My current 10 cup rice cooker inner pot is slightly warped, like has a tiny dent in the bottom warped. I thought to buy a new inner pot but there's not a single one thats a reasonable price. I bought the rice cooker (lid, pot, inner pot and all) for like 20-30$. Yet just buying a replacement pot is easily 30-40$ minimum?!

Hey peeps, need some help here. need a solution on how to cook white and brown rice together without undercooking the brown rice. right now i'm testing soaking it. but white rice only needs at most an hour and brown rice need atleast more than 2 hours.

for context:

my mom wanted to start and eat healthy and decided to mix whole bags of white and brown rice grains together. when she went to cook it for the first time, the white rice cooked perfectly but the brown rice was still undercooked. we tried adding more water the second time but that just made the white rice really mushy.

EDIT: Thanks for the advice peeps! I appreciate the suggestions and will try them out. hopefully one of them sticks and this rice gets used asap. cheers!

Bought a 2.5 lb ham roast on impulse because I love off-the-bone ham sandwiches. I figured I can slice off pieces for sandwiches with a knife (I don’t own a meat slicer), but I’m not sure what else to make with the other 1.5 pounds 😅

Throw me your favorite hammy dishes!!

Not all at once obviously, but I have 10 lbs of dried black beans and I got a bit in over my head.

Hey fellas, doing a logic check here.

Situation-

I am newly married with my wife, we are starting a family soon. We home cook a lot of meals and by no means are fancy with intricate recipes. Mostly just hunted game meat, some veggies. Wanting to replace our pretty worn out scratched Teflon pans.

I've replaced the daily driver pans with cast iron already. There's only one weird pan that we always go back to for cooking ground meat and veggies. Kinda looks like a big sautee pan that has 4ish inch sidewalls. Holds enough to conveniently meal prep a weeks meals in one go.

Looking to replace it, and eliminate much of the tedious cleaning I found the hestan 12"/5qt sautee pan. Would this not pretty much handle all my current cooking needs, while being indestructible and easy cleaning? I don't mind the outrageous price tag if it's all I'll ever need for a lifetime of (somewhat) nonstick, easy cleaning and convenient size.

My logic track with anyone else? I could see it being used more than the cast pans for searing steaks too.

My kid wants his favorite food, Kraft Mac and Cheese, served at his birthday party. We’re having it at a venue that I can’t cook at, nor would I have time to serve it freshly made. What’s the best way to pre make it and then warm it up for the party?

I’m thinking cooking the noodles the night before and keeping in the fridge, then mixing up the sauce a few hours before the party and adding it to the cold noodles then putting everything in a crock pot on low to heat it all up and serve from the crockpot.

I’m worried it will get mushy.

One of my favorite meals is a simple fried egg ham and cheese sandwich. Personally I like mine over easy, just enough to get the slime off the yolk side.

My wife HATES any form of liquid yolk. So I always poke the yolk on hers and spread it out. Once I flip it, its all whites on one side, all yolk on the other. Ive gotten to the point where I can basically do this every time for her. Its not like its a cooking skill I can be proud off or anything, but is there a name for this specific preparation?

I've tried making it so many times, but I can never get that smooth, creamy, restaurant-style consistency or flavor. At this point, I'd rather just buy it.

Any recommendations for a store-bought garlic sauce? Amazon, Mediterranean grocery stores, or any specific brands? I tried Trader Joe's, but their toum isn't what I'm looking for.

Hot sauce is my favorite condiment and I use it in lunch and dinner pretty much every day. My issues is the sodium content, especially in the amounts im using. Ive switched recently to a sodium free hot sauce, which isnt as good but definitely serviceable. Unfortunately, its about $10 for a relatively small bottle so it isn't exactly cheap. The 2 solutions i can think of off the top of my head are to either to dilute a very spicy sauce so I can still get some of the flavor and texture but without the high sodium content, or to just start making my own hot sauce. Has anyone else run into this same issue?

I am having 4 friends over for dinner, but am a bit stumped when it comes to the menu. Does anyone have any ideas for food that would go well in warm weather, and also doesn't require me to be by the stove most of the time?

Food restrictions: no shellfish, no nuts and no pork/beef

I planted mixed turnip seeds I got as a freebie this spring and now I've got a mass amount and I rarely eat them.

Please give me cooking/preserving recipes and tips!

I'm thinking of making and freezing fritters similar in style to latkes, but I need more ideas.

Thanks!!

How do I make canned chickpeas better for in pasta salads. When I've made a salad and add chickpeas they are always kind of hard and chalky. Even when it's sat with the other ingredients. Any ideas? I like to add them to Greek suddenly salad with other veggies to bump up protein and fiber.

Fresh water chestnuts are really common where I’m from, but I realized a lot of people abroad mostly know the canned, sliced version.

Fresh ones are much sweeter, juicier and crunchier. We peel them and eat them raw, but they’re also great minced into meatballs or stir-fried.

Are fresh water chestnuts easy to find where you live? And how do you usually cook them?

