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?!

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?

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!

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

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!

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 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'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.

I’m relatively new to cooking and really enjoy it. I am hoping to find some good books about how to cook, not necessarily what to cook. I don’t mind if it has recipes in it but I’d love to find books mainly about the science of cooking, techniques, various cuisines, how/what ingredients go together, etc. I don’t really know where to start so I’m happy with any suggestions!

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 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 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?

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!!

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?

Hi all!

I’m in desperate need of help. I’m pretty sure I know the source of the funkiness, but I don’t know if it’s salvageable.

So I’ve been trying to boost fiber and use beans lately in my meals, and decided to make spaghetti and meatballs, but sub butter beans for noodles. Since I’m on a health kick and had some bell peppers that were about to get squishy, I decided to chop and chuck them into my sauce base while the onions were cooking down - tried and true recipe posted below:

Red sauce recipe:
Olive oil
1large onion, finely chopped
1large clove garlic, thinly sliced
1½teaspoons dried oregano
128-ounce can no-salt plum tomatoes or crushed tomatoes
1tablespoon red wine vinegar
½cup (packed) fresh basil leaves

In a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.

Add vinegar, basil and salt and pepper to taste.

I’m also an idiot and bought puréed tomatoes instead of crushed, so I used that. I also went off book and added some nutritional yeast (this was after I noted the bitterness,so I don’t think it’s the culprit). I tried adding some sugar, a bit more salt, I dumped the butter beans and meatballs hoping it might change the flavor for the better (spoiler: it did not).

It’s edible… but just barely. Is there anything I can do to combat the bitterness I’m assuming is coming from the 3 bell peppers? Am I doomed to eat a giant pot of bitter butter beans? I’m desperate and will try any solid recommendations. Thank you!

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?

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.

I may have added too much liquid to my pot roast, and while it’s already in the stove I’m sort of hoping for a quick response. This is my recipe but I haven’t made it in a few years and I’m doubting myself.

I have the meat sitting on top of the vegetables in a Dutch oven, 275 degrees currently. About 3 cups of stock, meaning the meat is fully visible above the liquid but the rest of it is almost entirely submerged.

Should I raise or lower my heat in some way? Should I remove some liquid? I’m reading posts while I’m sitting here saying “don’t add too much liquid” and I’m just really worried about drying it out or something.

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’ve never done a multi-step cooking process before which I know is crazy, but I’m trying now and any advice would be greatly appreciated.

I’m in a wildlife conservation club and we’re doing a bake sale fundraiser in early September once school starts.

Primary product is 5 gallons of lemonade using 10lb of lemons supplemented with 32oz bottled lemon juice. Second candied lemon peels. I will make a strawberry puree to accompany. I’m trying to make it low waste so here’s how I’ll do it.

48hrs before sale:
1. Wash my lemons
2. Slice lemons in half and juice, store juice in quart containers in the fridge
3. Slice peels into preferred size and remove pith
4. Boil the peels 3x replacing water in between
5. Dissolve 2.5 cups sugar into 2.5 cups water
6. Cook lemon slices in the solution until tender
7. Remove from the solution and lay on parchment. Put it in the oven ( to hide from the cat) to dry.
8. Pour the lemon infused sugar syrup into a quart container for later.
9. After a few hours get the peels and coat in granulated sugar. Leave in the off oven for 24 hours to dry

24hrs before sale
1. Move candy peels to an airtight container
2. Take some of the bottled lemon juice and use the infused syrup to make 1 quart of lemonade. Stick it in the freezer.
3. Take strawberries sliced in a quart container. 500g strawberries to 300g sugar. Shake and let sit in fridge overnight.

3hrs before sale
1. Get my squeezed lemon juice and bottle of lemon juice; mix them
2. Take my lemon infused syrup; mix it in. Put this lemonade concentrate back in the fridge.
3. Get the strawberry-sugar quart. Dump in a pan, cook for a few minutes to break down the cellulose and fiber and to thicken a little bit. Pour in a blender. Yay strawberry puree.
4. Put it in a jar
5. Bag the candied peels in little recyclable/compostable paper bags. Put back in an airtight container .

30min before bake sale
1. Bring Strawberry puree and and candied peels to the bake sale have whoever is there set up
2. Grab a friend to come help and bring them back home.
3. Pour lemonade concentrate, infused syrup, and water in the 5 gallon dispenser
4. Both carry it back to the sale

Prices:
8oz lemonade (12oz cup with ice) $3
- Add strawberry puree $1
Candied peels $1 (limited bite size free samples for those genuinely interested)
Monkey bread & chocolate chip cookies $2
Fried Oreos 1 for $3, 2 for $5 (I know it’s insane but we sell out so fast)

I like to make hamantashen and fill it with date and pistachio lekvar (it's really good and I recommend trying it). The hamantashen I make has an apple flavor from juice and apple sauce. I want to make something that can be spread on something plain that will give all three flavors (date, pistachio, and apple). I would make it thinner to speed easier. Could I just add apple juice/sauce while cooking?

Lekvar is like a thick jam. Traditionally made of prunes I think. The fruit is boiled in sugar water and sometimes a bit of lemon juice.

Hamantashen are a cookie with jam/lekvar in the center

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?

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!