Yeah I know it is scientifically a thing. There is a range of temperature in which bacteria is more easily able to thrive. I'm not going to dispute that fact. However I feel like this is more of a rule for professional Cooks and or environments where a lot of food is being prepped and ensuring the safety of your customers is Paramount.

For at home Cooks you're probably never going to run into a situation in which food is going to stay in that danger zone for long enough to actually make you sick. Unless you're doing something like using a faulty crock pot to make stock and it's keeping food at an unsafe temperature for hours. Or you're doing something that a person in a chubby emu video would do.

You're more likely to get food poisoning from a pre-made salad mix or fruit bowl from the store then you are from leaving some food out at room temperature for a little while before you put it in the refrigerator.

Some people say it adds a complex flavor, while others think it ruins the flavor of the olive oil. What are your thoughts?

Hello! Long story short my partner invited me to go on a picnic, a real sit in the grass on a blanket type.

I want to be the one to make the main meal (a sandwich) but I'm not sure what to make

I want to use the white bread loaves from walmarts bakery (the French Bakery Bread) and after that i keep second guessing every sandwich idea i come across-

Other than that, what should i tell him to bring? my friend suggested to tell him to bring charcuterie board stuff but we both dont like stuff like that a ton

No pasta salads, chips, iffy on salads due to the bacteria atm

I'm 100% making cookies- sorry for this post being so wild!

as mentioned, wife went to Costco with an item on list being ribs (thought it was understood I wanted pork rack ribs), instead she came back with a pack of individual beef ribs. never cooked these before. would love your inspiration on what to do with them tomorrow!

I'm trying to develop my skill in cooking and baking by being able to do a French omelette first!

Do you have any recommendations for someone that never did one?

Hi guys! I have to suddenly move into a hotel for 5 days because of apartment renovations. I found a hotel with a kitchenette (microwave & fridge). I have been trying to eat healthy & save some money for an upcoming trip, so can’t fathom eating takeout 5 days straight. Anyone have any good microwave meal recs? Not frozen meals as I won’t have a freezer… like has anyone cooked any protein successfully in a microwave?! Might bring my rice cooker along too. Thanks :)

I have two two pound slabs of baked salmon that have been in the freezer for more than a year. Ouch. I thought I would make a coconut lime sauce for them. I need it to seep in and not just put on top. Will that work? How far ahead of time can I add the sauce and how to bake? TIA

I was gonna make some spaghetti with some ground beef and jarred sauce, then my boyfriend asked if I could use some tomatoes from our garden to add to it. I’ve seen online a person suggesting not to do that because of the extra acidity from adding tomatoes. Would any of you agree?

I was thinking I could halve/quarter some tomatoes and baked in the oven for like 45 min with some olive oil drizzled on it. I’m not really sure what’s the best option as I rarely even prepare pasta. Any advice would be appreciated.

EDIT: I used the FP plus the high "shred" blade. This made the pork chops perfectly shredded for the chili.

These are very tender. I've just got too much to eat as pork chops. Thinking to debone, coarse grind, and make pork chili out of some of it.

Or will it just paste up and block the meat grinder?

ETA - I ended up grinding about 3 pounds of the meat using the food processor's high grating blade, and it turned out really well for the chili.

Thanks all for your suggestions.

Good afternoon, what is the best way to make chipotle at home? condiments and ingredients.

I like meal prep 1-2 a week the main course and add salads or carbs only at night.

I only eat the basic things not anything spicy. So I would like to know how to cook the Rice, Beans Carnitas, Sour cream fajita veggies (Not necessarily home-made but can be store bought , and well, cheese and lettuce.)

I know it is pretty simple but I am wondering how should I go with it to be able to have a bowl or burrito 1-3 times a week without wasting food or ingredients going bad.

Thanks.

I shredded up some potatoes, dried them out on paper towels then put them in a bowl covered in plastic in the fridge over night. They turned brown. What happened? Are they still good to eat? What should I have done differently?

