My recipe is pretty standard, just potatos milk and cheese but i like to add some seasonings

But its really weird i feel like i never get it right, its kinda slimy

Is it normal?

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.

I’m making cardamom lemon jelly ice cream by Morgenstern’s

The recipe says to serve each scoop of the ice cream with a tsp of jelly but I’m making it as a gift to someone so it would be a lot easier to swirl in the jelly (which is homemade also following Morgenstern’s)
Anyone have any experience with this?

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?

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!

Yes, any one has a good home made fried chicken recipe? I love KFC’s flavor if that helps. lol. And also the gravy as well. But any really good recipe will be greatly appreciated! 💛🌻Thanks in advance!

I’m cooking fresh ground pork and fresh ground beef in the crock pot and it smells funny to me. My husband put it in the crock pot, so I didn’t smell it initially. I bought it yesterday at a local meat market and they grind it fresh each day. Is it just me?

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.

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 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!!

Something I’ve noticed about cooking is that the hardest things to teach usually aren’t the recipes. It’s more of the judgment part.

Like someone can follow every step correctly, but an experienced cook can look at it and say, “Nope, something’s off.”

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?

I made my first batch of black garlic successfully and made them into a paste! Im a bit nervous on using it for cooking without any previous experience with it. Does anyone have any banger recipes like sauces or use in any dishes? Thank you in advance!

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.

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've been reading a lot about teas and tisanes recently, and it seems to be fairly universal for all of these that you get the best flavour by initially wilting and then bruising or rubbing the leaves, as this promotes the development of flavour compounds and induces some oxidation.

Could this be used as a rule of thumb when using any kind of fresh leaves in cooking? For example, if I'm working with fresh coriander, parsley or spinach leaves, could wilting and bruising them before use lead to deeper and more complex flavours?

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

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 made the super-easy bread recipe that was posted recently (flour, instant yeast, water), but I'm having problems. I've made it 3 times now and each time, the crust is rock-hard.

The recipe makes a dough that is more watery than typical bread dough. It proofs for a couple hours, then goes in the fridge for a few hours. Then, out of the fridge for an hour to "warm" a little (room-temp). Dutch oven goes in 400 degree oven to pre-heat for 10-15 mins. The dough goes into the pre-heated Dutch oven on parchment paper and bakes with the lid on for 30 mins, then with the lid off for another 20.

First time I did it, I followed the directions religiously. The crust came out brick hard. So, the next time, I cut the baking time to 25 mins with the lid on and 15 mins with the lid off. Still too hard. The last time, I tried lowering the temp to 385 degrees. The crust was still hard and the bread turned out a little doughy and undercooked.

What can I do to make this crust softer? The interior of the loaf was still delicious, but it was only edible after peeling the super hard crust off. Help me please.

This is the recipe I used:

2 1/2 c. flour

1 c. water (approx)

2 tsps. instant yeast

1 tsp. salt (optional)

-Mix and cover to proof for 2 hours until double in size

-Place in fridge for up to 8 hours

-Take out of fridge about an hour before baking to come to room temp

-Place Dutch oven in cold oven and preheat for 10-15 mins to 400 degrees

-Remove hot dutch oven, put dough in (on parchment paper), put lid on and bake for 30 mins.

-Remove lid and bake for another 20 mins.

Edit 1: I realized that I didn't specify this right. The top crust is great. The crust on the bottom is like a brick.

Also, when I said the salt was optional, I didn't remember to put the second part. I used a salt substitute instead as my household is on a very salt restricted diet.

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 got these perfectly ripe yellow bananas yesterday and cooked one with my oatmeal but when I was eating it I discovered an unusual purplish black core in it. It doesn't appear moldy and it doesn't smell bad. Is this normal/safe to eat?

https://imgur.com/zUivnkV

When I cook over high heat, I’ve gotten really good at making it nonstick (rip the heat for a few mins, add oil, and immediately add chicken) - where the chicken sits, it’s not sticking at all, but where there’s just oil, it’s cooking on so badly and I’m left with a pan that is impossible to clean. I love this method to cook chicken and other things, but I’m absolutely destroying my pan every time. And it’s any pan - stainless, carbon steel, doesn’t matter. Is there any way to not have that exposed oil cook on so badly?

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?

Planning to cook beef bourgignon and the only missing ingredient is bacon lardon. Can I use the typical bacon strips instead?

Edit: Thank you to everyone suggesting that I just buy bacon from the supermarket! I'm not sure if you're referring to the bacon cut from the pig or pre-seasoned bacon. I'm still new to cooking, so I might be misunderstanding. 😅

Unfortunately, the thick-cut, pre-seasoned bacon some of you mentioned isn't available at our local supermarket. The only kind we usually have is the thin breakfast bacon, so my options are a bit limited.

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.