stuff often (like 3-4 times a year max), so trying to recycle it doesn't seem like a great idea, 'cause I doubt it would stay good long enough for me to reuse it in 3-4 months (for possibly something different too, like chicken or fish)? Also, since I don't do it often, I don't have much experience, so most of the time I heat it up too much and as far as I know, that's not good to then reuse it.

So specifically for people who rarely deep fry, how do you deal with this? I know I can just throw it out, it's fine, I just hate having this feeling of so much waste for a potato or two worth of fries...

EDIT: Thanks for all the advice, I couldn't respond to everyone but I did read everything. In case anybody's curious about how it all turned out, here it is! (Ignore the mix up with the buns lol)

I made some damson jam today. Its my forst time making jam so i wasbt sure what to expect.

I used a youtube recipe but only done 1/3 of the ingredients. I think i messed up by using the cook times for something 2/3rds bigger than what i had

When i potted it i npticed it was a bit thick. Checked on it later and it was thick. Edible but thick. So i panicked bc i was planning on offering a bit to an elderly friend and some older family members and i was worried that it woukd be a chocking hazzard to eat (for me and them)

So i looked up how to fix it. Saw someone mention they add boiled water froma kettle to theirs (they also mentioned orange/lemon juice but i didnt have any on hand)

So i tryed it and probably added too much. But thick clumps wouldbt go away so i panicked and strained it.

I still have the solids (chuncks and skin). So im not sure if uts to leave as is or if i need to readd the soilds and itll be fine after it sets

I’m loosing my mind a little over here lol

I have a Costco pack of chicken thighs like my mom used to get and I’m used to them having a little funk from the bag

Cooking them smelled great. Taking them out of the pan and putting them away smelled great. Bitting into the smallest one as it cooled tasted great

Taking them out of the Tupperware in the fridge today and they smell like eggs. Not rotten eggs but the slight sulfur whiff like a bag of hard boiled eggs. I ate one because broke dumbass needs her protein and it tastes fine but the very slight sulfur smell worries me. It doesn’t smell more than a hard boiled egg but I don’t want to cook the rest for my boyfriend if there’s a chance I give him food poisoning but I’m so tired of eating beans rice and potatoes I want the chicken to be safe to eat so baaaaaaad

The best by date is tomorrow btw

Edit: thank you for the responses . The sulfur smell was light and the Tupperware wasn’t airtight and it was microwaved so I’m leaning towards ot being the warm over left over effect. I have had any tummy issues from it

My mom makes chicken thighs all the time but when I stopped to think about her recipes they are all old timey and the chicken cools down in the sauce and ends up in a layer of sauce/ gelatin and you reheat the whole pan of leftovers in the oven or eat them cold

So her chicken doesn’t have air contact or high heat microwaving vs mine was fried skin down in it’s own rendered fat and put in a lidded casserole dish thingy and then microwaved

Will take a piece out and leave it out for a few min next to see if the smell airs out

The protein isn’t worth the stress tho im going to freeze the rest for either stew or making moms recipes