I'm learning to cook (also want to impress a girl) I need some super simple recipes with easily accessible ingredients that i could cook. I also ordered MSG to enhance the flavour, i heard about umami 😅 I'm learning for myself, but at same time really want to invite a girl over and impress her.

MY PROBLEM

Anyway i tried to cook enchiladas a few days in a row(since i ate it in the restaurant and it was like wtf, also my friend cooks food that tastes the same wtf 🤤) but it only went worse each time... I followed the recipe, all the seasoning and such, and it always came grey, almost no taste whatsoever, then i heard you need to put more salt... I added more salt... Now it's more salty but still grey tasting...

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’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

This is a question of curiosity more than anything. Just discussion.

At the weekend, I make a pot of oatmeal and put in half-pint jars for the week's breakfast.
Scottish Oats, Rolled Oats, Steel Cut....random dried fruit...cinnamon & brown sugar...I keep it mixy.

I prefer to not use dairy milk. No reason at all, just a preference (in case they're right).
Almond Milk? I'm in California and prefer to not support that water-hungry industry.
Soy Milk? Men....boobs....estrogen.... No thanks.
Pea Milk? Sounds gross. I'm not there yet.

So I use Oat Milk. It's ironic that all of these 'milks' purport to be better for you but are all highly processed at the same time.

So aside from the complex carbs of the oats, do you reckon there are any benefits to the Oat on Oat action?

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

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

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!!

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)

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!

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?

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

any other ideas? would love to hear.

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.

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.

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 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.

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.

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!!

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.

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.

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!

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

The only reason I'm looking at this is to try and bring the fat to pro ratio closer to a 2 to 1 for dietary reasons. Is it just going to end up not being gumbo at all? The only reason I'm trying to do this is because I want to make some, but have successfully been on a diet and am just wondering if I can do that.

For anyone saying just eat it one day or whatever, I can 100% adjust my eating to make room for that, but you can't make just like, "one bowl of gumbo" and I don't want the rest to go to waste, or have to eat around making room for it for a week. Cutting it down to that ratio would help a ton to make it easier to eat the whole batch.

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