I’ve never had a problem with flavor cause i usually don’t add my pasta and sauce together in a pan it’s always separate, but the other night I made beef stroganoff in the crockpot, and the sauce was excellent but when i added the noodles it became very bland and i couldn’t get it to recover

Hi all,

New here and trying to start cooking with something different. Don’t even know where to begin lol

Thank you!!

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?

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.

I love this combo. It’s like a mix between porridge and rice. Yummy with some butter, seasoning, and hot sauce. Am I the only one who likes this?

I’m trying to make egg fried rice on the black stone we just bought. I know you need day old rice but do you just cook rice then leave it in the fridge. And how do you make rice for it this way cooking it? Any tips?

I’m cooking for the family today I don’t fucking know how to fucking cook. There are these big ass fucking chicken wings in the freezer how the fuck do I cook them. Big ass chicken wings, I can’t even fry them they’re too damn big. Can I fry them??? What do I do with them???? Help me, we’re hungry

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!

I've seen a lot of criticism of black or white truffle oils as not very good and being used haphazardly in dishes to cheat a luxury taste.

However, it seems very commonplace among chefs' dishes and their components, even when not explicitly labeled a 'truffle' thing. I've had dishes that definitely feel like truffle oil has played a part, especially with how nasal and uniquely garlicky that opening note is.

Here's a recipe from The French Laundry for a fontina and celeriac purée, for example:

Ingredients

• ½ cup sliced onion
• 1½ tsp chopped garlic
• 1½ tbsp unsalted butter
• 1⅓ cups peeled, sliced celery root
• ½ cup peeled, sliced Yukon Gold potato
• 2–3 cups vegetable stock
• 3 cups heavy cream
• 1 cup lightly packed shredded creamy Fontina, about 2½ oz
• Kosher salt and white pepper
• ½ cup beurre monté
• 1 tsp white truffle oil

Method

Sweat the onion and garlic in butter without browning. Add the celery root, potato, and enough vegetable stock to cover; simmer until very tender. Add the cream and reduce slightly. Blend until completely smooth, then strain. Melt in the Fontina, season with salt and white pepper, and finish with beurre monté and truffle oil.

1 tsp isn't a crazy amount, but it's not insignificant either. Can any experienced cooks give some insight into this?

Does anyone here use curry pastes for cooking Indian food?

Its like a base for the dish, just add water, vegetables and protein, that's it. If you have ever tried would love to know your experience and if you'll ever use something like this.

Bit random and maybe OTT but.

I have OCD and one of my fears is the gas stove.

I put it on for a few minutes this morning while I cooked my porridge, so only a few minutes - maybe 5 minutes tops.

I can smell a tiny bit of gas when I turn it on, but then I was trying to sniff just above the flame and I thought I could smell a teeny bit of gas? Unless it was just the fire from the flame.. not sure.

Is this...'normal' and am I being too paranoid? lol.

https://www.amazon.com/Jiffy-Baking-Muffin-Mix-Raspberry/dp/B0GW7775LQ

Like how much flour, baking soda, etc do I need to recreate this instead of buying two boxes each time I want to make cookies

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.

Hi! I'm trying to make lavender syrup - 250 ml water, 250 g sugar, 15 g lavender (store-bought dried flowers) - and it's sweet, but the flowery taste is too weak for me. Can you recommened me how to make it more lavenderish? Is it about the quantinty of lavender, quality of lavender, or maybe I simmered it too short (about 15-20 min)?

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.

Hi everyone, I'm trying to cook a simple pan-seared chicken breast but it always turns out dry and tough. The outside gets a nice golden brown color, but the inside is either undercooked or overcooked by the time it's done. My method is pretty basic: I pat the chicken dry, season it with salt, pepper, and garlic powder, then heat some olive oil in a stainless steel pan over medium-high heat. I cook it for about 6 minutes on each side and let it rest for 5 minutes before cutting. Despite all this, the chicken still comes out dry. I'm not sure if my heat is too high, if I'm cooking it too long, or if I'm missing some simple trick. I'd really appreciate any advice from someone who has mastered this. Thanks in advance!

I tried to make one of those chocolate salami but i only added 2 cups of hot milk with melted chocolate and crushed biscuits and i messed it up, now it has a thick and weird texture that i cant turn into a chocolate mousse or something like that. Any idea how i can save this and turn it into something edible? ( Its acc pretty tasty but my mom will kill me if she sees i wasted the ingredients for this monstrosity)

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. ;).

My vodka sauce always comes out super thick and super grainy, it’s like mollasas in my mouth, how do I fix this?

Hello, I have been making my fried rice with starting by frying off chopped ginger, chilli, and garlic as my aromatics. Should I be using anything else as my aromatics as well?

I am planning on making a chicken, mushroom and broccoli curry this weekend but need a low fat sauce because my parents are on a diet and cant have a lot of fat or carbs. They said the protein has to be higher than the fat content.

Help? I have only ever made curry once before and didn't have restrictions.

Edit: Thank you everyone! I think i found a recipe that will work. You are free to continue to post recipes though if you would like as i am always looking to try new foods!

Hello guys there is something that I need help with. I wanted to make flour crispies bits similar to tenkasu BUT it would not become soggy when soaked in chili garlic oil or at least takes longer before it becomes soggy. I wanted to make chili garlic oil WITH crunchy crispies bits in it.

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 made a dish. I put a small bit of tomato paste. My partner doesn't love tomato and says the taste is quite overpowering. How can I decrease the taste of tomato? I want my partner to enjoy the dish.

The dish is beef, lentil, barley and spinach stew.

Thanks.