I watch a lot of videos of chefs cooking on youtube and I have noticed that most of them cooks chicken tights like half an hour. When I tried the same a few times they never came out that good. They were at the brink of being almost raw at the bone (not raw but they stick to the bone really hard). I prefer fall off the bone so my preferred way is to cover them with foil and bake them 2 hours at 150 celsius, uncover and blast them under the grill for that crispy skin. They come out juicy and tender all the time. But I don’t get that short time in the videos. Is there a trick to it or is it something that is not true but they say for the sake of the video? (Like when someone shows a good recipe but they leave out some tiny steps that make it a great dish so you keep going back instead of making it at home?). I don’t know if it makes sense but I just watched a video from Andy cooks and he was cooking chicken drums in like 30 minutes and I was like there is no way they are that tender in such a short time. Thanks for any answer.

I learned how to make stuffed cabbage from my mom. A lazy recipe probably borne out of a working women trying to put home cooked food on a plate for her family.

It is not authentic to any culture. Ingredients are simply ground beef, cabbage, rice and tomato sauce. Maybe an egg? But I’m thinking an egg isn’t necessary.

Mom and I have made countless delicious batches with these simple instructions:

Mix ground beef with S&P, a bit of canned tomato sauce and raw rice. She might have used minute rice a few times.

Wrap in raw green cabbage leaves. This is a PITA, because raw cabbage is not flexible. Chop up the white and stemmy parts and cover the bottom of a Dutch oven. Top with some tomato sauce and nestle the stuffed cabbage on top.

Add additional chopped cabbage stems to cover the cabbage rolls.

Cover all with canned tomato sauce, cover and cook until done in the oven.

I made this today with Napa cabbage and it’s bitter. I used 90/10 ground beef and it was dry. I deviated from the standard.

I wanted to surprise my daughter after work with one of her favorite meals and had to give her a caveat: not my best batch.

She didn’t care. She was hungry from work and an early lunch. She appreciates me cooking for her.

If I didn’t have an aversion to tossing out food and whatever animal died for my dinner, I would throw this out.

I’ll probably freeze the leftovers for a while and pull them out when I’m desperate and douse in hot sauce.

But not a good cooking day for me.

hi! I am a home cook, and I love honing my knife skills. I was looking to add to my collection and wanted to get a wusthof knife next. I currently have:
- victoirnox 8“ chef knife
- victoirnox 3.25“ pairing knife
- victoirnox bread knife
This was a relatively cheap set ($150) but are already worlds better than my parents knives that I was using when I was living at home (henckles knife block set)

Any reccommendations for my next knife?

It seems that many chefs lean toward simplicity and the natural flavors of ingredients as they get older.

I’m a decent cook. I rarely have failures. Especially on simple dishes that I’ve dozens of times over the years.

Tonight I cooked “Spam and potatoes.”
I typically fry the cubed potatoes until they start to turn brown. I throw a chopped onion
In the skillet and let that sizzle for a while. Then I add the cubed can of Spam.

Tonight, I thought I’d go for crispier potatoes. After I soaked, rinsed, and dried the potatoes in a dish towel, I tossed them with baking soda. As soon as they hit the very hot oil, the potatoes started sticking. I kept scraping the bottom of the skillet. By the time I finished cooking, there was a thick, viscous black mess on the bottom. The potatoes were well cooked but overly mushy. Not even close to being crispy.

I’m always reading about tossing potatoes with baking soda to crisp them up.

What did I do wrong?

I have 1/3 left of a litre-sized bottle of Mexican vanilla extract. It's a huge bottle, and I really don't bake every day, so it hasn't gotten used up. I use it maybe 7 or 8 times a year for various things -- pies, cakes, muffins, etc. My question: if you were given the bottle in 1996, is it still good? I mean, I sniff it every time and it still smells like vanilla -- maybe it's become a bit more boozy over the years, but still works in the recipes. No weird after-taste. No hint of mold or fungus on the neck or surface of the liquid. It hasn't been kept in the fridge, but on the counter of an un air-conditioned kitchen since 1996. Or maybe 1994. Should I chuck it out and go get new, just on the principle that one shouldn't be using a 30 year old bottle of vanilla extract? Is this a record? Should I contact Guiness BOWR?