Hello! Ive been wanting to try to make this dish, and Ive used Vincenzo's recipe's before to great success. But theres one thing that's been quite stressful and aggravating about this one particular recipe of his.​

He says to get your pan to a medium heat (medium high in the video) and add your oil, then put in a touch of water to help prevent the garlic from burning. But its water in hot oil!!! It only splattered a tiny bit for his video, but when I tried this it started exploding! Nothing caught fire, but it was quite violent and even kept happening randomly when the pan was off the heat!

Other recipes say to use a very gentle heat, so why did Vincenzo recommend to use medium for this? And won't this happen when I add the pasta and water to the finished oil and garlic in the end unless its practically colder than ice?

The general recipe is to boil 300g of pasta in salted water for a minute less than the packet instructions, then to add 5-6 tbsp of extra virgin olive oil to a pan on medium heat before gently cooking 4 cloves of garlic, some sliced chilis, and parsley till the garlic is golden. Then, add some pasta water to the oil and stirr with fork till combined well, and lastly finish the pasta in that sauce for the last minute of cooking, adding oil and water as needed and stirring constantly to emulsify.

Ok. Dish on what I shouldn't miss in this cookbook and what is a pass. I am ready to get a workout cooking my way through my many cookbooks. What am I gonna want to cook with Geoffrey? (BtW love The Kitchen show on tv).

Well, it's not new anymore. Any recipes worth making? Or, any recipes I should skip?

Consulta

Hola a todos! Necesito ayuda para elegir una batidora planetaria.
Vivo en Argentina y estoy dudando entre la Moretti Professional Mixer de 5 litros y la KitchenAid KSM60 con bowl elevable.
La necesito para repostería y panadería casera. Principalmente prepararé bizcochos, cremas, merengue y ganache, pero también amasaré con frecuencia masa de levadura para pan y otras masas.
Si alguien ha usado una de estas batidoras (o ambas), me gustaría mucho conocer su experiencia.
Me interesa especialmente saber:
¿Qué tan ruidosa es?
¿Cómo trabaja con masa de pan y otras masas con levadura?
¿Bate bien pequeñas cantidades, por ejemplo 4 huevos?
¿Qué tan confiable ha sido con el uso frecuente?
¿Han tenido averías? ¿Es fácil conseguir repuestos y repararla?
¡Muchas gracias de antemano!

I'll have some with some avocado and lime juice.

any other ideas? would love to hear.

I have so many cookbooks. I cannot try all of the recipes. It would take 2 lifetimes. So, if you have this cookbook what recipes are really worth making and which ones are not. Be honest. I can eat anything but not things with hot spicy ingredients like jalapeños. I love sweet n sour. I love any kind of bread, pasta or baked goods. I do like lasagna and spaghetti and pizza. I have not even opened up this cookbook and it's been on the shelf for over a year! So it is time to get cooking. ;).

I'm a push cutter and have been trying to figure out how to move the knife laterally when rock chopping without having to drag the knife, especially when using thinner knives with harder steel that are prone to chipping.

After practicing for a couple days, the best I can surmise is that the way rock chopping moves laterally is with two pivot points, one at the tip and one at the heel. When lifting the heel of the knife, the tip end is the pivot point allowing you to angle the rest of the blade back ever so slightly. Then you drop the heel of the knife and make the cut. Before pushing the knife back forward, the heel of the knife then needs to act as the pivot point to straighten out the small angle formed by the pivot point from the tip. The tip needs to lift off the board slightly to make this happen. This works a lot better if you have a western style knife with a pronounced belly throughout the blade because the curvature allows for you to pivot the knife at a small point of contact as opposed to knives with a large flat spot at the end.

This may be blatantly obvious to most and so I apologize in advance. I've just been thinking about this for a couple days and hoping this helps someone else with the same question. If anyone else who rock chops normally has any other tips I'm eager to hear them.

I have cooked Basmati rice for 26 years by adding it to boiling water and boiling for 9 minutes. But rice close to its use by date takes 12+ minutes.

As rice dries out over time its moisture content drops, so it takes longer to rehydrate and cook through. Some people actually prize properly aged basmati for biryani because the lower moisture means firmer, more separate grains, but the tradeoff is a longer cook time and probably more water too.

I live in the tropics and I've noticed here, that as the rice ages it begins to smell musty, although no mould is visible. I keep the rice in sealed containers, buying 5kgs bags each time.

The last bag was over 2 years old and it appeared as if it had a lot of dust and had a strong smell. I rinsed the rice multiple times before cooking it but it tasted the way it smelt and I had to throw it and the rest of the bag away.

It's my own fault for stockpiling too much rice, due to potential disruptions to food supply from heavy rain or cyclones, and letting it get old.

Has anyone else noticed this?

I’m a couple years into a weight loss journey and I’m looking for lower sugar alternatives to some of my favorites. I recently remembered the jello coated popcorn I used to eat many years ago and I love that stuff! Is there any way to make it successfully with sugar free jello and no added sugar or corn syrup? Am I asking for a unicorn for my birthday or is this possible?

I've been wanting to try it and got some at the grocery store. What's the best way to prepare it and the best food to put it in/pair it with in your opinion?

I accidentally bought a whole bag of salmon bones at my local Asian Supermarket (🫣). I need some suggestions on how I can use them. I'm interested in making fish stock and would appreciate a simple recipe. Thanks!