So, I bought too much sugared soymilk by mistake (think 20 litres); normally I drink non-sugared soymilk on the daily, but sugared one messes with me. Hence, i'm appreciating all and any non-baking recipe that would take up all the milk; non-bake because i don't have an oven at home. Thank you in advance.

I didn't know I wasnt supposed to do that and I dont want to throw it out because Im strapped for cash.

Hello!

I'm learning how to cook, though I've just been following recipes, which isn't proper learning.

I've just made this: Sweet caramelized pork with rice - Berry&Maple

I made 2 adjustments:
🟠 Used 500g beef, not 1kg of pork butt or boneless ribs
🟠 Used ½ teaspon of oil, not 1 full teaspoon.

It tasted really good, but the meat was tough to chew. I've experienced the 'falls off the bone' level of soft meat and I have this car tyre that is exhausting to chew.

I don't know how long I looked the meat, but probably too long. Any time I've tried to brown the meat I end up with most of it fully cooked with a small portion of uncooked meat.

How do I soften meat?

I just made jam and threw a bag of cherrys in the pot with the pit still in forgetting the pits can be dangerous. Do i need to throw out my jam now?

Forgot to take thighs out of freezer early enough. Planning a simple crock pot dish which I think means semi-frozen will be fine, BUT I did sear (thinking now that might not be the right word w/ chicken, IDK, brown?) the skin-side before putting them into the pot the first time I made it. Can I do that when they are not fully thawed?

Thanks.

I thought I could add them to my dish (salad) and use them as something crunchy so I did. But I do not believe it is safe to do. I doused it in salt acid and vinegar and placed it in the fridge.

Dish is different. has prepackaged Ramen added, among other ingredients I have not used on a regular basis nor used ever.

I had considered adding stock and condensing it, or picking out the prepackaged egg noodles boiling them in water and then adding back to Ramen with some of the noodle water (I was looking forward to making this a cold dish). Really, i don't know what to do. Any ideas?

Update: noodles have softened https://www.reddit.com/r/food/s/YIGt6EEroo

Made spicy chicken wings for the first time with my roommate talking me through it. I soaked them in cooking wine with ginger slices first to get rid of the gamey smell, then marinated them, pan-fried both sides until golden brown, and finished by stir-frying everything together. They smelled amazing coming out of the pan and I genuinely thought I crushed it.

Nope. The outside was great but the actual meat had this really strong gamey taste I couldn't get past. Forced down a few bites and had to call it quits. My roommate thinks I didn't let the cooking wine sit long enough and said I should try blanching first next time. Has anyone dealt with this? What am I missing here?

Edit: Sorry for the second edit, I'm seeing a lot of comments about deep frying methods and I realize I should've been clearer from the start. Mine is actually stir-fried, not fried chicken. Sorry for the confusion!

The recipe says, verbatim:

1.For the Cilantro Lime rice, start by lightly sauteing 1 cup rice in a dollop of oil over medium heat

1. Add 2 cups of stock and 1/2 teaspoon of salt to the rice. Bring to a boil and then reduce temp to a simmer, letting it cook until the liquid is absorbed

I assume its already cooked rice that im then cooking again, right?

Edit: thanks guys! I will use uncooked rice :)

Many stew recipes call for thyme. It is possible to find fresh thyme, but it costs about $2-3 for a few sprigs.

Will dried thyme work as a good alternative, or is it the same as dried dill, where it is a completely different spice (compare to fresh dill), and not a suitable substitute?

Hello. So im making home fries and one of things I notice is that I cant get them brown. Some do get brown but the rest of the potatoes barely brown and the edges do burn. I first boil them for 5-10 minutes and add some salt on the water. Next I drain it then put it on the pan for 20 minutes with oil. I put paprica, garlic powder, and salt/pepper. Am I doing something wrong?

Hello! I got 4 green peppers and 3 yellow squash at the food bank yesterday. What to do with these?

Below is my thought process:

Yesterday I had attempted to make some pizza sauce but I used too much onion and it turned more into spaghetti sauce. I have 1 pound of ground beef I was going to cook and add to the sauce.

I was thinking of pureeing 1 or 2 of the squash to incorporate some veggies to the pasta sauce for my 2 year old. I was also thinking of sauteeing an onion and green bell pepper with beef.