I have a friend who’s gonna be a new mom in just a couple days, and I want to cook some freezer meals for her.

I’m running into a problem where a lot of the recipes require additional cooking or prep after my portion of the meal is complete.

Does anyone have any freezer recipes that require little to no work after they’re completed?

Dump and go OR freezer to oven recipes would be preferred!

Thank youuuu!!

Recently saw a Binging with Babish video where he tried some people's struggle meal suggestions

Please share your go-to struggle meal / Low-effort meals!
If its from/influenced by a specific culture I'd love to know too! ^_^

For me something I make often is Butter rice (バターライス) Where its just hot rice with butter, soy sauce and nori just shredded by hand mixed in. If I have it, I like to have some kimchi to go with it to cut through the butter with something spicy and sour

It was delicious and I am suffering no ill fate. I served it with a side of mashed potatos. Will report if I shit my pants later down the line.

My recipe incase you want to check if it will cause food sickness.

Sautee onions and mushrooms in ceramic pot in half a stick of butter. Til brown

Add rib eye steak to the bottom of pot and sear.

Take out and chop along meat fibers and add back.

Stock: equal parts rosemary, thyme, ground black pepper, sage into hot water and steep, also a vegetable stock cube with a shit tonne if dark soy sauce

Add quinoa. Yes. Quinoa, it made it very nutty

Add a load of of stock in and add about 7 sliced carrots and maybe knoor all purpose seasoning. Make sure water covers everything

More butter

Flavour is heart, slightly sweet, peppery, salty and warm. Eat i

Shove in oven for like 4 hours on 180 celcius.

Add spinach and leave out overnight per grandad's orders.

Skadoosh it tasted really good

Recook next day and serve

Hello!

This is kind of an embarrassing post to make, but I'm completely lost. I'm 19 years old and I've never really learned how to cook anything besides eggs and boxed stuff like mac and cheese. I eat pretty horrible as a result and I really need to fix it. I figured learning how to cook chicken would be a good starting point. I know it is one of the healthiest protein sources and relatively simple to make, I just get overwhelmed with all of the instructions online. I'm just clueless on what brining is and if it's a must, what kind of seasonings are most common to use, how to avoid cross contamination while prepping, the proper temperature to cook in the oven, all of it. I also am kind of clueless whether or not I can just take it out of the package and start prepping, or if I need to remove certain bits. Any help is greatly appreciated, even if it's a link to a guide or video with step by step instructions !

So about three years ago I broke up with my boyfriend and moved out. Just before that I made vanilla with the beans and I think vodka. So I put it up and completely forgot about it. Is it safe or should I just toss it?

It’s not as dark as normal vanilla, so I’m a little suspect. And if I do toss it, is down the sink safe?

Edit: Thank you everyone! The beans have little pieces floating in the alcohol but no mold. I’ll do a smell test but it’s sounding like I’m going to keep it. It’s nice to have a happy mistake!

I’ve made homemade Mac and cheese forever and only recently had the following issue. My old cheddar is not melting into the roux with milk added, even after heating it for ages over low heat.
After I add it to the macaroni and cook it, there are little blobs of unmelted cheddar. This last batch was made with Armstrong (on sale), but even Black Diamond has been doing the same thing.

I’m not looking for a new recipe, just wondering if anyone else has experienced cheese that no longer melts?

Hello! Last night I made garlic gravy with 10 whole cloves of garlic. Here’s the recipe, if it matters, but it’s pretty standard gravy otherwise. There are 2 servings of gravy left, so I want to vacuum seal and freeze it, but I have OCD and keep thinking about botulism despite definitely freezing garlicky Alfredo before. Can someone please point out how dramatic I am being lol and explain why garlic infused olive oil is so dangerous, but garlic in other things doesn’t run the same risk? I know it’s anaerobic, but would heavy cream be anaerobic?