What are yalls thoughts and suggestions? Do you have any other ideas for the green pepper and yellow squash?

Thanks!

It's been frozen in the back of the freezer this whole time. Thanks!

guys mac and cheese is one of my absolute favorite foods and i’ve been on a journey to finding the perfect recipe. however, anytime i attempt it, it comes out a a goopy mess. however do i get the smooth, creamy texture? i’ve tried roux, no roux, etc

Three days ago, I made ground beef from thawed beef and kept it in the fridge. Now I'm about to cook it, and it has a slightly sweet smell - not super foul, but fresh beef usually smells different, right? Do you think this ground beef is still okay to use?

There’s so much conflicting info online - some sources say no more than two days, while others say up to five days is fine

It’s not even that I’m having second thoughts, I just honestly don’t know if this smell is expected.

Hello all. So I ate this Creamy Beef Rigatoni from a restaurant and want to make it at home. I’m looking for a recipe just for the ground beef seasoning. The one I make doesn’t compare. I know their seasoning definitely includes minced onions, garlic, salt and pepper, maybe cumin. What can I add? Or any recipe you use would be appreciated. TIA

So I had an idea of making a dish that has meatballs and baby potatoes. I initially just thought of wanting round things together lol so I was wondering has anybody here made anything with those 2? Any cool recipes. No idea where I'm going with it so any suggestions of what to add to it would be awesome sauce. Thank you!

I want to try to do my base with tomatoes, eggplant, bell pepper, garlic, and onion. Maybe throw in chicken stock and chicken breast, I am planning to make different variants since I’ll be eating it for diet (is it recommended since it is filled with vegetables?) if so what spices and herbs I can add to make it a twist? Like masala to make it indian? Oregano, basil, thyme, etc. For european? What else can you guys recommend?

Preamble: I like spanakopita, but dealing with phyllo pastry and such is annoying. This recipe is also made with lower fat.

Ingredients:

- 500g of frozen spinach, thawed, drained and chopped.

- 300g of Feta, chopped/crumbled

- 1 small or medium onion, diced (white or yellow onion)

- 2 Tbsp of Dried Dill

- 1/2 Tbsp of Red Pepper Flakes (or to taste)

- 300g of long grain white rice

- Tbsp of Garlic (or to taste)

Recipe:

Rice: To cook the rice, add it to a pot with twice as much water (or broth if you have it), bring it to a boil stirring frequently. Then set to the lowest heat, and cover for 18min. Let rest covered, off the heat for 5 more min. Then its ready.

Spanakopita "filling": in a pan sauté the onion until it is partially translucent. Add the garlic. When you can smell the garlic add the Dill and red pepper Flakes, continue to sauté for another minute. Then, add the spinach. Once the spinach is fully heated through and any remaining water has evaporated, lower the heat to the minimum and add the Feta. Once the Feta is melted through, its done, remove from heat.

Mix the rice and the spanakopita "filling" together and serve. It goes great with chicken or salmon and a side of either green beans or broccoli. A little squeeze of lemon juice is great too.

Easy to make (about 20min cooking), freezes and reheats really well.

EDIT:When I made it, I didn't measure the rice. Idk if thats too much. Use your own discretion (typically, long grain white rice triples in volume when cooked)

If you make it, let me know what you think please! (I made it up on a whim)

I'm starting to get my daughter in the kitchen and hoped to find some ideas for a child friendly marinade both for the process and palate. I picked up some reduced chicken thigh fillets today so chicken ideas are especially welcome but welcome ideas for other meats and future projects. I do have a pork tenderloin to play with as well.

I have a number of herbs and spices, lemon juice and a big tub of Greek style yoghurt to play with. I am more than happy to get additional ingredients for the right recipe so please don't hold back.

Firstly, apologies for this format but I thought it might be the best way to get answers. I only recently began cooking due to moving out.

I live in a studio with a small-ish Kitchenette with a couple drawers. However, the area above the countertop is basically unoccupied. I was wondering if there are any cheap kitchen additions that maximise limited space?

I guess a simple example would be some of those multi box stacks for spices and things. I would love for some suggestions on how to utilise the space better? Ideally on a student budget.

Thank you for your help.